What to put in the smoker this weekend?

[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?

[Jer]

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

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. Personally, I like the taste of the meat and just like complimentary flavors that enhance this. IMO if you buy good meat you don't need to mask it's flavor or lack thereof with overpowering enhancements. Salt, pepper & a kiss of smoke will make something really good just a touch better.

We also picked up a thin-crust pizza from Papa Murphy's last night (Tuesday is $10 for a large pizza night) that I plan on cooking in the smoker tonight for dinner. Just follow the same directions as an oven (425deg for 10 min or whatever) and it's cooked great but with just a touch of smoke flavor. I also use apple wood or a mild blend as mesquite or similar is too powerful of a flavor profile for my personal taste. There's an adapter for my GMG smoker from GMG for pizzas that turns it into a 800 degree wood-fired pizza oven that I may have to put on the wish list for Christmas this year.