What to put in the smoker this weekend?

[Jer]

I use the pizza oven attachment on my green mountain grill. EPIC pizza.

Great minds... our posts just crossed paths. Good to hear from someone first-hand though that they like it because a hundred bones is a lot to lay down just for a pizza attachment so that's why I'm hesitant. I'm sure it's better but given how infrequently we eat pizza I'm not sure if I'll recoup the value due to capital investment cost up front. Then again, it seems like just about everything for this smoker is a C-note so I was kind of surprised by the price tag when my buddies are dropping 5-8x that amount for stand-alone ovens that basically do the same thing w/o the ability to smoke.

[colorider]

I have thought long and hard about a dedicated pizza oven. Problem is the cost and space on the patio. The gmg one has worked flawlessly. If you get one, let me know and I will give you some tips and tricks as far as temperatures. Also dough recipies if you make your own. The secret is the correct flour. Caputo 00 pizza flour is my choice. Hard to find locally if not impossible so I get it off Amazon. Other 00 bread flours are locally available but I have not tested them yet to recommend them.
i also use my pizza oven attachment to get a cast iron pan super hot for searing steaks. Totally worth it just for that. Hot as hell for the dark, crisp crust and bloody center.

[TFOGGER]

I did wings on the Pit Barrel Monday(at the wife's request), but sadly, the evidence was gone before pics could be taken...

[Great-Kazoo]

It's got just a touch of smoke flavor as I use a pellet smoker and what is some people's complain about that style (not enough smoke) is actually one of the things I like about them. .

Those people only know about pellet smokers from others who don''t have them. You don't need so much smoke the fire spotters on Mt Evans can see it to have a good smoke flavor.
Longer time on a low smoke setting can equal a wood smoker. If you try different times and wood flavors using the high smoke setting can really kick it up in a shorter time frame. To me the trick to smoking anything is having the patience to let it be cooked when it's ready. Not in 3 hrs because some web site says so.
Time & Temp, Time & Temp. Plus a good thermometer. Guessing it's up to temp because it's been on the rack for 4 hrs is

I have thought long and hard about a dedicated pizza oven. Problem is the cost and space on the patio. The gmg one has worked flawlessly. If you get one, let me know and I will give you some tips and tricks as far as temperatures. Also dough recipies if you make your own. The secret is the correct flour. Caputo 00 pizza flour is my choice. Hard to find locally if not impossible so I get it off Amazon. Other 00 bread flours are locally available but I have not tested them yet to recommend them.
i also use my pizza oven attachment to get a cast iron pan super hot for searing steaks. Totally worth it just for that. Hot as hell for the dark, crisp crust and bloody center.

I considered a pizza oven, working the grill or smoker can get me good results w/out that $$$

We use high gluten flour, like that 00, getting the yeast, water & sugar going ahead of time helps also . .

[brutal]

Those people only know about pellet smokers from others who don''t have them. You don't need so much smoke the fire spotters on Mt Evans can see it to have a good smoke flavor.
Longer time on a low smoke setting can equal a wood smoker. If you try different times and wood flavors using the high smoke setting can really kick it up in a shorter time frame. To me the trick to smoking anything is having the patience to let it be cooked when it's ready. Not in 3 hrs because some web site says so.
Time & Temp, Time & Temp. Plus a good thermometer. Guessing it's up to temp because it's been on the rack for 4 hrs is




I considered a pizza oven, working the grill or smoker can get me good results w/out that $$$

We use high gluten flour, like that 00, getting the yeast, water & sugar going ahead of time helps also . .

When dining with someone new that surprises everyone by requesting gluten free, while not actually suffering from Celiac, I always ask if I can have their gluten on my plate. IOW, extra gluten please.

[wyome]

I did wings on the Pit Barrel Monday(at the wife's request), but sadly, the evidence was gone before pics could be taken...

Pit barrel cooker makes some awesome wings for sure

[Gman]

When dining with someone new that surprises everyone by requesting gluten free, while not actually suffering from Celiac, I always ask if I can have their gluten on my plate. IOW, extra gluten please.

I've had gluten free, and it's usually not very good...so I guess the gluten is the good part. I'll take the extra gluten.

[Great-Kazoo]

5lb brisket today. Last week a 5lb corned beef, followed by a whole chicken.

[Gman]

We'll be right over. ;-)

[Great-Kazoo]

We'll be right over. ;-)

Wait a week, it's only been in the 70's during the day, low 50's at night. I suggest waiting till it's real cold in CO. This way you will appreciate the 60 deg days even more.