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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 03-22-2013, 12:03 AM   #16
Tony A
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I would use a bigger heat diffuser stone on the bottom. Will save your pie bottom and allow enough time for the heat to cook and crisp the top of the pie. I just did pizza the other day and had my pit up to around 500 degrees. If you don't mind me asking how hot are you cooking at?
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Unread 03-22-2013, 12:08 AM   #17
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Quote:
Originally Posted by buccaneer View Post
I cook my pizza on the highest rack of a BigSteelKeg on a stone.
The heat rolls around the sides and over on these, I use no heat deflection at all.
Rather than radiant energy, pizza is cooked by heated air, right?
That is true, but without deflection on a kamado the bottom burns before the top cooks through.I am looking for radiant heat from the dome.
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Unread 03-22-2013, 12:10 AM   #18
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Quote:
Originally Posted by Tony A View Post
I would use a bigger heat diffuser stone on the bottom. Will save your pie bottom and allow enough time for the heat to cook and crisp the top of the pie. I just did pizza the other day and had my pit up to around 500 degrees. If you don't mind me asking how hot are you cooking at?
No harm in asking...I was at 550
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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
Member KCBS, FBA, CBJ
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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Unread 03-22-2013, 12:17 AM   #19
Tony A
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Bring temp down to right between 490-515 with a little bigger heat diffuser stone under and I think you will have a nicely cooked pie. I will be making some more tomorrow and posting some pics hopefully my cook goes as well as the last one and I get nice crispy crust with a little touch of blackening on the bottom. Personally I like a little blackening I feel it gives it true charcoal cooked wood fire taste. But agreed of course a completely blackened bottom is no good
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Unread 03-22-2013, 09:31 AM   #20
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Originally Posted by buccaneer View Post
Side shots showing the bread of the slice please!
Sorry, done ate it all!
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