Pizza disaster for newbie...help!

I have never cooked a frozen pizza on the egg.  Only homemade pizza's.  I would think maybe the coldness of the pizza "grabbed" more smoke than one starting at room temperature?  Also, how easy was it taking the pizza off the grill with it sitting so low in the egg?  I either use the plate setter legs up, with the stone sitting on the grate, or with the plate setter legs down, with the stone sitting on the feet/sitting on the plate setter.

@troutgeek... smoke doesn't really work that way.  i'm inclined to guess along the line's of bbqmaven's reply.  except that the original post mentioned a decent enough chunk of time to let the 'bad smoke' burn off.

were wax starters used at all?  if the airflow is interrupted even a little bit, wax starters can go out.  the flame stops, and they simply glow.  if so, the smoke from them is horrible.  one reason i stopped using them.

in the end, lean over the chimney and take a whiff of the smoke.  if it smells good, it will taste good.

another thing, if you haven't added any wood for extra smoke, you should have pretty minimal smoke from the charcoal.  that's one of the reasons charcoal is a preferred fuel source for cooking: minimal smoke. 

if your nothing-but-charcoal fire smells bad, it's usually a full load of lump, and not long enough waiting for the VOCs to blow off

I do Costco frozen pizzas a LOT, and they turn our GREAT. I think you just didn't let the "bad" smoke clear out. What I normally do is light the Egg, then let it sit there for about 10 minutes, then place the plate setter in, then the little green feet (or some other "spacer" - heck, even rolled up balls of aluminum foil will work) - then the pizza stone. Let ALL that ceramic mass get up to temp - so you're talking probably another 20 minutes or so.

I usually do them about 400, and I usually put some cornmeal on the stone, then place the pizza right on there. About 15-20 minutes later, I have a PERFECT pizza that tastes like it was done in a high-end wood-fired pizzeria!!

I have read where some folks use the platesetter as a the pizza stone and just bypass the extra stone altogether, but I prefer my "2 stone" method.

P.S. I also actually prefer the taste of my "leftover" pizza, as the next day, it seems the pizza takes on even more of a smoky taste, and re-warmed (either in a toaster oven or the microwave), it tastes even better (just my opinion)!!

HTH,
Rob

I put the legs down and stone on top. Let it preheat for 30 minutes and get the stone warmed up. I only use the electric starter as it seems to be the most efficient and cheapest method for me. I cook homemade and frozen pizzas. I pull my frozen pizzas out about 10-15 minutes before putting on the stone. 20-22 minutes at 400-425 turns out awesome. If you have trouble picking the pizza up or placing it I highly recommend the Pizza Peel. Well worth it if you make a lot of homemade pizzas.

I don't think the chimney is that good of an idea with the egg, you might have trouble getting the temperature down if you have too much charcoal burning.

For Christmas I got my parents a fully loaded medium BGE, so we had a "pizza night" on the 26th with the full fam . . . amazing!  I learned the hard way with some bad pizzas on my large egg (too smokey so step #2 below is key) but now I can say the simple steps to PIZZA SUCCESS are as follows: 

1) start full load of charcoal to ~ 450F, platesetter legs down, then ceramic green knobs, then stone on top of knobs (also can separate with grill grate between placesetter and stone).  This will keep some air flow and avoids burning crust if you like it closer to 500F 

2) let it burn for a solid 45 mins until smoke is clear in color (AKA until you waft hand on top and do not smell smoke) 

3) roll dough on parchment paper, top your pizza & paint garlic butter on the outer crust

4) put your 'za on stone WITH parchment paper for first ~3 mins (take scissors and cut paper around dough larger than dough so paper doesnt stick out and burn - see pic)

4) ~3 mins into the cook, open the egg.  Pull parchment paper off, slide crust direct on stone (optional to throw corn meal on stone before direct crust)

5) 12-15 mins pull pizza (you can peak from top down to check crust/cheese) and enjoy the finest brick oven pizza in town! 

- NDG

That setup works. I cook a little higher but usually do thin crusts. You can pull the parchment after about 30 seconds too

 

I use the same method as NDG, but like Little Steven tend to cook mine at a higher temp. Always worked for me.