Flour your peel well and then once your ready to load it into your egg, shake your peel much like a skillet when sauteing onions. Make sure that the pie is free on the peel and let her rip. I use a metal peel for tending the pies while they are cooking it is 8" round and I bought it here. http://www.gimetalusa.com/default.aspx?menuid=967
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III.
Member of The Underground Zero Club, Certified MOINK Baller
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's soon to be a French thing!
So. Florida Bash Info here:http://www.bbq-brethren.com/forum/sh...73&postcount=1