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I'm sorry but there are multiple choices as good or better at the rockwood price point or less. Fogo for one hands down is better all day long. Basques sugar maple is better. Wicked good is as good or better. I spent the $26 for a bag at ace and it's good but saying it's the best is just wrong.flynnbob said:Rockwood is all that I use now. It is the best and I will pay for performance.
I use the basket all the time. The basket in the 50 yeti fits a half pan so I can bring sides and not worry about ice melting and getting in them. The basket is great for anything you don't want water to get in. I heard RTIC is popular in the gay community.Cm23 said:
Unless you are using an OO flour your pizzas will cook better at the lower temp. Even with OO they still cook fine at 500-550. 500 degree pizza is gross right. Either way if you crack it using it great but don't crack it doing something you don't need to do.bgeaddikt said:Pizzas at 550??? what????? that's ridiculous! I do mine around 700. Never had issues. Why cant you get en egg up to temp, even if for extended periods of time, but have to worry about it cracking? That's a risk we all take. I find this thread very amusing, no offense to anybody. Sear steaks and pizzas, but don't go above 650 for more then an hour! haha I wouldn't buy 1 if that were the case.