Grilling Notes: Friday Night Canadian Bacon, Pineapple, w/Vodka Sauce Pizza (Trailblazer) - 23 April 2021

Sscottfitz

Well-known member
Messages
117
Location
Hot Springs Village, Arkansas
Grill(s) owned
  1. Trailblazer
  2. Bullseye
This will be a relatively short set of Grilling Notes as it's just a pizza, HOWEVER for us it was an initial test set for cooking pizza on the Trailblazer (vice the Bullseye). As the summer social calendar "hopefully" picks up, we wanted to make sure we were comfortable with the heat settings and time for pizza on the Trailblazer. SOOOOO, here we go....
Note: the first test was to confirm that our 15" pizza stone would fit - PASS! (not by much, but it did, so we're going to order another one so we can do pizza cooks simultaneously. Also, we went into this cook anticipating a little higher cook temp and a little longer cook time....

  • Grill Location: Hot Springs Village, AR.; 34 37 60.0N 92 54 55.4W
  • Weather at time of Grill: Cloudy with a storm coming in (hopefully AFTER the cook), Temp ~57F, Humidity 90%, w/light winds out of the West/North West.
    Total Grill Time: ~46 Min (16:49 - 17:35 CDT) [Grill Start to Grill Off]
  • Total Event Time: ~69 Min (Prep time + Grill Time) - does NOT include time spent making the dough in the bread maker - we're becoming HUGE fans of fresh pizza dough, so it literally comes out of the bread maker an onto the prep board.
  • Grill Plates: N/A
  • Temp Probes: N/A
  • Pellets Used: Rec Tec Ultimate Blend

  • Item Grilled: Homemade Pizza (Shrimp Scampi)
    • ~14” Thin Crust (FRESH homemade dough)
    • Main Ingredients, Canadian Bacon & Pineapple with a Vodka sauce (vice tomato sauce), and some "special cheeses".....(see the picture)
    • Total Pizza Prep Time: ~20 min (does not include making the dough - that process is about 1.5 hrs)
    • Total Pizza Grill Time: ~11 min (~17:24 - 17:35 CDT) : NOTE We anticipated a little longer cook time on the Trailblazer over our Bullseye which is a solid 9 min)

Misc Grill Observations - all times are CDT
  • Grill Start to Target Temp 425F: 64 F to 425 F *~ 34 min (16:49 - 17:23 CDT) - significantly longer to get the trailblazer up to temp compared to the Bullseye - note to self, start the RT-340 sooner!
    • Note: We set the Trailblazer temp 25 deg warmer than the normal 400F on the Bullseye
  • Pizza placed on a 15” Pizza Stone (Pampered Chef Classic Collection), parchment paper between dough & stone - On the grill at 17:24 CDT
  • We did note that the left side of the pizza cooked a little faster than the right, suspect that is due to the way the heat is distributed in the Trailblazer - we think the mitigation strategy is to rotate the pizza about mid cook (~5.5 min mark).

General Comments:

  • Overall very happy with the Trailblazer's performance on Pizza, not quite as easy as the Bullseye, but not bad.
  • It's nice to have a good baseline for those scenarios where we need to cook two pizzas (outside) at the same time.
  • The storm held off and didn't hit us until ~21:30'ish....
 

Attachments

  • Pizza Stone Trailblazer Fit Test 20210423.jpeg
    Pizza Stone Trailblazer Fit Test 20210423.jpeg
    4.6 MB · Views: 168
  • Pizza and Ingrediants Pre-Cook 20210423.jpeg
    Pizza and Ingrediants Pre-Cook 20210423.jpeg
    3.6 MB · Views: 77
  • Putting Pizza on the RT-340 20210423.jpeg
    Putting Pizza on the RT-340 20210423.jpeg
    2.4 MB · Views: 76
  • Pizza Almost Done 20210423.jpeg
    Pizza Almost Done 20210423.jpeg
    1.7 MB · Views: 75
  • Pre-cut Pizza 20210423.jpeg
    Pre-cut Pizza 20210423.jpeg
    3.6 MB · Views: 82
  • Plated Pizza Pies 20210423.jpeg
    Plated Pizza Pies 20210423.jpeg
    3.5 MB · Views: 79

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