Quote:
Originally Posted by colonel00
Did you just cook the balls directly on the stone?
|
Quote:
Originally Posted by bobsuosso
Looks like your pizza stone is supported by your charcoal baskets surrounded by coals? Is that right?
|
I have some spare parts from my Dads old Brinkmann. I took the ash pan out f the base and turned it upside down on the charcoal grate. I poured the hot charcoal from the chimney around the perimeter and then put the stone on the ash pan.
I do the same hung when I 'bake' in my WSM but I set the stone on my rib rack. In either case, I find that it helps to elevate the stone up into the dome so it gets real hot and the heat is ale to circulate under/around the stone.
__________________
"Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848
|
