1st Cook on the new JR.
- Thread starter damascusmaker
- Start date
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Thanks AL,
I did really enjoy. I think this little cooker is going to see a lot of use. Only eat one piece last night, plan is to have the other piece with biscuits, fried taters and eggs!
I did really enjoy. I think this little cooker is going to see a lot of use. Only eat one piece last night, plan is to have the other piece with biscuits, fried taters and eggs!
Rings Я Us
Smoking Guru
very nice, wish I had a slice right now ... damn nice pie ... points for sure ...
post up how u made it ....
Thanks Griz400,
I use dough from a couple of local shops. Both are cheap and really good dough. Recently bought a stand mixer to that end and I've made it but it isn't as convenient or as good so far, plus the clean-up issue. Growing my own basil since recently finding our how good it is, so the sauce was covered with green. Put it under the cheese with the green onions and garlic because I found out the finishing torch, cheese browning, burns the basil to ash if it's high in the stack. I also like the deli pepperoni because they can slice it thicker than what normally comes pre-packaged. Had the Jr. therm reading about 350 but the grill was more like 500 when I put the steel plate and pizza on, according to infrared thermometer. By the time the pizza was ready the steel plate was reading around 500 as well and the cast grill about 600.
Cavman, It is just a piece of 1/4 inch steel plate that I cut out quickly this afternoon after I decided to try the Jr. for pizza. Sandblasted and oiled. It seasoned pretty nicely after I removed the pizza. Set the circle cutter for 12 inches but it might be a hair smaller after grinder clean up of the edge. I like steel or cast because they can go on a screaming hot grill at room temp without concern of breaking. A cool base gives thicker toppings more time to cook before the crust gets too hot. This one turned out pretty good. I know many recommend pre-heating the surface, after several experiments, I like my way better. There's no law saying one must pre-heat. 12 inch seemed to work fine for me.
I use dough from a couple of local shops. Both are cheap and really good dough. Recently bought a stand mixer to that end and I've made it but it isn't as convenient or as good so far, plus the clean-up issue. Growing my own basil since recently finding our how good it is, so the sauce was covered with green. Put it under the cheese with the green onions and garlic because I found out the finishing torch, cheese browning, burns the basil to ash if it's high in the stack. I also like the deli pepperoni because they can slice it thicker than what normally comes pre-packaged. Had the Jr. therm reading about 350 but the grill was more like 500 when I put the steel plate and pizza on, according to infrared thermometer. By the time the pizza was ready the steel plate was reading around 500 as well and the cast grill about 600.
Cavman, It is just a piece of 1/4 inch steel plate that I cut out quickly this afternoon after I decided to try the Jr. for pizza. Sandblasted and oiled. It seasoned pretty nicely after I removed the pizza. Set the circle cutter for 12 inches but it might be a hair smaller after grinder clean up of the edge. I like steel or cast because they can go on a screaming hot grill at room temp without concern of breaking. A cool base gives thicker toppings more time to cook before the crust gets too hot. This one turned out pretty good. I know many recommend pre-heating the surface, after several experiments, I like my way better. There's no law saying one must pre-heat. 12 inch seemed to work fine for me.
cavman
Smoke Blower
- May 29, 2017
- 116
- 21
Nice, I need to make 1. I just bought a take & bake pizza and thought i could go indirect with their pan. 12 inch pizza measured 13.25. I am going to have to do it in halves or roll the edges up and trim the pan. My daughter is coming later. Making a dutch oven brownie now.
Liking the brownie idea!
I bet if a person had a cast iron skillet the right size with the handle cut off it would work good upside-down. Would put the pizza higher in the dome for better browning cheese.
I bet if a person had a cast iron skillet the right size with the handle cut off it would work good upside-down. Would put the pizza higher in the dome for better browning cheese.
OH, that looks delicious!
Have a BB going on the Jr for low/slow test overnight. http://www.smokingmeatforums.com/t/266635/butt-going-on-shortly-glaze-question
Have a BB going on the Jr for low/slow test overnight. http://www.smokingmeatforums.com/t/266635/butt-going-on-shortly-glaze-question
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