Re: Pizza
- From: bbq <bbq936@xxxxxxxxxxxx>
- Date: Fri, 14 Oct 2011 18:20:07 -0500
On 10/14/2011 1:12 PM, Omelet wrote:
In article<j77i9b$cdu$1@xxxxxxxxxxxxx>,
"Nunya Bidnits"<nunyabidnits@xxxxxxxxxxxxxxxxxxxxxxxxx> wrote:
Nunya Bidnits<nunyabidnits@xxxxxxxxxxxxxxxxxxxxxxxxx> wrote:Omelet<ompomelet@xxxxxxxxx> wrote:In article<j75qbg$f3l$1@xxxxxxxxxxxxx>, "Kent"
<keh6444@xxxxxxxxxxxxx> wrote:
"vjones"<vjones.8dc09e9.628337@xxxxxxxxxxxxxx> wrote in message
news:vjones.8dc09e9.628337@xxxxxxxxxxxxxxxxx
I enjoy cooking pizza i actually make it about 4 times a week i
have no restrictions on what goes on it so i like to try new
things. My Q's is ive never try bbq a pizza and i was woundering
what would be the best way to go about it?
vjones
Don't bother. It don't work.
Yes it can if you have an offset pit like I do and not a grill.
When I am firing it up with a good hot wood fire, the pit reaches
temps in excess of 600 degrees until the coals burn down.
Isn't that kinda hard on the paint job? Most offsets aren't designed
for the cook chamber to get that hot. In some cases, Jambos for
example, you can do significant damage that way.
MartyB
I should have added, damage not confined to paint, but actual warpage.
Hasn't happened so far...
The fastest way to cool it down is to reduce the vents. That is
actually better for making good coals anyway. You let a good fire get
started, shut the ventilation down, then they cool down a bit and burn
to better coals slightly anaerobically. You just have to keep an eye on
it.
Wood fires are not for newbies.
I originally learned when camping with my parents as a young child how
to create and cook over coals in an open campfire. It's not quite the
same with a pit that you can close down, (the coals last longer for one
if you do it properly) but as far as I am concerned, cooking over
pre-made charcoal is expensive, and cheating.<g>
Expensive, yes, sorta. $5.00 for an 8 lb. bag. For a brisket cook, easily enough for 1 cook, not sure about 2 from a bag though. Just a WAG, I would say 3 cooks from 2 bags. Brisket being approximately 9-12 hour cook.
Cheating, nah. For me, probably less expensive to purchase pre-made charcoal, then to purchase raw wood and make my own coals. I have plenty of apple and for using as a smoking wood, a life time supply. If I made my own charcoal from what I have stashed away in the back corner, would not last very long.
All my wood is FREE!
That is why you call it cheating. I don't know what, say a cord of hickory, would cost to purchase. Then I have to store it. The garage is not the answer... The back corner is not the answer either, if I want access to it in the winter !!!
BBQ
--
Vegetarian
An old Indian term for poor hunter...
.
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