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By keeperovdeflame · Posted
Welcome to the forum, glad to have you and your antique imperial with us. As Jack said, there are a number of posts regarding antique kamado restorations. Enjoy your new project and the forum conversation. -
how are yall holding the cheap pizza pan in place. my stone broke yeserday and i have a big cook tomorrow..
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I am of a “keep things simple” mindset. John’s first post, way back at the beginning is excellent. Variations are talked about, and might be worked in. I would go with known results rather than trying something new when cooking for an important event. Stuff happens during the cook, like the battery fails in your insta-probe or a 100 other possibles. The most important part of this cook is pulling at a temperature in the 195-205 deg. range. Choose your own. Sauce is a big factor to us. We have relatives in, and with no idea of what they like, I set out a few choices. I.e. homemade to stuff from the grocery. -
I've cooked about 6 already using 1" spacers and didn't have a problem with the peel. I cheat and use a 16" Non-Stick Super Peel... it makes picking up and dropping dough a non-event. If I didn't have it, I would worry about exactly what you said. I cornmeal the stone just before dropping the pizza, so I haven't had an issue with one sticking. I don't use the Super Peel to pull them off... just a normal huge wooden peel and spatula to push it on. My intent here is to see if higher in the dome cooks the top differently. -
Looks promising, but unless those steel "legs" are hefty I would be worried about the whole thing toppling over when you try to launch or remove the pizza. I use 3/4" pipe couplings (black pipe, not galvanized) just to get an air gap between the stones, but higher in the dome like what you have would probably be better for top browning. -
Salted/mustard rubbed two days ago. Also some "Butt Rub" in the mix too. On to cook tonight with help from my Flame Boss. Gonna make some SC sauce. John Setzler, Malcolm Reed tips included too.
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“Impossible” was probably the wrong choice of words. Commercial rubs with salt make dry brining more difficult, at least for me, because you have no idea how much salt they contain. I’ll go with homemade rubs any day of the week over a commercial rub. In addition to controlling salt, you skip all of unnecessary preservatives (chemicals). Having said that, I still have a pantry full of commercial rubs, mostly from recipes that have called for them. Once I figure out the taste and look at the ingredients list, I can usually get pretty close to replicating them from the spice drawer. @Gebo I’m also cooking a butt for the 4th. Hoping for an easy cook that is ready by the time guests arrive!
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Anyone tried a pizza stone this high in a Big Joe III? It seems very stable, sits a little more than 1" below the temp probe, and looks like plenty of room around the edge for airflow.
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