cmwr
is Blowin Smoke!
I did my first pizza today on my UDS and have learned a few things. I have romanced the idea of using pure wood or 50% pure wood for my pies unlike regular smoked meats on a UDS which just have a few wood chunks added to the charcoal. Big mistake I think. The smoke flavor of this pizza is way too overpowering. I used half a bag of cherry chunks and half a basket of leftover KBB from my last smoke. I was able to hold temps around 575 degrees with both bung hole caps removed and all intakes wide open. First things first. I am learning mind you and trying all kinds of things of my own. Fwismoker, I know you told me you put your straight on the rack but the flames were raging underneath. Ebijack, I know you said you have a diffuser in your pizza drum. This oven has no diffuser and to shield the pie from the blazing inferno beneath it I wanted to put it on a pizza pan on a pizza stone. Well after about 5 minutes of preheating my pizza stone I heard a pop inside the UDS..............
Wow so off come the pieces and I threw a second pizza pan on the rack in it's place. Then I put the pie on it's own pizza pan on top of it. 8 minutes later.................
Looks spectacular! Tastes mediocre. :roll: I am not sure whether I like a smoky taste on pizza or if this is just too much. Has anyone ever made a pie on the UDs with just charcoal or lump and no wood chunks? My wife says she doesn't like the crust that well but she can't describe it to me so I don't know what she means. It was the cheap Jiffy crust in a box. We always used this in the past for oven pizzas. Maybe it's not the best bet for outdoor pizza?
Wow so off come the pieces and I threw a second pizza pan on the rack in it's place. Then I put the pie on it's own pizza pan on top of it. 8 minutes later.................
Looks spectacular! Tastes mediocre. :roll: I am not sure whether I like a smoky taste on pizza or if this is just too much. Has anyone ever made a pie on the UDs with just charcoal or lump and no wood chunks? My wife says she doesn't like the crust that well but she can't describe it to me so I don't know what she means. It was the cheap Jiffy crust in a box. We always used this in the past for oven pizzas. Maybe it's not the best bet for outdoor pizza?