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In Reply to: RE: Is that bottom picture from when.. posted by srdavis2000 on April 28, 2016 at 10:50:37
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: 04/28/16Follow Ups:
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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