C6Bill

I’ve seen more than a couple if his videos, I enjoyed them all. I like common sense, it isn’t as common as you’d think lol

I have a Finex that never leaves the cabinet. I stopped using it when i got the Stargazer. They are much easier to handle.

That looks great !!!! I wish I could split the 32 fire box front to back

It’s a little finicky on temp control. I bought it because I had an agg and every time I went to pizza temps I had to adjust the top as it would slide out of place. Then when I got the primo I was a little skittish to try pizza temps so I grabbed the pizza oven that my local backyard place had in stock that didn’t require me to build a base. I should have just bought the KK then cause I never use the pizza oven anymore lol

Take a look at Stargazer. Nice cast iron, in my opinion, at a decent price 👍

Welcome Mike, that’s a beauty !!!!!! Everyone knows tiles cook better than pebbles 😁

Jokes on you, I don’t need no barber LOL

@Poochie Mine is a Tuscan Chef, it has the firebox under. here is a pic from when I got it

Am i the only one outside spinning chickens because of David's rotisserie thread lol

Nothing wrong with hippies, i had long hair back when i had hair LOL

Not sure, i have a pizza oven outside

I didn’t know that was a big deal in IA 😂

A week of work in Hawaii, yup I’m sure lots of work will get done lol

So far so good with mine, I do use the convection when baking as the last 20 minutes the lid is removed. I don’t know if it helps of not but that is how I made the first loaf in it and the results were good so I just kept doing it lol

Sorry Remi, that wasn’t directed any any one member. it was more of just a general statement.

I wish this forum had the option to ignore a thread. I come to this forum to talk about food and grills.

You are not spending more of my money this time !!!!!! I already have a wood burning pizza oven in the back yard lol

That looks tasty, I need to try one of those !!!!

That looks great !!!!!

That second loaf is beautiful David !!!!!!

Samsung

If going in the fridge for i hours I would proof closer to 4 hours at room temp. I proofed for 2 hours this morning but in my oven at 95 degrees. I love my new oven 😁

Looks nice but looks like it needed to be proofed a little longer.

Spirals are good 😁

Looking forward to seeing what is inside. I have 2 in the oven right now, trying for a marbled rye lol. It's snowing out so its a good day to cook inside. And I'd agree that if the bottom looks under cooked the stone wasn't hot enough.