Got wood for stove 'n' some for pizza

SnapCracklePop Posted By SnapCracklePop, Aug 27, 2011 at 10:27 PM

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  1. SnapCracklePop

    SnapCracklePop
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    Sep 29, 2010
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    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
     
  2. jeff_t

    jeff_t
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    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.
     
  3. Jags

    Jags
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    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: )
     
  4. SnapCracklePop

    SnapCracklePop
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    Sep 29, 2010
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    Good grief, Jags! I'm a Coors Light girl. Such cosmopolitan taste you've got there...

    Nancy
     
  5. NH_Wood

    NH_Wood
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    Jags is making good use of his Christmas gift subscriptions to Wine Spectator and Bon Appetit! Cheers!
     
  6. begreen

    begreen
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    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.
     
  7. Jags

    Jags
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    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.
     
  8. fossil

    fossil
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    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
     
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