Almost have dialed in. Have the stone at the correct height to get the cheese browned the way I like it, now have to work on the crust color. That's what makes it fun, putzing until you have the desired results. Looks like temp and technique are what needs to be addressed now.
Couple of pizza dough breadsticks with the excess.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
JCGrill Thanks, the crust isn't browning enough since I moved the stone up. Going to try moving from 550 to 575 at the dome gauge for the next cook. Not sure how that will correlate but that's the fun.
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