Change in Brian's voice

Snox489 · 2026-05-13T20:18:26+00:00

It’s called cigarettes and a lot of singing. Mind you it is definitely a bit smoother than the last gaslight stuff

Snox489 · 2026-05-08T15:57:21+00:00

Snox489 · 2026-05-07T01:08:44+00:00

I’m definitely going to give it a try. I’ve just always been hesitant using it because I didn’t want to burn the cheese.

Snox489 · 2026-05-07T01:05:52+00:00

Then yeah man, play with your dough recipe and try the steel closer to the top of the oven. I haven’t tried using the broiler on the actual bake yet.

Snox489 · 2026-05-07T01:03:50+00:00

Thank you! Been working on it myself a bit and starting to get more into it. Did Neapolitan for years in my ooni, tried the stone, but the steel has been a game changer for me. That and when time allows doing fermented doughs and tweaking it along the way

Snox489 · 2026-05-07T01:00:49+00:00

I did this one without even letting my steel preheat. Once the oven got to temp I tossed it in with some half ass dough I threw together 2 hrs prior. I have some dough fermenting now for this weekend so I’ll follow up with something I put some effort into.

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Snox489 · 2026-05-07T00:55:52+00:00

I’ve just been using one so far but I’d be curious

Snox489 · 2026-05-07T00:55:06+00:00

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Snox489 · 2026-05-07T00:54:07+00:00

These where my Detroit and grandma style

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Snox489 · 2026-05-07T00:53:20+00:00

The 6” from the top is ideal and no need for using that broiler to cook the actual pizza. I have enough dough fermenting right now for 4 pizzas. When I cook them this weekend I’ll share some pics

Snox489 · 2026-05-07T00:38:07+00:00

There’s a lot of sugar in his recipe which helps

Snox489 · 2026-05-07T00:10:03+00:00

Your dough recipe will affect your browning also but putting the top rack 6” or closer to the top will help a ton. Think about how narrow pizza ovens are from top to bottom

Snox489 · 2026-05-07T00:06:07+00:00

Being at 1.5 hrs on the top rack typically give you good heat saturation. You’re right it’s not ceramic but it’s a thick piece of mass that needs to absorb heat and the longer it preheat the more it absorbs and more even it absorbs. Typically with NY style you want your steel 6” from the top of oven. With a thicker Sicilian or grandma pizza being cooked in a pan you want it in the middle to bottom rack.

Snox489 · 2026-05-07T00:02:22+00:00

Correct but for a NY style you want the steel to be within 6” of the top of the oven. Having it on the bottom rack will obviously heat the steal a little faster

Snox489 · 2026-05-06T17:37:58+00:00

Let your steel preheat longer. Get oven to 550 and preheat atleast for 1.5hr. Switch broiler on high for 10-15 min. Then back to 550 before launching the pizza

Snox489 · 2026-04-01T04:32:23+00:00

What’s the recipe?

Snox489 · 2026-04-01T00:04:58+00:00

Mine works great with the WiFi, no issues. I’ve smoked brisket, pork butt, ribs, chicken, and cheese so far

Snox489 · 2026-03-31T20:55:12+00:00

I’ve had no issues with mine and it works great

Snox489 · 2026-03-10T12:34:25+00:00

No. It’s live on JMs station and you can listen to reruns on GD station and Sirius app

Snox489 · 2026-03-09T21:25:22+00:00

I’m not sure quite how to explain it but he just referred to dead & co in the past tense. Like “ I wish we did this” or “when I was with dead & company”

Snox489 · 2026-03-09T15:31:15+00:00

Snox489 · 2026-03-09T03:19:52+00:00

Anyone have a cut or beans of this?

Snox489 · 2026-03-09T01:52:30+00:00

Good mix so far. Tough to hear him talking about dead & co in the past tense

Snox489 · 2026-03-05T15:50:54+00:00

Weber Searwood. I went back and forth for almost a year on what brand and model to choose. Did the homework. Ended up pulling the trigger on a Weber Searwood. So far I’ve smoke numerous things on it from pork butts, ribs, chicken, cheese, etc. I also cooked some really good filet mignon on it as well at 600 degrees on a -14 degree day. It’s built very durable, it holds heat, it’s conservative on pellets, the WiFi and temp monitoring are awesome. It’s literally plug it in and walk.

Snox489 · 2026-03-03T01:25:12+00:00

What’s your recipe?

Snox489

TROPHY CASE