Anyone try pizza (on a precooked crust) or lasagna in the smoker? I'm dying to try both (plan to next week).

We're having so much fun with our smoker, yesterday I cooked bacon in it, turned out great and was so easy!

Yup, tried it, but in a hotter smoker than you get with the Cookshacks.

The easier method is to smoke whatever you want for ingredients and use that. Lasagna/pasta won't allow for any penetration, but try a little smoked cheese and it's perfection. For pizza, smoked cheese or smoked meats work well. Smoke some peppers and make your own.

Smokers are great for smoking, but I do pizza's on my grill (or in my FEC since I can get it hotter).

Smokin'

Smokin', would I use the cold smoke adapter to do the cheeses?

Our RV grill isn't big enough to do pizza, we used to always do them that way at home. I'll definately smoke up some veggies for pizza, I just got our seafood racks yesterday!

Sure, do a search for Cheese 101 and you'll find a post from me. Do you have the cold smoke baffle already?

Understand you're on the road, how small is the grill? Even the little ones would work, just use the individual size pizza shells, not the large ones.

Looking at RV's myself, if we're going to compete next year, Mrs. Smokin' won't go unless I get some AC and with temps like they are, I won't argue.

Smokin'

Remembered seeing this years ago: Terry from Cookshack's pizza method
She used Boboli crusts.

Excellent link, that answered my question! I make our dough, the shell size isn't the problem on a grill, but you gotta do a pizza stone, and I can't find one that even comes close to fitting our tiny grill.

Okay, gotta make pizza shells soon, I'm dying to try this! Smokin', no I don't have the cold smoke baffle yet. Wasn't sure I wanted it, as most cheesy things we like, we figure we can just pop in the smoker for a bit and pick up the flavor.

Homade macaroni and cheese is to die for in the smoker. I think I'll try the lasagna anyway, cooked in the oven til almost done, then put it on the smoker for a bit.

But I'm definately going to smoke some veggies for focaccia, yum yum yum!

Smokin, the grill is about 12"x17" or so. Just big enough for 2, not enough for company. We're making lots of friends when the smoker is fired up. LOL

CJ, Have you done tomatoes in the smoker? I have lots of really ripe ones and would like to make canned sauce or salsa with them.I don't have any special baffles or grills.Isn't there a way to use the existing grills or put the vegetables in a pan?

CJ - As a substitute for your pizza stone, drop by any buiding supply store and see if you can find unglazed quarry tiles that would be a better fit on your grill. I use them when I make pizza on a Weber gas grill and they work fine.

KathyE, no I haven't smoked any veggies yet, I just got my seafood racks in the mail yesterday. Before, I've always grilled them, I used to use my perforated french bread pan for that. You can pick up a veggie tray at Lowe's that should fit the smoker.

DLS, that's a great idea, I should get one for our gas oven in the RV as well, I've been using my pizza stone there to make it heat more evenly, but that leaves me pizza "stoneless".

Thanks for mentioning that!I forgot that I have a vegetable grill pan for use on the grill.I think I will tr to put jalapenos on there too.I like Chipoltles and they are smoked jalapenos.

KathyE - I frequently smoke tomatoes (and other vegetables) in my 008 on the regular racks without any problems. In fact, I adapted my gazpacho recipe last weekend and smoked all of the vegetables instead of just using them raw. It was simple and wonderful. Produced a result that convinced me not to return to the traditional method.

If you're doing something small, like making japs into chips, you will probably want something with smaller openings. Myself, I just put one rack on top of another in a perpindicular fashion.

The perpendicular idea is a great one too! I have some green and red peppers and lots of tomatoes and a few jalapenos. Would love to have your gazpacho proportions(recipe)

KathyE - I'll be glad to post the gazpacho recipe but it will have to wait until this coming weekend. I'm currently in Madrid with non-stop meetings and will not return to the States until Sat. I'll post it in the recipe forum.

Lucky You! I will look forward to it.Thanks,

quote:

gazpacho

is that the cold soup?
Another place to look for pizza stones is at the head stone for cematarys store.

Yes. it's cold soup.I am going to go out and smoke some tomatoes.I guess I will try for a couple hours.A couple of recipes called for getting the smoke going first but they were in direct/wood chip type smoking. If it is good I will put the recipe on the site.
Raider,you r sense of humor is macabre..

I got mine there, one side has a name and dates but spelled wrong, I just flip it over. Stone is granite.
Everytime I use it I toast Danail Reynolds.

And how did you happen to be shopping at the headstone store in the first place, that's what I wanna know?
here's to Danail Reynolds whose backside gets toasted every now and then

I was there getting a plaque for my best friend who was hit and killed while riding to my house for some brisket in 2000. The guy there was ranting and raving about another wasted piece of rock. I said I would give him $10 for it. Deal he said if I bought the plaque which I did.
I would have rather been shopping for my first ex wife.

So sorry about your friend.But I really meant it when I said that the guy whose headstone you have is lucky.Most people don't get "toasted to" very often after they have gone on, eh?

at least once a week and nobody knows him or her, we never found out if it was supposed to be danial or dannille.
Maybe with this spelling I could get a job there!
Just remember look out for us bikers before you make a left across traffic!

I am always careful to keep my distance from bikers for their safety. I have ridden and know how people either don't see you or seem to aim right for you!
I just put the tomatoes on the smoker using the criss cross grill configuration with a little vegetable seasoning.cookshack book says 1 hr at 225 for 3 lb of tomatoes.I will guesstimate on how long they need.I only have hickory seasoned so used smallest piece I could find.

KathyE - Had a little time to kill and found the gazpacho recipe in a file on my laptop. Posted it in the recipe forum. Give it a try. You'll enjoy it.

Thanks, I will. Bring home some Spanish smoked Paprika from Spain to use in your rubs!!