The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-04-2013, 02:56 PM   #1
Mo-Dave
Quintessential Chatty 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?
Dave
__________________
Let us have a drink and by God lets us not think about the things we ain't never going to know about.
Mo-Dave is online now   Reply With Quote


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

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

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
deguerre is offline   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
Default

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 w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Old 03-04-2013, 03:08 PM   #4
beercuer
Full Fledged Farker
 
beercuer's Avatar
 
Join Date: 02-28-13
Location: Riverside, CA
Default

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
Watching over us.
 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Default

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.
bbqbull is offline   Reply With Quote


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

only use lump coal thats the rule for great bbq

http://thebarbecuemaster.net
__________________
alan weber smoker,one touch,go anywhere,masterbuilt
jacksedona is offline   Reply With Quote


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

 
Join Date: 07-08-10
Location: Boyertown, PA
Default

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]
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Reply

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.





All times are GMT -5. The time now is 09:21 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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.
no new posts