Author Topic: Ny attempt charred bottom  (Read 727 times)

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Offline jsperk

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Ny attempt charred bottom
« on: May 03, 2013, 08:56:07 PM »
Tried this in my ceramic grill. 660 dome temp. Went on for three minutes. Bottom got a little charred but at least it didn't taste real burnt. Top to light.
Bad pics, new phone is no good. Have to get the regular camera out.


Offline jeffereynelson

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Re: Ny attempt charred bottom
« Reply #1 on: May 04, 2013, 08:40:08 PM »
Seems like you got a good experiment started there. You are obviously super hot on the bottom. If you can just match that on the top you would be in the 2 minute range. Good luck with the balancing act.

Offline Chicago Bob

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Re: Ny attempt charred bottom
« Reply #2 on: May 05, 2013, 08:15:01 PM »
Tried this in my ceramic grill. 660 dome temp.
How long preheat js....wonder what that stone temp was.  :o   Have you had the dome hotter?
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Offline jsperk

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Re: Ny attempt charred bottom
« Reply #3 on: May 05, 2013, 09:25:13 PM »
How long preheat js....wonder what that stone temp was.  :o   Have you had the dome hotter?
I think the preheat was like a half hour once the lump charcoal starting heating. I didn't put the heat deflector on until I was ready to put the pizza on.

I need to check my thermometer, been awhile since I checked to see if it's set correct. That was the hottest I have gotten the dome. Also the Emile Henry stones seems to heat quicker than my other stones.

I may buy a Infrared Thermometer.

Offline Chicago Bob

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Re: Ny attempt charred bottom
« Reply #4 on: May 05, 2013, 09:39:09 PM »


I may buy a Infrared Thermometer.
Yeah, that will probably help.
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Offline jsperk

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Re: Ny attempt charred bottom
« Reply #5 on: May 06, 2013, 09:03:15 AM »
I just remembered that I was out of canola oil so I used extra virgin olive oil. I was thinking maybe 1 or 2 percent wouldn't be a big deal since I used evoo before for my oven pies before and never had issues with setting my oven at 550 for same recipe.