I cooked a pizza on my xl, it was good but a little too smokey. I cleaned out all the old lump, took a shop vac to the ashes, used all fresh RO and let it burn for about 30 min prior to putting the pie on. Cook time was about 15 min at 550 dome temp.
I like smokey flavor, A LOT. This pizza was just too much. It even got a little dark in color. Does anyone have any advice? Im going to try another one on Sunday. Please help.
Be careful, man! I've got a beverage here.