A few more pizza pictures

[fishingpol]

Beautiful warm night up here. A hot oven and a few cold ones to top it off. Neighbors joined us for dinner. We sent them home with a plateful of leftovers.


Firing...



Up probably over 800. Pegged thermometer. I learned to only feed so much at a time. I used wrist sized 8" long oak and maple. Raging secondaries.



First one in the line up was a regular cheese.





Black Olive.




Chicago deep dish. Sausage and sauteed mushrooms.




Deep dish barbecue chicken,carmelized onions, mozzeralla and goat cheese. This could have used a few more minutes on the crust. The oven was cooling with the coals raked out and taking longer to cook.

 

[begreen]

Drool. Yer killing me!

 

[PapaDave]

I'll take #3.
Thank you.
Gotta' go wash the bib.

 

[ScotO]

Dammit FP! Now I got slobber all over the keyboard. I can almost smell that pizza!

 

[PapaDave]

I've got a spare bib here somewhere, Scotty.

 

[ScotO]

I've got a spare bib here somewhere, Scotty.

If FP keeps this up, I'm gonna need it Dave!! I'm ready to eat!

 

[fishingpol]

I will say, I am pizzaed out for a few weeks. I'll try something different next time maybe quesadillas or baked stuffed shells. Something along the lines of hot, meaty and cheesy.

 

[lukem]

I grilled some pizza yesterday and it was good, but didn't look anywhere near as good as that.

I wonder if you could turn the temp way down and toss a pork shoulder, brisket, or bird in there?

 

[fishingpol]

The oven is almost like a regular kitchen oven. Fire it hard for an hour or so, remove the coals. The temp will gradually lower over a few hours. Put the food in at the temp you need it to cook at. Roasts, lasagna, yeah chicken. I'm going to try other meals in it.

 

[webbie]

Olive looking yummy!