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Hi Daum, I agree with your observation about used briqs not burning as hot and taking longer to light. Perhaps part of the reason is that some of the compounds in the charcoal were fully burned off when it was lit the first time, leaving a "purer" product. This explains the reduction in smoke...

I think THIS is the best suggestion in the thread. :D I might just have to "lose" that little metal table I mentioned and get a jumbo.

My goal would be to imitate the pizzas from a wood-fired oven, be it classic Neopolitan or Margherita style pizzas, or modern interpretations with more exotic ingredients. Either way, my opinion is that this is not so much about imparting a particular flavor to the pizza (a smokey flavor for...

Yep, sure is. Always at least one rock per bag, from my experience. It's like finding the toy in the cereal, but not as much fun.

I have had a few of their brews, but need to try more. I find my way to WI about 10 times a year or so. Love it.

Too funny! But man, that beer is so good, I can understand why that bar would want to bootleg it!

Thanks Ken, I appreciate the feedback and input. This was my experience as well, and I underestimated the "hurried" part a little bit too much. This is another good reminder. I did have a lot of fun with this, but I was also taking things too seriously. You're exactly right, while they may...

Excellent, and I agree some cheese would round that out nicely. A fine job indeed. The sight of that New Glarus actually made me salivate a little bit. I gotta get up to WI soon and pick up some Spotted Cow! :)

So that's what Provel cheese looks like in its "natural" state. :D My fiancee loves SPAM, so I'm sure she'd take a slice.

Everything looks great, but that slice o pie looks downright sinful! It's so dark, I wouldn't have even guessed it was chocolate!

Thanks, Cliff. Do you put the chunks of oak right on top of the lit charcoal, so that they catch fire, or do you have the tombstone shaped stone and the grate that lets you hang a CharBasket at pizza level, like I have? I've thought about using hardwood down at the charcoal grate level, too...

The only problem is if he's using Minion Method, which requires a full ring of coals on the charcoal grate at the same time the chimney is lighting..

Welcome aboard Michael. You're among good folks here, which I'm sure you already knew, since you've been lurking. 4 nights a week of cooking outdoors is A-OK in my book! Glad to have you here. Cheers, Chris

Thanks Joe, that's a good suggestion and I appreciate it! EDIT: Interesting selection from that website.. Have you shopped them before?

Glad I could help a little Rich, and you're welcome. I can say that running the thing exactly as I described, the pizza stone was hot enough to give me pretty much the result I'm looking for on the bottom of the pizzas. I just need to get the oven to have a bit more convection, I think, and I...

I believe there is a size of these that will fit the holes in the daisy wheel. http://www.homedepot.com/p/Unbranded-3-8-in-Metal-Hole-Plug-1-Pack-13088/100338326

Beautifully presented and looks very tasty! What are you washing that down with? :D

You bet. It's been raining here since the day of the photos, but I'm very eager to try for redemption! :flagkettle:

Using the amount of charcoal shown in my 3rd photo plus the chunks of oak, it got above 700F on the KP's built in dial thermometer fairly quickly, especially while the flames from the hardwood were going strong. My goal was to be cooking pizzas HOT and FAST, and ultimately I'm hoping to achieve...

So many people have been posting their DIY pizza ovens lately, I'm actually feeling a bit sheepish about posting the one I simply paid for. Major kudos to the DIYers, but I thought this kit offered a lot of versatility, and bought it as a bit of a present to myself around Tax Day. I assembled...