Thanks for all responses to my query on Pizza temps and plate setter.ANOTHER QUESTION ON WOODS: I have two small bags of Ash, and would welcome your input on what it might be good with. Many of you set me straight on my recent purchase of cherry. I've already used up all my alder when doing salmon/tuna, etc., but have not yet tried to "smoke the ash" --- Usually, ash is a bad word on this forum, eh?
Any ideas?? Thanks you huevo loco hombres!