Smoked Tomestone Pizza Gone Bad W/Qview For Erain And All Others

[ronp]

Me and Erain have one common love, and that is Tombstone pizza.We talked about smoking one and I finally did one.

Here is the history on Tombstone, a company that started in a small town in Wisconsin. I used to look forward to eating them in the taverns there.

http://www.fundinguniverse.com/compa...y-History.html

It is a long but interesting read.

Anyway I decided to smoke one last night.




My favorite, the supreme.



Yum.



After defrosting and smoked for maybe 1 1/2 hours.


The crust was nice and crispy as when in the oven. I smoked it at 275' with hickory and mesquite.

I wasn't happy with it last night, and tonight Carol said what did you do to this?
I was embarrased and said I smoked it. She said this is some nasty Sh*t.

I agree and am throwing the rest away. It wasn't the pizza but the smoke. We love Tombstone, so it wasn't the pizza. I have seen others smoke pizza, but that is the last one for me.

Thumbs down here.
<!-- / message --><!-- sig -->

[Abelman]

Ron,

You need a couple of things here, a pizza stone and high temps, 350-400 with indirect heat. I know a lot of smokers can put that kind of heat on so it's not for everyone. Should be about 30 minutes for the smoke.

Plus, use a fruit wood like apple or cherry wood.

http://www.smoked-meat.com/forum/sho...hlight=abelman

[erain]

we salmon fish out of the port in kenosha wi. they have an italian restaurant, Villa D'Carlo. and they have a wood fired oven with a stone and like Ableman says, cook pizzas at a high heat. whether its the wood heat, the stone, or combination. they make awesome pizzas!!!

for a cheap frozen pizza, i still think tombstones are tops. nice try with the smoke and thks for sharing Ron!!!

[JustSmoke2]

Ron if you expeiment again try corn cobs. I use that for fish when I have it. It is a lighter smoke and might be the lightness you may be looking for.

[smokin365]

dont scrap the plan cuz the first one sucked! just adjust the variables. i have heard of people using pistachio and peanut shell when they want light smoke flavor, that may be worth a try

[doctor phreak]

well for whatever its worth man its looks good...next time i would go for a hi heat and little smoke....like they say....try , try again

[supervman]

we salmon fish out of the port in kenosha wi. they have an italian restaurant, Villa D'Carlo. and they have a wood fired oven with a stone and like Ableman says, cook pizzas at a high heat. whether its the wood heat, the stone, or combination. they make awesome pizzas!!!

for a cheap frozen pizza, i still think tombstones are tops. nice try with the smoke and thks for sharing Ron!!!

Erain -
You get Heggies pizzas up that way?
They sure are good.
I like tombstone but Heggies are my favorite.

[Richtee]

Sorry...but why in God's name would you smoke a mass-produced pizza? To be fair, I wonder why any pizza would be smoked. Maybe a wood fired oven..that's good stuff. But smoked? What's next cupcakes?

[SmokinLee]

I'm with ya there rich. I have been pondering a SFB pizza. I was just going to place a pizza stone on top and find a cover for it. I have a big revereware frying pan lid that would fit over a medium sized pizza. Sounds good anyway SFB Pizza.

[Abelman]

Sorry...but why in God's name would you smoke a mass-produced pizza? To be fair, I wonder why any pizza would be smoked. Maybe a wood fired oven..that's good stuff. But smoked? What's next cupcakes?

If you do it right, it's the best pizza. I use a fresh pizza made to order (Papa Murphey's). I've never tried a frozen/mass produced pizza. I think the key is a pizza stone and wood/lump makes for an excellent pizza. The stone gives it a crsipy crust. If you can hit 400 degrees or so, you're good. If not, I would have to agree that it's not worth it. I do mine at 425 for 30 mimutes or until done. As for wood, you have to go lite with a fruit wood.

Honestly, when I did the one pictured, my wife said it was the best pizza she's ever had. http://www.smoked-meat.com/forum/sho...hlight=abelman

That said, you have to do it at a high temp. The end result, it's like a wood fired oven I suppose. Unlike regular smokes, longer is not better.

As for cupcakes, I don't eat them so that's not on the menu around here

Ken was the one that got me interested in a smoked pizza so I tried it. I didn't expect much but was amazed at the outcome.

[RowdyRay]

Sorry to hear it didn't work out well Ron. But, that's when we research some more, and try again.

I enjoy pizza made on the grill...but I don't know about smoked. I'll be posting my version of it this soon. My grandson will be bugging me for it, I'm sure. He loves eating it and old enough now, I'll get him to help. He'll get a kick out of it. My kids did.

[SixPack]

I love doing pizza in the smoker. Always homemade ones never tried a frozen pizza.
I do mine in a cast iron skillet and get the smoker as hot as possible.
Crust has always been nice and crisp. Have always used wild cherry wood for pizza. Heres one I posted awhile back.

[Capt Dan]

six-pack, thats the way to do it, home m,ade, never frozen. That pie looks awesome!

points

[doctor phreak]

six pack that does look good.....hmm i have a cast iron pan around somewhere ...just might have to try this

[Smokin Bill]

Well taking a look somewhere along the 1 1/2 hours might have been a good idea; I've never even done a Chicago Style pizza for 1 1/2 hours which are also great in the smoker.

Yea higher temp or keep an eye on it at some lower than 400 temp. I usually do mine at 300 to 350 so it's exposed to the smoke flavor longer and I do mine on pizza screens in the smoker and a stone in the grill (depending on where I cook them). If I add smoking wood, I add just a little hickory but usually just lump charcoal which makes for a stone oven style pizza.

Sixpack cooking them in cast iron is a fantastic idea; I'll have to try that one especially on my Chicago Style pies.