ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-10-2013, 09:54 PM   #1
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Downloads: 5
Uploads: 0
Default Earl's Inaugural Wood Fired Pizza

Got a pizza stone as an anniversary gift a couple weeks ago and tried it out for the first time tonight.

Crust was a Pillsbury Artisan Crust topped with a commercial tomato basil sauce, turkey pepperoni, orange bell peppers, black olives and a pizza blend cheese. We went simple and basic on everything since this was a first attempt to keep the variables to a minimum.

I cooked the pizza on the firebox side of Earl. Not sure what the temp was but it was above the limits of the ET732. Cooking chamber of Earl was up around 420F, so I estimate that I was up over 700F on the firebox side.







One side of the bottom was burnt, the side shown was about perfect. I think I need to operate a bit cooler and with a more even spread of coals below...

Suggestions are welcome, as well.
__________________
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Unread 11-10-2013, 09:57 PM   #2
jbuntingsr
Full Fledged Farker
 
jbuntingsr's Avatar
 
Join Date: 04-29-12
Location: Lincoln, De
Downloads: 0
Uploads: 0
Default

That looks like some good pizza.
jbuntingsr is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 10:00 PM   #3
The Smoking Pig
Knows what a fatty is.
 
Join Date: 08-14-13
Location: Colora, MD
Downloads: 0
Uploads: 0
Default

The more even spread would be more important then the lower temp. The best pizzas in NY are done very very hot.
The Smoking Pig is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 10:02 PM   #4
Smoke Dawg
is One Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Olympia, WA
Downloads: 0
Uploads: 0
Default

Nice! - You roll like we do!
__________________
Awesome Old School Wood Smoke House #2 (#1 RIP)
ECB Vertical (Cheese smoker)
GMG Daniel Boone
Stick burner #2 with difusser plate mods
Weber OTS, Weber Performer with Stok CI Grates
A bunch of cutting, grinding, stuffing, canning type stuff
Three time Zero Club Member AND a DOUBLE ZERO in the same TD !
IMBAS Certified Moink Baller
Stay thirsty my Friends!
Smoke Dawg is online now   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 10:11 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

That looks right proper, 'yalls know how to cook a pizza

were you going for that shape?
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 10:13 PM   #6
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Great lookin' pizza Peeps!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 10:16 PM   #7
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Downloads: 5
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
That looks right proper, 'yalls know how to cook a pizza

were you going for that shape?
Nope, it just happened and I wasn't gonna bother trying to re-roll it into a better shape.
__________________
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Unread 11-10-2013, 10:39 PM   #8
dinosdeuce
Got Wood.
 
Join Date: 09-21-13
Location: Colorado Springs, Colorado
Downloads: 0
Uploads: 0
Default

Now that looks really good.

Dino
dinosdeuce is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 10:55 PM   #9
Shagdog
is One Chatty Farker

 
Shagdog's Avatar
 
Join Date: 07-01-13
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

Looks great! Excellent first attempt! Earl rules
__________________
YOU WANNA THROWDOWN?
You should! Fun and fabulous prizes await you!*

I have a bunch of stuff that cooks meat outside
using some form of combustion.

*Actual prizes may not be fabulous. It all depends on what your definition of fabulous is. You're not going to win a car or anything, so don't get your hopes up. Just trying to give you realistic expectations.
Shagdog is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 10:59 PM   #10
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

I'd hit a big ole slice of that!
Bob
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 11:10 PM   #11
shawnmcchesney12
On the road to being a farker
 
shawnmcchesney12's Avatar
 
Join Date: 09-11-13
Location: Manchester, ohio
Downloads: 0
Uploads: 0
Default

Thats a slice I wouldnt mind paying for!!! Looks like earl should cook pizza more often
__________________
Ugly drum smoker, bradley 4 rack, more to come!!!!
shawnmcchesney12 is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 11:11 PM   #12
16Adams
Babbling Farker

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: Texas
Downloads: 0
Uploads: 0
Default

Hell yes Peeps. I'll take the burnt end pizza. I like everything well done with bark-except steak. I like the non green bell also.

Looks like a fun cook.
__________________
Primo XL Oval, Pit Barrel Cooker, Tiernan SOB Custom 24, New Braunfels Black Diamond, Big Green Egg Mini, SJS WSM Mini, Lodge Hibachi, Weber Jumbo Joe.

The Sunscreen Song- read it!!
16Adams is online now   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 11:13 PM   #13
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Downloads: 5
Uploads: 0
Default

Quote:
Originally Posted by The Smoking Pig View Post
The more even spread would be more important then the lower temp. The best pizzas in NY are done very very hot.
Yeah, I think so...I peaked at the bottom a minute or 2 before I pullled it off but looked at the part that wasn't burnt (or burning), so I let it ride a bit longer...

Quote:
Originally Posted by shawnmcchesney12 View Post
Thats a slice I wouldnt mind paying for!!! Looks like earl should cook pizza more often
I agree! He will be doing this on the regular ;)
__________________
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Unread 11-10-2013, 11:14 PM   #14
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Downloads: 5
Uploads: 0
Default

Quote:
Originally Posted by 16Adams View Post
Hell yes Peeps. I'll take the burnt end pizza. I like everything well done with bark-except steak. I like the non green bell also.

Looks like a fun cook.
We prefer any color bell over green.

It was a great learning experience. I also learned I can get my vertical chamber hot as hell, too ;)
__________________
- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Unread 11-10-2013, 11:45 PM   #15
The Smoking Pig
Knows what a fatty is.
 
Join Date: 08-14-13
Location: Colora, MD
Downloads: 0
Uploads: 0
Default

I also like a grilled pizza occasionally without a pizza stone just on the great adds a different flavor. We grill the dough for a minute then flip it and then put the toppings and sauce on
The Smoking Pig is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:09 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.