• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

anyone know anything about smoking pizza

dad 3 girls

Joined Mar 1, 2014
I have a Materbuilt electric smoker and want to smoke pizza, anyone done this before? please help new to smoking....


Master of the Pit
Group Lead
Joined Jul 23, 2012
Wow. 3 different forums and no bites. Well , I do not have an electric smoker so let's establish that right off. I have cooked them on my gas grill and on my weber smoker..... If you want to cook a pizza you usually want a real hot fire....hotter the better. Pizza likes to be cooked hot n fast. Having said that , if you want to cook it in your electric smoker go ahead ! What could it hurt. Get that thing as hot as it'll get and pop that pizza in there. I have no idea how long it will take or wether it'll come out good , but I'll be interested to see your results. Nothing ventured nothing gained. Good luck.

pc farmer

Epic Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Feb 17, 2013
Your smoker will only go to 275. I cook pizzas at 400 or higher.

Give it a try thou.


Master of the Pit
OTBS Member
Group Lead
Joined Feb 28, 2010
Personally I would not do it at less than 400°, it is going to take a very long time to cook a pizza at 275°. And I bet the cheese won't get all hot and bubbly and the crust will not have a very good texture.JM2C.


Fire Starter
Joined Jul 7, 2013
Would agree with others, probably not going to get hot enough.  Could try smoking the fixings for the pizza though - sausage, cheese, onions, peppers, ham, bacon....dang I'm hungry now...



Master of the Pit
Joined Jan 29, 2010

Get yourself A weber kettle. Problem solved. That said, I have made Chicago deep dish in cast iron on my uds at 250 and it turned out great. I did use A dough recipe that is more like a pastry dough. Kind of like croissant dough. Just made one last night actually. The trick is to start it out on the stove top to get the crust the way it needs to be and then you are just slow cooking the pie part in the smoker. A pizza stone and a kettle grill might be in your future I think. 
Last edited:


Smoke Blower
Joined Dec 25, 2013
Could try smoking the fixings for the pizza
Great Idea!

Timber jet - nice!  I agree - regular pizza dough won't

get crisp enough unless some high heat is applied.

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.