Thanks guys. I really was wondering if ONLY wood has been used in the kettle for here, like well, wood-fired pizza in a restaurant. In other words, if only oak chunks for example is used, no charcoal, would there be enough room in the kettle to have enough wood to create the heat?
You could, but it would be to no advantage. I prefer to run with just wood splits in my offset smoker, but as the Kettlepizza inventor recommends, briquettes is the way to go with the Kettlepizza. Goes against conventional wisdom maybe since we're talking high heat, but from what I've read, you want the ceiling temps to be 200-250* hotter than the stone. So if you use lump or start off with a hardwood coal bed, you're getting too much heat down on the coal grate. (And it's heat that won't last too long, either.) You want the high ceiling temps to come from the fire. This is why it's important to use good sized chunks and splits of wood and don't let them burn down. Manage the fire adequately and your stone won't get too hot in comparison to the ceiling temps. Use briquettes and your coal bed will continue to burn the wood cleanly if you have to add any. I start off with two half chimneys on my Performer burner and pour them in a banked C when the top layer of each half chimney is just getting lit, not ashed all over like if grilling. Of course, you also want to load your subsequent pies closer to the opening because the back of the stone will get hotter as the wood burns down to coals.
Sent from my iPhone using Tapatalk