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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 01-05-2014, 10:29 PM   #76
TuscaloosaQ
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Awesome Jed. Make me proud brother i can send you a 1000degree therm because i know people that know people that know people .... Jest let me know
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Unread 01-05-2014, 10:37 PM   #77
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Awesome Jed. Make me proud brother i can send you a 1000degree therm because i know people that know people that know people .... Jest let me know
Thanks for the offer Paul, I think I will be ok once I get unpacked and can get to my IR Thermometer. I need the temperature of the stone more than the ambient temperature in the warmer. But, you can bring one with you when you come to visit and we can play with it in France.
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Unread 01-05-2014, 10:39 PM   #78
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Man, you can cook.

Beautiful bread work, nice spring, and the rig worked out great.
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Unread 01-05-2014, 10:45 PM   #79
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Man, you can cook.

Beautiful bread work, nice spring, and the rig worked out great.
Thank you Bob, welocme back and pull up a chair and sit a spell. You like it around here!
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Unread 01-06-2014, 05:47 AM   #80
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Jed, this is a great tutorial. Couple questions if you don't mind. I saw the BBQ thermo pegged, what temps do you think you were hitting for the cook. How critical do you think the upper charcoal plate was for you?
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Unread 01-06-2014, 08:05 AM   #81
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Jed, this is a great tutorial. Couple questions if you don't mind. I saw the BBQ thermo pegged, what temps do you think you were hitting for the cook. How critical do you think the upper charcoal plate was for you?
Dave, I have no way of knowing for sure how hot the temp was, my infrared thermometer is in transit to France. In my WFO I like to be around 750* to 800* The upper plate was key to process as it provided a refractory element. Once the bottom of the pie was cooked I used the peel to raise the pie up off the stone and finish the top of the pizza. Total cook time per pie was around 2 minutes.
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Unread 01-06-2014, 08:36 AM   #82
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Thanks for sharing this process, Jed. I'll have to ask TQ to make me one of those griddles, so I can try it. Two questions, please: Did you put hot coals on top of the griddle during the cook? How bad was the paint damage? (I love pizza, but I love my smoker more)
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Unread 01-06-2014, 12:16 PM   #83
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Thanks for sharing this process, Jed. I'll have to ask TQ to make me one of those griddles, so I can try it. Two questions, please: Did you put hot coals on top of the griddle during the cook? How bad was the paint damage? (I love pizza, but I love my smoker more)
I put a shovel full of hot coals on top. The blister is not bad at all!
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
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Unread 01-06-2014, 01:04 PM   #84
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Man, you had to be pretty hot, 2 minutes for a pie is fast, even for a WFO.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Unread 01-06-2014, 04:04 PM   #85
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Man, you had to be pretty hot, 2 minutes for a pie is fast, even for a WFO.
Minute and a half in my WFO, Antimo Caputo 00 flour for high temps and your good to go, that is where you get the spring and the soft center in the crust. Lower temps make for a flater harder crust.
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"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
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
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