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Pizza on MiniMax: SUCCESS!
I cranked out about ten pies off the MM last nite for a party. While I can't make a round pie yet (still working on it) my biggest concern was that the MM couldn't get hot enough for long enough for a pizza cook lasting a few pies. Boy are those concerns gone. The MM maintained a 650+F temperature for at least 3 hours. I don't like to make the 900F pies, 600F-650F has been the sweet spot zone for me with the dough recipe and technique I use to reliably and predictably crank out perfect 'zas. I was surprised though that the heating up to temp took longer than before using the same setup but different fuel. But once it got above 600F, it stayed there for 3 hrs plus. So, now I am confident in a mobile MiniMax pizza application.
The setup was this: Platesetter, legs up within the MM woo (in case I had to recharge the fuel but this turned out to be a nonissue), the standard cooking grate on top of the larger diameter woo ring and then the 13' stone on top of that. NO air circulation issues, no issues with the stone being too high in the dome and inhibiting closing of the lid, etc. Just perfectly cooked pizzas, one after the other. This was great for a party because kids got to dress their own, adults got to choose what they wanted on them and the results were great. everyone had an awesome time. Thanks again BGE and CGS for helping me nail it! I decided to go with the platesetter instead of the 10" stone as the platesetter sits a little higher and I could put more fuel in to start.
The pic of the pizza with the crazy shape was the LAST one of the evening as earlier on, I was too busy forming the doughs, assembling and cooking pies, and drinking that I couldn't pause to take picts. I think the shape of the last one was in direct relation to how much alcohol I consumed last nite! But, about 1 hr before I put the first pizza on, the temp was at 650F+, and two and a half hours later, I took these picts. And, before the evening was done, and after the guests had all left, I checked it one last time- and the temp guage still was at 650F. I went to bed so I don't know how long it held that temp but I know for sure it was more than three hours.
steamed these in the XL on Saturday. Used a vortex to contain the charcoal and harness radiant heat so the crab legs could be placed off to the side out of the steam tray and NOT burn or dry out.
I did a hot burn to rid the BGE of the fish smell and then used the Vortex on Sunday to contain the charcoal and gently brown the sausages gradually and then char them up a little directly over the fire. and before cooking the sausages, I made them by grinding up pork shoulder, spicing with salt, wine, garlic, fennel and chili flakes and then casing them with a hand-crank sausage stuffer. mighty tasty stuff. The Big Green Egg produces the best results of anything i cook and it demonstrated its versatility this weekend .