Wood fired pizza Egg?

3Pedals6Speeds

Has anyone ever tried to run their egg on firewood (I'm betting it would need to be terrifically dry to keep from smoking too much) for pizza? I see the fancy pizza ovens in some places are wood rather than charcoal fired, and it makes me wonder.

Seems thermally there's be no reason not to, but then I imagine ash-wise it wouldn't afford you a lot of fuel -- I imagine it generates a lot more ash/btu over charcoal.

Morro Bay Rich

What you don't see about the wood-fired pizza oven is the fire is started in the AM to get it up to temp for the evening. The cooking surface is then swept of the ash before the pizza is cooked.
You would not be able to get the BGE up to temp for long enough with wood. You'd just get a LOT more ash. :(

RVH

I've done it, and never again. You really gain nothing for the cook, and as you surmised there is so much ash that the vent holes will clog. It is hard to have enough air intake while the lid is down. I poked my snoot in one of those woodburning ovens recently: just a big flat cooking area, with a small wood fire shoved against one wall. The pizzas were all placed against the other wall and rotated every few minutes. From what I observed, the heat source was far enough from the food that just about anything could be used as long as there is some wood for smoke flavoring. It seems o me that the BGE is exactly the same thing when used with charcoal, and wood for smoke.

3Pedals6Speeds

So if I'm looking for a more 'authentic' wood fired taste, simply toss some mild wood chips on there it sounds like.

RVH

This is pretty much what we do. Of course, we do have the plate setter positioned with the legs down. The pizza stone (form what I hear Pampered Chef is NOT the one to use) sits on top of three of the little green feet that have been placed on the plate setter. This gives a heat barrier between the setter and the stone.
The temp is then allowed to become stable at around 450°-500°F. Small pieces of wood are inserted into the fire using long tongs, and Presto-Chango: pizza! The pizza is cooked with the lid closed.

RRP

that question has popped up many times over the past 10 years and as I recall "it ain't worth the hassle" and the results in your BGE "may make you puke". As has already been revealed those commercial wood hearth pizza ovens are more hot coals and ventilation then they appear.

Lovenbrau

The coals give enough flavor without the wood, did pizza with smoking wood and it over powered in my opinion. I will even do the frozen pizzas for the kids just on charcoal and what an improvement on flavor.