Some new cooks

WessB

I just added a couple new picumentaries in the "Cooks" section of my website. I did a pizza cook and also some good ole burgers. If you would care to check it out......[p]Wess
[ul][li]WessB`s[/ul]

Chef Wil

WessB,
really nice site you have there man, but, its your turn to try the Cajun Stuffed Brisket, and oh yes, please post it on your site for all the see.

WessB

Chef Wil,
I`ve only done a brisket once, where are the details for the one you mention? Would love to be able to share a succesful brisket cook with everyone....and Thanks for the kind words...[p]Wess

The Naked Whiz

WessB,
Any results on using the firebrick between the stone and the plate setter? Did you notice a difference? What prompted you to try that setup? [p]TNW

Chef Wil

WessB,
My instructions were pretty much generic, but, WooDoggies did an execellent job of pictorial and procedure a few weeks back, I'll see if I can find it on the archives
[ul][li]WooDoggies brisket[/ul]

WessB

The Naked Whiz,
I knew I wouldnt get away without having to explain that..LOL....my reason was because...I always place the setter and stone in the egg once it is burning, and it seemed to me that the setter and stone were getting MUCH hotter than my 550° dome, as they were taking the brunt of the fire to get there,anyway, I burnt a couple of crusts from time to time using that method....so I kina figured HEY....let the setter take the brunt of the fire and create an air gap between the stone and setter and hopefully the stone will be at the dome temp....I did achieve this, however the first pizza did not come out as crispy as I would have liked, just due to inexperience using this setup...I seriously think I will use this setup again on my next pizza cook, might have to give it an extra 10 or 15 minutes to heat up more....I believe most will understand what I`m trying to say...with the setter and stone in normal setup..blocking the direct heat from the dome..would tend to get them noticabley hotter than the actual dome temp..unless of course you let it all stabalilze for a good long time...I hope this makes sense...just a little eggsperimentin as we all love to do.....sorry for the long winded reply[p]Wess

WessB

Chef Wil,
OH...I did see that posted..I`ll see if I can get a chance to try it, it sounds wonderful..and I will definately put it on the page if and when I do...[p]Wess