lol venture out of your comfort zone . Might be the best (or worst thing ) you ever made
Official 2024 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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The issue is that you can only cook one pizza at a time. I can cook more in the ovens.
jark87
Silver Supporter
- Jun 5, 2011
- 1,308
- Pool Size
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- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Jandy Aquapure 1400
You also need a low profile top to radiate the heat down onto the pizza from above to cook the toppings. Otherwise, you either burn the crust or have cold toppings.
I got this thing for my Weber Kettle. Heavy gauge stainless steel and works like a champ. But still only 1 pizza at a time, although they cook in something like 5 minutes or less.
I use Chef John's recipe as well. I don't know if easy is the word I would use. Straightforward maybe, but I find them quite time consuming. They are delicious though.
jark87
Silver Supporter
- Jun 5, 2011
- 1,308
- Pool Size
- 25500
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Jandy Aquapure 1400
No doubt. They’re not quick. But as you say, straightforward and they don’t require any specific skill. Not unlike a reverse seared steak - it can take up to an hour, but anyone can do it.
Thoughts on the Weber Smokefire anyone?
My third cook, it decided not to ignite. So it does its 20 min shutdown process and I try again . Same thing . Won’t light, 20 min shutdown . Third time I got it to light and boy did she !
There were flames shooting from every direction . App told me smoker temp was over 700. (Set at 225)
Apparently all of my ignition tries were sending pellets down the chute so when it finally caught there was an abundance of pellets in the belly of the smoker .
With my trusty ove gloves , I roll it away from the house (of course not opening the lid) call Weber for help and they say to call the fire department.
It eventually burned out (without calling FD) one month and 20 emails later Weber is going to replace my glow plug.
I’m just wondering if anyone has this smoker and experienced anything similar? And what the feelings are overall on this model?
Personally, I only have about $50 invested in the thing between pellets and temp probes.
I’m in no way a pit master
but I do love pulled pork . Is she worth keeping ?
My third cook, it decided not to ignite. So it does its 20 min shutdown process and I try again . Same thing . Won’t light, 20 min shutdown . Third time I got it to light and boy did she !
There were flames shooting from every direction . App told me smoker temp was over 700. (Set at 225)
Apparently all of my ignition tries were sending pellets down the chute so when it finally caught there was an abundance of pellets in the belly of the smoker .
With my trusty ove gloves , I roll it away from the house (of course not opening the lid) call Weber for help and they say to call the fire department.
It eventually burned out (without calling FD) one month and 20 emails later Weber is going to replace my glow plug.
I’m just wondering if anyone has this smoker and experienced anything similar? And what the feelings are overall on this model?
Personally, I only have about $50 invested in the thing between pellets and temp probes.
I’m in no way a pit master
but I do love pulled pork . Is she worth keeping ?I don't have a Weber Smokefire. I have a Traeger pellet grill. I have to look your grill up to see its features. In one article, it noted that the open design of the grill allowed grease from the food to mix with the ashes from the pellets. This can cause a grease fire which is what happened to the writer of the article. I saw that the lowest temperature the grill can go is 200F which would not work for my purposes. My Traeger can operate at 160F.
Ty. At the time of the incident, No food had been added yet, and smoker was cleaned (after prior use) . It’s a “smart” whatever, like has to be plugged in, running the current software etc.
I just
technology 
Thus, being plugged in, it’s normally pretty close to the house . Just tryin to stay safe and all.
I just
technology Thus, being plugged in, it’s normally pretty close to the house . Just tryin to stay safe and all.
I also have a master built electric smoker, with a cold smoke box.
but nothing I’ve ever made in it tastes worth a hoot . I’ve had better pork from a crock pot
but nothing I’ve ever made in it tastes worth a hoot . I’ve had better pork from a crock pot
Todays lunch:
Open faced blt with candied butchers bacon, avocado and homemade focaccia bread
Open faced blt with candied butchers bacon, avocado and homemade focaccia bread
I also have a master built electric smoker, with a cold smoke box.
but nothing I’ve ever made in it tastes worth a hoot . I’ve had better pork from a crock pot
I have a Masterbuilt electric smoker. It is lousy as a smoker. The reason is that it is pretty good at maintaining heat without much heat loss. So when it reaches your set temperature, the electric coils shut off which then means the pellets are not being heated to smoke temperature. There is a solution to this issue. Don't use wood chips or pellets in the smoker. Use a smoker tube. It can smoke up to 6 hours. It can actually oversmoke your food. I use it when I need to smoke foods at low temperatures.
Amazon.com
jark87
Silver Supporter
- Jun 5, 2011
- 1,308
- Pool Size
- 25500
- Surface
- Plaster
- Chlorine
- Salt Water Generator
- SWG Type
- Jandy Aquapure 1400
Haven't tried a smoke tube but what I do is slide the OEM tube out about 1/4" while smoking. It creates a draft that allows a little heat to escape through the top vent activating the burner more and gives the smoldering a little more oxygen.
6 hours between adding chips/pellets would be nice but I get plenty of smoke and replace chips every 2-3 hours or so.
The foam is actually an upgrade
Paper plates are disintegrating soon as I put anything on them lately lol
I haven’t been able to stop thinking about steak since you posted your pics !
We had filets cooked on the ninja woodfire grill and blue cheese salads with bacon, egg, tomato and balsamic glaze
We had filets cooked on the ninja woodfire grill and blue cheese salads with bacon, egg, tomato and balsamic glaze
I love leftovers
Yes, I’m eating salad for breakfast
Yes, I’m eating filet on a foam plate
Yes, I’m eating salad for breakfast
Yes, I’m eating filet on a foam plate
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Couldn’t stand it , had to make pizza today . Found a “same day dough” recipe
I’ll put it this way, have you ever seen a crystal clear pool with 0 fc?
I have , and looks can be deciving
This dough rates about a 1 out of 10
Never again
I’ll put it this way, have you ever seen a crystal clear pool with 0 fc?
I have , and looks can be deciving
This dough rates about a 1 out of 10
Never again
I take a shortcut on dough. I buy it at Trader Joes. I can't make better from scratch.
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