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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 04-13-2009, 07:50 PM   #1
DaveT
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Default Pizza 2nd attempt on UDS. Getting better

I think I have the temp control down and thanks to suggestion from Ashmont to get pizza dough at Trader Joe’s ($1.19 for fresh made dough). Just have to work on process of getting pizza from kitchen to grill. With the rack being 6-8 inches down in the grill there is no way to lift the lid and slide her right on. I can see where the Egg is better suited, Guess I will have to save my pennies.

Here it is. Dropped a chunk of hickory in while I had the lid off to place the Pizza. Had a nice subtle smoky flavor.
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Unread 04-13-2009, 08:01 PM   #2
kylersk
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Wow, what temp are you cooking that at? Was it you that had the fan blowing towards the air intake? Looks great!
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Unread 04-13-2009, 08:02 PM   #3
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Looks good to me
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Unread 04-13-2009, 08:04 PM   #4
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Is it difficult to lift the lid, then remove the grate and place on nearby table/stand for a few seconds to transfer the pizza ?
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Unread 04-13-2009, 08:19 PM   #5
DaveT
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Quote:
Originally Posted by kylersk View Post
Wow, what temp are you cooking that at? Was it you that had the fan blowing towards the air intake? Looks great!
490 degrees. That was me. My wife thinks I am going crazy!


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Originally Posted by MilitantSquatter View Post
Is it difficult to lift the lid, then remove the grate and place on nearby table/stand for a few seconds to transfer the pizza ?
That is kind of what I did. I pulled the Pizza Stone out but I didn't have a table ready so I sat it on the ground. I know I need to work on that.
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Unread 04-13-2009, 08:21 PM   #6
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That looks mighty tasty!
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Unread 04-13-2009, 08:52 PM   #7
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Quote:
Originally Posted by DaveT View Post
I think I have the temp control down and thanks to suggestion from Ashmont to get pizza dough at Trader Joe’s ($1.19 for fresh made dough). Just have to work on process of getting pizza from kitchen to grill. With the rack being 6-8 inches down in the grill there is no way to lift the lid and slide her right on. I can see where the Egg is better suited, Guess I will have to save my pennies.

Here it is. Dropped a chunk of hickory in while I had the lid off to place the Pizza. Had a nice subtle smoky flavor.

Thanks DaveT for the acknowledgment! It was all you and that is a mighty fine pie.... (314) wont go there... Right side big Mo. a rockin tonight... Uhmmm forgot to send me a slice.......
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