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    • John Setzler

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BT3100FS

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About BT3100FS

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  • Grill
    Akorn

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175 profile views
  1. Cedar plank all the way!
  2. Great to see someone from ThermoWorks here. Great company, great products, great customer service.
  3. Looking forward to the video and second the request to compare pizza stone vs pizza steel
  4. In my experience, ThermoWorks has great tech support and they are quick to reply.
  5. Great deal and well worth $20
  6. May be true... but it just tastes so freakin' good thanks for all of the complements. Will post some photos of my set-up on the next pizza cook.
  7. I also posted this on the Akorn forum. Best pizza so far - Broccoli Margarita My setup: Akron running stable at 550 F. Smokin' Stone set on the three tabs, 16-inch pizza stone on the main grate, 15-inch pizza steel on 1/2-inch copper elbows sitting on pizza stone, 13-inch pizza stone on warming rack. I hung my Thermoworks Smoke temp probe from the bottom of the warming rack to get a reading between the steel and the upper pizza stone. John Setzler's pizza dough from this thread: https://www.kamadoguru.com/topic/34424-this-week-ny-style-pizza/ Rao's marinara (didn't have time to make my own). Fresh mozzarella (made in-store at North Shore Farms) Steamed broccoli (steamed for about 1 to 2 minutes) Fresh made sauce and 48+ hour ferment on the dough ought to improve what turned out to be a great pizza cook.
  8. Best pizza so far - Broccoli Margarita My setup: Akron running stable at 550 F. Smokin' Stone set on the three tabs, 16-inch pizza stone on the main grate, 15-inch pizza steel on 1/2-inch copper elbows sitting on pizza stone, 13-inch pizza stone on warming rack. I hung my Thermoworks Smoke temp probe from the bottom of the warming rack to get a reading between the steel and the upper pizza stone. John Setzler's pizza dough from this thread: https://www.kamadoguru.com/topic/34424-this-week-ny-style-pizza/. (but only fermented for about 24 hours). Rao's marinara (didn't have time to make my own). Fresh mozzarella (made in-store at North Shore Farms) Steamed broccoli (steamed for about 1 to 2 minutes) Fresh made sauce and 48+ hour ferment on the dough ought to improve what turned out to be a great pizza cook.
  9. Yummy!! Sent from my iPhone using Tapatalk
  10. +1 on the Smoke. I have a Smoke and a Maverick. The Smoke's probes are more durable. It is definitely more intuitive to use than the Maverick. I assume they are equally accurate. Sent from my iPhone using Tapatalk
  11. Wrong forum or not, it's good to hear positive comments. Good luck with the Vision! Sent from my iPhone using Tapatalk
  12. Mine recipe is simple: 2 tbsp olive oil some fresh thyme and fresh oregano some fresh basil 1 can of whole tomatoes heat oil in skillet. add thyme and oregano until fragrant. add tomatoes, crush 'em, and simmer until desired consistency. add basil at the end until wilted. remove basil. serve. garlic and/or onion can be added with he thyme and oregano, if desired. throw in a bay leave, also if desired, but remove it with the basil.
  13. man, that mahd-in-ahd looks tasty! could you share your recipe?
  14. I have the Thermoworks Smoke and the Maverick ET733. Both are solid performers. The Maverick came with two "hybrid" probes, good for internal or pit reading, or any combination of the two. The Smoke came with a penetration probe and a grate probe, so a little less flexibility out of the box. Probes for either unit are pretty reasonably priced. The Smoke, while about $100 vs. $60 for the Maverick, seems a more robust build. The base has a stand and a magnetic mount. More importantly (to me) is the ease of use of the Smoke. Operationally, I find it much more intuitive than the Maverick, e.g., for setting high and low alarms. Thermoworks is supposed to release a WiFi gateway and app some time this year. FWIW.
  15. I'm a patent attorney. Feel free to DM me if you change your mind on seeking patent protection. Sent from my iPhone using Tapatalk