demand pizza.
To start the fire more efforts is needed: use driest wood you got to
start and split it thin. I even use light fluid when wood is realy wet.
To keep fire, paradoxsicaly you need to open more than in warm
weather: even so heat will escape, but wet wood needs more air to
realease smoke. If you close the door even half way , oven may chock.
Take more time and work hard: it is still posiable !
I did it last week end: next post will show some pizza and smoked fish
I made!
