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Wood Chips For Pizza

StoaterStoater Posts: 292
edited May 2012 in EggHead Forum
Hi Guys,

What wood chips do you recommend for pizza.




  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I'm not a huge fan of a fresh heavy smoke flavor when I do pizzas, so I don't add and chunks or chips. When I do want a subtle smoke flavor, I'll use a smoked ingredient in the toppings like bacon, smoked mozzarella or smoked gouda...leftover pulled pork is a great smokey topping too.
  • StoaterStoater Posts: 292
    Alrighty then, thanks for the instruction.

  • RoobRoob Posts: 9

    Cooking pizza at 500+ degrees means that the top is pretty wide open if not completely wide open.  Contact with smoke is minimized.   I cooked pizza with mesquite lump yesterday (from Sam's Club) and my wife commented on how the pizza did not have a smoky flavor which is a good thing from her perspective.

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