In this video I’m testing a super simple “flavor hack” for beginners: cooking a Papa Murphy’s take-and-bake pizza on my Weber Smoque XL pellet grill at 400°F. I’ve done pizza on the smoker for years and I’m telling you—if you’ve never had pizza off a pellet grill, you need to try it because it’ll change the game. The big question here was whether 400°F is the perfect setting for a take-and-bake, and if you still get any smoke flavor at that higher temp. I preheated the Weber to 400°F, set the pizza in the middle, and after about 10 minutes I pulled the cardboard so the crust could get direct heat and pick up better bottom texture. Total cook time was right around 15 minutes, and the results were exactly what I wanted for texture: crunchy bottom, evenly cooked crust, and cheese melted down perfect. Taste-wise, the tradeoff is real. At 400°F the smoke flavor is very minimal—just a little hint—because once you go over 300°F you lose a lot of that heavier smoke punch. If you want more smoke, I normally cook pizza under 300°F, but if you want fast, cooked-to-perfection take-and-bake pizza with just a touch of smokiness, 400°F works great.