@swamp Yankee - I think you nailed it without directly saying it. With smoking on a kettle there are a lot of rules or suggestions that are fairly consistent from one person to another. With the kettle pizza it is a hot fire that is very dependent on what charcoal you are using, dough, dough thickness, toppings, squeezing moisture out of mozzarella or not, how crispy or soft you want your crust etc.. So in the end it's a matter of spending some time making mediocre pizzas (which are still usually awesome) and tweaking each attempt little by little until you get it dialed in. If you keep changing each cook to adapt suggestions you have seen that work great from someone else you have just put yourself back several cooks as far as dialing in...unless you get lucky.
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