Took a shot a making pizza on my bullet smoker yesterday with pretty good results. Had to reconfigure and get creative to get high temps, and was able to hit 550 degrees. Made the dough from scratch but other ingredients were store bought. Didn't want to drop money on expensive ingredients when I didn't know how cooker would react. Wife has been hinting at a Green Egg for Christmas, so hopefully the re-engineered approach is a temporary thing. Would like the top of the pie to be a bit more brown, but the crust taste and texture was exactly what I wanted.
