Gonna do a Pizza w/ all the goodies inside. If'n it turns out well, would like to make one up and freeze for a campout I'll be on in a week or so.
Do you see any problem freezing a raw fatty, then smoking out in the bonnies? Would like to do the pizza dough crust too on it. Thought is to smoke fatty for the 2 - 2 1/2 hours @ 230 and last 15-20 minutes throw more charcoal on to bump up temps to crisp bacon, wrap in dough and brown it. Think It'll work?