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I wouldn't want to stack pizzas in a grill for cooking. I'd imagine it would just make the temp difference between the bottom crust side and top side of the pizza even a greater difference.

Since it's made in Italy, I am going to go with a pasta / spaghetti measuring device. Like the hole found in your typical pasta fork.

How do you guys control humidity in your fridge when dry ageing? I believe that is all the smallest one does. When I have herd of guys doing it in the fridge it involved wrapping and re wrapping the cut of meat in a clean cotton cloth / cheese cloth.

Has anybody ordered a Kingsford SteakAger yet? https://www.kingsford.com/products/kingsford-steakager/ https://www.thesteakager.com/about/choose-your-steak-ager

If you just doing ribs start your WSM early so you can allow time for the coal to burn off the heavier smoke they produce when they are lighting.

Hopefully it shows up with out a bunch of flaws. The red LEs had cosmetic issues at first. I havent paid much attention if Weber got it sorted out or not.

I have a 13", 12" deep, and a 5qt double dutch oven that I need to season. I strip off all the seasoning inside the pan then use flap wheels and disks to smooth the interior. Then I take that smooth shiny surface and sand blast it so its frosted. If you leave it shiny then the seasoning doesn't...

Or just get a metal snap in plug for the grommet hole and notch the mid section.

All you do is cut a notch with a cut off wheel just far enough that the lid lays flat on the smoker body with the temp probe wires in place. You can finish it off with a file if you want to control how deep you go Not my pic

I notched my WSM and it has a grommet.

Paper plate with a layer of flour. Put raw dough ball on floured paper plate Put the whole thing in the freezer. Remove from freezer when dough is frozen. Bag and remove air right away. Placed bagged dough back in freezer for storage. You don't have to use a paper plate. I do it for the...

Freeze it before you bag it. Just don't freeze it long enough to freezer burn it. Put a layer of flour on a paper plate. Place dough ball on paper plate and place in freezer. Disclamer: When I freeze pizza dough balls this is how I do it. I still prefer the taste of a fresh 2 day old non...

I have that same mixer. Generally when I do pizza I use 500g of flour which would about be a double of that recipe. I only use my mixer to kneed. Mix everything by hand in your mixer bowl. Then when its all combined in to one mass use the dough hook to kneed it. If you don't have a Dough...

I use water in my pan and here is how I clean it up. After I am done smoking I use grill gloves and remove / dump the water and grease out. Throw a fresh couple of chunks of wood right in the middle of fire. Replace bowl and throw a couple unlit chunks in side. Put both grates on the bottom so...

How was it listed on ebay? New, Used, Damaged ?

Stone temp is more important anyway.

Thermoworks type K probe is good to 2012 deg F. Cable is good to 485 deg F. Just need a monitor that uses type K. https://www.thermoworks.com/PRB-K-425?tw=VWB&chan=TVWBB

I don't know I haven't ever had it apart, or had it fail on me.

How hard do you plan on using it. I have a Pro 5 mixer that I got new on sale for a good price. It has bee good by me and I only use it for kneeding heavy doughs like Pizza, egg noodles, and pasta. I have used it enough that it craps out on me tomorrow it don't owe me anything.

Temps measured in two different locations will show a variance in temps. It doesn't really matter what the exact temp reading on the gauge is as long as its repeatable.