So the first experiment cooking the pizza was as follows: I placed the pizza stone in the Rec Tec Mini and set it to 450°F. I got the pizza stone up to 400°F as measured with my infrared thermometer. At that point, I put the pizza on the stone and set the grill to 400°F. Pizza cooked in about 20 minutes. I made a plain cheese pizza because I wanted to see if I got any smokiness and did not want other flavors to hide or overpower that. The crust was a Boboli medium thickness. The bottom crust was nice and crispy, cheese melted and browned slightly. As far as taste, I did not detect any smokiness as in the wood fired pizzas which I had growing up at a local pizza place.
My guess is with the complete combustion of the pellets at the 400°F setpoint, they did not really produce any smoke flavors.
Next pizza cook, I think I am going to try starting the pellet grill at around 250°F which is the max smoke setting on the Rec Tec Mini where it cycles the fan on and off. Let it go for 5 or 10 minutes, then crank it up to 400 or 450°F.
What do you guys think about this? What are your experiences? Trying to achieve that nice wood fired pizza flavor which is produced at pizza shops.