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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-12-2013, 10:39 AM   #16
kylefisk
Got Wood.
 
Join Date: 06-07-13
Location: Ocala, FL
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Looks good. My dad and I are talking about building a pizza oven conversion for his 26 otg. Hope the crust turns out like yours
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Unread 06-13-2013, 03:19 PM   #17
kds9547
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Join Date: 09-18-12
Location: Lugoff, SC
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I figure this will make life easier!
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File Type: jpg peel 003.jpg (36.2 KB, 25 views)
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Unread 06-13-2013, 04:54 PM   #18
Haveuseen1?
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Join Date: 08-10-12
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We cook pizza on our Kamado Joe all the time and it is fantastic. The parchment paper not only keeps from sticking it keeps the crust from getting to brown or burnt. It buys time. My kids pizzas we cook with the parchment for the first 3 minutes and then remove it. For the adults we just cook directly on the stone with a little cornmeal. The crusts on the two pizzas are definitely different, but both are great. I also use parchment paper when we make calzones or stromboli.
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Unread 06-13-2013, 10:41 PM   #19
Tonybel
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Join Date: 02-29-12
Location: San Berdoo, CA
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Looks perfect...
Well done :)
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