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I hope you like your pizza smokey!
Legume
Posts: 15,936
Wife wants pizza. Ingredients? Check. Lump? Ugh. One bag left and it's the vision mesquite lump from the Costco roadshow. I bought a bag before people posted the warnings, it's been sitting there. It's all I have.
The bag is unusually heavy for lump, hmmm, guess I better open it up.
Loaded it anyway, running it at 500 for a while to see if it clears up, if not, pizza in the oven tonight.
The bag is unusually heavy for lump, hmmm, guess I better open it up.
Loaded it anyway, running it at 500 for a while to see if it clears up, if not, pizza in the oven tonight.
THANK YOU FOR YOUR ATTENTION TO THIS MATTER
Comments
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Looks like dusty branches. Good luck!
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Ha ha ha. Laughing with you not at you. Good grief! Get it hot.
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Looks Damn good. Taste?
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Well the pizzas look great. I am guessing you let the pre-lump burn for about an hour until it actually became lump?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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First one was smokey, each one less so. All good. I let it run for about 90 min and letting it continue to go now to get my ceramic all clean. I can't imagine what this would ever be good for.THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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It's what stick-burners use, just sayin'
"Dumplings are just noodles that have already eaten" - Jon Kung
Ogden, UT, USA
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Mighty fine looking pizza brother.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Reminds me of the wood I burn in my patio fire pit.
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Did you pick up a mesquite flavor? If so, how was it on the pizza?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Yeah, that's why I ended up going with it for pizza. I upped it to 600 for the pizza. I think if I had a more restricted fire it would've been smokey/sooty. And pizzas are like 5 minutes, so no too much exposure.Botch said:It's what stick-burners use, just sayin'THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Thanks @SGH I don't know that I would be able to identify it beyond smoke. It wasn't bad, not my favorite, but not bad.THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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