My question is basically what gives? Do cheeses and breads take on smoke really really easily or is it something else to make it taste like this? Anyone have suggestions for next time? I figure one is to not have them on smoke for very long but didn't know if there were other fixes.
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English Muffin halves topped with, sauce, pepperoni, and mozzarella cheese
Portobello Mushroom cap topped with pizza sauce, pepperoni, black olives, and mozzarella cheese.
Will be on the WSM for 45 minutes at 240 with 1 chunk of apple wood
Done and missing a few bites
Thanks for any help,