Smoked a pizza on MES 30 this afternoon. Home made (ok, store bought dough), added mushrooms, green onions, sweet pepper, olives, fried up chorizo and bacon and of course CHEESE!
Sorry, lots of pictures but my we wanted to document the process.
In smoker for 1 1/4 hours at 275F. I went that long as the pizza is more deep dish in thickness. Used Jack Daniel's wood chips. Not too smoke but certainly pronounced smoke flavour. Very little conversation at dinner table. Very tasty!
Sorry, lots of pictures but my we wanted to document the process.
In smoker for 1 1/4 hours at 275F. I went that long as the pizza is more deep dish in thickness. Used Jack Daniel's wood chips. Not too smoke but certainly pronounced smoke flavour. Very little conversation at dinner table. Very tasty!
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