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  • #1 by tfon611 on 25 Jul 2020
  • Purchased the Masterbuilt 560 gravity smoker about a month ago, and finally got around to making a coal fired NY Style pizza on it tonight. The results were amazing. Let my dough cold ferment for 48 hours, and turned the grill up to 675 degrees. Basil from the garden and imported pepperoni from a local Italian grocery store. Best pie Iíve ever made.

  • #2 by PIZZA4BREAKFAST on 05 Aug 2020
  • NICE LOOKING PIE!!!!!!!!
  • #3 by Glutenboy on 06 Aug 2020
  • Has anyone else noticed that these first attempts are looking better and better?  :chef:
  • #4 by piesofsatan on 06 Aug 2020
  • Wow, looks wonderful!!!
  • #5 by Pizza Shark on 06 Aug 2020
  • Takes people years to make a pie like that and the fact that you made it on a grill blows me away.  Whatever you are doing, keep doing it.  I for one am impressed.
  • #6 by tfon611 on 06 Aug 2020
  • Takes people years to make a pie like that and the fact that you made it on a grill blows me away.  Whatever you are doing, keep doing it.  I for one am impressed.

    Thanks! Iíve made my fair share of pizzas at home, usually mediocre and certainly nothing close to as good as this one. The Gravity Smoker works like a pellet smoker, only with charcoal. So I can set the temperature anywhere from 150 degrees to 750 degrees. I made ribs, pulled pork and tri-tip before it occurred to me to try a pizza since the temp can get so high. And it went absolutely perfectly.
  • #7 by Eager2Learn on 07 Aug 2020
  • Looks awesome!  Great work.

    Thanks! Iíve made my fair share of pizzas at home, usually mediocre and certainly nothing close to as good as this one. The Gravity Smoker works like a pellet smoker, only with charcoal. So I can set the temperature anywhere from 150 degrees to 750 degrees. I made ribs, pulled pork and tri-tip before it occurred to me to try a pizza since the temp can get so high. And it went absolutely perfectly.
    I have a MAK 2 Star pellet smoker. I may try one on there.  It can get up around 700+  Thinking maybe if I put my steel on the bottom grate, and then put another grate above it with my stone, it might work out OK.
  • #8 by Cain on 14 Aug 2020
  • tfon611: I have the 1050 version and have been working with grillgrates grates on making mine. 

    What was your cook time?

    What was the actual temp on the stone?

    What advantages do you see by going with the center rack versus the lower one? 


  • #9 by tfon611 on 14 Aug 2020
  • tfon611: I have the 1050 version and have been working with grillgrates grates on making mine. 

    What was your cook time?

    What was the actual temp on the stone?

    What advantages do you see by going with the center rack versus the lower one?


    Right around eight minutes on average.

    I didnít take the temp of the stone, but I preheated it for an hour.

    I just put the rack in the center. Didnít really weigh the advantages versus the disadvantages. It just worked.

    Just a heads up...tried again last weekend, and as I went to put my third pizza on, the grill was shut down. Turned it on and then it shut down again. Started inspecting it and the wire connection from the controller to the fan had completely melted. Itís a design issue with the 560 that Iím not sure exists with the 1050, but I would definitely insulate those wires or make some sort of heat shield before moving forward. Itís apparently not designed to run at 650-700 degrees for that long.
  • #10 by Cain on 14 Aug 2020
  • thanks for the info.  Regular on the mastebuilt gravity forums lots a good info there. 

    Looking forward to trying what you did.  :)
  • #11 by Cain on 18 Aug 2020
  • Ran a cook using the grill grates on the middle rack like The Gallery Backyard BBQ did, it came out excellent, highly recommend!
  • #12 by gdepozsgay on 18 Aug 2020
  • Nice pie by a fellow Bretheren.
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