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Skiddymarker

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  • Re: Pizza Configuration and Pizza Stone Size

    SkiddymarkerSkiddymarker
    PS Legs up seems to keep the flames from hitting the gasket, which can shorten the life depending on what you are using. I use the 2" smaller concept, have at least 1" for air convection ar…
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  • Re: Dry Pork Chops

    SkiddymarkerSkiddymarker
    Welcome first time poster. Overcooked - remove at 140-145º maximum. Brining really helps with loin pork chops - just make sure they were not previously brined. 
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  • Re: Gasketology...

    SkiddymarkerSkiddymarker
    Welcome - What @RRP says - IMO the DFMT does not need a gasket at all. Best way to clean the gunk on the DFMT is to put it in a hot egg, if it has a gasket it will be exposed to very high temps. 
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  • Re: Pizza Miscue

    SkiddymarkerSkiddymarker
    7# fire brick is a pretty hefty brick. That much mass would take some time to come up to heat.Once started I like to get the set-up in as soon as I can. When the dome thermo climbs thru 300º, in goes…
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  • Re: Wings, when to add the corn starch?

    SkiddymarkerSkiddymarker
    I dust with 50/50 mix corn starch and baking powder - keep it in a fine mesh shaker. I dust the night before store on a rack in the fridge over night. If just before the cook starch is still visible,…
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