Questions after smoking pizza

ryschoo

Fire Starter

Original poster

Feb 9, 2013

62

41

Phoenix, AZ

• May 1, 2013

• #1

Tonight I decided to try something new and smoked some mini pizzas and they ended up tasting like a camp fire, an overwhelming smoke flavor. Don't get me wrong I still ate it, texture and everything was good but was way too smokey.

My question is basically what gives? Do cheeses and breads take on smoke really really easily or is it something else to make it taste like this? Anyone have suggestions for next time? I figure one is to not have them on smoke for very long but didn't know if there were other fixes.

Background and Q-View:

English Muffin halves topped with, sauce, pepperoni, and mozzarella cheese

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• ryschoo
• May 1, 2013

Portobello Mushroom cap topped with pizza sauce, pepperoni, black olives, and mozzarella cheese.

image.jpg

• ryschoo
• May 1, 2013

Will be on the WSM for 45 minutes at 240 with 1 chunk of apple wood

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• ryschoo
• May 1, 2013

Done and missing a few bites

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• ryschoo
• May 1, 2013

Thanks for any help,

Ryan

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• May 2, 2013

• #2

Pizza of any kind needs to be cooked at higher temps than 240°, more like 420°(or higher). Not everything benefits from "low and slow".

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• May 2, 2013

• #3

CLIFFCARTER has you covered. they do look good though.

happy smoken.

david

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• May 2, 2013

• #4

I had to chuckle about your comment 'I ate it anyway'......way to go, dude. Yep, throw them on the grill next time with a well heated pizza stone. Some places with wood fired ovens hit near 800 degrees, doesn't take long to crisp up.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• May 2, 2013

• #5

......or just use some Smoked Cheese on them.  They look really yummy from here!

Kat

 

ryschoo

Fire Starter

Original poster

Thread starter

Feb 9, 2013

62

41

Phoenix, AZ

• May 2, 2013

• #6

Thanks everyone, should have guessed that. But this does give me an excuse to buy a pizza stone.

 

iowa josh83

Smoke Blower

Mar 22, 2011

128

14

Iowa

• May 2, 2013

• #7

What about pan pizza, I've got a large cast iron skillet that I've always thought would be great for grilling/smoking pizza in. Anyone have experience with this?
 

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• May 2, 2013

• #8

When I broke my pizza stone, I inverted a cast iron skillet and placed it on the rack in the oven, at about 450 degrees and after pre-heating slid the pizza onto the skillet.  It worked great, but getting it off was a pain.

New Pizza stone worked better due to the flat surface.  O well, live and learn.

 

slownlow

Smoking Fanatic

Jun 17, 2011

472

12

Hamilton, NC

• May 2, 2013

• #9

KathrynN said:

......or just use some Smoked Cheese on them.  

Kat

Click to expand...

Yup smoked cheese really will give a nice smoke flavor without overpowering.  Want a little more smoke on the pizza then just cheese?, make you own smoked pepperoni ( search these forums) awesome pizza!!

 

chef willie

Master of the Pit

OTBS Member

Dec 31, 2010

3,201

376

Willamette Valley, Oregon

• May 3, 2013

• #10

ryschoo said:

Thanks everyone, should have guessed that. But this does give me an excuse to buy a pizza stone.

Click to expand...

Get the biggest one you can for an easier life. Costco had a big one, but they are hit & miss for stock. Maybe a restaurant supply outfit or Amazon. A pizza peel is also a nice touch to get it safely off the grill. They're also good in the regular oven for a U-bake kind of pizza or bread 

 

jmud

Meat Mopper

Jan 28, 2013

193

15

Elba NY

• May 3, 2013

• #11

I have a quick question. My pregnant wife has a craving for pizza and wings off my reverse flow, so I'm obligated to do so haha. Will the wings take longer than a pizza at 400 degrees or so? What are your suggestions? Thanks