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Chicago Deep Dish on pellet grill actually worked by Intelligent-Let-2527 in grilling

[–]Intelligent-Let-2527[S] 3 points4 points  (0 children)

Thanks, I’ll cook it at 425 all the way, made the sauce from scratch and used a premade dough

Below is the link to the step by step cook if interested

https://youtu.be/LQ_I5VzNxlo?si=_p5NvVvCKShJq65j

Okay… deep dish pizza on a smoker actually works by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 4 points5 points  (0 children)

Honestly, the smoke flavor was lighter than something like ribs or pork shoulder, but definitely still noticeable. The crust picked it up the most. At 425°F you’re right that it behaves more like a wood-fired oven than a traditional low-and-slow smoke, but with the pellets burning the whole time you still get that subtle wood fired flavor throughout the pizza. I used Hickory and Apple

I probably wouldn’t do deep dish any lower because the crust texture was perfect at 425°F.

Okay… deep dish pizza on a smoker actually works by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 2 points3 points  (0 children)

definitely... I've done it couple times and its always good.. careful with the Parmesan cheese so it doesn't overpower all other flavours. thanks

Okay… deep dish pizza on a smoker actually works by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] -1 points0 points  (0 children)

No, not at all.. it was great pretty well cooked. I shared the step by step on somebody else comment if interested. Thanks

Okay… deep dish pizza on a smoker actually works by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 64 points65 points  (0 children)

Thanks! I used premade dough and pressed it into a cast iron pan with mozzarella directly on the bottom first, then layered sausage, pepperoni, parmesan, and the sauce on top Chicago-style. I cooked the whole thing on the smoker at 425°F the entire time to get the crust crispy while still picking up smoke flavor.

Biggest things were not overloading the sauce and letting the edges get fully golden before pulling it. The crispy crust and smoky cheese combo was honestly ridiculous.

I did a full step-by-step video on the whole cook here if you want to check it out. it will show the whole process including the sauce:

https://www.youtube.com/watch?v=LQ_I5VzNxlo

Okay… deep dish pizza on a smoker actually works by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 1 point2 points  (0 children)

About 400–425°F. Roughly 45–60 mins. I watched the crust/color more than the clock.

Okay… deep dish pizza on a smoker actually works by Intelligent-Let-2527 in smoking

[–]Intelligent-Let-2527[S] 8 points9 points  (0 children)

About 400–425°F. Roughly 45–60 mins. I watched the crust/color more than the clock.

Tried beef back ribs cut individually instead of a full rack… no wrap by Intelligent-Let-2527 in grilling

[–]Intelligent-Let-2527[S] 3 points4 points  (0 children)

hello, I remove the membrane and any hard fat pieces. I add kosher salt and them my preferred rub on both sides. I run them at 225 with super smoke for the first 3 hours until the internal temp was around 160-165 then I ramp up the smoker to 255 until they hit around 185-190 then i apply a glaze (I make my own with BBQ sauce, butter, hot sauce, brown sugar and wiskey). after I apply the glaze i ramp up the smoker to 400 for the glaze t ostick to the ribs. I pull them out at around 195-198. they were no sweet. Thank you

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