Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
B
Grilla Grills: WiFi Grills available for preorder!
All their stuff looks nice, I never understood why they’re not talking about more. The Alpha looks especially cool. A few weeks ago I wanted a pellet grill. Ironically I didn’t a Grilla because of the lack of WiFi. well I ended up getting a Masterbuilt Gravity any ways. An Alpha with WiFi will...- Bigheaded
- Post #4
- Forum: Pellet Smokers
-
B
Glazed Doughnut burger
Even if you could, it's not a good idea. I'm sure a single with 1 much smaller doughnut cut in half would still be a lot to digest lol. WHY didn't I think of that! Thanks to my mom ages ago Fried Eggs became maybe my favorite burger topping. Wow I think you just cracked the code to what... -
B
Want to buy a smoker, a few questions.
The 560's a lot of damn work to put together, not really hard but a few of the things it was difficult for my fat fingers to get into position. It took me a lot longer than it should have, getting some of the panels and screw holes to line up gave me pains. Them giving you basically twist ties...- Bigheaded
- Post #33
- Forum: For New Members
-
B
Charcoal question for anyone with a Masterbuilt 560
I don't have a Costoco membership, I think $20 for 2 20lb bags at Lowes is their every day price, which is best deal I can find at a regular store. I'd like to try the competition stuff but I'll have to get a membership or find someone who goes and can pick it up for me. I don't understand why...- Bigheaded
- Post #3
- Forum: For New Members
-
B
When you make Italian Sausage for Pizza... Do you use....
I've used both sweet and hot, I like the hot myself, but honestly, I don't notice any spicey in the hot. And the sweet isn't exactly sweet to me. There's definitely different spices in them. While not a traditional pizza. I make a breakfast one with Farmer John's breakfast sausage, over easy... -
B
First Cook - Pork Butt
Looks good, getting my 1st smoker in a few days. This is what I want for my 1st cook too, right down to the slaw and beans. But, I don't think I can wait 8-10 for the cook, plus 2 hours to assemble the smoker, plus 2 burn ins and a seasoning. I don't think I'd make it. Definitely want to make... -
B
Yeah, I can believe it's not butter
While I'll agree with you on it's fake and not healthy, the YT videos I've seen where it's used, they put like a teaspoon size line on each side of the ribs. At that amount, it's not enough to worry about how unhealthy it is. And even the videos where they use a considerable amount more, you'd...- Bigheaded
- Post #31
- Forum: General Discussion
-
B
Charcoal question for anyone with a Masterbuilt 560
So I know manufacturer claims are usually exaggerated, or outright lies. MB says 12-15 hours of fuel time when fully loaded. I watched a YT video where they did 3-2-1 ribs, with 3 hours at 200 and 1 at 225 he was already needing to add more charcoal. I figured MB's 12-15 claim was way...- Bigheaded
- Thread
- Replies: 6
- Forum: For New Members
-
B
Glazed Doughnut burger
At the fairs, at least the ones in So Cal you see a few booths with glazed doughnut burgers. It always sounded weird to me, I love both, but together? I dunno. But I decided to try one, and I was pleasantly surprised. I thought I'd go over the top and make some home made brown sugar Bacon... -
B
First time with my new pizza oven!
excellent, the Ooni pizza oven I bought a year ago turned out to be one of the best and also worst things I ever bought. Best, obviously because it makes pizza. Worst, because I became obsessed with every detail of different dough types, different temps, and all the techniques. Making pizza... -
B
Pepperoni pizza I made
The app's a bit confusing to me, but if you plan to do RT & CT you have to go into the settings and enable CT. I always do a day + in the fridge so I have to go in and enable it every time. Might not be like this on Android I dunno. The app has always given me outstanding dough, seems to be... -
B
Pepperoni pizza I made
If you're not using starter and doing NY it should work well enough. Flour to flour can make a big difference in hydration levels though. I use PizzaApp on my iPhone to figure out my dough, there's an Android version. The best dough calculators on a phone I've tried. Also this web site's dough... -
B
Pepperoni pizza I made
Bigger gets harder real fast. The 1st 12 I tried gave me issues, and before that I was launching 10&11's like I'd been making pizzas for years. When I tried a 13 and a 14" in my home oven it was even more difficult. I made this 16" in my kitchen oven, wanted to do an 18 but yeah it wouldn't... -
B
Pepperoni pizza I made
I have 1 pic, not directly of my oven just my setup. Dunno why I haven't taken some more shots. This is my Keter cart when I was done assembling it, and before I cleaned up my mess. When I get my smoker I'll take the Koda off and it will become my BBQ prep table. It's a pretty decent cart... -
B
Pepperoni pizza I made
I can never remember that word, let alone how to spell it lol. -
B
Pepperoni pizza I made
Ooni Koda oven dough was First Street high gluten flour 58% hydration 20% Sourdough starter 2.7% salt 2% olive oil 2% sugar .18g IDY 2 day cold fermentation Stanislaus 7/11 Ground Tomatoes No. 10 Dietz & Watson Pepperoni stick sliced 2mm thick in my Breville Sous Chef food processor. Galbani... -
B
Maple Sausage waffle breakfast sandwich.
JESUS, that’s absolutely beautiful! Biscuits and gravy’s one of my breakfasts weaknesses. -
B
Ooni Pizza Oven
A lot of the high level dudes on the Pizzamaking forums suggest to anyone starting this. Make a pizza with only cheese, if you can make that good you're set. 2 things I recommend, a food scale, even just 10-15ml of water under/over can make a big impact on your crust. Also at least a 24h cord...
