Spider Grills Huntsman Smart Charcoal Smoker-Grill / Wood Fired Pizza! / No One Has Tried This!!!

Let’s make some Wood Fired Pizza on the Spider Grills Huntsman Smart Charcoal Smoker-Grill!…#spidergrills #woodfiredpizza
Heres the original review… • Honest Review of The A...
Here’s the pizza on the grates…. • Homemade Pizza on The ...

[@TylerNally]

Very interesting & different first attempt. Had i tried this, I might have done two things additionally. 1- use something else to lift the bottom pizza stone off the grills floor to allow it to heat soak thoroughly (instead of only from top & sides). Doing so, you'll have to pre-heat longer for that pizza stone to get closer to 500F (if not above). 2- provide some kind of a direct heat shield from hot coals that have a direct line of charring to neighboring crust. By somehow making the charcoals indirectly heat the cooker's food, it can stay much longer in the center without needing to be rotated. A home oven on full blast with upper oven pizza stone/baking steel and lower oven pizza stone/baking steel at 500-550F should uniformly cook the cheese on top and crisp up the crust on the bottom in 5-10 minutes once both upper and lower stones/steels are heat soaked. It might take upwards of an hour of pre-heating there to get them to that temperature. Assuming that just about every thin frozen pizza (or pizza from Papa Murphy) can be cooked at 10-12 minutes at 425F in an oven (without rotating) it should be about right for a significantly higher oven (that's uniformly hotter higher and lower) to be more efficient to get the job done. I'm sure you have sufficient means to redirect heat from charcoal from burning the next attempt in the Land of Grills. Be it crumpled up aluminum foil or a walled Slow-n-sear insert or fire brick, I'm sure you likely have multiple ways to accommodate this. As there has been many pizza maestros that have made pizza in outdoor ovens, the one thing they all do is.. after they get their outdoor oven rockin; with heat, they will always turn the active flame to low while the pizza is in the oven to prevent this direct over-heating/burning of the pizza that is tortured by it's near proximity.. Once the puizaa is out, if they are making a second, they will always turn it back up to bring the oven back to temperature while they create the next.. Definitely not fast nor convenient food. Admirable try at shooting from the hip. I like it.

[@TomHorsmanAmateurBBQ]

Thanks for Watching Tyler! Appreciate your comments and support….

[@jeffbeitinger6565]

i have been on the fence for this for so long. I have a Venom that I love using, and their customer service is second to none. But I just couldn't swing it. I got the email saying the pre-order is done and I've regretted it all day.

[@TomHorsmanAmateurBBQ]

Thanks for Watching Jeff!

[@StitchJones]

Pure genius sir! Great work with the first try. Keep at it, because I think you'll have it dialed in soon.

[@TomHorsmanAmateurBBQ]

Thanks for Watching! Agreed!

[@rickyl4656]

That was cool! Great idea using the firebox like that! I love making pizza on my grills. I think if you could have the stone elevated a bit and maybe rotate the stone while heating you could get the stone hotter evenly to get the bottom crispy. The top looked amazing while cooking!

[@TomHorsmanAmateurBBQ]

Thanks for watching Ricky! Appreciate the feedback

[@MyLawschool]

Great video! What if you built the fire on the on the lower level to the right side (away from the smoke stack). Put the pizza stone on the grate on the upper level to the far left so that it is under the smoke stack. Cook the pizza on the top level rather than the bottom. That way the heat warms the bottom of the stone then travels up the gap on right side across the lid and over the pizza to get to the smoke stack on the left. You might even want to try to raise the stone so it’s closer to the lid with some fire bricks.

[@TomHorsmanAmateurBBQ]

Thanks for watching! I did the first pizza video cooking on the main grate

[@jaybooth4815]

I like the way you think Tom! I’m pretty sure you’ll be doing this again. Spider Grills might be thinking, hey we’ve got the front door…let’s add a pizza oven option! Pizza looked pretty good for the initial try. Cheers buddy!

[@TomHorsmanAmateurBBQ]

Thanks for watching Jay!

[@DarylTaylor-zp4pz]

You have a great talent for outside the box thinking! Keep it going!! 😁

[@TomHorsmanAmateurBBQ]

Thanks Daryl! Appreciate you watching!

[@killer2point057]

Great idea! You are the man! Much respect

[@TomHorsmanAmateurBBQ]

Thanks for watching!

[@TJ-tb3xm]

I think you need to get your bottom stone hotter and then drop the temp when you put the pizza in so that there is about a 200 degree difference...at least that's what I've read! Great attempt! Thanks for doing that..I am learning with you! :)

[@TomHorsmanAmateurBBQ]

Thanks for watching TJ! Appreciate the feedback and support

[@johnashbaugh4663]

Good idea idea. You want the bottom Stone at 600° minimum.See you don't have a saggy bottom crust. The top Stone will always be hotter, and that's what you want.. Try a few logs splits before you put your next pizza in then turn every thirty seconds

[@TomHorsmanAmateurBBQ]

Thanks for watching John! Appreciate the feedback

[@gregdenton5282]

A little fine tuning and you’ll have it nailed. Can’t wait to get mine

[@TomHorsmanAmateurBBQ]

Thanks for watching Greg! Agreed!

[@HeavyMetalBarBQue]

Tom.........this was Brilliant!!!!!! 🔥👍

[@TomHorsmanAmateurBBQ]

Thanks Ken! Definitely “Heavy Metal” style!

[@pizzamanpepperoni8192]

tom what if you tried to pop the top and finish the bottom on the TOP stone that is way hotter🤔

[@TomHorsmanAmateurBBQ]

Thanks for Watching! Good idea!

[@GrillTopExperience]

I'm pretty disappointed in myself for not thinking about doing this. I could tell just from the thumbnail that it was going to be good!

[@TomHorsmanAmateurBBQ]

Thanks for watching! Lol

[@PotatoWhyKid]

I think next time if you have the fire on the stone then brush it off towards the back before cooking you could get the stone temp up… or you could have the stone heating on the top with the spider grates and move it down with some welding gloves… 🤔

[@TomHorsmanAmateurBBQ]

@PotatoWhyKid Thanks for watching! Good ideas!

[@EricPetersen2922]

Pretty good Tom🍕🍕

[@TomHorsmanAmateurBBQ]

Thanks Eric! Uncharted territory…..

[@samsonhorvath3614]

What pizza stone do you use?

[@TomHorsmanAmateurBBQ]

Thanks for watching! I think that was a 14”

[@samsonhorvath3614]

Who makes or what brand of pizza stone is that? No link!

[@TomHorsmanAmateurBBQ]

Hi Sam, it’s a 15” probably sold as a 16”. You can find them on Amazon, nothing special about it.

[@tedz.]

Can’t do that on a Weber kettle or Kamado!

[@TomHorsmanAmateurBBQ]

Thanks Ted! You are correct!

[@IzzyEatz]

Looks New Haven ish…….

[@TomHorsmanAmateurBBQ]

Thanks for watching! Not sure what that is….