So, guess italdream and I are the only ones that can taste a hint of wood coal from a WFO pizza? Apparently, it is the Italian umami?
I think it has to do with the majority of Blackstone users converted from a gas oven, to a gas pizza oven.
Craig, are the ovens in Naples powered by gas?
To clarify guys, I'm not interested in BBQ smoking a pizza(white smoke). Looking for a way to incorporate wood coal flavor with burning chunks, not slow smoking chunks. I will try to slightly emulate the brick oven flavor that separates an egged pizza over lump charcoal(carbonized wood) from any other method I have tried. Yes, I can taste it when comparing it to a gas oven pizza.
That subtle difference, to me and especially my guests, is a big one. I know it won't be a perfect match, but dough absorbs flavors much easier than a 1" pork chop.
Got a couple of ideas in mind, will give it a shot and see what happens. I was told that the Baking Steel wouldn't work in a BGE. Through trial and error, I made it work.