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Unread 12-22-2011, 12:16 PM   #9
BBQ Bandit
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Tish... you should be ok... you do have a multiple choice question.

A. Gas
B. Lump

(Do you have a diffuser for the keg? Should be good for fire roasted pizza ~ )

Just as Bo suggested, flip over the cast iron grate... flat and smooth surfaces.
Crank her up somewhere between 500*-600*... and don't walk away from it once the pizza is on.

(Some have turbo-toasted over 700* - not recommended the first time out)
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Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 12-22-2011 at 12:50 PM..
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