Quote:
Originally Posted by jazzybadger
Looking nice. Beautiful pizzas! Haven't made pizza in awhile. Usually wait for it to cool down as well. I also haven't made it on my Kettle for a year or so. Sold out for the oven method. The amount of freaking pizzas I have to make for my family it's honestly easier just to do it inside. Plus that Kettle doesn't seem to be as pizza friendly as some other cookers available. It can be done, but it's not 'fun' for me to do.
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Thank you! The smokey flavor that charcoal gives the pies is unbelievably pleasant. I have tried it on my Weber perfomer as well and didn't come out good but I think with a bit of tweaking you can def pull it off. The kamado does a fine job so I don't bother with anyting else unless I'm in the mood to experiment. I feel your pain on making a ton of pizza at times BTW
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