Although I have no photos of it in my pan, or the temps, or where my leads were placed or so many things that I wish I would have recorded. But, from the same dough I made my last one, I had put this one in the freezer for a week. Last one I ran at about 200-250 degrees and had a 2 zone cook, with the pan over the cold side. This one I ran with the coals all in a circle and Paella pan over the top of them (on the grate of course). But, ran that fire at about 450ish, and pulled the pizza off somewhere around 10-14 minutes maybe? It was a lazy cook and I logged nothing.
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2nd Pizza in my Paella pan
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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Looks like yer nailin it, from here, Brother!
I likeys that ya got some colour on the crust, this time, an haveta believe yer on th Right Track, so fer!Last edited by Mr. Bones; June 30, 2019, 12:11 PM. Reason: fixed my fat-fingerin typos, apu :rolleyes:
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Richard Chrz
BTW, followin this with great interest, since I've yet to make a scratchbuilt pie, on my cookers, but am headed that direction...
Many Thanks fer th influence, guidance, an tutorials...mebbe, someday, I'll catch up to where yer already at, today!
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I have this strange sense that tells me, if you do pizza on the grill, we will be chasing your cooks! I absolutely LOVE pizza. This could be a dangerously fun & stomach filling thing to learn.
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Many Thanks fer yer kind words, Brother
Afore I try it, reckon I'd best check into stipulations of my current level of licenscin, beins I ain't got nuthin but a Learner's Permit...
Richard Chrz
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