Pizzas on the Egg with smoke

Stuckeydude from Oz

I finally got some pizza stones, and I hope to try them on the Egg soon. I know that I'm supposed to preheat the stones in the Egg for a while before throwing the pizza in, but if I want to add some smoke flavour, how can I add the wood if everything's already set up? I have a firebrick set-up, with three bricks lying on their sides and standing parallel to each other, supporting 2 stacked pizza stones. Thanks for any help

Tim M

Stuckeydude from Oz,[p]I do mine at 550-575 deg dome temp and I try to avoid any extra smoke. I let the setter and cooker come up to temp and I wait for the smoke (old meals, grease, etc) to stop smoking before adding the pizza stone in for a 5-10 min preheat. I would suggest you try a pizza with just the lump charcoal itself first as it adds a nice little amount of smoke that makes it taste just like the resturant down the street that has a wood fired pizza oven (Nature Boy - I will introduce you to this place if you come down this summer! Yummy). I suppose you could "dwell" the pie just before you remove it to add more smoke taste, but I have never tried that. Be sure to "burp" it if you do.[p]Tim

The Naked Whiz

Stuckeydude from Oz,
And then there is me who smokes the cr*p out his pizzas. I use a plate setter with the pizza stone on top of it. So, after preheating everything, I just use a hotpad to lift the edge of the pizza stone so I can dump some chips down the side of the egg onto the fire. You may want to invest in a plate setter. [p]Another thought is do you really need the firebricks if you have 2 stones stacked? That would be the same ceramic mass as if you had the plate setter and a single stone, which is what many of us use. If you just made a raised grid with stainless steel bolts for legs and put the stones on it, you might be able to get some chips down the side into the fire.[p]TNW

Spring Chicken

Stuckeydude from Oz,
I think you will be impressed with your pizzas done on the Egg. I like DeGernos (sp) frozen pizza's. They are very tasty, very easy to cook and just the right amount for my wife and me. They taste a great deal better cooked on the Egg than in the oven. Like Tim, I prefer to let the charcoal flavor it. The one time I had a few pieces of leftover pecan smoking wood in the firepit, the pizza was a bit too smokey for our tastes. If you try the frozen pizza just let the plate setter and stone come up to temperature at the same time (about 550 degrees). No need for corn meal or anything else if your stones are cured. I suggest rotating the pizza about half way through the cook so as to even out the crust rim. It will slide easily onto a good pizza peel when ready. One of these days I may try one from scratch but I'm perfectly happy with the easy life. Good Pizzaing...[p]Spring Chicken
Spring Texas USA[/b]

Julie

Stuckeydude from Oz,
If you like the smoke flavor like I do, I find if I cook on a grill extender and a pizza stone and then set it between 325 and 350 for about 1/2 hour it's just about right. If I'm having the double crusted Chicago style, I bake it for about 45 minutes. The top is starting to brown and the bottom isn't cajun styled.
Julie

Stuckeydude from Oz

The Naked Whiz,[p]Being that I'm from Australia, I wouldn't be able to get a plate setter locally, and I don't even want to think about how much it would cost to get one shipped from the US! The pizza stones that I got are pretty thin. They were on sale for AU$10 each, so it was too good an offer not at least try them out, even if they were crap. Both of them stacked, they'd be about an inch thick, and I don't think they'd be able to withstand being too close to the fire if I set them on the main grill I actually have never had a wood-fired pizza before, so I think I'll try Egging the pizzas with no added wood to start with, and see how things go. Cheers.