Recent content by M Andreyka

I used the Cajun bandit door, manipulated it a little to get it as close as possible body then used that gasket tape can’t remember the name of it. As for the clamps your setup is perfectly fine it just saves some drilling the way I did it I need to go back and look at your signals mount, it...

Here is mine

Constructive criticism here… I did my lower body clamps the opposite way utilizing the top screw in the aluminum leg Not a fan of the arbor door just seems like too much work for a non existent problem plus it’s ugly lol. Don’t put your billows screen that close to the cooker they say to...

Weber 26 hands down

How did they come out? Sorry for late response Keep in mind most bread flours like King Arthur bread flour are already malted , some flours list it as “enzymes”

Sorry I don’t check in here that often, I would add 1-2% depending on the temp you are cooking 450 deg I would add 2% and 550 with a stone or steel 1%

I got it, works great , bad thing is you have to take it off for the cover to fit. But it just hangs off the lip easy to take on and off

Thanks I ordered it, do you have one?

I love my classic 18 kettle, I use it more than any other grill I have. But one thing I hate about it is the lid, I don’t like hanging it by that hook. Is there a lid holder available like on my 26? Ir maybe a hinge?

Glad you liked it, it’s a very easy dough to work with

I too hung out there a lot , the recipe I posted was pretty much given to me by Tom who recently passed away

Sorry for the late reply I have been busy moving etc. No don’t pre bake with that recipe, it’s more of a New York style. I prefer to cook at a lower temp like 600 for a more crisp crust , when I do 8-900 degrees it comes out a lot softer.

They are hard to find used, 150 a little high but for basically new it’s ok

I emailed him haven’t heard back.

I’m looking for NG