Search results

Wow, Al ... what a great pizza stone. That should do it. You have the newer version which has the lower height. I think that is a great design. Check out the link that JReyes gave above. Some great info there! Kenji has been writing about the KettlePizza for awhile, coming up with...

If your dough is what is often termed "high hydration" meaning wet and sticky, you might want to look at the Super Peel. I do not have it but have talked to people that do and they've been pretty impressed with it. One of those and a metal peel for retrieving your cooked pizza and you should...

Very, very nice! Art of the burger!

I hear ya! I'm kind of a gadget guy. Then my wife snorts, washes her hands, and starts pulling pork shoulder with her fingers.

I ran into these online. Haven't bought them yet. They look nice, but pricier. Meat Rakes What I like about them is I think I can also use them to "jaccard" my bacon before cooking it, to help keep it from curling. I know a couple of people that have them and like them quite a bit. Note...

Kim, glad that works for you. We do have a perforated pizza pan that we tried. I didn't really like the results. I moved the food grate and pizza stone up onto the lower wing nuts when we did it again today. That made a world of difference for me. Also, when I took the manufacturer's pizza...

Sorry for the mess ups, but wow ... what a saga ... and a learning experience! Okay, more research and chatting with other KettlePizza owners brought to light that they set their food grate on the lower set of wing nuts inside the KettlePizza insert. This raises everything up substantially. I...

Actually, my wife is campaigning for me to buy one. That is, in my book, a win-win situation!

The aluminum foil I used, a bit thinner here than most sold in the USA, did fine! I've had foil "burn" when it was placed in hot charcoal, such as when used as a pouch to hold chips when smoking. But as a ceiling for the KettlePizza, it worked fine and is ready to go a second time. I did have...

I bought a Pizza Kettle insert for my 22.5 OTG Weber Kettle Grill. They have since redesigned the unit, moving the thermometer to the side and lowering the top by 20%. However, I like my older version a lot now that I've had a chance to use it. I made a couple of newbie errors and need to...

I saw a review of the Weber pizza oven over in on pizzamaking.com forum. It was interesting but not entirely successful according to the one thread. Part of the reason it may not be for sale here yet is that Americans are pretty critical when it comes to their pizza. That said, I'd still love...

That is one nice faucet and I am experiencing severe faucet envy! If we build a house, I'm gonna be hunting one or two of those!

I've got a ton of All-Clad too. Love it so much I ship half way across the world each time I move. Dawn Power Dissolver, which I usually only found on the internet, even when I was living in the States works pretty well. David Brociner's suggestion of EZ-OFF oven cleaner works quite well on...

TQ has a recipe book for sale - but I don't have it yet. The Ingredient Store has a page talking about using TQ and Sugar Cure here --> Morton SC/TQ Guide Mother Earth News - The Morton Salt Book section discusses making Canadian Bacon here --> Morton Salt Book Basically what I've seen...

Thanks Jeff, I was figuring on a minimum 145F and maybe a bit more, since i finish bacon at 150F when I smoke it (yeah, yeah ... guys ... I'll admit I hotsmoke my bacon) I want to go to maybe Medium Well? People here in the Philippines bristle at anything approaching pink except shellfish.

I do this occasionally because the local pork belly is often thinner. Generally we roll it after curing and before smoking. For curing, and I dry cure, we simply fold them in half. Remember to chill down well before slicing so they will hold together better.

I get my maple sugar on eBay from the seller "hispls" http://www.ebay.com/itm/Maine-Maple-Sugar-granulated-sugar-1-to-4-pounds-Ships-worldwide-A-A-Maple-/171006776917?pt=LH_DefaultDomain_0&var=&hash=item27d0cc5655

The Fiddy/Fiddy or 50/50 for those with better diction, is a blend of ground beef and ground bacon. Normally, I'd ask this over in the grilling section, but since I am dealing with bacon, I wanted to get your guys opinions. What temperature should I cook these to? I sure can't do the rare...

Larry, did you measure the TQ based on the "green" weight of your pork bellies? Also, if you decide to continue making bacon, consider trying 1) canning salt, 2) maple sugar, & 3) pink salt #1. Canning salt gives you a better texture that matches the sugar and pink salt #1, plus it enhances...

I have a OTG this more precious than real Gold to me! I admire the Performer and may buy one when I return to the USA, but I am not much interested in the propane charcoal starter. I like the Smokenator for smoking and I don't need a built-in propane starter for that. The work table and the...