Smoked Pizza...Need Help

[shelton573]

Thanks for all the info folks! I attempted the smoked pizza...notice I said attempted. I fired up the smoker and for some reason it smelled god awful and was rolling nasty white smoke with no wood added yet. It has never done this before so I'm not sure when exactly happened. I used it on Labor Day weekend with great results so maybe I'll throw the charcoal away and start fresh. Anyway, I did not make it to Papa Murphy's but the grocery store here in town sells pretty good pre-mades and I had already bought it so is had to cook it some how. The big gas grill got the nod on this one. I ran three burners on low and got it to 425. I threw down some foil with holes poked it in and tossed it on the grill. Nothing special but thought I would share my attempted/smoked fail. Pizza turned out great on the grill though! Maybe next time with the smoker.

Shelton

 

[shelton573]

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• shelton573
• Sep 17, 2015

image.jpg

• shelton573
• Sep 17, 2015

image.jpg

• shelton573
• Sep 17, 2015

Just a few pics of the grilled pizza. Like I said, nothing special but turned out good!

Shelton

 

[bluewhisper]

Here in town we have a small chain of bake-it-yourself shops, and they're good. They're not afraid of the garlic. One nice thing is, you can order a simple one and then add something like your own hot peppers. You just have to be careful about piling too much on, then it doesn't bake well.

Their instructions call for 450F but I've had better results at 425F.

As mentioned above, it doesn't make much sense to light a fire and cook something for 10 or 15 minutes - but it would make more sense for some kind of event with a series of pizzas to be cooked.

 

[shelton573]

Here in town we have a small chain of bake-it-yourself shops, and they're good. They're not afraid of the garlic. One nice thing is, you can order a simple one and then add something like your own hot peppers. You just have to be careful about piling too much on, then it doesn't bake well.

Their instructions call for 450F but I've had better results at 425F.

As mentioned above, it doesn't make much sense to light a fire and cook something for 10 or 15 minutes - but it would make more sense for some kind of event with a series of pizzas to be cooked.

Agreed, I just get bored some times with doing the same ol stuff.

Shelton

 

[tucson bbq fan]

Agreed, I just get bored some times with doing the same ol stuff.

Shelton

It is a bunch of time and work for a short cooking time.  What I do is hold a pizza party and invite family and/or friends.  I make up some dough ahead of time, gather lots of different ingredients and make a sauce and shredded cheese mix and then get my smoker heated up.  Then everyone makes 10-12 inch pizzas of their own creation and we cook them 2 at a time in the smoker and then everyone shares.

Lots of fun - we have ended up making 8-10 pies and then throw the rest into a couple of calzones.

Every time now that my son and his wife come to visit - they ask for a pizza night.

 

[tucson bbq fan]

Thanks for all the info folks! I attempted the smoked pizza...notice I said attempted. I fired up the smoker and for some reason it smelled god awful and was rolling nasty white smoke with no wood added yet. It has never done this before so I'm not sure when exactly happened. I used it on Labor Day weekend with great results so maybe I'll throw the charcoal away and start fresh. Anyway, I did not make it to Papa Murphy's but the grocery store here in town sells pretty good pre-mades and I had already bought it so is had to cook it some how. The big gas grill got the nod on this one. I ran three burners on low and got it to 425. I threw down some foil with holes poked it in and tossed it on the grill. Nothing special but thought I would share my attempted/smoked fail. Pizza turned out great on the grill though! Maybe next time with the smoker.

Shelton

the first time I cranked my smoker up to high temp for pizza, something similar happened.  Turned out, I had built up some residue from many smokes at low temp on the walls, and it had to burn off at high temp before it was good for pizza.  Now, before a pizza night, I fire it up to high heat to clean it out and get ready.

 

[shelton573]

 
the first time I cranked my smoker up to high temp for pizza, something similar happened.  Turned out, I had built up some residue from many smokes at low temp on the walls, and it had to burn off at high temp before it was good for pizza.  Now, before a pizza night, I fire it up to high heat to clean it out and get ready.

I would have to say you are prolly correct!  It has been a while since I have burned it that hot so I might need to let it run like that for a while this weekend to burn all the crap off.  Thanks for the input!

Shelton