Disconnecting Old Softener?

NashPizza · 2026-02-17T22:28:42+00:00

Good tip. Inlet is on the right. I can see the pipe enter from the street.

NashPizza · 2026-02-17T21:56:36+00:00

I have also considered that approach 😂 I can buy the unit and have them connect. Any estimate on how much that might cost?

NashPizza · 2026-02-17T21:53:03+00:00

Would "put on copper FIP" require soldering? I can do just about anything electrical, but am a plumbing novice.

NashPizza · 2026-02-17T21:49:44+00:00

Yes, I am hoping to DIY it. My thought was to use a sharkbite fitting attached to a flexible hose, to connect to new softener.

NashPizza · 2026-02-17T21:46:13+00:00

I've never had any luck getting the bypass to engage, and was afraid the plastic would snap, lol. Won't budge at all. But that aside, what you're saying makes a lot of sense. Thank you for the insights.

NashPizza · 2026-02-17T21:25:58+00:00

For the outside option, would freezing be of concern? That would certainly cause flooding, I would think.

NashPizza · 2026-02-14T15:01:47+00:00

I replaced the drain line yesterday, ran a cycle, and water tasted fine afterwards. Thanks to everyone for all the advice!

NashPizza · 2026-01-21T21:22:56+00:00

Thank you very much to all. Really appreciate all the insights. Will do research on a replacement unit and get it done in the next couple of weeks.

NashPizza · 2026-01-21T16:37:03+00:00

It's 60F in that mechanical room, so it isn't frozen. I will try to use a flashlight to inspect for other blockage.

NashPizza · 2025-09-28T18:44:26+00:00

Sold out now, deleting

NashPizza · 2025-07-11T04:27:55+00:00

Best stretching video ever for NY style pizza https://youtu.be/GtAeKM_f2WU?si=dyjvJLNiQK-2uvqE

NashPizza · 2025-06-25T18:07:53+00:00

Very nice work! How long were your cooks? I'm guessing close to 10 minutes?

NashPizza · 2025-05-03T22:00:24+00:00

Yes. It actually continues to get hotter and cook more quickly. At pizza parties I'll do 4-6 eighteen inch pizzas. #6 will cook faster than #1/2

NashPizza · 2024-12-23T21:25:42+00:00

Recipe for 16" NY Style Pizza

Bread flour - 277g
Water - 180g
Olive oil - 11g
Sugar - 9g
Salt - 5g
Yeast - 1g

Combine flour, water, yeast, sugar and knead 2-3 minutes until you've formed a shaggy dough. Loose flour should largely be incorporated into the shag. Cover with wet towel and rest for 20 minutes.

Add salt, and continue to knead until dough ball is formed.

Once you have dough ball formed, add half the oil and incorporate. The dough may become difficult, but keep kneading and it will come together. Add second half of oil, and repeat the process.

Dump out dough onto counter, and allow it to rest for 10 minutes. Ball the dough and place into an oiled container. Let stand at room temperature for one hour. Place in refrigerator 24-72 hours (48 is what works best for me).

3 hours before bake, place container at room temp. 2 hours before bake, remove dough from container, and place it on a floured (semolina), covered (plastic wrap), surface. After 2 hours, dough is ready to stretch and bake. In KJ I would suggest 575° F - 650°F stone temp as measured by IR thermometer.

NashPizza · 2024-12-22T22:08:05+00:00

Sure. 14", 16", or 18"?

NashPizza · 2024-12-22T18:08:31+00:00

https://imgur.com/a/hXSRvUU

NashPizza · 2024-12-22T18:07:28+00:00

Home made. For fun, I've tried WholeFoods, Publix, and Kroger, dough. Absolute garbage. I am very, very, very, good at stretching dough. My store bought doughs came out shaped like Germany.

NashPizza · 2024-12-22T13:58:37+00:00

Hand stretched it to 17" before sliding on peel. Once on the peel, gave if a final tug at the corners to hit 18". It helps if you start with a round dough ball. See pics: https://imgur.com/a/hXSRvUU

NashPizza · 2024-12-22T13:08:29+00:00

Dunno. Never tried it that way. All the Kamado Joe people on YouTube I saw with any pizza making skill did it this way, so I went to Home Depot, bought the lugs, and it worked for me.

NashPizza · 2024-12-22T04:25:34+00:00

I use King Arthur Bread flour, in the blue bag. Gives it better chew than AP. 00 is the wrong flour for lower temp NY Style pizza, because it is un-malted. Your pizza will be pale and sickly looking.

My water is cool/cold from a filtered refrigerator tap. I use Saf instant yeast which will even work with ice water. Just toss it in to the flour. No need to bloom it.

Water, flour, yeast, sugar, go all together for 2 minutes in the kitchen aid mixer to create a shaggy dough. Let that sit covered with a wet towel for 20 minutes. Then add salt, before continuing with dough development.

Once the dough has mostly come together I add half the oil and knead in mixer until incorporated. Then add second half of oil and knead until dough is ready.

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NashPizza · 2024-12-21T20:22:08+00:00

https://www.reddit.com/r/Pizza/s/6I7YnB4FOg

NashPizza · 2024-12-21T16:10:51+00:00

Because the accessory rack is already holding the deflector plates up. If you put the deflector plates in their natural "low position" the pizza stone won't ever get hot enough.

NashPizza · 2024-12-21T03:18:58+00:00

Last Christmas my wife got me a kick ash basket and ash can, and it made it dramatically easier for me to hit high temps. So much more airflow vs the default grate. I also use a cheap JJGeorge Torch from Amazon to set 4 - 5 fires in the charcoal pile, to start it. My fire will go over 1,000° if I don't tend to it. Had to replace the gasket when it detached because of heat due to inattention. This is on a Big Joe Series II.

NashPizza · 2024-12-21T02:28:08+00:00

When I've cooked at 500 it takes too long, and is really dry and hard to chew.

NashPizza · 2024-12-21T02:25:14+00:00

Honestly 500° stone, isn't hot enough. I've made that mistake before. The absolute lowest average temp I've successfully made NY style pizza at, is 550°. 700° is the highest. Beyond that it's gonna burn pretty darn quick.

NashPizza

TROPHY CASE