What to put in the smoker this weekend?

[brutal]

Well, I had a brief scare that I hadn't cooked them to the proper minimum temp, but I called Kazoo and he let me know how dumb I was and that everything was fine. They taste great. One of the better things I've ever cooked actually.

Food poisoning once, will put that fear into your mind.

[Irving]

When I had food poisoning before, it was from ribs.

[Gman]

Once bitten, twice shy.

Glad they came out well!

[DenverGP]

That time of year again: Home Depot and Lowes both have Kingsford charcoal on sale, $9.88 for 2 18.6lb bags. With the lowes veteran discount, I got 4 2-packs (148 lbs) for $38 out the door.

Haven't checked, but I'd bet walmart has a similar deal, they usually do.

Also, not as amazing a deal, but Ace has a deal on some of their bags of western wood chunks. $8.99 for 2 bags of the wood chunks. Hickory, Mesquite, Oak and Pecan are included at that price. Their cherry/apple are not included in the deal, and are $11.99 per bag.

[DenverGP]

And to stick with the true theme of the thread, I'll be making pizza in my egg smoker tonight, and then doing a prime rib on it on Sunday.

[Great-Kazoo]

2 1 lb chorizo & beef meat loafs with lotza garlic & onion almost ready to come off the smoker. The corn on the cob's another 20 min.

[DenverGP]

Pics from pizza night:

[Great-Kazoo]

Pics from pizza night:

Nice, oddly enough to date a pizza hasn't been on the smoker. Looked at a cast iron skillet recipe. Maybe try it this weekend.

[DenverGP]

Nice, oddly enough yo date a pizza hasn't been on the smoker. Looked at a cast iron skillet recipe. Maybe try it this weekend.

The ceramic egg smokers work great for pizza, since they really hold in the heat well.

[Irving]

Do you try to reach a certain temp for pizza, or is it more time based?