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Old 08-18-2006, 06:02 AM   #5
Quintessential Chatty Farker
cmcadams's Avatar
Join Date: 02-15-06
Location: Waynesville, Ohio

I prefer no stone... do the crust on the grill, then take off, put on toppings, and finish on the smoker. I like to use a variety of toppings from traditional sauce and pepperoni to balsamic vinegar reduction and smoked duck.

Phil, I may have to try that last minute on the grill part... or use a MAPP torch to brown it all! Then I get to play with fire even more!

Oh, and kcquer... sounds like all lies to me... no pics, it's all just made up... no batteries, yeah right!
Curt McAdams
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CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
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