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Less smokey pizza?

New2QingNew2Qing Posts: 2
I baked pizzas in my egg for the first time this week.  It was easy to get the egg up to 650* and the pizza stone and pizza peel worked great.  The pizzas came off looking great but they were very smokey tasting.  The smoke overpowered everything.  Any thoughts on how to make pizza with less of a smokey taste?  Thanks!


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