Re: What's in your smoker?
Made a few more pizzas last night, hand tossed dough seared in a pan (comal) before loading it up and taking it out to the smoker. Cook for about 20 minutes at 400-450 then remove the lid to the smoker and move the pizzas over the coals to burn the bottoms a bit. The last part only takes a few seconds, so you have to keep them moving.
Last edited by T.G; 06-22-2012 at 08:49 AM.
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