zimtower: My pellets cost 16 bucks for 20 pounds and it takes about 30 minutes of
warming+cooking for a pizza. So it comes out to a few dimes to cook a
pizza. Worth every penny :D
Eric Kirchner: turned out pretty good raising it off the base grill grid a bit..
PriVacy Matters: \.../ R.J.D. \.../ playing in the background!
PorkchopsandwichGI: @realitycheck8 Anything cooked on a traeger is delicious. Pizza is highly
recommended, although I prefer Pap Murphy's!
Brian Eibner: Yes i use a stone now just make sure it's dry & you preheat it. thanks for
commenting & watching.
jerman2003: wow 13 slices of "peperoni" on a frozen pizza.
jdalamo: Trying this tonight with a Papa Murphy's Take & Bake. Have you tried it on
the bottom rack at all? Does it get too crispy?
Brian Eibner: @jdalamo Yes I just did a Papa Murphy's on the bottom rack it took about 30
minutes the Traeger was at 325 degrees. Thanks fro watching & commenting.
Penduluman: tu she digiorno
jerman2003: so, was it worth it? how does it compare to convential ovens? do you care?
no offense, but does it taste better on your Traeger then on a simple
electric oven??? I'm guessing, probably not since it's grocery store froz
rugged23WC: Make it fresh next time. It doesn't make sense to use a frozen pizza.
gqjeffy: We got a treager a few weeks back. The wife bought a Sam's Club take and
bake bacon and sausage and we cooked it on the grill. The thing was out of
this world. I am adding a smoke daddy smoker on the treager also to really
turn the grill into a true smoker to boot.
jdalamo: Nice! Did you leave it on the Papa Murphy's tray, or did you slide it right
onto the grille?
Joseph Morales: You just earned another subscriber! great job!
5252dan: brb out getting pixzza!!!!!!
Brian Eibner: @jdalamo Yes I did & it was crispy, turned out great.
Brian Eibner: @jerman2003 Yes its worth it, anything cooked on the Traeger tastes
different. After looking at the Nutrition Facts label on the DiGiorno pizza
, we no longer buy them, to much sodium. We have done other take & bake
pizzas, also we made our own pizzas including dough much better. Thanks for
your comments & watching.
rugged23WC: Make it fresh next time. It doesn't make sense to use a frozen pizza. Also
it is a crappy pizza!
MartinGuitarLover1: Brain try a papa murphys take n bake pizza on the traeger its out of this
SpankRamen2: You are the coolest, grooviest dude ever. Grilled a frozen pizza with the
vocal magic of Ronnie James Dio in the background. I bow to you!
STRYKARLITE: Actualy, This is what I do as well... I will buy a cheaper cut of meat to
try the first time to hone my skills. Then I will buck up for the good
stuff once feel comfortable with my cooking technique. My wife & I have
made meatloaf in our Traeger, and on Sunday mornings I'll cook bacon on
Eric Kirchner: Has anyone tried it on a stone? I have the baby Traeger, I think it's worth
the upgrade to a larger one, but great grill for intro.. My heat is a
little hotter on the left then the right, so i rotate mine, but i think a
stone would even the heat out a bit.. Bought the digital thermostate as an
Hashplant47: What a neat idea, you could use a pizza stone in there to retain more heat
and get a nice evenly crispy crust, good job!
DJ CUTLAS PHILLY: @BrianEibner well mr sensitive!!!!! i sure will put up a vid..lol look
buddy you seem to get upset kinda fast, so i won't say anything bad about
your pizza making..otay.. lmao
helen hyatt: crazy, pizza should take no more than 15 minutes, get it hot and put it on.
40 minutes you are nuts
rahsaun77: Not even gonna lie, my mouth started to water near the end.
Eric Kirchner: cooking a frozen digiorno right now, decided to use my smoker steel grid
tray, and stand it off the grill a bit with bricks... we'll see if tyhis
works better.. no doubt, the traeger adds a lot of flavor..
Brian Eibner: Yes a frozen pizza on the grill, why not? It's a wood fired oven at this
point. Pellets are cheap $25 for 40lbs ,what did I burn maybe at the most
2lbs. Thanks for watching & your comment.
kavajim95687: @realitycheck8 Considering that a Traeger uses about one pound of pellets
per hour on high, and 20 pounds costs about 20 bucks with tax, is a buck
too much to give a pizza that wood fired flavor and not heat the house up
in the summer?
Chef de NYC: Thanks! I'm more info ultrasound type of work. I learn most of the stuff myself online. Just only recently start looking for a school to make things "official". Hehe