Italian Stallion WSM

[Glenn W]

So I fired up the Binford 6100 (22.5 WSM) with B&B Lump, got to 350 and then.........

Pillsbury pizza crust, Ragu homestyle pizza sauce (sorry was in a hurry) My daughter (12yrs old) fixed a pepperoni pizza with mozzarella, cheddar and parmesan cheeses.

My honey fixed Jimmy Dean Hot Sausage, pepperoni and all the cheeses above.



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Thanks to all the Pizza posters. Especially Wolgast for the WSM motivation! This was my first time, so forgive me on the store bought ingredients!

Thanks for coming to my house!

 

[Bob Correll]

No apologies needed Glenn for pizza that looks that good!

I did one on the OTP the other night using a Jiffy pizza crust mix, toppings were good, crust, not so much.

 

[Michael C.]

WOW, that Pizza looks Awesome!!!!! I think it looks great! and I'm sure it tasted Good too!!!!!

 

[Wolgast]

Sweet looking pizza you got there Glenn!

Store bought or not the final resault looks great. Well done

 

[John Solak]

Very nice looking pizzas.

 

[Chuck Dugas]

Glenn,Do you deliever?
Nice job.Right now I'm singing "One the moon hits your eye like a big pizza pie"
Thanks for sharing.

 

[jason.yee]

how long does it take to smoke a pizza?
and is 350F the recommended temperature?

 

[Glenn W]

These went 40 min. It depends on your crust thickness and amount of toppings. When we do pizza in the oven it is usually at 350-400.

Thanks to all on the nice comments! I will be doing this again

 

[CullenJ]

Good looking pizzas, Glenn!

I've yet to do any on my WSM. I've been doing them on my grill at 450. Did you find it difficult to maintain a steady temp at 350? I've only done one 300+ cook on my WSM and had a very hard time keeping it from bouncing around between 325-350.

 

[Ron G.]

Wuh... Wuh, ... AHHHH! (Pound chest with fists)
[In other words, Way to use your "Man-Oven" & I get your "Binford" reference]

Nice lookin' eats, dude!

 

[Glenn W]

I've yet to do any on my WSM. I've been doing them on my grill at 450. Did you find it difficult to maintain a steady temp at 350? I've only done one 300+ cook on my WSM and had a very hard time keeping it from bouncing around between 325-350.

I put a whole lit chimney of lump on top of the unlit to equal a full ring. When it got to 375 I put the pizza's on, it dropped to 325 for 10 min then rose to 350 and I set the bottoms at 75% and it stayed there + or - 10 deg for the duration.