Pizza on the Memphis Elite

[jasonjax]

First "pizza night" w/ the Memphis Elite was a resounding success.

I ran it at 600 degrees with a few bricks over the firebox to raise the pizza stone up some and get a little more radiant heat deflected down to the pizza toppings.

Crispy crust and done toppings in about 7 and a half to 8 minutes. Couldn't have been happier with the outcome. I snapped a couple of pics, but we probably cooked 6-7 pies in total some veggie for the Catholic folks observing lent.

 

[Stingerhook]

Nice looking pies Jason.

 

[rwalters]

Those look fantastic! Seems there’s enough cooking real estate that you could’ve set yourself up to knock out 3 pies at a time?

 

[jasonjax]

Those look fantastic! Seems there’s enough cooking real estate that you could’ve set yourself up to knock out 3 pies at a time?

Yeah there is a ton of space in the Memphis which was one of my requirements since I basically retired my FEC-100 to competitions only when I put my outdoor kitchen in. I ordered some more of the shelves (only comes with one skinny shelf) so I'll have even more cooking space.

 

[Norm]

Nice work on the pies, look delicious!

 

[rwalters]

What was the outside temp the day you cooked those, and how long (approx) did it take for the Elite to come up to 600°? Just curious.

 

[jasonjax]

What was the outside temp the day you cooked those, and how long (approx) did it take for the Elite to come up to 600°? Just curious.

Probably 70ish degrees and maybe 15-20 minutes to get to 600.

 

[BillN]

Job well done, nice looking pies.

 

[Smoke on Badger Mountain]

Looks great! Nice cook.