Didn't really know where to put this so, here it goes. I did a smoked pizza tonight. I've done them before but this turned out a bit different in the process.
I did a little bit of apple wood with RO lump. Started out at 225 degrees indirect with a pizza stone. As time went on, I ramped things up to 350 over the course of an hour and a half. Took a little longer than I wanted and the kids were getting impatient.
The pay off was when we were eating. My 7 year old looked at me and gave me the thumbs up and said, "Dad, it was worth the wait."
So, here's the start. We did a half and half to keep everyone happy:
I put this on the BGE and used the plate setter which provides the indirect heat. I also used a pizza stone so we could get some crispy crust. I placed the grate in between so I could use the BBQ Guru and have a place to put the pit probe to control/ramp temps:
Here's the finished product:
Thanks for looking.
I did a little bit of apple wood with RO lump. Started out at 225 degrees indirect with a pizza stone. As time went on, I ramped things up to 350 over the course of an hour and a half. Took a little longer than I wanted and the kids were getting impatient.
The pay off was when we were eating. My 7 year old looked at me and gave me the thumbs up and said, "Dad, it was worth the wait."
So, here's the start. We did a half and half to keep everyone happy:
I put this on the BGE and used the plate setter which provides the indirect heat. I also used a pizza stone so we could get some crispy crust. I placed the grate in between so I could use the BBQ Guru and have a place to put the pit probe to control/ramp temps:
Here's the finished product:
Thanks for looking.
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