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Did pizza sunday and monday night. First cook was at 425 and it turned out great, slight smoke flavor - everybody loved it. Pie was about 12".
Last night did it at 475-500 and the pie was about 18" and I noticed quite a bit more smoke flavor. The wife actually said she like the center cut peices more because they weren't so smokey.
Is it because of the higher temp there were more VOC's present? Too much heat? I started the lump (100% Oak Lump) in three places and let it get up to 550 over about a half hour. Platesetter legs down with BGE XL pizza stone.
As always, thanks to all for your feedback.