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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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10-26-2010, 06:41 PM
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#1 |
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is one Smokin' Farker
  Join Date: 02-18-09
Location: western MA
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with all the pizza threads lately....
here is a link to a LBE thread in a pizza forum 50 pages long!
http://www.pizzamaking.com/forum/ind...ic,4753.0.html
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over. |
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10-26-2010, 07:20 PM
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#2 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Looks like I have some reading to do, thanks!
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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10-26-2010, 07:24 PM
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#3 |
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On the road to being a farker
Join Date: 10-12-10
Location: Knob Noster, Missouri
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thats very good website. i used to read that forum a lot when i was on my pizza making kick
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22.5" WSM, Weber OTPlatinum (DA), Weber SJS |
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10-26-2010, 09:29 PM
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#4 |
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is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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I post there from time to time but their pizza making methods are a science.....often times way over my head.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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