What to put in the smoker 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?

[Great-Kazoo]

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

Time based. You'll know when the crust is brown and cheese melted, time to eat. Or not......

[DenverGP]

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

I try to hold the smoker temp steady around 500F, and the time is around 7-10 min, but that I adjust by peeking occasionally to see if the cheese is melted and check the bottom of the crust for nice color.

[Irving]

I try to hold the smoker temp steady around 500F, and the time is around 7-10 min, but that I adjust by peeking occasionally to see if the cheese is melted and check the bottom of the crust for nice color.

It's kind of funny that I even asked, since my only restaurant jobs have all been pizza places and I can pretty much tell if a pizza is done just by looking at it.

7-10 minutes is about right for those temps, do you even bother trying to get smoke going?

[Jer]

One of my favorite methods for cooking steaks is to smoke at 150 deg for 1-1.5hrs and then sear the outside. My steak of choice is usually bone-in ribeye but King Soopers had the NY Strips on sale for $4.99/lb so I couldn't resist. Just a little pink Himalayan sea salt, fresh crushed pepper and a little garlic powder and these puppies are set! The picture was only after 15min at 150 deg so it doesn't look like much yet but they will turn a deep mahogany red color and take on just a kiss of smoke flavor that doesn't over power the natural flavor of the meat so much as compliment it. I've got a set of GrillGrates so after the 150 deg smoke I will pull them off, plop the GrillGrates on and up the temp to 550 deg for the sear. I'll hit it for a minute or so on either side to get some epic diamond grill marks and caramelize the very outer surface for a final result that looks like it was lifted from a TV commercial and tastes even better. While I'm a big fan of the perfect done-ness of the sous vide method we're discussing in the other thread the flavor that comes from this method even if the steak isn't edge-to-edge medium rare is my personal favorite.

[ChickNorris]

I've a sweet story... It was late afternoon & the Butcher shop was near picked clean. So I bought a prime rib & had the butcher cut it in thirds.
When I got back home My husband said: WOW. Now those are steaks!
I held up my forefinger & thumb to represent the thickness & said: That's how much I love you.
Now I often make that gesture an just say: This much ♡

[Jer]

I've a sweet story... It was late afternoon & the Butcher shop was near picked clean. So I bought a prime rib & had the butcher cut it in thirds.
When I got back home My husband said: WOW. Now those are steaks!
I held up my forefinger & thumb to represent the thickness & said: That's how much I love you.
Now I often make that gesture an just say: This much ♡

Better love story than Twilight.

[Gman]

It's probably more like a wood fired oven type of flavor.

[Irving]

It's probably more like a wood fired oven type of flavor.

So over rated?