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Offset Smoker Pizza

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4247
    • Stockholm, Sweden

    Offset Smoker Pizza

    something strange happened with our electricity in the house today. We were fixin to bake some pizza pies, but all of a sudden the oven was dead. What to do? I thought: hey, the fire box I my offset smoker ‘Rude Boy’ gets pretty hot, and I had previously welded up a small ‘table’ for direct grilling, so I thought it was worth a shot.

    But I also knew the pizza can’t take too much direct heat from underneath. I went into my shop digging around for spare parts, and found some 4 mm steel. I placed that on the grates to protect from direct heat radiation, and then two spacers (1/8” square bar) to elevate the pizza pan just a bit.

    Said and done, we made two pies with 3 cheeses (gryuere, parmesan and mozzarella) plus salami and other goodies.

    Baked them for 10 minutes each (the fire was real close to the pies, didn’t want to run too hot), and boy did they come out tasty! What a fun ‘spur of the moment’ cook, and now I know I can make some mean pies in my firebox. Cool!

    Getting a good fire started

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    Here's the firebox door position (to keep the heat in)

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    The first pizza, ready to go in

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    Here's the pizza in the 'oven' (note the very uneven heat deflector, need to be fixed)

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    And here's one of the pizzas. Was very hungry, so took it just a bit to soon, but the others turned out better

    Click image for larger version

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  • Troutman
    Club Member
    • Aug 2017
    • 7198

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #2
    I think you are missing some pics?

    Regardless, Rude Boy to the rescue, he rides again !!!!!!

    Comment

    • richinlbrg
      Founding Member
      • Jul 2014
      • 1872
      • Leesburg, VA. (Northern, VA)
      • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

      #3
      BRILLIANT! But now I’m drooling!

      Comment

      • MBMorgan
        Club Member
        • Sep 2015
        • 6168
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #4
        Very nice! Who needs electricity anyway??

        Comment


        • scottranda
          scottranda commented
          Editing a comment
          Exactly!!! I root for the power to go out!!
      • RonB
        Club Member
        • Apr 2016
        • 12585
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        Great job Henrik.

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4247
          • Stockholm, Sweden

          #6
          Thanks! So I learned a few things. First off, even though the photos are crappy, the sheet metal I used as a heat deflector was very odd shaped. Every spart of the pizza that wasn’t protected by the metal got a little too dark on the bottom. So I’m gonna cut out a full-size rectangular one that is of the correct size. The spacers also helped.

          as for the fire: due to the smoke stack the fire is drawn forward, so I placed the grates and pizza 4 inches ‘in’, and to get more even heat I ran with the fire box door almost closed. I just had a 2 inch gap. Except for that it turned out real good. Necessity sometimes forces you to change up your game :-)

          @Troutman: sorry about the pics was trying to post from my phone, it was a real struggle, will try to fix it from my computer today.

          Comment

          • Elton's BBQ
            Club Member
            • Apr 2016
            • 2273
            • Saltnes Norway
            • Genesis 320 Limited
              Weber One Touch 57cm
              Weber Smokey Mountain 47cm

            #7
            Learning by burning..
            The pizza looks really good. ..

            Comment


            • Henrik
              Henrik commented
              Editing a comment
              Indeed! Thanks!

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