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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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01-05-2014, 10:29 PM | #76 |
Babbling Farker
Join Date: 07-11-11
Location: Tuscaloosa Alabama
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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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01-05-2014, 10:37 PM | #77 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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01-05-2014, 10:39 PM | #78 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Man, you can cook.
Beautiful bread work, nice spring, and the rig worked out great.
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01-05-2014, 10:45 PM | #79 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Thank you Bob, welocme back and pull up a chair and sit a spell. You like it around here!
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01-06-2014, 05:47 AM | #80 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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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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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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01-06-2014, 08:05 AM | #81 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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01-06-2014, 08:36 AM | #82 |
Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
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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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01-06-2014, 12:16 PM | #83 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Quote:
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01-06-2014, 01:04 PM | #84 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-06-2014, 04:04 PM | #85 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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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