Kimber Talk Forums banner
1 - 2 of 2 Posts

·
Registered
Joined
·
111 Posts
Discussion Starter · #1 ·
It was hot the other day so I decided to make pizza on the grill with some smoke to get that woodfire brick taste going on. I par baked the crust and finished after the pizza was built. Temp was about 500 F.
Ingredient Wood Gas Cuisine Flooring
Plant Tree Grass Cooking Groundcover
Food Pizza Recipe Ingredient Cookware and bakeware

Crust had some nice charred spots and extra crunchy. I used a blend of Oak, Maple and Apple in the smoker tube.

I recommend it, something different.
 

·
Registered
Joined
·
111 Posts
Discussion Starter · #7 ·
The cheese on top doesn't get that browned color but the flavor with a hint of smoke was fantastic. The cast iron pizza pan got a little too hot for one of the pizzas I made so lesson learned. Because I do this so infrequently there are occasional sacrifices to the gods. The second pizza was awesome and on a perforated aluminum pan.

I tried pizza stones but they end up cracking so I got Mario Bataglias cast iron pizza pan as an alternative. It's superb in the oven but on the grill, I let it get too hot so no bueno.
 
1 - 2 of 2 Posts
Top