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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 02-19-2013, 01:39 PM   #46
Thermal Mass
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Easily.
My IR thermometer has a max of 1100 and it is regularly over that (how much I have no way of knowing) when the fire is really going.
I usually don't even consider starting pies until it gets at least there.
I then will move the coals to the edges and clear the deck. By the time a few pies are ready, the deck is perfect.
By popular request, I have a thread going on the entire build for more details.
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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Unread 02-19-2013, 02:12 PM   #47
rcbaughn
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That is awesome, I know I've seen pies over on pizzamaking.com forums and the Neapolitans that have come out of those guys ovens that hit insane temps is crazy. 90 second pizza bakes are insane to watch on Youtube.

When I finally get going on my own one day I may be in contact for tips since yours seems to be so successfully designed!
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Unread 02-20-2013, 09:23 AM   #48
Thermal Mass
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A little Pr0n to keep the interest up.
Still hoping for some feed back on the smoker, brick smoker guys out there?

Some jalapeno poppers, WFO style!

Yes, we scarped a couple (were falling through the hole ) before I could get the finished shot...
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File Type: jpg pizza oven 042.jpg (25.0 KB, 38 views)
File Type: jpg pizza oven 043.jpg (23.8 KB, 38 views)
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

Last edited by Thermal Mass; 02-20-2013 at 09:25 AM.. Reason: prevention of casualties....
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Unread 03-02-2013, 04:59 PM   #49
Thermal Mass
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Just getting the wheels turning again.
Thanks!
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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