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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 01-03-2014, 04:18 PM   #16
T&S BBQ
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I've cooked hundreds of pies years ago when I was in school, now I wire up the new pizza ovens. They all use a stone bottom, except the rotating ones.I think you got it nailed. GOOD LUCK it looks great.
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Unread 01-03-2014, 04:32 PM   #17
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Quote:
Originally Posted by T&S BBQ View Post
I've cooked hundreds of pies years ago when I was in school, now I wire up the new pizza ovens. They all use a stone bottom, except the rotating ones.I think you got it nailed. GOOD LUCK it looks great.
I hear that, I've gone from this....



to this....

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Unread 01-03-2014, 04:35 PM   #18
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Default Doughs mixed and proofing

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Unread 01-03-2014, 04:51 PM   #19
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Good stuff coming!
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Unread 01-03-2014, 05:25 PM   #20
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Unread 01-03-2014, 05:33 PM   #21
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Looking forward to the end result!
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Unread 01-03-2014, 05:54 PM   #22
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Great idear Jed. Can't wait to see how it comes out
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Unread 01-03-2014, 05:59 PM   #23
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Looks like a great idea. It's always fun trying out new things. Look forward to seeing the finished pies.
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Unread 01-03-2014, 06:09 PM   #24
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Quote:
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What do you Think Moose? Yea or Nee

Quote:
Originally Posted by campdude View Post
Looks like a great idea. It's always fun trying out new things. Look forward to seeing the finished pies.
Me too!
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Unread 01-03-2014, 06:29 PM   #25
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Quote:
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CD
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Unread 01-03-2014, 07:26 PM   #26
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Quote:
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What do you Think Moose? Yea or Nay?
As long as you can get the temps up as high as you need, seems like a solid design.
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Unread 01-03-2014, 07:28 PM   #27
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We shall see tomorrow!
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Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
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Unread 01-03-2014, 09:18 PM   #28
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Can't wait to see them pies, Jed!
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Unread 01-03-2014, 10:22 PM   #29
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ive never heard of granite for a pizza stone. Prep surface, yes, cooking surface no.. curious to hear results... Another alternative may have been a green egg pizza stone just sitting on the rack. Ive done it like that in my spicewine.
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Unread 01-03-2014, 10:35 PM   #30
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Very curious to see how this will work. Can't wait to see the finished product!
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