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Found 8 results

  1. Last night was my first attempt at pizza on my new Pit Boss. All I can really say is: It was amazing!!!! So here we go: Set-up: Pit Boss factory deflector legs down Both racks installed Pampered chef pizza stone on top rack 550 F lower vent: one mark from wide open (3/4 open) Top vent: wide open So I picked up fresh dough from grocery store and spent a fortune at the anti-pasta bar on sun-dried tomatoes, artichoke, olives. etc... Prepped my first pizza with keeping dough really thin on my wooden pizza peel. With my Kamado cruising at 550F I sprinkled some corn meal on pizza stone and threw the pizza on. Since this was my first pizza, I decided to use a timer to get a feel for things. At the 5 minute mark I took a peak and it was almost there. Closed the lid and decided in an attempt to raise the deck temperature to finish off the top of pizza, I closed the top vent to just slighter below 1 for an additional minute or 2 and the pizza top finished off perfectly. It was such a success in my house I ended up making 2 more pizzas. For those wondering about the corn meal, well I've been doing this for years. It serves a couple purposes; it creates a small layer between stone. So if you have any hot-spots the Pizza is easy to spin around. It also reduces the chance of burning the bottom of pizza in the event your too hot or leave it too long. Try it out! Hope you enjoy the pictures.
  2. I just purchased a KJ Classic divide-and-conquer rack and to Half Moon stainless steel grates. I'm not entirely sold on two Zone cooking for such a small space, so I won't be dividing anything. But I will conquer :-) I have a 14 inch pizza pan by Lodge cast iron. It is my heat deflector. Guaranteed never to crack. I've already cracked a couple of pizza stones in the past. And I don't want to go that route again. I do have a pizza stone rated at 1400 degrees that I could use as a heat deflector on the very bottom shelf... If they're wrapped in foil to keep it clean. So I have options in case I want to do low and slow using two shelves. In that case the half moon racks go on the bottom and then I will rest my hinged Vision grate on top. The cast iron Pizza Pan works great for Smash Burgers too. Plus, the whole setup just pulled right out. There's a couple of pics. It fits like a glove.
  3. In my drum smoker, I would just allow the rendered chicken or turkey fat to drip onto the charcoal coals and make smoke. It was, by far, better than those done on my Cookshack Fast Eddy PG500 pellet pit. Yet, every kamado discussion I read advises deflector plate or catch pan use. Has anyone just let the birds drip? How good was the result?
  4. Anyone out there have the 13 X 17 inch stone sold by CGS? Would you recommend it for cooking ribs? What kind of rig do you use keep it suspended in or over the fire bowl? Was looking at getting it and either a woo ring or spider, but am also considering just resting it on top of a couple of pieces of steel flat bar resting on top of the fire bowl.
  5. Hey guys, I plan to smoke my first turkey. Will most likely brine (liquid) and do pretty much everything outlined here: http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html Reason for the cake pan is to follow the gravy directions in the aforementioned link. The pizza pan under the cake pan it to both keep the deflector stone a little cleaner and to provide another heat sink from the cake pan (trying to keep the gravy contents and drippings from flashing to a crisp. I plan to smoke/roast at 350. Any thoughts on my thinking to elevate the turkey about 3/4" like I mention in the video below? Thank you, Roy
  6. Came outside the other day to find my deflector broke in half. At first thought someone broke it, then when I looked at it the charring goes completely through. Looks like a long time crack finally gave up?
  7. I have some .375 aluminum plate and a cnc router, I was thinking of cutting a deflector plate for a Vision, in the vision the grill plate sits on the rim of the fire bowl, so Id cut it to rest inside the bowl. with a suitable gap, might even make it in the shape of an old 45 single insert : ). Al melts at 1250 apx. so Im guessing thats safe, but any thoughts as to pro/con?
  8. Y'all, I have cooked 5 times this week since I got my kooker on Monday. I have used the deflector on 4 of those cooks and a water pan on the 5th. When do you NOT use the deflector? Otherwise, do you use it every time you cook? I'm thinkin' that I can grill a load of wings without the deflector and with the top open and use the bottom vent to control the heat some. Rookie questions...
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