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Author Topic: traeger, green mountain, or Louisiana?  (Read 48549 times)

Offline lamrith

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Re: traeger, green mountain, or Louisiana?
« Reply #75 on: October 02, 2014, 09:03:43 AM »
Have you tried higher temps for pizza?    Pizza ovens actually run 800+.  Been reading a few sites, pizza is best at max oven temp you can manage..
Thinking about modding the gmg with stone/steel to get the temps up.

Offline CoryTDF

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Re: traeger, green mountain, or Louisiana?
« Reply #76 on: October 02, 2014, 09:53:20 AM »
Have you tried higher temps for pizza?    Pizza ovens actually run 800+.  Been reading a few sites, pizza is best at max oven temp you can manage..
Thinking about modding the gmg with stone/steel to get the temps up.

Never tried it. I have had good luck with the 425
CoryTDF

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Offline 92xj

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Re: traeger, green mountain, or Louisiana?
« Reply #77 on: October 02, 2014, 12:09:28 PM »
I cook pizza on mine all the time. Use a stone. Put stone in and crank GMG as high as it will go. Once hot and stone is hot slide pizza on and cook away.
« Last Edit: December 12, 2014, 01:35:47 PM by 92xj »
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Offline lamrith

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Re: traeger, green mountain, or Louisiana?
« Reply #78 on: October 02, 2014, 12:22:16 PM »
Sorry for the hijack-Derail..

Started a new thread on pizza grilling.. :tup:

Offline GurrCentral

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Re: traeger, green mountain, or Louisiana?
« Reply #79 on: December 12, 2014, 01:33:48 PM »
Glad you are enjoying it Cory! 

Being my 1st, I am getting used to how pellet rigs run.


Just got my Daniel Boone GMG last night. Fired it up for the 350 for a half-hour. Thinking about doing moose burgers on it tonight, then trying ribs on sunday! Keep the ideas and info coming! Thanks!!

Offline ridgefire

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Re: traeger, green mountain, or Louisiana?
« Reply #80 on: December 15, 2014, 08:59:14 PM »
I had a traeger lil tex and im pretty sure I burn through less pellets with the gmg. I have done everything from ribs, pizza, burgers, steaks, fish, oysters, crab, smoked salmon, and butt roasts on the gmg and everything has been top notch. has anybody tried the 3-2-1 ribs? fall off the bone meat and absolutely delicious.

 


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