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Tjcoley said:The key is it has to be pure rain water. Municipal water is worthless, unless you are making pizza dough with NYC water. Thats the biggest secret to great NYC pizza. I have my son bring me a few gallons of NYC water every time he comes home to visit just to use for pizza dough. Just make sure you adjust the pH of the rain water. Acid rain will really screw it up.stevesails said:Your kidding right?Before every cook, I remiove the old charcoal, rinse it in pure rain water I collect in a rain barrel, adjusted for pH due to acid rain, let it dry in the sun, then hand mix 50/50 old and new lump before placing back in the Egg. Works great for me.
What is the optimal temperature of the pH adjusted rain water? I don't want to screw up my used charcoal with too cold or too hot water. Thanks in advance.
Two cannibals are eating a clown for dinner. One looks up at the other and says........
This taste funny to you?