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In Reply to: RE: Is that bottom picture from when.. posted by pictureguy on April 28, 2016 at 10:15:20
The Primo grill is a large oval ceramic cooker similar to your BGE, but I believe slightly larger.
It has a firebox within the larger main enclosure. It also has metal hanging grates and ceramic plates that rest on these for indirect cooking/smoking with room between the plates for a water pan.
I have a Primo pizza stone that I have only used twice. I make two pizzas. One for me and my wife and another pepperoni only for my son. My first pizza (the pepperoni) was burned to a crisp while I went in the house for a moment. The second came out OK. We called Papa Johns for my son. It was funny. The standoffs under the stone look like a good idea. Im not sure I need something like that as I'm already cooking indirect. I have grates and ceramic plates over the fire, cooking grates and then the stone. You just have to watch it. Five to six minutes and it's done. My first pizza cook, I was thinking 10 and check it. It was scorched.
I'm better at slow cooked.
I use lump charcoal only. I like Royal Oak and Fire Flavor Oak and Hickory. Primo makes lump, but the only way to get here is mail order.
Follow Ups:
See my post about ceramic becoming transparent to infrared had HIGH temps. That's why I use a 2nd layer of ceramic.Also, if you can RAISE the pizza stone in the dome, that helps.
I use FIRE BRICKS which I cut in half and they provide me an addition inch or more height above either the flame for direct or MORE when I stack 'em on (edge) on the plate setter. High dome temp will give you a nice browned but not-burned TOP.
Also, don't forget the cornmeal as a lube between STONE and PIZZA
Too much is never enough
Edits: 04/28/16
You're clearly into this grilling thingy.
Has anyone ever accused you of being able to hear a difference among interconnect cable jacketing?
:)
No such accusation has ever been leveled.
However, ON THE GRILL, Teflon emits the most God-Awful aroma while Neoprene is a close 2nd.
NO Lead /Tin coated goes on my grill. ALL of the Clear Finishes on Magnet wire are likewise verbotin. The only approved jacketing? COTTON. An all-natural fiber with wonderful aroma and finish. Goes with any Red Wine over about 6$ per bottle.
No capacitors on the grill, either. The BIG electrolytics EXPLODE and Metalized Mylar or any of the OIL types are VERY toxic. Wax leaves a film everywhere and the paper NEVER comes alone.
Transistors contain all or some : Phosphorus, Arsenic or Boron. All nasty stuff.
I can tell the difference between different charcoal types, at least the BIG categories, like 'hardwood' V 'Mesquite' V 'Coconut'/ Burn time / temp, Flavor Profile and Ash production all vary.
Different SMOKING woods are also clearly distinguished, with PECAN going with my yearly TURKEY and sometimes with Chicken or game hens.
Can't miss with most of the others. Hickory is an 'old standby' and I've used Apple or Cherry.
Hotdogs MUST be Kosher with THIN sliced bacon wrap and Woe Be Unto He Who Ketchups.
Too much is never enough
After reading your insightful insights into various chemicals and how they behave when heated, it occurred to me that maybe that's why the sound of my amplifier stinks.
But, yes, apple, pecan, and hickory are good choices, as is oak. (On a grill, not in amplifiers.) I'm not a fan of mesquite - too strong of a flavor for most occasions.
:)
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