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Chris Topher
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Content count
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Joined
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Last visited
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You might not be able to get up to the same temp on the gasser
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Eek!! paying 3x over the felt gasket is a steep ask.
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Pizza Stone Where? and Pizza Sticking to stone
Chris Topher replied to GuysellsTXhomes's topic in Pizza and Pasta
My Akorn pizza set-up is pizza stone on main grate, with a second stone or baking steel on top of it, separated with an air gap using 1/2 copper elbows. Pizza is cooked on the second stone/steel. This two-stone setup prevents the cooking surface from scorching the bottom of the pizza. Since one of the keys to a great pizza cook is cooking the toppings from above (and the crust from below), i put a stone on the warming rack. Be sure to let all that thermal mass heat soak for maximum effect. As for sticking, I launch on a piece of parchment paper, and remove the paper after about 1 - 2 minutes. Be sure to match your dough and your cooking temp. E.g., a dough with sugar will require a lower temp cook to avoid burning. Dough hydration and cooking temp are also related. Keep at it!! -
Killer score!!
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As nice as one-finger lid-lifting might be, that hinge is quite a honker and could use some major streamlining, engineering aside.
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Oh, I totally agree that the hinge looks over-engineered, and likely your mod will have no impact on operation.
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Nice looking table. Not sure I would alter the hinge, though...
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Yummy looking ‘za!!
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Looks good, John!!
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Best steak I ever had last night
Chris Topher replied to mliebs's topic in Kamado Cooking and Discussion
Great looking steak!! -
The BGE-KJ rivalry compares to some other notable ones: Yankees - Red Sox Ford - Chevy Fender - Gibson Bud Light - Coors Light Pelikan - Montblanc Infiniti - Lexus Peter Luger - Bryant & Cooper Army - Navy Michigan - Ohio North Shore - South Shore East Coast - West Coast Mongoose - Cobra Mustang - Camaro Ferarri - Lamborghini BMW - Mercedes KAOS - CONTROL Starfleet - Klingons Bugs - Elmer
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What's the Secret to Cooking a Pizza on the Akorn?
Chris Topher replied to OldKingCharcoal's topic in Char-Griller AKORN Kamado / King Griller
Pushing the steel/stone higher into the dome is a good idea. I’ve done a two-stone setup with a stone up on the expander grate, cooking between the stone on the main grate and the stone on the expander grate, making sure to heat soak both stones. -
+1 on the ThermoWorks Smoke.
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at <$300 I'd say you got a killer deal!! Well worth the leg work to gather the replacement parts
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Destroyed a Papa Murphy's Pizza and Ribs not so good!
Chris Topher replied to neocacher's topic in Kamado Cooking and Discussion
Keep at it. Pizza on the kamado is worth the not-too-steep learning curve. A great tip is to cook somewhat indirect, by using two pizza stones or a pizza stone and heat deflector. These can be spaced by pipe fittings or crumpled up aluminum foil to prevent over heating the stone that you’re cooking on. Another good tip is to put your stone on the expanded grate to raise the pizza up in the dome. You could also also use a second stone on the expander grate and cook your pizza between the upper and lower stones. Also, managing temperature and time to your dough is important. Lower hydration dough = higher temp. Sugar in the dough = lower temp. Good luck!!