Pizza..... How I Do It.

Cook underway... Brisket Pizza

Thank you. I really enjoyed the addition of the Tillamook Sharp White Cheddar to our cheese blend. It's the first time we've used it in our pizza recipe.

Thank you. Table courtesy of @Tspud1 . I've been very pleased with the table. It is sturdy and has held up very well over the past four years, or so. To do it justice I need to get on the stick and give it a good spring polishing. 😊

I see. Well, thank you, again. I do enjoy the propane compartment with the slide out shelf. Here's a picture from the brisket cook of my complete table setup from a distance (actually two tables)

Thank you.

Thank you. I would say it's worth mentioning again how much the addition of the aged sharp cheddar added to this pizza recipe.

Hello. First, just so we're comparing apples-to-apples, I have a kick-ash-basket and had the bottom stock grate removed during this cook. I have the screen closed from start to finish. While lighting I have the vent wide open on the bottom. The Smokeware Cap is off from start to finish, so no adjustment needed there. After lighting with my torch I then adjust the screen from 35-50 percent. I add the ceramic pizza stones right away. Some will let it heat up a bit before doing so. I typically allow a good 45 minutes for the Egg to come up to temp. I'll start peeking at it after twenty minutes or so. Once in a while I'll have to open it up a little more to bring it up to temp. particularly, if I have quite a bit of reused charcoal in there. I think the kick-ash-basket allows for a little more airflow.