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The recipe above is for a larger pizza (450 grams). My pizzas are typically 350g for a 12-13" pizza. You'll need to define the size and style of pizza you'd like to make.
I would buy an infrared thermometer to gauge the temp of your stone. It should be cooking between 550 (NY Style) and 600 F...
Thanks for offering your thoughts. I'm kicking around doing something as you've proposed. I may create a 4-door front, where 2 top doors are smaller (maybe 25% of the area). And the bottom two are 75%. I'd run the smoker with the top ones open. This might provide sufficient shielding from the...
Thanks for your thoughts. I appreciate it.
There is a rotating disk-type vent on the top-center of the cabinet. If I cut a hole in the wood above it I can probably drop a pipe in it, with a top cover. I'll just need to find one with a damper. I think a hinge would be a lot of work (sawing)...
I have an outdoor wood fired pizza oven. Roughly 5 years ago I began building an wood enclosure "dog house" to keep the rain and snow off it. The residual moisture was causing it to crack. Making a long story short, I bailed on the project and have had a giant wooden dog house taking up space in...
Thanks to you all for replying. I tried to find info regarding a propane-to-gas conversion on YouTube or elsewhere for this smoker model and didn't have any luck.
I have a couple propane tanks from my homebrewing days. I can use those until I can find a suitable, complete conversion kit...
I had a Weston smoker sitting in my garage for about 8 years. I purchased it at a charity auction. I also had a natural gas port on my patio. Last weekend I decided to connect it and see what happens.
The smoker works on natural gas, on the "low" setting. It gets up to 200 degrees with no load...
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