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Pizza on a Baking Steel tonight...Direct or Indirect?
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TheShaytoon
Posts: 420
I have a PlateSetter...use it or forget about it?
Comments
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Definitely indirect. You need to block the radiant heat from the lump. Keep the steel as close as you can to the indirect piece.
Steve
Caledon, ON
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I'll agree with Ls...and its killing me.Green egg, dead animal and alcohol. The "Boro".. TN
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So legs down? With a spacer? Or should I just lay the Steel on top of the Plate Setter?
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Looking forward to seeing the results on this cook!
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No, you will get the radiant heat if they are in contact. 1/2" minimum space. I have to check my notes cause if HA agrees with me I must be wrong.
Steve
Caledon, ON
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I'll document it like a dinosaur dig.
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PS legs up, grill, then your steel.FelipeMen, easier fed than understood!!
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Ahmmm, it's 34 degrees with a north wind of 17. Feels like -27.BGE Pizza is gonna have to wait.I'm from TX, we don't have cloths for this crap.
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-34 when I cooked last night. Wind is brutal tonight and snow squalls so it's inside this evening.
Steve
Caledon, ON
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Grif has a nice looking pizza a few post down done in the big hot thing in the kitchen. Baling steel is great in the oven. Guess that's why they started out rectangular.
Steve
Caledon, ON
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I have one for the oven as well...going that route tonight. Might heat up the house a little too!You guys up north can have the cold back...can we get some rain down here!
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It's not us man.....its the Ruskies sending it over the pole.
Steve
Caledon, ON
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You're probably done cooking, but I recommend indirect, with the steel raised as high as practical in the dome.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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When I make pizza on the egg I use my large plate setter legs down, then I use my smalls plate setter legs down also with the baking steel on top of the small plate setter. This gets me higher into the dome for better radiant heat on the top of the pizza. [URL=http://smg.photobucket.com/user/RetiredRailroader/media/26EDF14F-300B-40B6-839C-ED461355C825-1019-0000003010C928BB_zps9c58dd62.jpg.html][IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/26EDF14F-300B-40B6-839C-ED461355C825-1019-0000003010C928BB_zps9c58dd62.jpg[/IMG][/URL] A peak at the bottom [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/B5475A24-0DCE-4329-8823-7FFEC1CB1E3B-1019-000000305110B9D6_zps34bb7459.jpg[/IMG] 5 minutes at 650 all done [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/39BBB2FC-943C-4D5F-8CBA-91CA78EB8AF3-1019-0000003059D46C45_zpscd3d8c0f.jpg[/IMG] And sliced [IMG]http://img.photobucket.com/albums/v724/RetiredRailroader/9C495806-7534-4E46-9328-EE3813F01C85-1019-0000003062749443_zpsb5910f72.jpg[/IMG]Everyday is Saturday and tomorrow is always Sunday.
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Sorry I'm having problems with my Photobucket account will try to repost pics laterEveryday is Saturday and tomorrow is always Sunday.
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