For some reason, unbeknown to me, whenever I cook my pizza I become enveloped in plumes of smoke. Only recently though. The only thing that I have changed is instead of heating my oven to 500, I moved it to "broil", because I noticed I actually moved past 500 (though I'm not sure if it actually changes the temperature, but i figured it being a mechanical device, it must!). Before I was totally fine when making the pizza (following Peter Reinhart's Napoletana Pizza Dough Recipe). Maybe I'm not doing the cornmeal thing right. I've done it without cornmeal and it turned out fine, but the majority of the time i use it. Perhaps my turning the dial past 500 does increase the temperature, but would that difference really start to flash burn my cornmeal? Maybe I can get a few tips on use of cornmeal. I've tried just adding it to the peel and I've tried just adding it to the stone. Suggestions?