The Reason You Should Consider Cooking Frozen Pizza In A Smoker

When it comes to cooking with a smoker, you most likely think of meat. Brisket, pork ribs, and lamb shoulder are just a few of the options that are ideal for being cooked in the low-and-slow environment. According to America's Test Kitchen, the low temperatures of the smoker are good for tenderizing tough cuts of meat without sucking out the juices.

Cooking meats in the smoker also infuses a distinct flavor thanks to the variety of wood chips that can be used, which include mesquite and hickory (via Barbecue Country). You can't get that same flavor from cooking in the oven or even on the grill. But the smoker isn't just for meats. Turns out, one of the popular go-to options for a quick and easy dinner can be taken up a notch in the smoker — and that pizza lingering in your freezer is the perfect option for the smoker.

During the summer, cooking your frozen pizza outside may be more appealing than heating up your kitchen with the oven. Putting the pizza on the grill is probably the more well-known option, but Real Simple says you shouldn't overlook the smoker. Like the grill, the smoker can infuse a flavor that's similar to using a wood-fired oven: The pizza will take on the aroma and flavor of the smoke and wood chips. 

To cook it, the smoker should be set to the temperature detailed on the pizza package. This way it doesn't stick. The good thing about a smoker is that it uses indirect heat, so the pizza will cook more evenly and you won't have to worry about burning the bottom or edges.

If you're feeling even more adventurous, you can make the pizza from scratch. Livestrong explains the process for cooking a homemade pizza on the smoker. The pizza will need to cook at a lower temperature and for much longer than a frozen one. So next time you have a craving for pizza, don't forget about your smoker.