Thought i'd try some home made deep dish in the smoker...taste was where i wanted it but i have to perfect the crust (it broke up a tad on me) Taste is what matters right??!
More experimentation...Deep dish Pepperoni, onion and Mushroom Iron Pan Pizza
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Thought i'd try some home made deep dish in the smoker...taste was where i wanted it but i have to perfect the crust (it broke up a tad on me) Taste is what matters right??!
themule69
Epic Pitmaster
That looks pretty delicious from here, Keith! Nicely done! I gotta add this to my 'to do' list for sure.
Red
Red
Thanks David, Dave and Red.....Red in a iron pan i'd go 300 plus but if i't just a pre made pizza with no pan i go 250...imo that's plenty. It takes a little time to heat up the pan but it sure works well.
marshman71
Smoke Blower
I do pizza on the grill all the time ... but never in the smoker ...
Crust was always my major concern due to the low heat. Might have to give one a shot.
Crust was always my major concern due to the low heat. Might have to give one a shot.
Marsh the only experience i have with pizzas in a smoker is with my UDS....the heat coming directly up on the crust works great, even @ 250. I would think it'll work in any smoker just might take a tad longer?
There's a bar/eatery nearby that will sell their uncooked pizzas.....sooooo good just to throw directly on the rack.
marshman71
Smoke Blower
I can get my temp up pretty good if I don't use the water pan. and cant go over a 12" pizza crust due to my rack size
but I'm thinking if i keep it down closer to the heat source that may help.... I'm defiantly gonna give it a try and I still
have plenty of leftover pizza toppings and sauce from a Pizza Fatty I just made. I usually use the Premade crusts
they come out great on the grill and I think should hold up pretty good on the smoker...
Did you put the pizza directly on the racks or did you use a pan or baking stone. I really like using the stone's in the grill.
but I'm thinking if i keep it down closer to the heat source that may help.... I'm defiantly gonna give it a try and I still
have plenty of leftover pizza toppings and sauce from a Pizza Fatty I just made. I usually use the Premade crusts
they come out great on the grill and I think should hold up pretty good on the smoker...
Did you put the pizza directly on the racks or did you use a pan or baking stone. I really like using the stone's in the grill.
Pre-made i put directly on the rack... I suppose if i used a WSM i'd take out the water pan...the direct heat from the drum does very very well. It pleasantly surprised me the first time i threw one on the rack @ 250...came out golden brown and crisp.
smokinhusker
Legendary Pitmaster
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