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Hoov

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Hoov
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  • Re: bread...

    Wow, the bread looks great! Did you bake it in the egg? In a Dutch oven?
  • Re: PIZZA

    I would cook the sausage ahead of time. I don't have an XL, but on my large, I use platesetter legs down, three green feet on top of that for an air gap, then the pizza stone. Let us know what your dough recipe is and we can better help you decide what temp and time to cook at. I go with a higher hydration dough at 650-700 dome temp for about 4 min. Best to you!
  • Re: Well I overcooked the turkey :(

    I overcooked mine too. I had a 17 lb bird and let it go 3 hours before checking it with the thermapen. Well it cooked faster than I thought and was at 175 breast and 195 in the thigh/legs. It was still pretty moist. I guess a leave in thermometer is on the wishlist for me now. Bad thing about the thermapen is you know right a way when you have screwed up!
  • Re: Resting brisket

    PS, I'm not really in a hurry, but want to eat it as soon as I can!
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