I use about a 30 year old roller cutter. It does the job well. It's not an antique but it almost is. I think I bought it in a Kroger store for less than a buck way back when.
I like using my smoker for pizza. I run the temp up to 600 or 700 degrees with a pizza stone. The thermometer stays buried so I don't actually know the real temp. It cooks the pizza in 3 to 5 minutes. I have to be fast as the temp will not stay that high so I cook 1 after another real quick. With the temp this high there is very little smoke just enough for good flavor so you can tell it was cooked on an open fire.
Most pizza doesn't reheat very good and those ones I often don't bother to. This place's pizza is one of the few that actually reheats pretty decent.
