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"If your lookn, your not cookn". No spritzen requiredI. I use a weber pan with a 12 oz can of beer and place it in the back center of the grill. I do this when I turn the grill on and leave it in for the entire cook adding more beer if required. Use a good robust beer, not a light beer. Of...

PacMan pretty much nailed it. Couple comments. Keep it simple, Salt and Pepper liberally (make sure you can enjoy the meat flavor which can be overtaken by rubs if your not careful). I cook at 235 degrees straight through fat side up and also put a weber pan with a can of beer in the back...

Let me ask, are you building the pizza with sauce and toppings on the rolled out dough then placing on the pizza stone for a 2-3 minute bake or are you placing the dough on the stone first baking for a minute or 2 then placing the toppings on the partially baked dough?