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Got wood for stove 'n' some for pizza

Post in 'The Wood Shed' started by SnapCracklePop, Aug 27, 2011.

  1. SnapCracklePop Feeling the Heat

    joined: Sep 29, 2010
    268 posts
    Southwestern Penna
    My wood guy delivered two cords of locust yesterday.

    I mentioned my plans to try a pizza in my new stove, and he added an armload of apple to the last load he delivered. He says the pizza would taste funny if I used my regular firewood, but the apple will do fine.

    And I think he said cherry also is good for baking pizza. I have some splits of cherry that I could set aside for pizza nights.

    Nancy
    SnapCracklePop, Aug 27, 2011
    #1

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  2. jeff_t Minister of Fire

    joined: Sep 14, 2008
    2,684 posts
    SE MI
    I think if you're making pizza in your stove, it's going to be coaled and way past the smoking stage and probably won't matter much what kind of wood you use. Good idea though, locust is way to stinky to take a chance.
    jeff_t, Aug 28, 2011
    #2

  3. Jags Super Moderator

    joined: Aug 2, 2006
    11,271 posts
    Northern Illinois
    Do you prefer Chianti or Cab/savs with your pie? I'll be right over.

    Currently drinking a fantastic Carmenere after a big flavor skirt steak and chimichuri sauce with sauted 'spergus and fingerling potate's with blue cheese sauce. (maybe even one too many, but I won't tell, if you don't :cheese: )
    Jags, Aug 28, 2011
    #3

  4. SnapCracklePop Feeling the Heat

    joined: Sep 29, 2010
    268 posts
    Southwestern Penna
    Good grief, Jags! I'm a Coors Light girl. Such cosmopolitan taste you've got there...

    Nancy
    SnapCracklePop, Aug 28, 2011
    #4

  5. NH_Wood Minister of Fire

    joined: Dec 24, 2009
    2,238 posts
    southern NH
    Jags is making good use of his Christmas gift subscriptions to Wine Spectator and Bon Appetit! Cheers!
    NH_Wood, Aug 28, 2011
    #5

  6. begreen Super Moderator

    joined: Nov 18, 2005
    36,118 posts
    South Puget Sound, WA
    Mmmmm. I love a good carmenere. We have some good vineyard in Walla Walla that are producing some nice vintages, though they can be pricey.

    FWIW, I didn't note any bad taste in our last stove fired pizza with doug fir. The wood is all coals by that point and with no smoke to speak of. But I have some peach and some cherry wood, so this winter I will try some different wood to see if his theory holds up.
    begreen, Aug 28, 2011
    #6

  7. Jags Super Moderator

    joined: Aug 2, 2006
    11,271 posts
    Northern Illinois
    I spare no expense when it is on the Company card. :coolsmile:

    Been offsite for a few days and over the weekend and into next week. At least I am gonna eat good.
    Jags, Aug 28, 2011
    #7

  8. fossil Super Moderator

    joined: Sep 30, 2007
    9,147 posts
    Bend, Oregon
    Seems like a shame to use what's some really fine smoking wood for cooking a pizza. As has been noted, you're gonna let the fire get into coaling before you put the pizza in...so the character of the wood is already gone, and it's just a bunch of hot stuff. Rick
    fossil, Aug 28, 2011
    #8

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