Doc T has mentioned using his FE to bake pizza. What are some techniques for doing it?
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I do it the same as in the oven. Crank heat up all the way. Have a hot pizza stone in it. Just make sure the pit is clean, so you don't burn anything inside and give the pizza a burnt taste. Also, try cornbread, rolls, and my favorite, cherry pie. The flavor is great with the hickory pellets.
We crank it up all the way and use stones. If you're doing deep dish or something with a lot of toppings, use the 350 setting like you would in your oven.
We use the pizza dough recipe we list on our web site. Pizza dough
If you're cooking hot, the key to success is to use less toppings. If you put too heavy a layer, the toppings won't cook well at higher temps.
We make the dough thin then add garlic and a little olive oil. If you're using cheese, put the cheese on next followed by whatever toppings. If you're using sauce, put dollops of sauce on last (don't cover/smother the pizza). The Baboli pizza sauce is good if you don't want to make your own (one package usually does 2 pizzas). We use perforated pizza disks for ease of handling. Spray them with PAM then dust with semolina or corn meal before putting the dough on.
Bake at 450 for 10 to 20 minutes depending on the toppings.
Some of our favorites:
Make the dough, then add garlic, olive oil, some kosher salt, grated ramono and oregano. Makes a great flat bread to munch on.
Use left over pulled pork, fontina, jack or asagio cheese and bbq sauce. Jalapenos or pineapple chunks are a great variation.
Smoked chicken also works well with fontina, red onions, wilted spinach and bacon.
Classic pepperoni or Margherita is always good.
Hawaiian with Canadian bacon, pineapple, almond slivers, provolone (and or jack/cheddar) and cinnamon.
You can top any of them with grated paremsan or romano before baking.
Down your way, maybe 'possum?
We also use it to bake bread. The French Peasant Bread recipe we have listed (French Peasant Bread) is great. It's easy (no kneading), just mix the ingredients, let them rise, stir down, then divide onto 2 baking sheets and let rise again before baking. For a great variation, grate romano cheese over the top and dust with oregano before baking.
Don't forget the beer
We use the pizza dough recipe we list on our web site. Pizza dough
If you're cooking hot, the key to success is to use less toppings. If you put too heavy a layer, the toppings won't cook well at higher temps.
We make the dough thin then add garlic and a little olive oil. If you're using cheese, put the cheese on next followed by whatever toppings. If you're using sauce, put dollops of sauce on last (don't cover/smother the pizza). The Baboli pizza sauce is good if you don't want to make your own (one package usually does 2 pizzas). We use perforated pizza disks for ease of handling. Spray them with PAM then dust with semolina or corn meal before putting the dough on.
Bake at 450 for 10 to 20 minutes depending on the toppings.
Some of our favorites:
Make the dough, then add garlic, olive oil, some kosher salt, grated ramono and oregano. Makes a great flat bread to munch on.
Use left over pulled pork, fontina, jack or asagio cheese and bbq sauce. Jalapenos or pineapple chunks are a great variation.
Smoked chicken also works well with fontina, red onions, wilted spinach and bacon.
Classic pepperoni or Margherita is always good.
Hawaiian with Canadian bacon, pineapple, almond slivers, provolone (and or jack/cheddar) and cinnamon.
You can top any of them with grated paremsan or romano before baking.
Down your way, maybe 'possum?
We also use it to bake bread. The French Peasant Bread recipe we have listed (French Peasant Bread) is great. It's easy (no kneading), just mix the ingredients, let them rise, stir down, then divide onto 2 baking sheets and let rise again before baking. For a great variation, grate romano cheese over the top and dust with oregano before baking.
Don't forget the beer
Can't wait to try it. Nver used a pizza stone before. I assume you let it get hot before you put the pizza on it.
I'll run down to the road to see what the roadkill de jour is. The cheese selection should be driven by that.
I'll run down to the road to see what the roadkill de jour is. The cheese selection should be driven by that.
Well Fred ,what did you find??? We are having fresh roadkill skunk and collard greens with blackeyed peas with possum tail.Yum Yum, now thats down home cooking.Can't wait to have some of your roadkill pizza.
Papa Shaka 
Papa Shaka
Don't laugh at Fred. My grandmother used to call the police after my granddad died when she had a critter get into her house. They'd come out and shoot the animal as long as they got to take it home. They got plenty of possums! When my granddad was alive, I imagine we ate possum without knowing it! He'd eat anything!
Peggy
Peggy
Pickin's weren't bad. A squirrel, box turtle, and a lizzard. What do you think? I'm thinking Japeleno Jack.
I made a duck, andouille and oyster gumbo a couple of weekends ago. The next morning I had a 'possum stuck in the trash can with the duck carcasses. Too bad he didn't show up sooner, he could have gone in the gumbo as well.
Sounds like you and Papa both need to put this on your wish list: Road Kill Thermometer
And yes, get the stone hot first.
Personally, I like gruyere or smoked provolone with turtle, pepper jack is good with the squirrel. I'd do something mild like asagio with the lizard so the true lizard flavor comes through.
Sounds like you and Papa both need to put this on your wish list: Road Kill Thermometer
And yes, get the stone hot first.
Personally, I like gruyere or smoked provolone with turtle, pepper jack is good with the squirrel. I'd do something mild like asagio with the lizard so the true lizard flavor comes through.
I like packing the lizzards in salt and use them like anchovies. 
with the lizzards,try brining,then you can serve as pickled herring.
Papa
Papa
I'm gonna have to go back to LR/Hot Springs soon. I hate to think I'm missing all this haute cusine.
BTW, we have lizards here, are lizzards special, like Roger's Berkshires?
BTW, we have lizards here, are lizzards special, like Roger's Berkshires?
The blue tail ones are the best...
These folks are going to think we eat real exotically in Arkansas! Y'all ever cook coon?
We do eat exotic here in the "Natural" state. Now, the blue-tailed ones are not lizards, they are salamanders. And, I am surprised that none of you have mentioned pizza with best wheel-benders an oil-pan crakers of all time - our prized armadillos! What's a pizza without aramadillo sausage? Kinda like spaghetti without Marinara sauce!