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Wood Chips For Pizza
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Stoater
Posts: 292
Hi Guys,
What wood chips do you recommend for pizza.
Cheers
Comments
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I'm not a huge fan of a fresh heavy smoke flavor when I do pizzas, so I don't add and chunks or chips. When I do want a subtle smoke flavor, I'll use a smoked ingredient in the toppings like bacon, smoked mozzarella or smoked gouda...leftover pulled pork is a great smokey topping too.
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Alrighty then, thanks for the instruction.Cheers.
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Cooking pizza at 500+ degrees means that the top is pretty wide open if not completely wide open. Contact with smoke is minimized. I cooked pizza with mesquite lump yesterday (from Sam's Club) and my wife commented on how the pizza did not have a smoky flavor which is a good thing from her perspective.
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