It was 14 inch on the peel but shrank to 12 with the big crust 🤯
“Charlie Anderson Dough with a 2 day bulk and 1 day baller ferment. Taste was good but that crust and the shrinkage bothered me.
4 x 14-inch pizzas
Flour, 1200g
Water, 768g
Salt, 30g
Oil, 30g
Sugar/malt/honey, 12g
Instant yeast, 3.6g”
Thanks gang x
It was 14 inch on the peel but shrank to 12 with the big crust 🤯
“Charlie Anderson Dough with a 2 day bulk and 1 day baller ferment. Taste was good but that crust and the shrinkage bothered me.
4 x 14-inch pizzas
Flour, 1200g
Water, 768g
Salt, 30g
Oil, 30g
Sugar/malt/honey, 12g
Instant yeast, 3.6g”
Thanks gang x
Hey all
After enjoying my charcoal gravity fed smoker for three summers, I finally got some wood! I'm curious if it will make a big difference 🥺🥲🤣.
Someone suggested I should chop it into smaller pieces and scatter it in the hopper. I’m using a Masterbuilt 560, but I'm not sure how much wood to use compared to charcoal. If anyone has advice, I'd really appreciate it—thank you!
I appreciate this needs trimming, but I’ve never seen such an abomination of a fillet.
I guess this is what happens when you pay £45 for 2 kg rather than £110 from the butcher.
(I did cut a few pieces of to check)
Hey guys,
I know this is mainly a barbecue group, I’m running a Weber and a Masterbuilt 560, but I’m hoping someone can point me in the right direction without too much abuse eeek
I’m trying to sort out some decent wood for my fire pit. I’ve read that kiln-dried hardwood is the way to go, ash for easy lighting and solid heat, oak for long burns, and birch for a nice flame. I grabbed some off eBay and… let’s just say it’s not exactly premium. Love Logs is great, but the price hurts a bit.
So I’ve got two questions:
- Where are you actually getting good fire pit wood from in the UK that doesn’t cost a fortune?
- And for smoking wood, where do you get yours? I quite like the idea of apple wood but not sure where people are sourcing decent quality stuff.
Any help appreciated, even from the usual tough crowd.