what smoker is this?

Smoked meats!


This post was edited by David_911 on Apr 18 2022 03:08am

Those pizzas look delicious.
I'm starving.

https://www.lowes.com/pd/Pit-Boss-Pro-Series-850-sq-in-Hammer-Tone-Pellet-Grill/5000183179

The Pit Boss pro series 850 is bigger. Hotter. Heavier…and now smarter! The PB850PS2 wood pellet grill features a digital pod control board and advanced technology for even temperatures, more all-natural hardwood smoke, and convenient wireless and blue tooth compatibility. Using our smoke it application, get ready to maximize your grilling experience, control temperature settings, monitor your grill’s meat probes, and more. The PB850PS2 delivers our renowned 8-in-1 versatility to sear, smoke, barbeque, roast, char-grill, braise, bake, and grill. With a temperature range of 180° – 500°F and our patented simple slide-plate flame broiler allowing direct flame searing up to 1,000°F. The PB850PS2 wood pellet grill has an 850 square inch cooking area with two tiers of removable cooking grids. This powerful machine delivers unbeatable results using 100% all-natural hardwood fuel.



this hoe hooks up to my wifi and i can control it entirely from an app.

its nice honestly..


they were dope for sure i even like the margarita pizza she makes

this is how i brought it home hahaha

Mozzarella pearls?! A true man/woman of culture I see.

yep dude thanks for noticing she was surprised you spotted that



This post was edited by hunter_1 on Apr 19 2022 04:35pm

I'd demolish a real mozzarella block if put in front of me.
Pearls are just fun size. Amazing cheese to put on pizza.
Might have to bust out my pizza stone this weekend.

Might I suggest buying a tube Pillsbury flaky biscuits and kneeding it into a crust then smoking.
I think you'd like it with that smoker.

that is an idea.. i will update tomorrow

We should keep the discussion in here so other threads don't get closed for off topic posting.

You're best bet is to just mash it until it's warm and stays together. Honestly I think the Pillsbury crescents would be a better "dough" and easier to form. The flaky biscuits tend to be elastic and shrink after you try to spread it. Idk how to explain but I just grabbed a rolling pin and would beat and poke it then roll it out as thin as I could then fold it in half a few times and repeat until it's 1 mass.
After it's 1 mass of dough around room temp you can spread it pretty easy.

okay we will give a try