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smokiness

edited November -1 in EggHead Forum
read this am mail about smokiness. Did pizza last night. Used Kingsford lump. Did a frozen pizza. Took 32 minutes to get nice 'n done. Bottom toasty and melted thru 'n thru. 425° dome. However, did not detect any smokiness. Didn't have that "wood fired" flavor that I achieved last week using R.O. Will use R.O. for pizza from now on. Can't afford Wickid Good to have shipped. Where might one find Cowboy? My first pizza was so smoky the other half didn't like it. I personally thought it was great but since I like cooking for others and the kudos involved I won't do that again. The Kingsford I bought and used yesterday had some really nice large chunks in there.[p]Happy grillin'[p]ern

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