We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
You will have better luck if you start with a card scraper, and then sand. Otherwise, your sand paper will gum up pretty quickly. Do a youtube search on card scraper and you will get the idea. They are fairly inexpensive.
Bruce in Charlotte back in May. I had seen him 30 years earlier at the Meadowlands. He still puts on a great show.
Also saw Counting Crows, and Toad the Wet Sprocket at the Peace Center in Greenville on Fathers Day with the family. Great times!
I have used the high temperature gasket (nomex felt?) for years and it is still in great shape after 20-30 pizza cooks. Also, I cook pizza with the plate setter legs up, which seems to minimize the amount of flames the gasket takes.
Temp controllers are the way to go. I put a butt on at 9am this Saturday, and had a full day of errands, trip to the gym, trip to the driving range, etc. Checked the pit temp once in the middle of the afternoon and it was 251 (set point of 250). …
I'll echo the comments that the temp controllers work as well as advertised. I built one from a PID controller I bought from Auber Instruments, and it will hold a temp to +/- 1 degree. It is much more precise than my oven.
Sometimes the damper on the fan needs to be closed more. Check and see it's position. If it is all the way open, sometimes that can let too much air in when the fan is off, and your temps can rise. Choke the damper down to half way open and temp …
When I encounter that problem, it is usually too many small (less than the size of a golf ball) pieces of lump, and I don't get a good air flow through the pile. Get rid of the small stuff, use large pieces and it should get hot quick >600F
I just FTCd a pork shoulder this past week. FTCd at noon, and drove 4.5 hours to beach and pulled for dinner. It was probably in the cooler for 6 hours, and was still very hot when I pulled. I didnt check the temperature but I am confident it was…
I don't soak planks either. I was under the impression that the reason you use a plank, is to impart the wood's smoke into the fish (in my case) as it starts to char. Otherwise you are just cooking indirect.
DIY pit controller
12 volt lithium battery to power DIY pit controller in absence of outlet
two pizza stones
two pizza peels
6 pizza serving trays
split fire bric…
I used this when I replaced my gasket and love it. Make sure you don't stretch it as you apply it, because it will shrink. I made sure it had some room to shrink and it has lasted through 10+ pizza cooks with no signs of damage. The adhesive seem…
really? cause my vent settings are definitely different when it is hot outside as opposed to when it is cold outside. pretty sure thats to be understood.
Since cold air is denser, I would think…