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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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Old 04-18-2013, 07:18 PM   #16
Garrett
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Be right back gotta go get more dough!
Actually I'm coming your way next weekend. We are taking our twins to the Mouse House.....Disney for their 5th Bday. I stole that from Oldbob.

Anywhere near there to get some good Que?
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Old 04-18-2013, 07:22 PM   #17
CharredApron
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Actually I'm coming your way next weekend. We are taking our twins to the Mouse House.....Disney for their 5th Bday. I stole that from Oldbob.

Anywhere near there to get some good Que?
I wish I could help you! But, I steer clear of the Mouse area. My sister lives up there, but she doesn't really know Q, like we do!
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Old 04-18-2013, 07:25 PM   #18
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I always think of Florida as seafood and Cuban food mecca.
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Old 04-18-2013, 07:27 PM   #19
Stingerhook
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Do you have a website for delivery? Otherwise I'll just pick mine up. Looks great.
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Old 04-18-2013, 08:04 PM   #20
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This is one of my many bbq projects I want to master this summer. Thanks for the sharing!
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Old 04-18-2013, 08:38 PM   #21
CharredApron
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Default The final countdown

Here is the result of my back to drawing board last post!

The wife's Margherita pizza





My ham and Cheese





Done



The Slice

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Old 04-18-2013, 09:16 PM   #22
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I always think of Florida as seafood and Cuban food mecca.
very true! But we know Q.
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Old 04-18-2013, 09:17 PM   #23
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Do you have a website for delivery? Otherwise I'll just pick mine up. Looks great.
www.sultansofsting.com
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Old 04-18-2013, 09:29 PM   #24
Big M1ke
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I'd tear that pizza up!
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Old 04-18-2013, 09:51 PM   #25
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I'd tear that pizza up!
Trust me I did!
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Old 04-18-2013, 09:53 PM   #26
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Looks like you got a little oven spring there.
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Old 04-18-2013, 10:05 PM   #27
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Looks like you got a little oven spring there.
Finally, I let all the brick and stone collect the heat all afternoon. Then started over. I also spritzed the crust with water 10, 20, & 30 second intervals like I do with French Bread. The steam promotes the crunch on the crust and adds color. This is not necessary in the wood fire pizza oven but I thought I would employ it in the Kamado. I still cannot attain the heat levels that I am looking for. I want the dome of the Kamado to be white hot. I am going to keep working on this or face the fact that this is not the vessel for what I am trying to achieve, And then build a brick oven for pizza and Artisan bread. My wife will kill (love) me eventually!
Jed
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Old 04-18-2013, 10:07 PM   #28
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Build the oven, 900-1000 in a Kamado, nope.
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Old 04-18-2013, 10:08 PM   #29
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Unless you add a blower
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Old 04-18-2013, 10:34 PM   #30
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Unless you add a blower
crazy is right
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