Quote Originally Posted by DenverGP View Post
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?