I will be using a Weber grill with a Pizza Kettle (W/PK) insert on top. The Pizza Kettle maker says to use charcoal and wood to bring the temperature up to the 700F range. Where I live in the Philippines, there are lots of confirs: pine trees for the most part. I know these are not good for smoking meat, but is the same true for a short exposure pizza? Smoked meats would be exposed for hours, but a pizza is a matter of a few minutes. I am guessing that pine or any conifer wood is not good. But I thought I'd ask just in case others have experience and can answer more expertly.
I will need to head down the mountain to the flat lands and hunt wood there. Not a big deal, but if I can wander over to the local market, buy the wood there (pine or whatever) and use that, it would be more convenient. Hardwoods are harder to come buy and expensive here, but there are quite a variety of trees in the Philippines.