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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-04-2013, 12:48 PM   #1
Uncle JJ
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Default Pizza question - on stickburner

How hot does the smoker have to be to properly cook a pizza? Anyone know?

Thx!
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Unread 10-04-2013, 01:02 PM   #2
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At least 270C/520F, otherwise you may as well just cook it in an oven
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Unread 10-04-2013, 01:14 PM   #3
sliding_billy
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Uncle JJ - Are you planning on cooking it in the firebox?
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Unread 10-04-2013, 01:27 PM   #4
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Quote:
Originally Posted by sliding_billy View Post
Uncle JJ - Are you planning on cooking it in the firebox?
Thinking about it. I'm doing some butts, ribs and brisky in the pit. Thought I might fool around with the firebox while the other stuff is cookin'.

Just wonderin' if I can get it that hot.
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Unread 10-04-2013, 01:37 PM   #5
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It will be plenty hot. put a few fire brick on the grate in the FB and a Stone on top( I use an Unglazed floor tile)
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Unread 10-04-2013, 01:51 PM   #6
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I misspoke. I'm actually thinking of doing this in my warming box.

You think I could build a hot fire in there and put the stone on one of the racks?

If it got to 500*, I bet it would affect the temps in the main cooking chamber. I don't want to jack up the good stuff while I play with this pizza. What do you think? Here's the box:
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Unread 10-04-2013, 02:26 PM   #7
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I don't see why not. Just get that stone good and hot before you apply the pie. I do it all the time in my Akorn using a couple firebricks with a hunk of sandstone on top. Same principal here with fire below the stone in your warming box. Get it to about 550*F and you'll be golden.
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Unread 10-04-2013, 05:51 PM   #8
sliding_billy
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I don't think I would try messing with those kind of temps in the warming box while trying to cook in the main chamber. The fire box you could certainly pull it off.
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Unread 10-04-2013, 06:50 PM   #9
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The hotter the better. Use a pizza stone, if you dont have one buy a few 1" thick firebricks and cook them on those. The 1" thick bricks will heat faster than the 2" bricks.
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Unread 10-04-2013, 07:23 PM   #10
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You can cook pizza at 350 / 400. I cook it in my smoker (main chamber) regularly. I would *like* it to get hotter, but it doesn't always cooperate.
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Unread 10-05-2013, 08:11 AM   #11
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terry the toad i see you use a lang . i have lang 36" how long do you leave the pizza's in the cooker. I've tired this in the past and loose to much heat when checking. So i either under cook or wind up with blackened pies. Any idea's on how to monitor the pizza without loosing all the heat?
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Unread 10-05-2013, 06:46 PM   #12
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I have a old NB smoker.... 450 works for me.
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