Recent content by Troy S

Hey Joe, curious to know your recipe in percentages, flour type, proof times, etc. Maybe I can help. Usually cold dough is the issue with it having the rubber band effect. Also, how long is your dough in balls before you open them? Going by memory here, my dough for NY style: General Mills...

I gotcha, Jim. Posted the bottom of one of my pies in the most recent cook from this past week in this clip at the end: (EDIT! -- I hope it's OK to direct to Instagram. I will remove this post promptly if not! I don't have a photo of the bottom of one of my Versa 16-cooked pies, only clips...

Hope y'all don't mind me bumping this thread. I picked up a Versa 16 in September and I absolutely love it. New York style pizza is my favorite style and this oven is an absolute beast at getting the job done.

Welp. The door latch broke on the second use with this smoker. Just now getting around to posting about it. I wish I could find a cheap, used 18” WSM around here. I can’t justify paying its new obnoxious price lol. It’s now at the same price point the 22” was when I bought mine in 2017. I...

I'm going 100% by memory here without looking and admittedly being too lazy to google, but I forgot to mention that the all-trumps flour is something like 14.2 or 14.7% protein. I think KA bread flour is 12.7%? But again, relying on memory. The weird thing about all-trumps is that you barely...

This was from the burn-off of the factory residues/oils/etc. with old pork sausage and old country ham that I tossed. Sloppily added a gasket to the door, which helped, because zero smoke leaked there! Heavy smoke leaked from the lid, but the gasket was too thick. Lots of condensation spilled...

@Rich G -- Whoops! I meant to add the flour type in the post. I like using bread flour the best (King Arthur brand). I would place 00 flour on the same pedestal, but it's difficult to find. I live in a rural, small area. Closest retailer that sells 00 flour is about an hour away (Kroger). I...

I thought a thread dedicated to outdoor pizza oven pies would be a pretty fun addition to TVWBB! Whether you throw them down on your kettle, Ooni or something else. I got hooked to making pizza a couple of years ago. I've made a ton of them in my crappy home oven, and since December I've made a...

Two things surprised me, in a negative way: 1.) the lid sits over top of the lip instead of 'inside', which might be an issue of condensation spilling out, and 2.) the water pan is freakishly shallow. I usually run a dry, foiled pan in the WSM, so not sure how it will go with this bullet...

I bought my 22" WSM five years ago. I absolutely love it, but these days I mostly use it for big cooks when I'm hosting a large party or catering. It is such a charcoal hog, and because of the price of charcoal these days, I rarely use it for small cooks unless it is an overnight cook when I...

I will try other people's small batch barbecue all day long, no question, and it's usually awesome, but that's as it pertains to other people with a BBQ passion as a hobby and not selling it commercially. I never go out to a BBQ restaurant, ever. I get questions on Instagram from people who...

Looks delicious! I see you are getting prepped for that new season of Dexter, as well! "Tonight's the night." (Well, on November 7th hahaha.)

I started with about 45 pounds of raw brisket (pre-trimmed/pre-cook) for an event yesterday. Everything turned out well; I know the smoke ring love is rooted in purely aesthetics, but I can't help but love seeing it. Best part about doing these events with so much brisket is taking the fat...

Some of you guys have an epic collection of charcoal. I had about 20 bags back in 2018. As of today I have about two and a half bags. :LOL: There have been zero decent sales the last couple of years in my neck of the woods. Biggest one was two 20-lb. bags (twin packs) of Kingsford for $16.88...

Thanks, everybody. I went to Sam's Club on Friday morning; biggest brisket they had was a few a little over 18 lbs. I bought an 18.45 lb'er, a 15.28 lb'er and then grabbed a 11.78 lb'er. Cooked two of them overnight in the 22.5" WSM on Friday night; they both finished up between 11am-2pm. I...