No pics on here of that. I do catering for a living, we do pizza parties.SmokinFF wrote:Pizza trailer. I must have missed the pics of that.
Not to get too far off topic. Talk about a long project, this is a few years in the making. Has a full kitchen with sinks, refrigeration, mixers, ect. up front and a 48" brick oven in the back.Smokeone wrote:Well now your gonna have to show us that pizza cooker!
I could however I do not really know any "short cuts". I am very particular when it comes to pizza. Let me see if I can come up a with a recipe to share that would work for someone who doesn't have a brick oven. Most people have a propane grill, I have cooked many pizzas on my gill on a stone. Most home ovens don't get hot enough for my liking but that will do in a bind.Gizmo wrote:Destroyr350 if you do pizza parties then we need to talk….
Could you do a thread of a pizza cook (not a whole party) to show us how it's done? I'm looking for a short cut method of making a respectable pizza alongside the "Q" that family and friends can eat because sometimes the "Q" is for someone else….
Fiveflat wrote:I had always thought about putting a 6-8" tall box on top of the firebox (kinda like a warming box but for pizza. Put it on a stone and rest it right on top of the firebox. Think that might work?
Mo Smoke wrote:What is the thickness of steel used for the cook chamber? U said that you only paid 200 bucks to have it rolled for you..did that include the other pieces you had cut too?
Insulated Fireboxes are more efficient, I figure the added cost to build it insulated will be compensated by saving money on charcoal or wood. I did not cut the holes at the same time, would be really hard to do with the tools i have on handMo Smoke wrote:Is the insulated FB a must or just an upgrade? Pro's vs Cons? Did you cut through both at the same time for the opening?