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hfw

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  1. hfw

    Pizza Stone Where? and Pizza Sticking to stone

    Thank you, thank you! I’m using the CI skillet, actually purchased for the grill, rather than getting another stone. I did use it upside down on the Akorn grill, since the grill needed a burn-off anyway. The pizza was much improved over previous attempts—pretty evenly done top and bottom, without having to do in two stages. I will try the canning rack next time to get it just a bit higer in the dome. Thanks again for all your help. —Heidi
  2. hfw

    Pizza Stone Where? and Pizza Sticking to stone

    THANK YOU! I tried to PM you before, but got a msg to the effect that “this member cannot receive messages,” I do have a smokin’ stone, and a 10” CI dual handle skillet. Do you think it would work to have the smokin’ stone on the tabs as usual and the skillet on top of the canning rack (with the pizza, like yours, in the steel pan)? And, if so, would you have the skilled right side up, or upside down? Someday, I won’t be so ignorant... —Heidi
  3. Thanks! I’ll go find it now.
  4. hfw

    Akorn Jr. Pizza

    K’man —Thought I’d reponded before, but don’t see it here. Please forgive if you’ve already seen this. I just can’t wait to experience similar success... How much charcoal? CI skillet upside down? Resting on what? Canner rack resting on what? Size/mfr/link? Ceramic diffuser on canner rack? Pizza in steel pizza pan on diffuser? Preheat all except pizza in pan to what temp on dome thermometee? Recommendation for vent settings? I’m determined to nail this, and your setup looks perfect. Can’t thank you enough for any help you can provide! —Heidi
  5. Which canning rack is this? Is this the same one you use for pizza? Do you have a link? Inquiring minds...<ggg>
  6. Any chance you’ll make a few for sale?
  7. hfw

    Pizza Stone Where? and Pizza Sticking to stone

    Oops, missed your reply until now! It’s the Jr and I’d love to ask you about your canning rack and CI setup. (I’m not sure what I’m seeing in the pics) How much charcoal? CI skillet upside down? Resting on what? Canner rack resting on what? Ceramic diffuser on canner rack? Pizza in steel pizza pan on diffuser? Preheat all except pizza in pan to what temp on dome thermometee? Recommendation for vent settings? I’m determined to nail this, and your setup looks perfect. Can’t thank you enough for any help you can provide! —Heidi
  8. hfw

    Pizza Stone Where? and Pizza Sticking to stone

    @K’man, when I use your setup, the top doesn’t brown, even using a very thin crust. Any suggestions?
  9. Pizzas look wonderful! I’m curious about why you put the smoking stone on the CI rather than in its usual place under it...
  10. hfw

    Beat the Rain

    I’ve been using a small metal mixing bowl. Works well, no worries about heat.
  11. hfw

    Instant pot

    We’ve had Instant Pots since soon after the came out—first the 6qt Duo, then added the 6qt Ultra. Love it for lots of things, but would have ubg/it if only for rice, risotto, yogurt and hard boiled eggs that peel fantastically easily. We also love it for chicken stock, bean soups and braised dishes. We were keeping the Duo as a spare, but it’s now at our son’s. We’ve used the Ultra for sous vide and it worked well, though the water doesn’t actually circulate. Unless you regularly cook for a large family, the 6qt may be the best choice. You can cook smaller amounts, and it comes up to pressure more quickly than the 8qt. There are usually only two of us, but I think the 3qt would be very limiting on its own.
  12. Thank you all so much! Would there be any point in dropping the pit probe through the top vent?
  13. About a week ago, I did a spatchcock chicken. Before cooking, I preheated the grill to about 375F and stable on the dome thermometer, but forgot the diffuser stone until putting the chicken in. I expected the temp to drop, especially with the cool stone, and expected it would take some time to recover. The plan was for 375-ish on the dome, thinking it would likely be around 425 or so, based on the discussions here. I can't tell you where the vents were set, but it had definitely been stable for 20 minutes, so I was totally surprised when I checked in about 45 min later and it was about 550–as measured with a Thermoworks Classic–which I thought was likely well over 600. (The chicken was over 200 at the thigh, but amazingly crisp and juicy!j So, since I’d had no idea of the actual temp, I bought a Thermopro. But today was even stranger. I set the probe in the clip, attached to the grill. This time I remembered to preheat the stone, and stabilized the temp at 430 before putting the spatchcock chicken on. The temp dropped almost 200 degrees, then recovered to about 330, before dropping again to 234. At this point I opened the vents wide, but the temp wouldn't go beyond 360 probe (425 dome) over the next hour. (This time I babysat it.) Since the meat probe was reading near 190, I took the chicken out. When I came back about 10 minutes later to shut down, the dome temp was near 550. The first cook had all new lump, lit from cotton balls in the middle of a volcano configuration. Tonight was same lump but topped off with new, full, but pretty flat, no center hole, 3 cotton balls near the top in a triangle. There was only the previous cook's ash in the bowl, and shaken off the lump. I realize there are too many variables here for complete problem-solving, but I'd welcome any suggestions and do have a couple specific questions. Why would the temp not go over 360 on the probe today, after apparent recovery and even with the vents wide open? Is there a better place to put the probe and, if so, how to attach? —Heidi, who is determined to understand this better, even though all the cooks (turkey breast, burgers, several pizzas, and the two chickens) have been thoroughly delicious and gorgeous
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