Gtsum has been providing me info on another forum. And yes, all my research says the same, which it should for that price tag!
I got my Memphis Pro yesterday and cooked two pizzas on it (Walmart 'Market Fresh' pizzas, not frozen or homemade). I was disappointed at the lack of a smoke flavor (not light - a lack of) the Memphis gave the pizza.
Prior to the Memphis, I have cooked pizza on a Primo ceramic and, more recently, on an Ooni (now called Uuni). I had heard the Memphis was 'light' on smoke but I was disappointed to find that my pizza tasted like it had been cooked in my kitchen oven.
It was my first cook, and I cooked the two pizzas differently. Both on a pan but the first also set on a pizza stone, the second on a pan with no stone. I cooked them both as the box recommended (425 for 10-12 mins). Both required a little longer than the recommended duration.
Being a new owner, I'm looking for tips to get a better smoke flavor on my food. Is adding a tube the ONLY way to get to where I want to be? Should I be cranking the temps up higher or doing something different that what the box recommends? I do usually do handmade but I was in a hurry to try it after the initial burn-off - and I'm not sure that has anything to do with smoke flavor anyway.
Interested in any tips!! Thanks
Lol. Had to look that one up. Your pizza tasted like soot??That taste on the pizza in the kamado is/was creosote.
Just FWIW, if you haven't committed yet and USA-made is a consideration in your choice, Memphis has informed their dealers that production is being/has been moved to China. Not sure if it's happened yet, but might be something to consider before dropping that kind of coin if it's now an import.
Regarding Elite vs. Pro (or anything else), 300-series stainless is much more corrosion-resistant than 400-series, and US stainless is more corrosion-resistant than Chinese due to lower carbon content, which may be a huge consideration in a place like Jacksonville.
MAK & Blazin' are still USA-made 304 stainless, less expensive and reputedly put out more smoke.
Somebody out there makes a marine-grade stainless unit that would probably still work if you rinsed it the Gulf, but I forgot who. (Old age is a b----h.)