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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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06-25-2011, 09:49 PM | #1 |
is one Smokin' Farker
Join Date: 01-07-08
Location: Senoia Ga
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first pizza on the smoker
I've always been intrigued when i have heard of people grilling pizza or cooking it in an egg, so today, i figured I'd bite the bullet. I haven;t had a ton of time to use the smokers in the past year, so i am planning on making up for it. Here is one of the pizzas i make tonight. Nothing complicated, pre-made dough from the grocery store. pressed it out and added fresh tomato slices, fresh basil, fresh moz slices, and a little garlic and olive oil. Had the smoker a little over 600. It needs new gaskets anyway, so wasn't worried about screwing them up. Have a pack of ribs and a brisket waiting to cook this week. making up for lost time.
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Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver |
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06-25-2011, 10:19 PM | #2 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Mmmmmmmmmm... bite size.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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06-26-2011, 07:46 AM | #3 |
Found some matches.
Join Date: 06-07-11
Location: Spiceland, Indiana
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Looks good. Did you use wood when you did that? I am thinking I would like to try it but don't know where to start! Any tips you would like to share? Thanks,
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06-26-2011, 08:44 AM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks tasty!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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06-26-2011, 09:43 AM | #5 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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Great looking pizza.
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06-26-2011, 04:23 PM | #6 |
is one Smokin' Farker
Join Date: 01-07-08
Location: Senoia Ga
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Just lump charcoal. I was worried it was still smoking a bit too much, even after an hour. This is the first high temp cook i have done, but it turned out ok. If i could have gotten the crust a little thinner, i would have been happier, but they were good. I just put a chimney of lit coal in the bottom of the cooker and topped with another of unlit. I have a platesetter under the cooking grate and put a pizza stone on top of the grate. Opened it up till temp hit a bit over 500, and after it stabalized and stopped smoking so much put the pizzas on till they were done. Cooked really quickly. Wasn't perfect, but good for first try. Will definitely do it again. give it a shot.
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Chris Fayetteville, GA 2 NB Banderas, Imperial Kamado #5, Imperial Kamado #0, Large Grill Dome, Large Primo Kamado, 22.5 Weber Silver, 18.5 Weber Silver |
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06-26-2011, 04:32 PM | #7 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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I'd hit that in a heart beat. And that crust looks perfect, I like a thick crust.
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Rick |
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06-26-2011, 09:08 PM | #8 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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Definitely looks tasty from here. Those eggs seem to make this process quite easy. I'm still working on learning how to dial in my kettle to cook these at about 600°F. I'm getting closer with each try though :)
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http://facebook.com/mancavemeals |
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