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pizza on the 640

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  • pizza on the 640

    I thought id share, nothing beats home made pizza on the 640.:drooling
    Attached Files
    Yoder Ys640
    Char griller smoker
    Lumber Jack
    Maple,Hickory,Cherry
    A-maze-n smoke tube

  • #2
    Nice looking pies,
    God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
    Weber Performer Gold
    Masterbuilt 26" twins
    Big Chief Electric smoker
    Brinkmann barrel smoker
    LEM sausage stuffer
    Cabela's pro HD grinder
    Maverick ET-732
    ThermoWorks Thermapen
    GrillGrates

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    • #3
      Very nice! Pizza
      --- --- --- --- --- --- ---
      www.OwensBBQ.com

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      • #4
        I gotta try this pizza on a smoker gig... hell, I got that extension for the Weber kettle I have not really used...correctly- yet. Dang those look good...
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          pizza

          That looks great! now expand if you would....how do you cook pizza on the 640?

          Temp, time, cooking sheet etc....I do like my crust crispy
          John
          Yoder YS 640 (USA)
          Traeger Texas(USA)
          Lumber Jack & Cookin Pellets
          ET732
          www.smokinwoodpellets.com
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          • #6
            Great job on the pizza. Love pizza off of the YS640.
            Smokem if you got em

            Yoder YS640
            Weber EP-310 Gasser Grill
            A-Maz-N-Pellet-Smoker (AMZNPS)
            A-Maz-N-Tube-Smoker (AMZNTS)
            Frogmats
            Maverick ET 732
            Super Fast Purple Thermopen


            Deano

            "May the thin blue smoke be with you"

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            • #7
              Originally posted by John77 View Post
              That looks great! now expand if you would....how do you cook pizza on the 640?

              Temp, time, cooking sheet etc....I do like my crust crispy
              I have tried both with a stone and without, both with great results. Personally I like hand-tossed dough and throwing the raw dough directly on the lower grill for 4 mins per side to set up the dough, pull it off and put on all of your toppings, then back onto the grill for 10 mins or so until desired color and crispness.

              For a pre-made like a Papa Murphy's Take and Bake, 425-450 for 20 mins or so.... just like you would in an oven. I find that many things that I cook in the oven work great in the YS640 and you get the benefit of the convection to evenly bake things.
              Smokem if you got em

              Yoder YS640
              Weber EP-310 Gasser Grill
              A-Maz-N-Pellet-Smoker (AMZNPS)
              A-Maz-N-Tube-Smoker (AMZNTS)
              Frogmats
              Maverick ET 732
              Super Fast Purple Thermopen


              Deano

              "May the thin blue smoke be with you"

              sigpic

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              • #8
                Very good! I like pizza on the yoder as well. Is about that time of year around here to to cook them outside on the yoder.. winter time I find it just takes toooo long to get to 425 with the wind blowing and what not... I am sure those went down well!!
                Brian

                Certified Sausage & Pepper Head
                Yoder YS640
                Weber Genesis
                Weber 18.5" Kettle
                Weber Performer
                Misfit # 1899

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                • #9
                  Nice looking pizza! I do them on occasion on the Traeger. Now that I want to master the Detroit style pie, I have to stick to the oven, as I can't get the Traeger hot enough!!
                  Don

                  Humphrey's Pint
                  Weber Smokey Mountain 18.5"
                  Weber Performer (Black Top, Stainless Steel Table Edition circa 2005)
                  Blackstone Professional Series 36" Griddle
                  Weber Spirit SP-310 Gas Grill
                  Anova One Sous Vide
                  AMPS
                  Purple Thermapen
                  Maverick ET-733
                  DigIQ DX2
                  Misfit #1674

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                  • #10
                    Originally posted by dsgarner06 View Post
                    I have tried both with a stone and without, both with great results. Personally I like hand-tossed dough and throwing the raw dough directly on the lower grill for 4 mins per side to set up the dough, pull it off and put on all of your toppings, then back onto the grill for 10 mins or so until desired color and crispness.

                    For a pre-made like a Papa Murphy's Take and Bake, 425-450 for 20 mins or so.... just like you would in an oven. I find that many things that I cook in the oven work great in the YS640 and you get the benefit of the convection to evenly bake things.
                    Thanks! can't wait to try it. My 640 Arrives friday....the same day i'm having knee surgery Wonderful timing...
                    John
                    Yoder YS 640 (USA)
                    Traeger Texas(USA)
                    Lumber Jack & Cookin Pellets
                    ET732
                    www.smokinwoodpellets.com
                    sigpic

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                    • #11
                      Originally posted by John77 View Post
                      Thanks! can't wait to try it. My 640 Arrives friday....the same day i'm having knee surgery Wonderful timing...
                      That sucks, butt at least you'll have something to play with as you mend.

                      Great looking pizza!
                      Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                      My best asset however is the inspiration from the members on this forum.

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                      @SmokinJim52 on Twitter

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