Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => recteq => Topic started by: Berniep on August 08, 2018, 10:35:19 PM
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Got it Monday. Got the initial burn in done. Couldn't get the wifi to connect. After trying a lot of things over a few days I finally did the use a cell phone with the hotspot turned on sitting right on the shelf and it worked. Only thing I could think was that my phone had a password for the wifi and at my house, since we live out in the country we leave it open, you would have to be in the lane to get a signal and we have never had a problem. So I set a password for the router and BINGO it connected!
So yesterday I cooked a deep dish pizza. It was delicious! I really think Im gonna like this thing.
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Congrats on the new smoker! I've had mine a few months now and am really enjoying it over my charcoal grill. I find I can cook a lot more complete meals with it. A very versatile machine indeed and very easy to get lit and control.
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Well done Bernie. That pizza looked great. I am pretty new to pellet cooking, and don’t recall a first cook (if it was your first cook) being a pizza in a cast iron skillet. Nice job. Gonna love watching your future cooks. I love my RT, looks like you are well on your way to loving yours.
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Well done Bernie. That pizza looked great. I am pretty new to pellet cooking, and don’t recall a first cook (if it was your first cook) being a pizza in a cast iron skillet. Nice job. Gonna love watching your future cooks. I love my RT, looks like you are well on your way to loving yours.
When I first started researching pellet grills I found a video of them making a deep dish pizza in a cast iron skillet and Ive had it on my mind every since. Couldn't wait to try it myself.
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Congrats on your new pit!
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It's good to hear things went well with the new pit- smoke on.
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When you do your Deep Dish, do you start with a layer of sliced mozzarella on top of the dough like a few of the shops I have seen in Chicago?
(https://i.imgur.com/K6gd5Bjh.jpg)
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Congrats on your first cook. NOW, how did your wife like the smoke flavor?
Well she liked it but at 425 there wasn't much smoke so the flavor was light.
I just got some beef ribs out and will be doing those today. So I think that will be the test lol.
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When you do your Deep Dish, do you start with a layer of sliced mozzarella on top of the dough like a few of the shops I have seen in Chicago?
(https://i.imgur.com/K6gd5Bjh.jpg)
Yes and the crust is only on the bottom. The burnt cheese makes the crust on the side. Delicious.
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Great info and good lookin pie!