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24th October 2017, 11:30 PM
#321
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The Following 2 Users Say Thank You to MB For This Useful Post:
AB (25th October 2017), Rossco (25th October 2017)
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24th October 2017 11:30 PM
# ADS
Circuit advertisement
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25th October 2017, 08:07 AM
#322
What you see is what you get Mark! I can't dress it up to look sexy if it isn't, but appreciate the thoughts!
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The Following User Says Thank You to PeeBee For This Useful Post:
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12th November 2017, 03:13 PM
#323
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The Following 6 Users Say Thank You to MB For This Useful Post:
AB (12th November 2017), Clunk (12th November 2017), Maxhead (12th November 2017), PeeBee (12th November 2017), Rossco (18th November 2017), TPC (12th November 2017)
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12th November 2017, 04:01 PM
#324
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The Following User Says Thank You to MB For This Useful Post:
Clunk (12th November 2017)
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12th November 2017, 04:12 PM
#325
Amazing stuff Mark, no fear at your place. C'mon guys, I still have a few of these ovens avail, you can see how flexible they are and what you can cook in them. PM me for a deal sealing price!
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The Following User Says Thank You to PeeBee For This Useful Post:
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12th November 2017, 07:20 PM
#326
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Cheers Phil, some go to Mass on Sundays, we cook tucker together :-) Found your YouTube channel by the way, good work mate!
https://youtu.be/Xn3fX0qQATE
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12th November 2017, 07:21 PM
#327
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https://youtu.be/eHCONye41tE
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12th November 2017, 07:22 PM
#328
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https://youtu.be/f-E-pHmlxNc
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12th November 2017, 07:23 PM
#329
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https://youtu.be/SIWj3J_6RZE
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12th November 2017, 07:28 PM
#330
The 747
That's thinking outside the oven mark!
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The Following 2 Users Say Thank You to Winnie For This Useful Post:
AB (12th November 2017), MB (12th November 2017)
Riverside at the inventors place was even more special !
It is time though Phil to employ a better looking products marketing model good mate :-)
Finely diced all ingredients and the apprentice had a blast thoroughly squishing/mixing all in with the sauces using the big pot.
Rolled up and milk/egg coated ready for the oven.
The kit pizza spatula with bake paper works a treat for loading onto the pizza stone.
First batch has come out pretty darn good for 1 hour on 150D with the smoker tray removed at the 30min mark.
Second batch in now and haven’t added any more coals underneath but have loaded the top coal tray right up to get a slightly better pastry pop from the get go.
Still 150D for 1 hour with smoker plate removed half time. Only difference from first batch has been approximately 25% heat from below and 75% up top this time. Base is now perfect by keeping the pizza stone just that little bit cooler.
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