"webkatz" > wrote in message
...
> I cooked a pizza on the Weber yesterday (indirect with Royal Oak lump
> and a little Mesquite) and was very impressed with the results - nice
> crisp crust, light smokey finish. I was wondering what wood would be
> traditional for Italian wood-fired pizza? Grape vine? Oak?
>
> Any thougths?

Sure, any wood you like. Wood fired ovens are often fired with oak, but any
hardwood available is what is really used. Once burned to coals, it make
little or no difference what wood is used as little smoke flavor is given
off. .
Ed