Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 03-04-2013, 02:56 PM   #1
Babbling Farker
Mo-Dave's Avatar
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Default 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?
I can only give credence in facts I believe factual. If those facts are wrong, and are proven as such by facts, I must only give those facts credence, if I believe them as factual.

When the going gets tough, I take more fiber.
Mo-Dave is online now   Reply With Quote

Old 03-04-2013, 03:00 PM   #2
somebody shut me the fark up.

deguerre's Avatar
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.
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is online now   Reply With Quote

Thanks from:--->
Old 03-04-2013, 03:02 PM   #3
Pyle's BBQ
Babbling Farker
Pyle's BBQ's Avatar
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.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote

Thanks from:--->
Old 03-04-2013, 03:08 PM   #4
Full Fledged Farker
beercuer's Avatar
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
beercuer is offline   Reply With Quote

Thanks from:--->
Old 03-04-2013, 03:32 PM   #5

bbqbull's Avatar
Join Date: 12-27-05
Location: Mid Michigan

When Phil or Poohbah made 16 pizzas on my lg BGE at the A. Royal we used lump.
We had no problems with oversmoked taste what soever.
"You have never really lived until you have done something for someone who can never repay you."

"I wish my mind could forget what my eyes have seen. "

"Heavily medicated for your protection. "

Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote

Thanks from:--->
Old 03-04-2013, 03:45 PM   #6
Take a breath!
jacksedona's Avatar
Join Date: 03-11-12
Location: phoenix,arizona

only use lump coal thats the rule for great bbq

alan weber smoker,one touch,go anywhere,masterbuilt
jacksedona is offline   Reply With Quote

Thanks from:--->
Old 03-04-2013, 03:49 PM   #7
Quintessential Chatty Farker

fingerlickin''s Avatar
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.


"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". - Tommy Callahan III

Backwoods Ext. Party,
Vision Kamado,
22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"

Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote

Thanks from:--->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 01:55 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.