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Aj89

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Aj89 last won the day on September 9

Aj89 had the most liked content!

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  • Gender
    Male
  • Location:
    Norwich, England
  • Interests
    Beer, Whisky, BBQ, Sport, Gaming
  • Grill
    Other Kamado

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  1. Just chucked a beercan chicken on the monolith
  2. It's a monolith classic Pro. The front hatch is for adding smoking Woods mid cook
  3. This was my setup earlier. The ramekins are about 1 1/2" tall. Pizzas came out great cooked at about 600°F/325°C. Haven't got an IR thermometer, so no clue what the stone was. Just put it all in when the starter cubes had burnt out, got it to temp, let it sit for 15 mins. There is another level an inch or 2 higher. May try that next time...
  4. I think that went well! No soggy bottom. Cooked around 320°C. Came out really nicely. Probably no more than 5 mins per pizza. No clue what the stone temp was. Got it to temp, let it sit for 10-15 mins then started cooking
  5. Cheers man. Just gotta wait a few more hours. Dough looked good this morning!
  6. Been out for 5 hours and this is what I came back to. My scales don't go down too low, so I added about an 1/8th teaspoon of yeast. Have given it a quick knead again before putting it into an airtight container for the night. Will portion it out about 4pm tomorrow, ready for cooking about 6.
  7. Well, dough has been made. Time to start proving
  8. Usually 1/2 to 3/4 of a teaspoon does the trick
  9. Hi guys, I'm going to be making my first kamado cooked pizzas on the Monolith tomorrow. Now, I've done a few in the oven previously and they've always come out alright. So, I'll keep my method more or less the same for the dough, making 65% hydration with a 24hr prove at room temperature. But, as regards temp, I usually cook in the oven at around 220°C for 10-12 mins. I'll be looking at firing up the Monolith to about 350°C. Is this a good idea? Also, I have no kiln type spacers that I could use between the pizza stone and the heat deflector. I have some ceramic ramekins about 1 1/2" tall. Would they be suitable? Or could I use copper/chrome tee joints?
  10. Cheers for that John, that's a cracking guide, especially for beginners!
  11. Looking good fella! Anything that adds flavour to a chicken is good in my book!
  12. Gotta love Aldi! They're doing cast iron pots from this weekend. Might get a couple now that winter is drawing in. Be great for doing chilli or beef stew & dumplings
  13. We still call a burger a burger. I'm getting it dirtier. Just a shame to take it from a pristine piece of grilling engineering to a sooty one now!
  14. Also did my Sunday roast on it last night. Roast pork shoulder (Boston butt to you yanks?) about an hour and a bit at 200°C over apple pellets. Came out perfect, only real issue was too much smoke. Crackling wasn't as good as I'd have liked, but when her indoors doesn't like crispy crackling, I'm not that fussed!
  15. Did a roast pork last night. Was so juicy. Just over an hour to cook at 200C. What impressed me was how easy it is to keep the temp stable. Crackling wasn't as crispy as I'd liked and I think I overdid it on the smoking chips. But otherwise, a great cook!
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