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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 01-06-2018, 03:58 PM   #16
ShadowDriver
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Ran my errands to the hardware store (needed a torch to help get this baby going - I liked that option in the videos I watched) and grocery (pizza makin' stuff - duh).

Whipped out an old folding table and put it on the porch. I'm a little concerned about the temp under the oven, but I think I'll put a large sheet pan under the firebox end to help mitigate some risk.

She's a pretty thing.



I decided to fire her up and cook off any lubricants and whatnot from the manufacturing process.







I think the inside got a little "overcooked" on this firing, but that's OK. 950F! Shazam!



Went inside to make TanTanMen for lunch.

More to follow.
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Last edited by ShadowDriver; 01-06-2018 at 04:25 PM.. Reason: Added link to TanTanMen
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Old 01-06-2018, 04:04 PM   #17
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So, gravity fed pellet?
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Old 01-06-2018, 04:25 PM   #18
ShadowDriver
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Quote:
Originally Posted by Titch View Post
So, gravity fed pellet?
Yes, sir.

The newer/bigger (not out yet, to my knowledge) has option(s) for charcoal and gas.
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Old 01-06-2018, 04:28 PM   #19
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Looks good! I love peekng into the cook chamber and seeing those flames licking over the top

Last edited by KORND4WG X; 01-06-2018 at 04:42 PM..
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Old 01-06-2018, 04:30 PM   #20
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Marc,

Dumb question perhaps, but do you use a stone with this?
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Old 01-06-2018, 04:34 PM   #21
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Quote:
Originally Posted by Smoking Piney View Post
Dumb question perhaps, but do you use a stone with this?
No dumb questions here. The inside of the oven has a large baking stone on the bottom. You should be able to see it in one of the photos up there - the one with the flames licking along the top of the oven.
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Old 01-06-2018, 04:36 PM   #22
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Yeah, I see the stone.

OK.......now you did it.............

I want one!

I'm really looking forward to your impressions on this cooker....and some pRon.
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Old 01-06-2018, 06:23 PM   #23
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Sauce is on to simmer:



To help my dear wife recover from several celebratory days of "cheating" on her gluten-free allergy, we're going to roll with some of Bob's Red Mill Gluten-Free Pizza Dough Mix.

Thanks to BDAABAT, we've got the 00 Milled Flour inbound from Amazon for our next big cook.

More to come.
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Old 01-06-2018, 07:52 PM   #24
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Bob's Red Mill Gluten Free Pizza Mix Dough before the rise:



Starting off from about 72F in the UUNI:



CINCHOUSE prepared the first pie - Straight Margherita - Basil ready post-oven - Gluten Free crust is going to be a bit difficult, methinks.

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Old 01-06-2018, 09:06 PM   #25
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Nice! Any updates?
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Old 01-06-2018, 09:09 PM   #26
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Quote:
Originally Posted by Clay-b-que View Post
Nice! Any updates?
Yep. Here in just a minute or two.

Thanks for asking.
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Old 01-06-2018, 09:33 PM   #27
ShadowDriver
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This little oven is a blast.



I'm pretty impressed with the crust on this gluten free pizza dough after a trip through the UUNI!



The margherita pie turned out fantastic. Nothing fancy, but just the basics.



I went out to fire up the oven again, and was concerned with the temp underneath the oven. I'd put a sheet pan under the oven, and here's the temp. It DID climb up to about 100F, but it wasn't up in the 160-180F range during my test firing.



OOPS! Let the oven get a bit hot...



For the second pizza, we got a little crazy.

Half & Half:

1. Pizza Sauce, Prosciutto, Fresh Mozzarella
2. Light brush of EVOO, thinly sliced granny smith apples, sharp blue cheese crumbles, and post-oven honey drizzle







Overall Impressions & Thoughts:
- The videos I watched were key to us purchasing a second peel (especially if using sticky gluten-free dough). It made the prep and cooking process SO much nicer/easier.
- If you're cooking pizzas in this thing, DO THAT and JUST THAT. Set a timer for 15-20 seconds when you close the oven door. Check it on time. An extra 5-10 sec could burn the bejeezus out of your pie if you're faffing about.
- This oven is FUN and makes good pies with significantly less work than I was expecting. I seriously thought that our first pie would be a wash, but both were excellent... especially for our first attempt!

Thanks for stopping in and for joining the journey. I'm sure I'll harass you folks with many more pies in the future.

Kind regards and a very pleasant evening,
Shadow
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Old 01-06-2018, 09:41 PM   #28
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Nice work Marc, cool cooker too!
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Old 01-06-2018, 09:45 PM   #29
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Quote:
Originally Posted by robert-r View Post
Wheat Montana Natural White All-Purpose Flour is pretty good, too. It's a cut above King Arthur, imho. My local Sprouts stocks it.
Wheat Montana is from my family's town of Three Forks MT where I used to be able to walk in and order what ever grind of flour I needed. I miss 1992....
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Old 01-06-2018, 09:49 PM   #30
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Quote:
Originally Posted by cats49er View Post
Do you deliver?
You bet Marc does but what he serves will change/end your life brother!
He is at the tip of the spear that keeps us safe. Thank you Marc.
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