your help wanted

Discussion in 'Roll Call' started by ajky, Mar 15, 2009.

  1. ajky

    ajky StickBurners

    I plan on smoking a pizza and a meat loaf tomorrow. These are a few things that i have not smoked. After seeing a post yesterday suggesting we should step up and smoke something new or something that we've not smoked in sometime. Anyway has anybody got a few pointers to help me out. first do i need pans or trays under the pizza or meatloaf. next i have some that have holes in them to let smoke in and grease out. then with the pizza should i remove it from the pan. ok going to go any help that you give will help my belly. and we thank you
  2. justsmoke2

    justsmoke2 Smoking Fanatic

    Not knowing what type of smoker your using I can offer this. I have a GOSM Big Block gasser. I have done many a meat loaf. I will spray a bread loaf pan with some kinda of oil. Then put the meat mixture in it. Turn upside down tap til it comes free. Myself I put mine on parchment paper with a few holes to let the grease drain away. I usually run my smoker at 275 to 300 no low and slow on the loaf. After around 30 minutes I will baste with what ever sauce I am going to use. I cook til a internal temp of 150, pull and foil for 20 minutes allowing it to rest. As for a wood I I use hickory.
  3. m1tanker78

    m1tanker78 Meat Mopper

    I don't know what kind of smoker you're running but I've smoked a few pizzas on a homemade vertical. First off, try to pre-cook the meat toppings if you can. Actually, you almost have to. Second, if you live in an arid climate, I'd suggest running with a water pan or put a pot of beans between the coals and the pizza(s). That keeps the meat/pizza from drying out too much and yields a delicious pot of beans (see below). Oh, one more thing...... I highly recommend you splurge on some crumbled feta cheese and spread a little over one of your pizzas. Man that stuff tastes friggin good on any smoked pizza. Dang, now I've gone and made myself hungry again.


    Pot of beans on a dry day to bump up the humidity in the smoker...
  4. vtanker

    vtanker Meat Mopper

    Welcome! I have yet to try a pizza! we need pictures.
  5. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    If you have a grill, I would suggest grilling the dough for a couple of minutes before putting it in the smoker. Not long, just enough to slightly char both sides. Then toppings & in the smoker.
  6. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    AJ you got your plan together? Looking forward to seeing you in the challenge.

    I tried a frozen pizza once, just threw it on the grate and set the Traeger to 300, it was OK but wasn't my flavor. Might try it again someday with Lump.
  7. rejii

    rejii Smoke Blower

    hey there i never smoked a pizza but cant wait to here how it turns out

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