Got a pizza stone as an anniversary gift a couple weeks ago and tried it out for the first time tonight.
Crust was a Pillsbury Artisan Crust topped with a commercial tomato basil sauce, turkey pepperoni, orange bell peppers, black olives and a pizza blend cheese. We went simple and basic on everything since this was a first attempt to keep the variables to a minimum.
I cooked the pizza on the firebox side of Earl. Not sure what the temp was but it was above the limits of the ET732. Cooking chamber of Earl was up around 420F, so I estimate that I was up over 700F on the firebox side.
One side of the bottom was burnt, the side shown was about perfect. I think I need to operate a bit cooler and with a more even spread of coals below...
Suggestions are welcome, as well.
- My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link
- Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG
w/ Craycort Cast Iron Grates
- Mini WSM (from SJS)
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