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Preheating the stone is very important. The crust won't come out right if you don't. I use an IR thermometer to measure its temperature and make sure it gets to 450 - 500 degrees before adding the pizza. I use semolina flour on the stone to make it easier to add/remove the pizza. Others use parchment paper or corm meal (I don't use this because it burns too easily).bigbang1955 said:Thanks. Maybe a stone, or two, will find its way under the Christmas tree this year!! I guess you preheat the stone as the egg is warming up?
I find Hickory to be too strong and like Pecan, Cherry, or Post Oakpaqman said:Now I need to decide what kind of wood I'll be using to smoke. I am thinking hickory or cherry.