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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-05-2012, 05:50 PM | #1 |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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Smoked Deep Dish Pizza?
I've got a Weber Smokey Mountain and have been thinking about trying a deep dish pizza for the first time sometime soon. Any tips, tricks, learning experiences, recipes, etc....you can share? One of my fav books "Smoke & Spice", has a recipe that really only calls for 15-20 minutes on the smoker at the end of the process to smoke/melt the cheese a bit. Do you guys think it's worth the effort of firing up the WSM for only 15-20 of cook time?
I also have a Weber One Touch Gold, so perhaps it's better to cook one on that? Thanks in advance for any guidance!
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01-05-2012, 08:31 PM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I would just cook it on the OTG and add some wood at the end of the cook. It will take 20-30 minutes to cook a deep dish pizza.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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01-05-2012, 08:47 PM | #3 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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+1 for the OTG. Here's one that I have done in the past.... great pizza...
http://bbq.setzler.net/2011/11/12/an...ep-dish-pizza/
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01-05-2012, 09:04 PM | #4 | |
On the road to being a farker
Join Date: 01-01-12
Location: Newberry, FL
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Quote:
Two quick questions (i'm a newbie...) - what's the pizza stone for? does it provide more even heating than directly on the grate? also, is that a potato that you've got the probe in? why? thanks for your help!!
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Steve [URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL] [URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL] [URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL] [URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL] |
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01-05-2012, 09:09 PM | #5 | |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Quote:
Yes... I stick my temp probe through a potato if I have one laying around just to keep it off the grate. It gives a more accurate temperature reading that way.... Have fun with it :) PS - I don't remember if I mentioned it, but grease the pan a little and douse it with some corn meal before you put the dough in...
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