A Pizza walks into a Meat Smoking Forum and...

[cheezepizza]

Hey all, 

I'm a pizza guy, but I do love some smoked meats. I've been reading up on the forums for a few weeks and thought it would be good to come out of lurking and join up properly. I reside in the Atlanta area, but I'm originally from SE Michigan; where are my fellow Mittenlanders at? 

I was recently given a Brinkmann vertical charcoal smoker, measuring about 15 x 15 x 30 inches tall. I've done some chicken wings in it, and a smaller brisket thus far. It's decent for a smoker, but nothing spectacular. I'm still in process of adding some mods to it to help with smoke retention. At this point, I'm still learning so I think it's enough hardware. Using this smoker, and with knowledge imparted from the gurus here, I'm hoping to smoke heaps of glorious meats (and maybe some cheeses too!) and some of them may even find their way atop a pizza! 

Well I guess that's all for now, until next time stay cheeeeeesey my meat loving friends.

 

[noboundaries]

Cheezepizza, welcome to SMF!  Glad you are here and exciting about smoking.  You already fit right in.

Enjoy the forum!

Ray

 

[bluewhisper]

Welcome to the board! You bet your sweet petunias smoked meat goes well on a pie. It will surprise your guests who've never had that.

If you're considering other cookers, the Webers and the kamado types can cook a good pizza. It's up to you to choose a place on the smoking/roasting spectrum.

 

[gary s]

  Good morning and welcome to the forum from a beautiful sunny day here in East Texas, and the best site on the web.   Lots of               great people with tons of information on just about everything.

        Gary

 

[cheezepizza]

 If you're considering other cookers, the Webers and the kamado types can cook a good pizza. It's up to you to choose a place on the smoking/roasting spectrum.

Funny you mention the Weber, I managed to secure a 18.5 inch base model kettle grill yesterday. I do need to find a grommet to hold one wheel on as it has lost the little cap that keeps it secure. Aside from that, it should do well for a free grill.

I was looking into buying the $149 model with a Slow and Sear to get my smoking gear started, but freebies falling into my lap have steered me in other directions. I really can't complain though. I'll have to post some pics soon of the tiny tabletop grill that used to feed us before. I guess that thing will make a good chimney starter stand if anything!

 

[bluewhisper]

I just got a Weber today but that's a story for another thread. I'm sure you will enjoy learning what they can do. I learned my first smoking with one.

 

[browneyesvictim]

Welcome Cheesepizza!

Listen to Ray! (aka noboundaries) Search his posts and you will see you are in good company when it comes to pizza making. His fermented dough recipe post changed my world when it comes to pie crust!

Oh... and then there's discovering San Marzano tomatoes.... Oh my!

Smoked meats and cheeses? Yeah, we've got that.

 

[noboundaries]

 
Welcome Cheesepizza!

Listen to Ray! (aka noboundaries) Search his posts and you will see you are in good company when it comes to pizza making. His fermented dough recipe post changed my world when it comes to pie crust!

Oh... and then there's discovering San Marzano tomatoes.... Oh my!

Smoked meats and cheeses? Yeah, we've got that.

Awwww shucks. 

Here you go CP.  http://www.smokingmeatforums.com/t/261586/wsm-gourmet-pizza-because-i-dont-know-what-else-to-call-it