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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-17-2012, 10:16 AM | #16 |
Full Fledged Farker
Join Date: 04-21-12
Location: Whatcom County, Washington
Name/Nickname : Tatoosh
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J-Rod,thanks for pointing that out! I missed that because I was so enthralled with some of the other photos. It is a very cool modification.
Trumpstylz, for the charcoal and wood crowd, either the Kettle Pizza insert with the Serious Eats hack or something similar to Moose's modification would work but no cutout and propane ... only wood and charcoal, just not for quite the same duration. It will need to be reloaded with fuel and wood after a few pizzas.
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Back in the USA after a decade abroad - smoking on Big Chief electric & Weber Q200 (P) |
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09-17-2012, 10:20 AM | #17 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
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WOW I am almost motivated to get off my a$$ and build one - but wifey isn't a pizza fan, so ...
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09-17-2012, 10:26 AM | #18 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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What do you think all the deep dish pizza are cooked with. The gas oven in pizza place have stone bottoms to cook on.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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09-17-2012, 10:38 AM | #19 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
One thing I should have added, although it should be evident by the pictures, is having some kind of base for the burner so the kettle is at a convenient height. I used an old little end table...works just fine.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from:---> |
09-17-2012, 11:11 AM | #20 |
Full Fledged Farker
Join Date: 04-15-12
Location: San Juan Egg O, Ca.
Name/Nickname : John
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That is too cool and thanks for the write up. My heart is still weepy over the older Weber being cut up....so sad.
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Flocking Ferrari better win the manufacturers title |
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Thanks from:---> |
09-17-2012, 11:21 AM | #21 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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I'd like to chime in here about why I used propane.
My preference would always be to use a wood or charcoal fire, but unless you have an actual pizza oven, it is terribly inefficient. There was a review of the Pizza Kettle insert (On Serious Eats, I believe), and it took a boatload of coals to get it to temp, not to mention the fact that it can only hold those temps for a very short period of time. I wanted something that gave me complete control over the temp with the simple turn of a knob, that was efficient, and fuss free. You will NOT get that if you use a wood or charcoal setup in a kettle, end of story. I'm not criticizing going that route, it's just not what I wanted is all.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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09-17-2012, 11:25 AM | #22 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Nice work Moose I thought you did a write up a long time ago. Anyway, great to see it again.
I concur on the use of propane to maintain consistent temps. My pizza cooker uses charcoal and does a great job but it is very difficult to get and maintain consistent and constant temps. Usually I just get a bunch of hot coals and roll with it but like you mentioned, it is almost impossible to get even temps across the stone and the temps will rarely hold for any given period of time. Plus, I usually light up a chimney of charcoal to cook on which is kind of a waste if it is only for one pizza. By stocking up at the HD charcoal sales it has never been an issue but it still is wasteful and time consuming. I would also assume that propane is much faster as you don't have to wait for that chimney of coals to fully light before you can even start warming the stone.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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Thanks from:---> |
09-17-2012, 12:27 PM | #23 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Sorry bro. It was a joke. One of those times when the internet confuses the meaning. I really thought that your post was great. To that extent, I added it to the Roadmap thread immediately after I posted my propane comment. Sorry i kind of derailed things. Hopefully temporary.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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09-17-2012, 01:09 PM | #24 |
is one Smokin' Farker
Join Date: 07-01-11
Location: Arizona
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Thanks...great write up...bookmarked
I need a propane burner for outdoor chicken and fish frying so the burner will serve another need/want...now all I need is a little cooperation from Craigslist |
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09-17-2012, 01:13 PM | #25 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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09-25-2012, 10:47 PM | #26 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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Awesome ...Thank you very Much ..Going to Have one sooner than later/.
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09-25-2012, 11:17 PM | #27 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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How many pizzas do you get out of a tank of propane? That's the standard size tank for grills, correct?
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09-26-2012, 05:26 AM | #28 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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That is some sexy pie!
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09-26-2012, 07:20 AM | #29 |
Found some matches.
Join Date: 08-02-12
Location: Fredericksburg, VA
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Now that is awesome!
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Gear:*Modded CG Duo w/SFB*ECB w/Propane*ECBG Electric *Custom Insulated 10 Butts Smokehouse-SOLD* |
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09-26-2012, 08:30 AM | #30 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Great post Moose! Thanks for putting it up...
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