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Unread 02-19-2013, 10:58 AM   #18
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
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Bravo!
A couple quick tips:
As your pizzas get bigger, keep the sauce and toppings in the center lighter than outside and middle of the pie. They will cook more evenly and you won't get that near raw center dough.
Keep the fire bricks dry when not in use-they will heat up much more quickly.
(I hope those are fire bricks, look kind of liker pavers)
Heat your stone (ceramic coated) slowly, these are designed for conventional ovens that heat more slowly than putting on a hot grill.
Since it is ceramic coated, try other tings like fajitas on them!!
Congrats and ENJOY!
__________________
42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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