Quote:
Originally Posted by JokerBroker
Charcoal is for heat and wood is for flavor. Having said that, the quality of the raw food and the seasonings are far more important than the heat source and the biggest thing is getting the food off of the heat at the right internal temperature.
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I'm not disagreeing with any of your points. It's interesting though that I just got a Uuni Pro pizza oven. What they recommend is put down some charcoal to get a steady heat basis. Then when you're getting ready for a Neapolitan pizza (900F), throw on some small splits to bring the fire up.
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Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine.
And their helpers.
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