Grill Mats and Pizza

xfire_ATX

So my wife and my Sister both gave me Grill Mats for xmas- not sure which one I took back but I kept one of them.  For the last ~7 months I have used them sparingly as I couldnt find a use that made sense.  I have begun using them for Asparagus vs a basket but the nature of the mat doesnt seem to let as much smoke hit them but whatever.

So we decided to make Pizzas this weekend and I made the call to use the egg vs the oven (as its 102 and I dont want any more heat in the house).  Now the few times we had done home made pizzas on the egg- they were OK- burnt crust, underdone crust- just not right.  We have done plenty of Papa Murphys and those come out great.

So- after some serious mis calculations getting the lump lit-finally after 45 min the egg is starting to heat up.  Took 45 min to get to 225 and 4 min to get to 500- Egg knows how to make heat when its ready.

Setup-
Love my PS Woo and the half deflector plates- they are my go to set up- I get Raised Direct/ Indirect as needed.  For this set up I used both half circles (only showing one) then set my pizza stone on the grid.


So here was my innovation Saturday- I have tried direct on stone (fail) and used Parchment Paper (works) but for this cook I thought well I have those mats lets try these-
First up Pepperoni and Bacon

Next Half Pepperoni and half plain cheese

And finally the parents pizza- Pesto, Sliced fresh Mozzarella, Sauteed Onions and Mushrooms and for the Mrs on her half Black Olives (blech) and additional fresh red onions for my side



 The Mats worked perfectly- very easy to use to make the pizza, easy to slide off pizza to put directly on the stone after a few minutes and were infinitely re-useable.  Solid Win all the way around.