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Re: Ah... Smokey Flavor

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Posted by Jackitup on October 20, 2013 at 01:59:41:

In Reply to: Ah... Smokey Flavor posted by Bill in Denver on October 18, 2013 at 09:06:10:

Doing a Neapolitan pizza using 00 flour requires an 800-900 degree flour which is the unique thing about this oven, it can get there in <15 minutes and do a true Neapolitan 90 second pie so it's not in the oven long enough for the smoke to play a role. new York pies are about a 4 minute bake. And the BIGGEST thing is the impeccable temp control of the Blackstone. Believe me, I have both, the 1st time I used the Blackstone told me I would never use the Kettle Pizza insert again and that was 7 months ago, I haven't even thought of it. I love my Weber but it doesn't come close to the Blackstone.


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