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Re: Help with temp
I typically start my fire small, and watch the temp. It will rise slowly to a point, then it takes off. If you want to do low temps, like the others say, start smaller, and catch it on the way up. Al…1 · -
Re: Pizza Crust - Burnt
The temp your crust blackens at is partly a function of the flour you use. I only have experience using all purpose flour. I know you are good at 500, cannot speak to higher temps or other flours. Re…1 · -
Re: chorizo
If it is dry cured and hard like salami, tou should be good. Uncured, I would be very careful.1 · -
Re: Meant to post this pic earlier...
@johnInCarolina, that looks like a Lake Ontario lake effect snow drift - 4 feet overnight is not uncommon. Obviously not your door if you are actually in the Carolinas, but kudos to the creative resi…1 · -
Re: Sunday Cooks...
Bread looks awesome! Home made dough? If yes, recipe pls!2 ·
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