Originally Posted by caseydog
Did you cook your pizza right on the grate? If so, you need to get some kind of buffer, like a good pizza stone. You want heat, not flames, cooking your pizza.
I used a stone. The flames died down in the front once the gunk was cleaned of the grate from my last cook. I added the pie once the flames settled.
I used some hickory wood chunks and mahogany. I was told the mahogany burns much hotter. I probably shouldn't have added the extra wood.
Third pie came real good but I didn't get pics.