Pizza's on a stick burning offset

4TheLoveofBrisket · Sep 17, 2009

Question to the pizza chefs out there: Do you think the results would be good doing a pizza on a stick burning offset if I took the temp up to say 400 or a little higher? I am just concerned it'll be too smokey using all wood. :?: I plan on using a pizza stone too.

Rick's Tropical Delight · Sep 17, 2009

do it.

Redwingsfn31 · Sep 17, 2009

I have done it, and it was good.

leanza · Sep 17, 2009

I agree. But crank it up so the metal turns red and the temp is 500* at least.

Grillman · Sep 17, 2009

There's one way to find out for sure.

BBQchef33 · Sep 17, 2009

used to do it all the time, (Pre-egg).... get it to 500 if u can. use a stone, heat the stone up in the kitchen oven, or in your firebox. At temps that high you should be running clean smoke, so you wont get a smokey taste.

bigabyte · Sep 17, 2009

Brother fweck made the winning Pizza Throwdown entry in an offset. It can definitely be done.
http://www.bbq-brethren.com/forum/showpost.php?p=856306&postcount=10

Sledneck · Sep 17, 2009

BBQchef33 said:
used to do it all the time, (Pre-egg).... get it to 500 if u can. use a stone, heat the stone up in the kitchen oven, or in your firebox. At temps that high you should be running clean smoke, so you wont get a smokey taste.

Ahhh the good ole days......

bbq ron · Sep 18, 2009

yes try it. it worked for me

LMAJ · Sep 18, 2009

And don't forget the pictures....

4TheLoveofBrisket · Sep 18, 2009

Thanks for the info guys. Yeah, I figured if I got the temp up high enough the smoke would decrease. And I won't forget the pics. :biggrin: I've got some tomatoes from the garden that I had to use up or lose em, so I skinned 'em, boiled them down to a nice thick sauce earlier this week, and am going to use that as my base for my pizza sauce.

CraigC · Sep 18, 2009

I've done it in an offset before with great results. The last time we made pizza, I used a charcoal grill. Put coals under the cooking area in a single layer as far from the grates as possible and then set up a wood fire on the opposite end. With the lid closed, I was getting temps around 600. Came out excellent and took very little time (we make very thin crusts).

Craig

Pizza's on a stick burning offset

4TheLoveofBrisket

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somebody shut me the fark up.

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