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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…
I have not had an issue with maintaining temperature, or getting the egg very hot for pizza in winter weather. In fact I just pushed the snow off our egg this evening and it fires up and holds temp just like always.
You think the fire was hot, but I bet you had a lot of medium to small pieces and you were not getting air flow through the stack. With large chunks of charcoal, filled to the top of the fire box, you should be at 600 - 700 dome, no matter what you…
Pro's - it works as advertised, especially on dense lump piles that don't get hot as fast as those with big chunks of lump. Sturdy construction.
Con's - pricey, it also chews through the batteries pretty quickly. I actually bought a 12 volt lithi…
I was under the impression that you wanted plank to smoke, to impart the flavor to the salmon. Otherwise, why would you use it? Why not a pizza stone? I do mine raised direct at 400 and pull when the IT is 140.
I agree that a pit controller is most useful for long, low and slow cooks. I also agree that you don't "need" the pit controller for low and slows... But it sure makes life easier by removing any doubt that the egg will be at the correct temperatur…
If you just want a pit controller, I would check out Auber Instruments auberins.com. They have one that just controls the pit temp for around $125?
Also, if your handy, you can build your own with a PID controller. I bought the fan from BBQ guru,…
A big issue for any size egg is the airflow through the charcoal pile. You will have a much better chance of getting to 800 ish temps if you use the biggest chunks of charcoal in the bag. In my experience, a pile of small pieces of charcoal just w…
I dont use parchment and don't have a problem putting the pie onto the stone. As everyone has suggested, get the stone to temperature 30-45 mins at 500 - 550. Generously flour your pizza peel and form the dough. Frequently give the peel a shake …
Low and slow foods - like pork butt and ribs, you would go indirect. The same for pizza.
Many folks here like chicken cooked raised direct. Some like chicken cooked indirect. Same with Turkey.
Steaks are typically seared first…
Indirect means having a heat deflector (plate setter or pizza stone) so the food doesn't see direct radiant heat from the charcoal.
Direct means cooking without the heat deflector; straight over the charcoal
Raised - Direct means having the grate…