I posted this on the Slow N Sear FB page, but realized I should add here as well since I haven't posted any cooks in quite a while. I saw David's post on trying Home Run Inn Pizza on the kettle and thought I'd try the same thing but adding my not-used-often-enough PizzaCue. Turned out really well! I used 3/4 chimney of B&B charcoal briquettes in my SnS, but will probably go with a full chimney next time. Let the pizza stone heat up for about 15 minutes and started cooking. I cooked a cheese pizza and then a pepperoni pizza and kept the cheese warm in the oven. I had some leftover hickory wood and added some of that. I turned the pizzas a little every 5 minutes and cooked them for 20 minutes total. My wife and very picky daughter really liked it and said I need to do this again soon. It was the first time we'd tried Home Run Inn Pizza and it was a really good frozen pizza to use. One of these days, I'll work on this with scratch pizzas, but this is good while I'm getting my technique down. The one complaint my judges had was that the outer crust was too crispy, so next time I'll probably try to keep the pizzas a bit further from the fire. The PizzaCue also looks really cool reflecting the flames behind the pizza.
