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SPRIGS

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  • Re: Adjustable Rig from CGS....

    I have the AR for my xl and use it all the time.  Raised direct.  More real estate for ribs, loads of wings, etc. put my pizza stone on the top for pizza to get it high in the dome.  Main reason I bought it was for the extra space especially on rib cooks.  Can cook 9 racks laying flat.  But it is pretty darn versatile and there are very few cooks that I don't use it on.
  • Re: Burning my frigging pizza

    No Pizza expert here but I have made my share of pizzas on the egg.  I use my platesetter, legs down.  Put the stock grate in and then place my AR on the stock grate with the pizza stone on the top of the AR to get the stone as high up in the dome as I can.  Let it all preheat for a good hour to hour and half at 550 or so before putting cooking the first pizza.  After about 2-3 minutes I then rotate the pizza from front to back as the back of my egg always seems to run hot. After another 2-3 minutes, they are done.  

    I also found that using 00 flour and thin crusts make a big difference in the finished product.
  • Re: Smoked Chicken

    190 in the breast?  Was that a typo?  I usually pull when breast is 160 or so.  Any more and it dries out.
  • Re: Pizza methods

    Parchment works for me.  
  • Re: First Pizza's

    I am no pizza expert but we make our fair share.  Just did 3 this weekend.  To me, 00 flour has made a huge difference with my dough.    Here is the recipe I use.  

    Ingredients

    22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting
    .5 ounces (about 1 1/2 tablespoons) sugar
    .35 ounces kosher salt (about 1 tablespoon)
    .35 ounces (about 2 teaspoons) instant yeast
    1.125 ounces Extra Virgin olive oil (about 3 tablespoons)
    15 ounces lukewarm water
    Procedures

    1
    Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

    2
    Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

    I would suggest getting a digital kitchen scale and measuring the ingredients.  Makes for a much more consistent dough.

    As for the shape, easier to get it round if you start with a round dough ball.  Use your fingers  to push it out from the middle of the ball leaving a lip around the crust.  Flip and keep using your fingers to push out the dough ball from the middle out.  I then use my  fists to gently stretch the dough.  You get better the more you do it.  

    By by the way- those pies look great!!
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