Hey there, I've been learning a ton from this site for years and am very grateful to MH and all who contribute to this great wealth of knowledge. I live in a small town in central Michigan and have been cooking with smoke on my Weber Performer for about 6 years. Earlier this year I got a Pit Barrel Cooker and have been having a lot of fun trying new techniques and just being creative. My favorites are pork ribs, turkey, tri-tip, pizza, and pork butts. My pantry is always stocked with magic dust, simon and garfunkel rub, and, lately, Saintly Glug. I use regular Kingsford charcoal.
I didn't get the Pit Barrel long after I started smoking, however, it only took the first cook, pork ribs, to know I had a beast of a barrel cooker!!!
Been itchin' to do pizza.....think maybe you could over to the Pit Barrel sub-forum and put down what you do for pizza?...dough, barrel set up, etc....
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I didn't get the Pit Barrel long after I started smoking, however, it only took the first cook, pork ribs, to know I had a beast of a barrel cooker!!!
Been itchin' to do pizza.....think maybe you could over to the Pit Barrel sub-forum and put down what you do for pizza?...dough, barrel set up, etc....
Hey JB, I usually cook pizza on my Weber or indoors. I always use Meathead's Roman style pizza dough recipe because it is easy and the results are fantastic. My kids NEVER ask for any other pizza. The couple of times that I cooked pizza on the PBC it was good, but I don't think that I got it quite hot enough--425 seems to be a good target for me. I have but do not typically use a pizza stone because getting the raw pizza onto a hot stone is difficult when you don't have a pizza peel. So I make the pizza in a pizza pan and just throw it on the hover grill in the Weber or in the oven. I get great results with just regular shredded mozzarella, a marinara (like Newman's cause it's not so sweet), some baby spinach, bell peppers for color, onion, and some diced pancetta or bacon--which really helps if you are cooking inside cause you still get some smokiness.
I use regular Kingsford charcoal. 
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