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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-02-2013, 12:57 PM   #16
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Looks Great!
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Unread 02-02-2013, 01:37 PM   #17
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Beautiful!
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Unread 02-02-2013, 08:47 PM   #18
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I've tried cooking pizza a couple of times...but the crust burned badly on the pizza stone each time.
With the Akorn, are the coals directly under the pizza stone?
Any pointers on how to avoid burning the crust?
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Unread 02-02-2013, 09:00 PM   #19
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Good lookin pie!
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Unread 02-02-2013, 09:16 PM   #20
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Quote:
Originally Posted by BevoBurn96 View Post
I've tried cooking pizza a couple of times...but the crust burned badly on the pizza stone each time.
With the Akorn, are the coals directly under the pizza stone?
Any pointers on how to avoid burning the crust?
You have to have a diffuser between the coals and pizza stone and try to cook your pies between 450 and 550. Pies should be done no longer than 12 minutes, at least that's thaw way I always do them.


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