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  • JBuffett,[p]I pull hams at 155F to 160F internal temp. As for how long ... my SWAG is between 6 1/2 to 8 hours for a 325F to 350F bake.[p]Merry Christmas, Puj
  • Tom B. (EggSport),[p]As long as your 4 piece fire ring is a functional as when it was a 1 piece fire ring I'd leave well enough alone. The fire ring in my large Egg works just fine, and it has been in 2 pieces for years. [p]Puj
  • Celtic Wolf,[p]You are on track - I stir fry in the wok with the Egg's lid up. I firmly believe that stir fry needs to take advantage of a rip roaring fire; and be constantly "stirred".[p]My preference is to use the small Egg for "woking. I did so…
    in Wok Question Comment by Puj October 2006
  • This news quite the shock. I'm going to hoist a cold one in Kenny's honor; I hope others will do the same. He's a good guy. [p]Larry and Kaye, thanks for passing this sad news along.
  • Pharmeggist,[p]View the Egg as a cooking vessel, which allows you the option of cooking/baking/roasting either in your kitchen oven or in the Egg. With the Egg, there are many a meal that can now be prepared outside during the hot summer months ins…
  • JBuffett,[p]I'd call first; I wouldn't be surprised if the event is "sold out".[p]Puj
  • dixielanddelights,[p]Sounds like fun. We'll try to swing by tomorrow.
  • Tom B (EggSport),[p]Give it try and let us know how you find it. I subscribe to the "higher baking temps than what a bread formula typically calls for when baking in the BGE" approach.[p]Puj
  • Tom B. (EggSport),[p]Nice job; 203F internal temp for a loaf that size is dead on! One other thing that you might consider doing to minimize the back side hot spot is to intentionally misalign the opening at the bottom of the firebox with the air d…
  • BlueSmoke,[p]I look forward to reading about your successes. Have fun.[p]Puj
  • BlueSmoke,[p]I'm in year 9 of using my Silverton starter, which is found in Nancy Silverton's book "Breads from the LaBrea Bakery". Her starter takes 14 days to grow, using organic grapes, water and bread flour. It was a very interesting, and rewa…
  • Congrats Alpha and welcome to the world of the Egg. Just as a reminder, there are many bakers here to help so use the Forum as you see fit. Good luck on your inaugural bake![p]Puj
  • Alpha,[p]As the others have stated, the BGE does a great job as a "brick oven". I'd go for the largest grid size that the budget allows - even for one loaf. Even think about the XL BGE ...[p]Creating the right baking environment in the BGE is impo…
    in Bread Comment by Puj March 2006
  • Ken,[p]You may also want to consider putting both the stone and the bricks on the grid, raising the height of the hearth surface closer to the dome. This is how I set up my "Egg hearth" to try and simulate the air flow dynamics of the brick ovens t…
  • Spring Chicken,[p]You could've, should've cured the wok in the Egg (no lingering smell there)... of course the best way to cure a wok is to just cook with it.[p]Celebrating my 26th year of cooking with the only wok that I've owned, "The Great Wok of…
  • Gold Wing,[p]Ditto to what Toy Man does.
  • wrobs,[p]Stone was too hot. Go to the "Whiz's" website. The pizza tutorial is excellent, and keep in mind that baking thin crust pizza differs from the technique to bake thick crust.[p]Puj [ul][li]Whiz's Site[/ul]
  • JNK,[p]I use my small as a searing machine and the only advise that I can add is to add more lump (don't skimp). The remaining lump is reusable.[p]re: "I normall fill to the top of the fire bowl but not up into the fire ring." [p]Puj
  • GrillMeister,[p]Yes, KennyG's chili is .... mmmmmm!
  • Spin,[p]Great to see your post. Cheryl and I keep you guys in our thoughts. Say hi to Sue!!!![p]Puj
  • Charles in SC,[p]I'm with 'stike' and 'Whiz' ... lamb is done at an internal temp between 140F and 145F.
  • kk,[p]It isn't too difficult to do. The most important thing is to pay attention to dough hydration. The following are rules of thumb, not gospel.[p]When you add a whole grain, consider soaking overnight - equal amount of grain and water. The gra…
  • Spring Chicken,[p]I went to the linked site and read the technical info. Looks like it meets the needs of a high temp fire.[p]Seems like it could be useful, though the lip (as noted in anothe post) may be more of a problem than a benefit. It look…
  • Spring Chicken,[p]I went to the linked site and read the technical info. Looks like it meets the needs of a high temp fire.[p]Seems like it could be useful, though the lip (as noted in anothe post) may be more of a problem than a benefit. It look…
  • Eggecutioner,[p]The FibraMent Stones are typically more costly than the kiln-fired ceramic stones. Everything else is equal. They are good stones.[p]Puj
  • Spring Chicken,[p]I would surmise that one could bake with it safely up to 450F. High heat bakes above 450F would most likely be pushing it. I doubt that this type of stone is kiln fired at 2000F.[p]Puj
  • WDAN,[p]Insider! ... including the PDK Bird (except when I roasted it at Eggtoberfest 2000. I didn't want to here it from the "outsiders".)[p]Puj
  • R&R,[p]If you don't mind me chiming in, when I'm baking an artisan bread formula in the Egg I will bring the dome temp up to 600F and then shut the air down. The boule size is at least a 1 lb. loaf, and the bake time is anywhere from 28 min. to…
  • Larry,[p]There is no reason that you couldn't do so, but there are a couple of "heads ups":[p]1) The surface of the plate setter is an irregular shape so the diameter of the pizza will be limited to the size of the inner circle. 2) The ceramic mass…
  • That's a pretty good 2 cents, Julie. See you in a couple of weeks in Atlanta.[p]Puj
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