Gmg Grill Recipes

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Green Mountain Grills Recipes | Smoked Chicken Queso

Pellet Grill Pizza 🔗

Make a tasty grilled pizza with this Pellet Grill Pizza!

Prep: 5min

Total: 15min

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 56 kcal, Carbohydrate 3 g, Protein 2 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 8 mg, Sodium 140 mg, Sugar 1 g, unSaturated Fat 2 g

Ingredients:

  • 1 Prepared Pizza Dough
  • Pizza Sauce
  • Mozzarella Cheese
  • Toppings – Pepperoni (Black Olives, Cooked Ground Sausage, Peppers, Etc.)

Instruction:

  1. Prepare the pellet grill by heating it up to 225*F.
  2. This recipe uses a pizza stone, we used the pizza stone attachment from Green Mountain.
  3. The stone needs to be around 600*F, measure this with an infrared thermometer.
  4. While the grill is heating, prepare the pizza dough on a sheet of parchment paper.
  5. Add the sauce, toppings, and cheese of choice.
  6. Place the prepared pizza on the pizza peel.
  7. Once the stone has reached 600*F, carefully put the pizza into the grill on the stone.
  8. Close the grill and cook for 5-10 minutes, watch closely so it does not burn.
  9. Carefully remove with the pizza peel and serve.

FAQ

What can you cook on a Green Mountain grill?

You can cook beef, poultry, seafood, and pizza in your backyard with Green Mountain Grills.

What’s better a Traeger or GMG?

While there isn’t much of a difference, Green Mountain Grills’ portable Trek (formerly the Davy Crockett) has WiFi while the Traeger Tailgater does not, and GMGs grills can reach a maximum temperature of 550°F as opposed to the Traeger’s 450–500°F (depending on the model).

What temperature do you cook steaks on a Green Mountain grill?

Technique: A high quality steak should be grilled at a high heat (450–500°F; 232–260°C), while a lower quality steak will probably benefit from a slower cook (275–300°F; 135–177°C).

How do you get the most smoke out of a Green Mountain grill?

Reduce the temperature Pellet smokers produce a lot more smoke when cooking at lower temperatures; for instance, you can anticipate getting a lot more smoke when cooking at 225°F than you would if you were cooking at 450°F.

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