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Unread 03-21-2013, 11:17 PM   #19
Tony A
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Join Date: 02-29-12
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Bring temp down to right between 490-515 with a little bigger heat diffuser stone under and I think you will have a nicely cooked pie. I will be making some more tomorrow and posting some pics hopefully my cook goes as well as the last one and I get nice crispy crust with a little touch of blackening on the bottom. Personally I like a little blackening I feel it gives it true charcoal cooked wood fire taste. But agreed of course a completely blackened bottom is no good
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