With chips fill it as full as you can get it and I don't soak. I use primarily chunks. And I put as many as I can but there are a lot of air voids in the box. I think chips packed in last as long as chunks, but my chunks are free.
I have the 3/4 hp cabelas and run it through the small one first pass. Unless I want it mush which I never do.
Make sure the pressure on your nut is as tight as you can get it by hand. Rye freezing it is in my opinion the best bet.
I have done a few on the grate, but the stone made all the difference in the world. This was my first shot at a real pizza. Wow no burning on the bottom, hot clear through I just have to figure out how to get the top a little more done.
Hey good to hear from you. I been around just not posting much. They sure are good. I spiced the sausage up with some Cajun seasoning and just enough brown sugar to give them a hint of sweet. They were awesome.
They are almost a meal in and of themselves.