Hey good looking....what you got cooking? (1 Viewer)

[pmccraney]

I've only done it twice so I'm not a guru, but it worked:

The pizza video on this page is pretty helpful:

Primo Videos

Also:

* Temps at 450
* You don't have to use a pizza stone, but it's helpful (even with heat deflectors).
* Make sure the stone is in the oven at desire temps for at least 20 minutes before you cook the pizza.
* Put some rice flour (heat resistant) or general purpose flour on the pizza stone before laying the pizza on the stone so the crust won't burn and it will be easier to pull off (non stick).
* It's helpful to have a paddle or big spatula if you are using homemade crust, because its difficult to transition the pizza to the stone without it sagging and ruining the nice layout of your cheese and toppings.

Also, if you want to make your own crust, Kroger sells little packets of pizza crust yeast in the flour section (they look miniature taco seasoning packages); and there is a recipe on the back of the package (yeast, hot water, flour/virgin olive oil/salt and pepper) and no "set up" time like there is with some other recipes (i.e. its ready to cook immediately and you don't have to wait several hours for the yeast to set).

Hope this helps. Enjoy.

 

[FJ60Cam]

Pizza gurus....

I need some pointers for tonight.

What temp?

I will be using heat deflector and pizza stone.

After trying a few different temps, I try to run in the 500-600 range. I put the heat deflector up as high as possible and set the stone on top of the heat deflector. I let both heat up before putting on the pizza.

With a high-temp, quick cook, I'm getting "snappy" outer/moist inner crusts that aren't at all dried out. Instead of watching a timer, I peak through the hole in the top and watch the cheese. As soon as it starts bubbling, be ready to pull it out at a moment's notice. As soon as most of the cheese is bubbly, I take it out.

 

[Bomar]

Thanks for intel

 

[Bomar]

So close to being done. Damn it smells good. Might chop some ends off for breakfast.

 

[Nottajeep]

So close to being done. Damn it smells good. Might chop some ends off for breakfast. View attachment 1129532

I cooked my 15lb packer for 20hrs this last time and then let it rest in a cooler wrapped in a towel and stuffed newspaper.
You want that thing to rest 3-4 hours after you pull it off so the juices will settle back in.

Burnt ends going back on for a second smoke today. Stay tuned!

 

[Nottajeep]

Burnt ends... ridiculous awesome

 

[Bomar]

My best yet... Panty dropper

 

[wngrog]

I finally found a use for this stuff.

 

[MEMCruiser]

Tri-tip on the BBC (big black charbroiler)

 

[wct49]

Sam's filet off the BGE.

 

[wngrog]

My cooking spot is dark.

I picked up a LED it is a KJ brand. Says it works with old BGE but it worked fine on mine.

$30. Got it a Sanddollar in Ridgeland

 

[BMThiker]

Bwaaahahahaaaaaaa.
Canadian entrepreneur finds international success selling firewood for $1000 per bundle
for all you BGE and KJ owners, obviously.

 

[jynx]

Bwaaahahahaaaaaaa.
Canadian entrepreneur finds international success selling firewood for $1000 per bundle
for all you BGE and KJ owners, obviously.

Aahahahahahahaha....... hahahahaha

 

[Bossman]

Bwaaahahahaaaaaaa.
Canadian entrepreneur finds international success selling firewood for $1000 per bundle
for all you BGE and KJ owners, obviously.

Don't disrespect the wood!

 

[FJ60Cam]

Grilled cheese, son. Cooked on a 1960s NIB Coleman stove. Popped it's cherry tonight.

 

[wngrog]

 

[FJ60Cam]

 

[wngrog]

Run PMc on the grill

 

[Bomar]

Finished product Nolen? On tap for KJ tonight. 16lb'r to eat tomorrow night and rest of week.

 

[wngrog]

Finished product was great. We knocked it out with a quart of cold milk