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Stromboli
Comments
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If I may, I think the general consensus is it is best to have some gap between the stone and the setter for pizza.SGH said:@DMW Do you recommend a gap between the 2 pieces when doing pizzas and such?One other easy way to accomplish this is go plate setter legs up, grid, stone on the grid.Either way the 'bolis looked great from here.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
@SGHYes, absolutely. I used to use stainless steel nuts between the plate setter legs down and the stone. Then I started going plate setter legs up with stone sitting on cooking grid. That works just fine, but I found what works even better is to raise the stone closer to the dome. I use terracotta planter feet or firebricks to raise the stone as high as possible.With the XL BGE stone on the grid, terracotta planter feet laying on their side is about the highest I can go. If I use a smaller stone on my XL I can use firebricks on their side. Getting the stone high provides radiant heat from the dome to help cook the top of what is baking.Here is a post from awhile back where I did some bread. This setup is one of my favorites for bread.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
DUDE!.....that's a good looking Boli

The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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@shtgunal3 @bcsnave @SmokeyPitt @DMW
Thank you all for the kind words. And thanks for the tip on putting a gap between the stone and the setter. It's much appreciated my friends.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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