Allright all you AR owners

WessB

Thanks Pat..hope all is well..

Eggsakley

Wess. I conversed with tom about the stone (14") with the spider and he said it was ok if your fire ring was a full 16" as it appears some are not quite that large and he would then recommend the 13 as the most viable option. If your ring is a full 16" the 14" stone should be ok. Hope this is not that confusing as re-reading it makes me kind of confused. :blink:

WessB

Understand completely..not confusing at all..Thanks for the advice...I'm sure I will talk to Tom before anything happens anyway..

Mickey

JB that is cool. I have been doing just the other way around. I like your using the spyder on top instead of the bottom.
Good post...

Judy's Egg

By the looks of that pie, your set-up is perfect for pizza's.

Grandpas Grub

 
Hi Vance, hope all is well at your end of the woods.

I always cook the chicken whole or parts to to 165° on the breast and thighs. Always the meat is very juicy. If I want a deep smoked chicken, whole or parts I cook to 185° - 200°. Dryer texture, for me more of a bbq type chicken.

On this setup:

at 300° 1:20


400° +/- 1hr


500° +40-45 min.


Kent

Gandolf

I hope Im not repeating something (didn't read ALL the replies), but do you/can you use the CI grid with it? I think I would like the AR, but can't give up the CI grid

JB

Thanks Steven. I already had the platesetter before I got an AR/ Spider. I didn't think they would work together until Bente mentioned he had done it before so I fiddled with it and made it work. You have to stick one leg in at a time and then the platesetter rests on the lower rim of the rig. I only have 1 pizza stone so I use the platesetter as the indirect piece.

WessB

Thats good to know.....

Dimple's Mom

What is the slider and what is the extender? Is there a website where I can go to read all about this AR and accessories?

WessB

http://ceramicgrillstore.com