Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-04-2013, 02:56 PM | #1 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
|
Pizza ?
Lots of post about pizza lately and I have to ask what kind of fuel are you using? I am a little concerned if I use only wood or lump it may get a little overly smokey. Maybe it is not in the smoke long enough to get much smoke. I am guessing it is going to be a very hot and clean fire, and have not noticed anyone saying anything about the smokiness of their pizza, so did I answer most of my own question and concerns here?
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
|
03-04-2013, 03:00 PM | #2 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Lump for the heat. The cook times are fast if your cooker is hot enough. Remember though, pizzas are traditionally wood fired anyway.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
Thanks from:---> |
03-04-2013, 03:02 PM | #3 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
|
I use only lump. You really don't get a smoke taste like in ribs or brisket. Yes, you did answer your own question.
__________________
Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
|
Thanks from:---> |
03-04-2013, 03:08 PM | #4 |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
|
As the guys say, Mo-Dave. However, I do tend to get my smoke (hickory) going even for such a short lived cook. I use a foiled pouch of hickory chips for the purpose. And it is not beyond me to cook indirect, such as the recent pita pizza pics I posted. There's a lot to be said about that ol' wood fired brick oven effect.
__________________
Got beer??? Last edited by beercuer; 03-04-2013 at 03:09 PM.. Reason: speling |
|
Thanks from:---> |
03-04-2013, 03:45 PM | #6 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
|
__________________
alan weber smoker,one touch,go anywhere,masterbuilt |
|
Thanks from:---> |
03-04-2013, 03:49 PM | #7 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
|
I used lump for my pizza cook. It isn't overly smoky, but I did a plain pie for the kids in the oven because they didn't like the charcoal flavor the previous time. They almost killed the pie last night though, heck, I'm just happy I could get them to eat dinner.
__________________
[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
|
Thanks from:---> |
Thread Tools | |
|
|