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Chris Topher

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About Chris Topher

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  • Grill
    Kamado Joe

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  1. I was reacting to some of the prior comments, talking about sanding down the pizza stone, wiping the hot stone with water to cool it down (I guess?), throwing ice cubes onto the stone to cool it down (again a guess), adding thermal mass, too much thermal mass, etc. Seems like all sorts of complications. I prefer to keep things as simple as possible and not seek to reinvent the wheel.
  2. Welcome! This site is great place to gather knowledge!
  3. I must be a real lazy a$$ or simpleton, or doing something wrong by not sanding down my setup, tossing in ice cubes, etc. I mean, I mix flour, water, salt, and yeast and then do nothing with it for about 24 hours. Then I make a fire and throw my DoJoe onto my KJ and do nothing about any little char on my setup. I'll watch a little TV, listen to some tunes, check my email, have a glass of wine, or whatever, while ignoring the kamado, other than keeping an eye on the temp. Then, I mosie on into the kitchen and lazily steam some broccoli and heat up some sauce. I open up a pizza, throw it on a hastily cut piece of parchment on my wooden peel, add sauce, cheese, broccoli, and basil and haphazardly slide it into the gaping maw of the DoJoe. I keep an eye on it while I sit there like a sloth just eyeballing it every now and then for doneness. A quick spin here and there, if I feel like it. Slip the parchment out from under the pizza whenever. When the pie looks good, out she comes. Good enough for me and my wife. Maybe our bar is set too low.
  4. I didn't watch the video; just scrubbed through it. It doesn't look like any rebar or wire mesh was used. Did you use any? Seems like a setup for failure... Looks great, though!
  5. PizzApp is a pretty neat tool and generally follows, I think, the pizzamaking.com fermentation table linked above. What surprised me, when I first started really wonking out on dough making, is how little yeast is recommended compared to a lot of dough recipes, including Forkish's recipes. I have a 1 lb (454 g) package of SAF IDY that'll make about 15,000 pizzas!!
  6. For 24 hour room temp proof, I use about 0.03% IDY. For each 200 g flour dough ball, that’s only 0.06 g IDY. Much, much than I think you guys are using. I generally follow the pizzamaking.com fermentation tables (https://www.pizzamaking.com/forum/index.php?topic=26831.msg271398#msg271398)
  7. I go 130*F on the sous vide bath, followed by a quick sear (about half a minute on each side). Heres a good write-up on sous vide halibut: https://www.seriouseats.com/2016/09/food-lab-complete-guide-to-sous-vide-halibut.html
  8. Whatever you’re in the mood for!!
  9. IMO, AGC seemed to make it right, all things considered. Perfect? Maybe not. But much better than a 3 hour drive or weeks of waiting. Do what you want, but I wouldn’t let this episode taint your KJ experience.
  10. Sounds like an airflow problem, unless you didn’t load up enough lump. As @fbov mentioned, make sure the air holes in the grate are clear to feed air to the fire.
  11. Lookin’ good. DoJoe is a game changer in my book!
  12. Looks great!! Halibut, that bathmat that lives at the bottom of icy cold water, has such a delicate taste that I usually prepare it simply grilled with salt, pepper, and lemon. Sous vide is a great way to prepare halibut. It only take half a microsecond to over cook it.
  13. Thats what I was doing before I picked up the DoJoe. The KJ stone or my pizza steel for the expander perfectly. I have the classic I The DoJoe upped my pizza game, bigly!
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