View Single Post
Unread 06-12-2013, 09:05 AM   #12
Babbling Farker

CharredApron's Avatar
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0

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.
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 & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
CharredApron is offline   Reply With Quote

1 members found this post helpful.
Thanks from:--->