paella

poster

IIs It pay-L-a or pie-yay-a or neither? anyways I tried for the first time and it came out tasting good. I was surprised at how much smoke the rice picked up. It was especially smoky the next day. I don't know if the smoke flavour came out more or if my sinuses weren't as used to it from staring down the top all day.

Eggcelsior

Pie-ey-yuh. It's probably your sinuses. Standing over the grill can "wash-out" your sense of the smoke. I will often shower after a low-and-slow cook because I find this helps to "rinse out" my nasal passages.

henapple

Looks good. What brand of lump?

Austin Egghead

Very nice.  Did you use lump only or some wood chunks?

poster

Rockwood, with a few oak chunks. I subbed Arborio for bomba as I couldn't find it locally. The net said Arborio would require less moisture vs. the Bomba, so I cut back on the liquid, but found I had to add it back as the rice cooked.

henapple

I'd go no chunks. ..and bomba. ..fwiw. I'm no expert.