I was looking at my unused (by me, anyway) Smokey Joe Silver yesterday, and thinking that it seems perfect for pizza. The grate sits high and it has a very low profile lid. Using a pizza stone the pie would sit such that you should be able to get well cooked toppings as is. And the coal-to-cooking grate distance should ensure a good crispy crust.
Anyone tried pizza on the SJ silver? If so, what were the results?
Anyone tried pizza on the SJ silver? If so, what were the results?
