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Questions after smoking pizza

post #1 of 11
Thread Starter 
Tonight I decided to try something new and smoked some mini pizzas and they ended up tasting like a camp fire, an overwhelming smoke flavor. Don't get me wrong I still ate it, texture and everything was good but was way too smokey.

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.

Background and Q-View:

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,

Ryan
post #2 of 11

Pizza of any kind needs to be cooked at higher temps than 240°, more like 420°(or higher). Not everything benefits from "low and slow".

post #3 of 11

CLIFFCARTER has you covered. they do look good though.

happy smoken.

david

post #4 of 11

I had to chuckle about your comment 'I ate it anyway'......way to go, dude. Yep, throw them on the grill next time with a well heated pizza stone. Some places with wood fired ovens hit near 800 degrees, doesn't take long to crisp up.

post #5 of 11

......or just use some Smoked Cheese on them.  They look really yummy from here!

 

Kat

post #6 of 11
Thread Starter 
Thanks everyone, should have guessed that. But this does give me an excuse to buy a pizza stone.
post #7 of 11

What about pan pizza, I've got a large cast iron skillet that I've always thought would be great for grilling/smoking pizza in. Anyone have experience with this?
 

post #8 of 11

When I broke my pizza stone, I inverted a cast iron skillet and placed it on the rack in the oven, at about 450 degrees and after pre-heating slid the pizza onto the skillet.  It worked great, but getting it off was a pain.

 

New Pizza stone worked better due to the flat surface.  O well, live and learn.

post #9 of 11
Quote:
Originally Posted by KathrynN View Post

......or just use some Smoked Cheese on them.  

Kat

Yup smoked cheese really will give a nice smoke flavor without overpowering.  Want a little more smoke on the pizza then just cheese?, make you own smoked pepperoni ( search these forums) awesome pizza!!

post #10 of 11
Quote:
Originally Posted by ryschoo View Post

Thanks everyone, should have guessed that. But this does give me an excuse to buy a pizza stone.

Get the biggest one you can for an easier life. Costco had a big one, but they are hit & miss for stock. Maybe a restaurant supply outfit or Amazon. A pizza peel is also a nice touch to get it safely off the grill. They're also good in the regular oven for a U-bake kind of pizza or bread 

post #11 of 11
I have a quick question. My pregnant wife has a craving for pizza and wings off my reverse flow, so I'm obligated to do so haha. Will the wings take longer than a pizza at 400 degrees or so? What are your suggestions? Thanks
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