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Everything posted by bosco

  1. With the new Timberline D2 I can average pellet consumption based on the hopper sensor. My last rib cook I filled the hopper up to 90% which was 22.5 lbs. my cook was 225 for about 6 to 6.5 hours. I flattened the pellets let’s in the hopper to get an accurate reading. My sensor was reading 70% I am not sure of the % increments, however I would think that it is fairly accurate. So 20% pellet consumption at 6 hours with a starting weight of 22.5 lbs means I used 4.5 lbs. 6 hours 4.5 lbs is burning less than a pound an hour. .75 lbs an hour. With respect to the winter... with my original timberline models, I couldn’t really tell a noticeable difference in consumption unless it was -25+ and I was trying to cook at 500°. I am very impressed with the double wall steel technology. I’m not going to speak for anyone, however, I believe that @John Setzler changed from a yoder to a Timberline and is very happy with that decision.
  2. welcome back to the traeger game!!!
  3. Imagine cutting one inch off of a straw and sliding over the probe. I can’t seem to find the photo but it looked easy and guaranteed solve the guy said
  4. I saw an excellent work around for this grill. Take a piece of foil approx 1” wide and wrap it around the thermostat probe a few times. Imagine making the probe extend 1” further into the grill this way. Milk try and find the post to borrow the photo. Buddy said it was an immediate and simple fix for now
  5. What model do you have?
  6. Welcome to the forum please feel free to post in the Akron section
  7. I have no regrets going towards the pellet grill. I still have a Kamado and I use it when I feel like charcoal, however, I tend to use my pellet grill 95% of the time. You will love it!!
  8. a quick google search.... I found this https://www.kingarthurflour.com/recipes/ultra-thin-pizza-crust-with-mod-inspired-toppings-recipe
  9. I have had success with a bread/AP flour mix in the past for thinner dough with a bit of a snap..... I will try and track you a recipe if I can find it
  10. Ckreef, I am really interested in the right out of the fridge one. Did you find that the cold impacted the dough texture in any way? or were the the same as the room temp one?
  11. yeah, I just use regular bread flour.... you will need to adjust water temp for best fermentation and then you can decide if you want to cold ferment. An excellent starter book is the elements of pizza. I have learned so much from that book
  12. Baking % is very easy once it is explained to you..... Let me see if I can help???? There are many different flours out there that require different levels of hydration... The heat that you are able to cook at also plays a role in hydration.... Lets pretend that we are dealing with a simple flour such as bread flour. It is readily available about anywhere. This flour will require a little bit of a higher hydration due to its composition and the temp that it needs to be cooked at. This dough seems to me best cooked at 550-650 degrees from my experience. This means it will take longer to cook and you need the higher moisture to ensure that it stays moist during the entire cook I hope that I explained that well but if anyone wants to elaborate please feel free to. Now Baking weight..... An example 500g bread flour @100% I prefer 70% hydration with bread flour so here is what you do. Take 70% of 500 and that will give you the water that you need to add.... so in this case 350g of water. I usually use 2% sea salt on pizza unless I am going for a longer cold fermentation. I have read some go up to 3%. 2% of 500g is 10g of sea salt. Finally yeast.... I use approximately 0.3% yeast on my dough..... so this is 1.5g of yeast If you ever see a recipe without % you can easily find out the % by doing the following equation. ingredient weight (divided by) flour weight and multiply that by 100 to get the % 500g flour 350g water 10g sea salt 1.5g yeast For example...... 350/500x100= 70% hydration Now say you want to have 2 250g balls......... you can work backwards to obtain the numbers based on the % that we like for pizza..... I mess with the numbers to find where my total ingredients will add up to my desired number for this example 295g flour 206.5g water 70% 5.9g sea salt 2% .89g yeast .3% total mixed weight will be 507.79g.... you can likely get that even closer to 500g if you subtract a few grams of flour, but you get the idea
  13. Traditional Chicago Deep dish has a full layer of uncooked sausage prior to baking and that gets very oily. I omit sausage in my cook all together. Ckreef looks like he cooked his sausage prior to putting into the pie, which will also reduce the oil concentration.
  14. Looks great. I ordered some Lloyd’s pans as well and excited to see the quality. I may end up with a few deep dish pans eventually. I have a 14” Chicago metallic and 9” but find the 14” way too big. The 9” is perfect for my wife and I. That deep dish looks great. The crust looks on point. Curious did you use AP flour? Looks almost exactly like my last crust.
  15. this is a great deal for someone to own a pizza oven. Below the early campaign buy in price
  16. Cold ferment is the secret!!!! Freddy you killed it man!!! Great work looks amazing
  17. Anyone looking to stock up on Lloyd’s pans I found a coupon code when you spend 200 they give you 50 off. It is 2019SHOW i think it expires soon I used it for 2 10x14 Detroit pans 2 12x18 grandmas pans 1 18x26 grandmas pan
  18. I haven’t seen too much by way of better smoke profile.... I love innovation but it’s like cell phones..... sometimes you just need to jump in!!
  19. Not knowing this was a thing... I decided I had to follow rules. Taco Tuesday will forever be followed up by wing Wednesday. Got me some smoke from the new pro 575 and it didn’t disappoint. Great little grill for anyone considering adding this to their yard.
  20. I agree with this!!! Don’t need to chase the rabbit!!!
  21. Incouldnt disagree with you anymore to be honest. A pellet grill is an excellent product. Purist?? Charcoal isn’t purist and new pellet grills can compete with fuel consumption in any climate. As for your offset.... the unfortunate thing is that most people think that the taste of smoke from a stick burner is real bbq when in fact majority of users struggle with clean burning and are eating white smoke. Stick burners are amazing when you learn to dial them in.... I agree that nothing will compare to that flavour. Whe I first switched to pellets from the charcoal Kamado I struggled with the profile. Then I learned that clean burning smoke was a smooth flavour and one that didn’t kill me with heart burn. I have pizzaovens, Weber’s, multiple kamados and pellet grills. I can honestly say that I use my pellet grill 95% of the time. The only thing I will say is similar with propane and pellet grills is the ease of use and heating up. They are really quick... but other than that pellet grills dominate in all areas. There is a stigma that they are easy bake ovens and real men cook on open flames and offsets. Total crock to be honest and I will gladly outcook anyone who disagrees. 13 time grand champion DivaQ cooks exclusively on a Traeger... try telling her that they are propane grills...
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