Brett-EDH
TVWBB Hall of Fame
Which fuels are you using for which types of cooks and meals?
For example, last night we cooked off some pizzas using KF Pro and added small blocks of California white oak to the coals for a more wood-fired pizza taste. Had decent success but when burning coals on hot (not smoked foods temps), the oak smoked and burned off fast.
I did some searching here and wasn't too successful in finding a thread on this type of topic for WSC owners.
Hopefully this thread can be of resource to other WSC owners as the WSC/Kamado hold their temps really well and are pretty fuel efficient.
So what fuels do you like, why and for which types/kinds of cooks?
For example, last night we cooked off some pizzas using KF Pro and added small blocks of California white oak to the coals for a more wood-fired pizza taste. Had decent success but when burning coals on hot (not smoked foods temps), the oak smoked and burned off fast.
I did some searching here and wasn't too successful in finding a thread on this type of topic for WSC owners.
Hopefully this thread can be of resource to other WSC owners as the WSC/Kamado hold their temps really well and are pretty fuel efficient.
So what fuels do you like, why and for which types/kinds of cooks?