Quote Originally Posted by Jer View Post
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

Quote Originally Posted by colorider View Post
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 . .