Quote:
Originally Posted by IamMadMan
In coal-fired pizza ovens, which are still used in the Northeast US, and not to confuse them with wood-fired hearth ovens. A coal fire is much hotter than a wood fire and would be great for getting the thermal mass of a big ceramic oven up to temperature, but the firebox and exhaust are completely isolated from the cooking chamber.
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FYI... Totonno's has the coal and pizza right near each other... grandfathered in under NYC laws and the cook time is very short due to the intense heat.
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XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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