Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

What flavor wood chips when I bake a pizza?

Looking to bake another pizza but want to ad a smoke flavor from chips. Any suggestions?


  • LitLit Posts: 6,895
    The wood chips or chunks will just burn at pizza cooking temps.
  • whatever wood is generally used to smoke the cheese on it.  I would start with apple then get more aggressive if you like that.
  • nolaeggheadnolaegghead Posts: 26,712
    I agree with Lit.  Might be the one cook where you can just burn pure wood - never tried it, but that's how pizza ovens work.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • i've put whole softball sized pieces of green peach wood in the egg and never even hinted at a smoke flavor, at 700 degrees dome the coals are probably burning upwards of 1000....not a chance even for a fresh cut piece to smoke long.
  • The natural woodfire smoke from the lump is about all you are gonna get. The egg is too hot to get that traditional slow lingering smoke. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • fishlessmanfishlessman Posts: 23,020
    not sure i would want smoke on the bread, but i would be all over smoking tomatoes for the sauce
  • yep...get smoke flavor from the toppings- smoked mozz or gouda, bacon, tomatoes...
  • StoaterStoater Posts: 292
    Lit said:
    The wood chips or chunks will just burn at pizza cooking temps.
    Stick the chips on your stone, I have accidentally spilled wood chips on the grate when using a plate setter and they have smoked away quite nicely.  Don't use wood chips if your going to reheat the pizza the next day as it will taste too smokey, in my opinion.
  • At pizza cooking temps you will not get any smoke flavor.  It's not a brisket.

    Simple ingredients, amazing results!
Sign In or Register to comment.
Click here for Forum Use Guidelines.