Duuuuude!!! Looks amazing. I love Pizza, I've got a Primo but what is this Fredstone you speak of?
The Fredstone is a pizza stone developed by a Danish baker. The great thing about it is that it cannot overheat. You can therefore have you grill at full power being able to cook the toppings perfectly while not burning the dough.
I have experienced with other pizza stones (Weber, Charbroil, Primo) that it easily gets VERY hot and will burn the dough before the pizza is done. With the Fredstone you can cook 100 pizza in a row without burning them.
You can - unfortunately - only get it in the US via the Danish distributor, TBS Grillshop. Shipping is, however, rather expensive.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I see you use a stone directly over the coals. Sort of like cooking on the heat diffuser plates?
i tried that a few days ago. Scorched the daylights our of the pizza on the heat plates. It was bad. I turned the crust into lump charcoal. The pizza on the other stone above the plates was fine.
I see you use a stone directly over the coals. Sort of like cooking on the heat diffuser plates?
i tried that a few days ago. Scorched the daylights our of the pizza on the heat plates. It was bad. I turned the crust into lump charcoal. The pizza on the other stone above the plates was fine.
Yes, the same thing happens here when I use Weber, Primo etc. stones. The Fredstone will never get so hot that it burns you pizza.
OK people, in order for the top and bottom to cook the same, and be ready at the same time, the stone and the cooker air must be the same temp, (close will do). If the stone is too hot, the bottom will burn, and if the ambient air is too hot, the top will burn.
So what to do?
TOP BURNS: open the grill when the top is done and let the bottom continue to cook.
BOTTOM BURNS: place the pie on a ss wire rack to get it off the stone, but watch it closely, or under the broiler indoors. You will have to experiment on what distance to use between the pizza and the heating element.
Another tactic is to put foil on the stone while the rig is warming, then yank it just before you put the pizza on it. That will suppress the heat a good bit. (For bottom burning prevention).
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