Well since I had no clue where to go with this I figured why not here....
I prefer brick oven pizza, it just gives it a different kind of taste so I figured, I bet smoked pizza cant be to shabby....
These were just plain Jacks store bought frozen pizzas but I do have plans to try home made.
Forgive the only time I have had crappy cell pics
It was a HUGE hit and tasted awesome. My friends and I destroyed it very quick.
As for temp I have no idea I was using my aunts ECB/ old smokey cheap-o thing that only goes from low med high and I cranked it all the way up to high.
It took about two hours to get the middle not so soggy, but they did crisp up. I dont feel as thick crust would work unless you want to wait all day for a pizza though.
Oh and yes I did add an extra rack, I had some boneless pork ribs I was not going to waste to the rill so I had to expand operations while at home for the weekend lol.
I prefer brick oven pizza, it just gives it a different kind of taste so I figured, I bet smoked pizza cant be to shabby....
These were just plain Jacks store bought frozen pizzas but I do have plans to try home made.
Forgive the only time I have had crappy cell pics
It was a HUGE hit and tasted awesome. My friends and I destroyed it very quick.
As for temp I have no idea I was using my aunts ECB/ old smokey cheap-o thing that only goes from low med high and I cranked it all the way up to high.
It took about two hours to get the middle not so soggy, but they did crisp up. I dont feel as thick crust would work unless you want to wait all day for a pizza though.
Oh and yes I did add an extra rack, I had some boneless pork ribs I was not going to waste to the rill so I had to expand operations while at home for the weekend lol.
