Katodude
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- Aug 22, 2017
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Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread
- Thread starter Brentr
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Would the crust be nice and blistered/bits of char if you didn't use the parchment paper? You'd need a good peel though to lay it down and get it back off but you might already have one?
Maddie
Maddie
Katodude
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- Aug 22, 2017
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Parchment paper makes it infinitely easier to slide the pizza onto the steel or stone. You can even remove the parchment paper after a few minutes. It just slides out. It is an absolute game changer.
Tortuga353
Well-known member
I used to love pizza on the BGE and then I developed an issue with gluten. If anyone else has this problem the Bob’s Red Mill Pizza Crust is gluten free and doesn’t taste like cardboard. It is actually pretty darn good.
DW just informed me she would like an electric smoker for either her birthday or from Santa this year. I will be researching the types, but I'm pretty sure knowing her, she already has the one she wants picked out. I will have lots of questions also!
- Oct 18, 2009
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Welcome
Ask lots of questions, we have many members here who have smokers of various types and makes 
Ahhh yes, many mornings follow this path. I went into the house after sitting on the porch to find sherry making something with apples,
She clearly peaked my interest so I asked what she was making. Turns out the girls had asked for oatmeal this morning.
After she ignored my complaints about how yucky oatmeal is she told me to shut it and make my own breakfast. Normally would have been a problem since we didn’t go shopping this week after returning from vacation, our food supply is very low. Fortunately I remembered a Hawaiian dish that we had all the ingredients for......
Isn’t this what normal people eat at 9am? Loco Moco!!!!
She clearly peaked my interest so I asked what she was making. Turns out the girls had asked for oatmeal this morning.
After she ignored my complaints about how yucky oatmeal is she told me to shut it and make my own breakfast. Normally would have been a problem since we didn’t go shopping this week after returning from vacation, our food supply is very low. Fortunately I remembered a Hawaiian dish that we had all the ingredients for......
Isn’t this what normal people eat at 9am? Loco Moco!!!!
- May 3, 2014
- 62,705
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- Pentair Intellichlor IC-40
I’m doing baby backs on the bge forcthe first time today. I think I’m wrapping. I was going to go no wrap but I’m afraid to. Lol. I thinking I’m going 2-1-1.
- May 3, 2014
- 62,705
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- Chlorine
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- Pentair Intellichlor IC-40
Tortuga353
Well-known member
They are good either way but I put my crutches in the closet. I like raised indirect now with no wrap. However you do them I’m sure they will be tasty!
I’m having the worse time with temp on my egg today. Took an hour to get back up to temp when I put the ribs on even though they were out for over an hour. Then I pulled them so my lid was open for literally 30 secs and my temp spiked to 300 and now I’m trying to get it down again. I never had this issue.
Tortuga353
Well-known member
Are you using just the dome thermometer? If you can get a grid one and monitor they tend to be more accurate and don’t vary as much. My best advice with the egg is don’t get too caught up in maintaining an exact temp. If I’m humming along a 50-75 degree window I make minor adjustments and roll with it.
Ohmygosh..... I've seen pictures and read about Hawaiian plate lunches..... Carb heaven! Macaroni salad is a *must* along with potato salad, right? Some protein to round the carbs out I guess.
I'd weigh 300 pounds if I lived there, lol.
- May 3, 2014
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Two scoops of white rice, one scoop of mac salad, and kalua pork ---- yum.
Tell me about this Kalua Pork? Is that something like a pig in the ground or is it a recipe?
I use a grid probe using my signals from thermo works. It was just a wonky cook.
I miss my garbage plates from Rochester during my college years in buffalo. Those were the ultimate drunk night pick me up!
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