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suckaass
BBQ Pro
Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest
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 Posted: Apr 18 2011 Post subject: |
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| Inner10 wrote: | Raine I use a stone, but it takes along time to get the stone hot enough but the end result is better.
With the pie on the grill the crust cooks before the top of the pizza gets a nice caramelization. |
I have an 18" stone that fits nicely on my 22 1/2" weber kettle.
Haven't tried a take-n-bake or the hardwood chucks though.
We usually use the fresh dough from Trader Joe's
Nice looking pies, Beertooth
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RollinontheRvr
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Joined: 03 Oct 2010
Posts: 641
Location: Portland, Oregon
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| Posted: Apr 19 2011 Post subject: |
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I like to do it with Boboli's. My wife really liked the smoked pie off the grill. The best thing is you can build however you want. 
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Beertooth
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Joined: 03 Nov 2007
Posts: 5815
Location: Central Washington
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| Posted: Apr 19 2011 Post subject: |
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| RollinontheRvr wrote: | | I like to do it with Boboli's. My wife really liked the smoked pie off the grill. The best thing is you can build however you want. |
I would have to agree on the making your own part. We love lots of sauce! 
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JAllen
BBQ Super Pro
Joined: 27 Oct 2010
Posts: 1675
Location: Bishkek
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| Posted: Apr 19 2011 Post subject: |
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| Beertooth wrote: |
I would have to agree on the making your own part. We love lots of sauce! |
+1
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Dr Obvious
BBQ Pro
Joined: 04 Jun 2010
Posts: 516
Location: Minneapolis, MN
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| Posted: Apr 19 2011 Post subject: |
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I've always been afraid to put our stone on the grill, I thought being relatively thin, and using a directional heat source, we'd end up with a shattered stone.
Fears misplaced?
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Smokin Mike
BBQ Super Pro
Joined: 02 Dec 2008
Posts: 3167
Location: Winston-Salem, NC
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| Posted: Apr 19 2011 Post subject: |
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| Dr Obvious wrote: | I've always been afraid to put our stone on the grill, I thought being relatively thin, and using a directional heat source, we'd end up with a shattered stone.
Fears misplaced? |
I just tried it but I had the coals on one side of the grill and the stone on the other. I have one of those 32" x 20" Brinkmans with the adjustable charcoal grate. The thermo said it was a good 450° in there but I couldn't achieve a good crispy crust, so I slid the pie off the stone onto the grill and a few minutes later got the crisp I was looking for. Next time I'll put the stone directly over the coals. My coal grate is about 7" below the cooking grate when adjusted to the bottom. We'll see next time. |
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zysmith
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Joined: 27 Mar 2009
Posts: 1168
Location: Uxbridge, MA
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