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Dontshootrude

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Posts posted by Dontshootrude

  1. 5 hours ago, RMac5 said:

    @Anastasis is your ooni gas fired or charcoal/wood?  I see one listed that is multi fuel, that might be a cool option too.

    I thought about an Ooni pro but the reviews I read are that the pizza cooks so fast and the fires burn so clean and hot that you can't taste the difference between propane and wood. I couldn't justify the extra cost compared to the Koda 16.

    • Hook 'Em 2
    • Like 1
  2. 12 hours ago, Anastasis said:

    I did get one portion of the crust a bit on the burnt end, but in comparison to some of the hockey puck slices I turned out in the beginning these were great.  And I don't mind a little bit of char because I am not a pussy. 

    I just got my koda 16 and I love it as well.

    Have you settled on a dough?  For dough I'm replicating Varasano's instructions with an Italian yeast starter and it's coming out great.  If you haven't read his blog it is a great resource for homemade pizza, especially if you have a high temp oven like an Ooni.

    http://www.varasanos.com/PizzaRecipe.htm#Tier 1

    The turning peel is a great tool by the way. Highly recommend.

     

     

     

     

     

    • Hook 'Em 1
  3. 3 hours ago, Reagan1k said:

    Excellent points.  Several major mfgs have now started making Garand specific loads for the 30-06 to mimic the old M2 Ball ammo.

    For those military buffs who want to shoot their Garands, that's an excellent and safe option.

    The CMP also sells a line of new production M2 ball from Creedmoor Sports that are used by a lot of Garand competition shooters who don't reload their own.

    If someone wants to shoot their Garand, its not a problem any more and can be done without risk to the rifle.  (Same goes for 1903 shooters)

    You can also buy adjustable gas plugs that allow you to use modern ammo.

     

    https://www.midwayusa.com/product/1004719245?pid=412046

    • Like 1
  4. On 9/19/2019 at 11:57 PM, Baboontyme said:

    Yeah, would like to hear from @Dontshootrude  On the Primo - at least the round, 18.5" - there is not much room between the plate and the grate. Like I might be able to fit a 1/4" pizza pan in there. 

    Sorry it has been a while since I logged on.  I use a disposable aluminum pan on top of the deflector plate and under the cooking grates when I'm doing pork butts.  I'm not exactly sure how tall they are but they are higher than 1/4". When I fill it with water I'll still have water in it at the end of a 14 hour cook.

     

    You can kind of see it in this pic: 

    spacer.png

  5. On 11/6/2018 at 9:55 PM, Anastasis said:

    Finished in the oven @ 500 and covered with a red wine reduction of the lamb juices. Served on cauliflower mash.  Did not suck.

     

    AE225-EE7-030-A-4952-8-E77-A4-D2-FC6-EA6

    Looks incredible.  Is 48 hours Overkill? How long at 500 and any advice for the red wine reduction?

  6. 1 hour ago, Johnny Sack said:

    Question.  My digi q thermometer i clipped to the grill.  I have heat shield.  It was reading about 75 degrees hotter than my egg’s thermometer.  I know there are fluctuations inside ceramic.  But that seems like a lot.  

    Used digi q for first time this weekend. 

    I'd trust the Digi q thermometer. You can calibrate the egg thermometer and it wouldn't be surprising if it is way off.

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