how about a Oklahoma,AR,MO,KS,TX,+IA GTG thread?

[ayoungtexan]

Good morning fellas

 

[Cat 525]

Good morning! Stay cool today.

 

[moparnut88]

You sure bout that?

My family has been cooking pizza on the pellet grill for years now and barely ever use the oven. I must say makes a dang good pizza.


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[Semotony]

You sure bout that?

Good morning News; maybe not good for you Matt. Exciting startle thunder and a 1/4" of rain here on my thumbnail far east of you in St. Francis county. Clouds clearing for sun to raise humidity

 

[Hedgerow]

My family has been cooking pizza on the pellet grill for years now and barely ever use the oven. I must say makes a dang good pizza.


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And the crust tastes like smoke?
Of can you divert it away?

 

[moparnut88]

And the crust tastes like smoke?
Of can you divert it away?

We don’t notice it that bad. Maybe just a hint. Def not overpowering. They’ve cooked it like that on a trawler and smoking brothers both. Notice the flavor more in the toppings than the crust.


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[Workshop]

Morning everybody.

 

[Hinerman]

You sure bout that?

I had my doubts, but apparently, they cook everything on these pellet smokers. Almost anything you bake in an oven you can cook in a pellet smoker, including pies and cobblers. Keep in mind you are not baking, pies or pizza, low and slow for 8-10 hours; baking times should be close to a normal oven.

Also, I don't "think" the pellet grills smoke as much at higher temps.

Pizzas get high ratings on the pellet grill. I am willing to try just about anything once.

 

[Hedgerow]

I guess if you could get a pizza stone all pre-heated and slide a pre-made pizza on there, the smoke take up on the crust would be minimal. I forgot about the pan/stone.

 

[JimBear]

I had my doubts, but apparently, they cook everything on these pellet smokers. Almost anything you bake in an oven you can cook in a pellet smoker, including pies and cobblers. Keep in mind you are not baking, pies or pizza, low and slow for 8-10 hours; baking times should be close to a normal oven.

Also, I don't "think" the pellet grills smoke as much at higher temps.

Pizzas get high ratings on the pellet grill. I am willing to try just about anything once.

I watched a guy smoke some ice cream. He has all sorts of recipes for smoking stuffs.
https://www.stevenraichlen.com/programs/project-smoke/
https://www.stevenraichlen.com/programs/project-smoke/

 

[srcarr52]

I guess if you could get a pizza stone all pre-heated and slide a pre-made pizza on there, the smoke take up on the crust would be minimal. I forgot about the pan/stone.

I make pizza on our gas grill all the time. Hot and fast, olive oil the crap out of the crust before putting it down straight on the grates.

Usually its fresh dough.
Oil one side, place straight on grill till the bottom is firmed up.
Oil other side and flip.
Add sauce and ingredients.
Drop the hood till the cheese is melted.
Pull off the grill and let stand for a minute for the cheese to firm up before cutting.

 

[Fishnuts2]

The wife makes some great pizza on the grill for years now. Does it almost the same way.


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[WKEND LUMBERJAK]

 

[WKEND LUMBERJAK]

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[JimBear]

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Yes those work but often times parents of annoying children get quite pissy about them being used on their kids.

 

[ayoungtexan]

Them kids shouldn’t be so annoying

 

[ayoungtexan]

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I’ll take two or three or....

 

[67L36Driver]

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[hoskvarna]

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Oh ya [emoji106]


Sent from Hoskey hilltop

 

[JimBear]

Any of you gents interested in a 16” Dolmar .050” bar & Qty 4 Stihl 3/8”fc x 64dl x .050”skip link chains. Apparently somebody was asleep at the wheel when sharpening the one side of the marked chain , I didn’t notice that snafu until I took the picture. There are some buggered up drive links on two of the chains, the picture shows the worst ones. I got these with a 5105 I bought, ran them & resharpened (well sort of ). I have an 18” on it now & I have plenty of 16” chains for my 261.

$40 ???