Pizza - Smok'n Spice Style

I bought a pepperoni pizza from Sam's today and put some canned mushrooms and bacon pieces on it.  I cold smoked it with Smok'n Spice oregano pellets for about 45 minutes.  I then through it on the Memphis Elite at 450*.  I pulled it off after about 8 minutes.  It was the best pizza I have made on the grill yet.  Thanks to Bentley for recommending the higher cooking temp.

The Smok'n Spice RSI can throw off some smoke when I follow instructions and leave the torch on it for a minute.  And, it has become a great reason to take the cover off of my Weber Spirit.

Two 4lb Whole Chickens

On Friday, I poured 3 bottles of Lawry's Caribbean Jerk marinade on two 4lb chickens and let them set in the fridge until about 10am this morning.

I cold smoked them with Smok'n Spice sage pellets for about 30 minutes.

I then placed the birds on the Elite at 200* for an hour.  I then turned it up to 250* for another hour.  The IT was about 145* by then.  I turned it up to 350* and had to pull them off in 15 minutes.

Here is the finished whole chicken after letting rest about 25 minutes.

I attempted to cut the chicken into 4 pieces - 2 leg quarters and 2 breasts.  I am not too good at cutting it up.

Here is a close up shot of a leg quarter.

Here is the finished plate.  My neighbor made me the mac n cheese yesterday in a trade for smoking some pork and chicken drumsticks for her.  I made the green beans on Friday night.

The chicken was a little too moist for me, but had great flavor.  All of the items on the plate were delicious though.

Smok'n Spice 1st Cook

My first use of the product was on an apple smoked bacon pork tenderloin from Sam's.  For some reason, I love this cut of their's.

RSI - Resuable Smoke Infuser

RSI lid and body

Mediterranean Blend pellets

Filled RSI about 1/2 way

Put lid back on RSI

Found a use for my Weber Spirit

Front view of RSI on grill grate

Lit RSI with torch for about 30-45 seconds as instructed

Placed meat on unlit grill as instructed and let smoke for about 90 minutes

Final sliced product after smoked on the Memphis Elite

The food had a sweeter taste than on previous cooks I had made.  I am speculating that was due to the Smok'n Spice pellets, but I will leave that up to Chris to confirm.  I enjoyed the enhancement it made to the pork loin.  I plan to do a pizza with the oregano pellets today.

Smok'n Spice

Here is the next trend in the BBQ industry - Smok'n Spice.  Pellets made out of 100% herbs.  There are 3 flavors right now - Oregano, Sage, and Mediterranean Blend.  I can't wait to give these a try this weekend.  I purchased the RSI (Reusable Smoke Infuser) to smoke them.  There are 2 other disposable products that can be purchased too.

The unit is to be used as a cold smoker which means you lite it on a grill that is turned off.  You let your food get the smoke flavor infused into it, remove the RSI, and then lite your grill to cook/smoke the food.  I believe I am going to try a pizza with the oregano pellets first.

The RSI Kit with 1/2 lb of each of the 3 current flavors.

One pound refill kits.

RSI