Kamado Pizza "Woodfired"

The wood will just catch fire at those sorts of temps.

I think if you wrapped the chunk with a bit of thin wire you could hang it on the side of the bowl without damging the seal. You'd probably need to get it smoldering first in the fire then hang it.

Another way might be to wrap the chunk in foil with a couple of holes?

Give it a test run and see if either way works.

Cheers, Wayne

so are you wanting to smoke the pizzas and not have the wood ignite?

The Saffire Kamado had a slot in the front where you could push in woodchips while it was rocking along.

It will be a process of dropping wood onto the coals seconds before closing the lid. I'd have the top vent shut, close the lid, wait one minute then open the top vent full (and watch the fireworks)

Just had a thought........... try putting the wood chunk in the ash pan under the fire.

Yes it would and remember , this is a journey so keep trying different things and you’ll find out what works best for you. Don’t try and become an expert too soon, the learning part of the journey is the best.

^^^^^ This comment above is what its all about.

I am still learning.

You will have fails we all do just not as many anymore.

G’day

Wrap the wood in aluminium foil. One R one nail size hole. Onto the fire. You’ll get smoke no flames and at the finish when things are cooled unwrap the foil packet you’ll have made yourself some charcoal.

Watch the temps if it gets too hot it’s possible to melt the sealing ring around the top vent.

Me I like big fat overloaded pizza so I stick to 250C or their abouts. Takes 20 mins but it cooks them through.

Regards Dave

Give it time to gunk up. As time goes by it will become more stable and easier to manage.

Also I do pizza at well over 300c and flame in a wood fire oven is what will give you authentic flavour so I would want the wood to catch but only one piece.