Search results

Probably +50% return rate

This is EXACTLY why I put them on, I have to roll mine out to where I use it and the ground in rough. With the clamps I can grab from the top handles and roll it on the casters , without them it would probably fall apart. During a cook they are usually unclamped.

I only used it once so far, it works good, but for cooks like pork butts with a lot of fat it’s better to use a foiled water pan. Only because of the grease

If you want more browning for low temps use a little sugar or diastatic malt powder

It’s a professional flour sold in bulk, my local Costco business center carries it for $17/50lbs. It has a protein of 13.5% and I usually split a bag with a friend. https://www.graincraft.com/products/power/

Maybe somebody did the mod, messed it up and returned it?

Your gunna have to hang half racks , i have a 22 with the Hunsaker rack and with the stock water pan they will hit. I use a hunsaker vortex in it though and it works. On my 14 I just use rib racks, I can do 4 full racks that way. Love the 14!

Glad it worked well for you!

Anyone see a kabob attachment avail for the GA?

You would probably have to do it on a kettle and even then would have to put some rods across the top of the kettle to leave an air gap or you will smother the coals.

They are trying to reset your password on your google account which is linked to a lot of things for most people

What you are referring to is called an autolyse, some people do it for pizza but it’s mainly used in bread making. Adding salt and yeast at the same time in a pizza dough won’t cause the yeast not to rise unless the yeast is bad, of course you don’t really want to add straight salt to Yeast

Side note: I use a 6 qt kitchens is stand mixer with dough hook Put water and salt in the bowl, add flour and dry yeast, Turn on mixer to setting 2 and let mix until it all comes together to a shaggy mess. Then add the oil and mix about 6 more minutes until smooth. If you have a thermopen...

No problem, that recipe was given to me by Tom the “dough doctor”. Not sure if you know who he is but he is a legend in the pizza and bread industry, he just passed away from Corona. I assume you are in the pizza industry?

Here is my go to recipe, use a good bread flour like King Arthur Dough Makes 4 skins about 400g for 14” pizzas Notes: water 65 degrees Power flour or bread flour, Water and salt in first, then add flour and yeast. Add oil after shaggy then mix on speed 2 for 6 minutes. Cut and ball and...

I like about 62% hydration, and start with 65 degree water and it should end up about 80 degrees when the dough is done. You don’t want finished dough temps much more than 80 degrees

No need to let rise at room temp, it will do that in the fridge. Just make sure your fridge is about 38 deg, too cold and you may need 72 hours. Also you can experiment work different ferment times that works for YOUR recipe and equipment

How did you do that?

Yep this is what I do, I have a built in bbq with a natural gas bbq and turbo wok side burner. Sadly all I use it for now is to light my charcoal chimney, it does a awesome job of it too

I have a cookshack SM055 that I have had for 15 years, thing will probably last 100 years. It’s a great smoker, but I get way better results with a WSM so I rarely use it now But... it’s probably the best pork butt cooker I have ever used, so simple... just season the butts and put them in at...