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DennisLinkletter

Everyday Misc Cooking Photos w/ details

1,484 posts in this topic

Oh my goodness, Tony you are killing. You are weeks ahead of us. I'm with you on the sweet corn it is to die for when fresh. :) 

I suffered thru another pizza, finished off the dough I started last Fri. It is just coming off the KK. :)

597911feb3c89_HotPizza.thumb.jpg.8d219b7de8bb56e9992ae0e0d7ec5089.jpg

It has a hole in it. ;) 

597912020eb3f_MyPizzaHasaHole-Copy.thumb.jpg.033d6b742baced4d3427b56906b58ece.jpg

 

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inside.thumb.jpg.d966afb2c31c9796574af5f1ac6aa72d.jpgoutside.thumb.jpg.c94b8a5044bbdddc3b9e8dba6f01632b.jpgDigiQ.thumb.jpg.cb3124eab804481e9191cf70660c106d.jpg

So I've been unduly cautious about testing the upper range (475 F) of my DigiQ DX2 BBQ Guru controller. Is my fan powerful enough? Will the probes survive?

However, for consistent results baking sourdough bread, I need all the precision I can get. (Today's version of my evolving recipe is attached.)

On the phone some time ago with BBQ Guru, they suggested protecting the probe as best I could. I picked up this nice piece of bendable copper in the plumbing section of Lowes. The trick is to bend it enough to clear obstacles, but not so much that the probe itself won't slide through. Easy to do by hand.

One opens the top damper wider than for a low & slow, but otherwise my "medium" Pit Viper fan had no trouble reaching cruising altitude, and locking on to 425 F. (My dome reads 450 F, which is where I like to be, modulo concerns that my stone gets too hot, risking burning the crust. My goal here is to learn what temperature works, even if I let the stone preheat for hours.) (I'm waiting on both a new gasket system, and a chance to try the Dennis stone.)

Sourdough Bread-Recipe.pdf

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Thanks for posting the recipe and the copper tubing tip, Syzygies. :)

Edited by MacKenzie

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