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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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08-17-2014, 10:30 PM | #1 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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pizza stone questions
Picked up this pizza stone for my offset and used cowboy lump for the heat but I had the fire to the left of the stone. Will I have a better result with an even temp and cook on the stone with the fire directly under the stone?
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08-17-2014, 10:36 PM | #2 |
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia
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In reality, it all depends on how hot you can get the stone from wherever you place it in your smoker. I would think that directly over the heat source would be the better spot, but if you can get it hot enough elsewhere then why not? Congrats on the stone, it looks awesome!
Have a Blessed day! Omar
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Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around. |
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08-18-2014, 12:38 AM | #3 |
is one Smokin' Farker
Join Date: 08-24-11
Location: Lansing KS
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I would be concerned that stone would be too hot, under direct heat and cooking the the dough too fast,maybe even burning before the desired doneness of the top of the pie.
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LRG & Mini BGE , super fast Kansas State purple Thermopen! |
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08-18-2014, 12:45 AM | #4 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 08-15-14
Location: Port Alberni, BC
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Used over direct heat source on traeger and it worked great.
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08-18-2014, 12:47 AM | #5 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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The company says it will withstand direct heat and temps up to 2600 degrees I don't think I can get a fire that hot and the stone is 1" thick.
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08-18-2014, 01:10 AM | #6 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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The trick is to get the stone and the overall temp of the cooker at relatively around the same temp. Once you can do that, you will have great pizzas.
I look for a stone temp of about 625 degrees. Here's some pies that came out at around that temp give or take:
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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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08-18-2014, 01:14 AM | #7 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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So a good infrared thermometer is key, do you put corn meal on the stone under your pies? About how long does it take to cook? Have a good dough recipe?
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