B
BBQ Bros
Guest
I've got a Weber Smokey Mountain and have been thinking about trying a deep dish pizza for the first time sometime soon. Any tips, tricks, learning experiences, recipes, etc....you can share? One of my fav books "Smoke & Spice", has a recipe that really only calls for 15-20 minutes on the smoker at the end of the process to smoke/melt the cheese a bit. Do you guys think it's worth the effort of firing up the WSM for only 15-20 of cook time?
I also have a Weber One Touch Gold, so perhaps it's better to cook one on that?
Thanks in advance for any guidance!
I also have a Weber One Touch Gold, so perhaps it's better to cook one on that?
Thanks in advance for any guidance!