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  #11  
Old 11-04-2009, 06:19 PM
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I dont know anything about lilac. Just a caveat - hickory is great for pork, but for poultry or beef, it makes things taste too much like ham/bacon. I stick to the fruit woods for poultry; apple, cherry, maple is great too. Use mesquite sparingly.

HF - enuf already. You know as well as I know that the BGE aint real BBQn. That is nothing more than cooking in an oven outside. If you aint stokin the coals, you aint Qn!
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  #12  
Old 11-04-2009, 08:10 PM
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I can't wait to get this and start my catering company: I know its not BBQ, but a portable wood fired brick oven........

sorry, I don't want to hijack the thread, but I had to post it....
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  #13  
Old 11-04-2009, 08:15 PM
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nice! That looks awesome!

(can you teach Porschephile how you did that?)

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I can't wait to get this and start my catering company: I know its not BBQ, but a portable wood fired brick oven........

sorry, I don't want to hijack the thread, but I had to post it....
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  #14  
Old 11-04-2009, 08:20 PM
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nice! That looks awesome!

(can you teach Porschephile how you did that?)


That is pretty neat looking. Is it for pizza or something?
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  #15  
Old 11-04-2009, 08:22 PM
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That is pretty neat looking. Is it for pizza or something?
It is for pizza, but I'll be able to do more than that. When the fire is out, I can make bread. I'm going to have to figure what I can and can't do.

Already have a few clients for next year....
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  #16  
Old 11-04-2009, 08:26 PM
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Good luck. Sounds cool. Seems like you enjoy it too so that's always a plus. Will you pay for it 100%? All in fun.
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  #17  
Old 11-04-2009, 08:30 PM
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Good luck. Sounds cool. Seems like you enjoy it too so that's always a plus. Will you pay for it 100%? All in fun.

Funny. This is why I was in boulder in early October. Needed to see if first hand before I go all in.

Should work pretty well here in CT. Perhaps another dadstock to break it in....
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  #18  
Old 11-04-2009, 08:43 PM
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Funny. This is why I was in boulder in early October. Needed to see if first hand before I go all in.

Should work pretty well here in CT. Perhaps another dadstock to break it in....
You going to do specialty pies then? I'm sure there are some good ones around to look at, but one place local here makes some good ones.

http://www.amantepizza.com/pizza.html
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  #19  
Old 11-05-2009, 03:35 AM
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You going to do specialty pies then? I'm sure there are some good ones around to look at, but one place local here makes some good ones.

http://www.amantepizza.com/pizza.html
I'm pretty sure I'm going to stick with fresh local seasonal toppings. Talked to a farmer in the state that can provide fresh pork sausage to use, just looking for a few other vendors besides the local farm.
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  #20  
Old 11-05-2009, 12:04 PM
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I'm pretty sure I'm going to stick with fresh local seasonal toppings. Talked to a farmer in the state that can provide fresh pork sausage to use, just looking for a few other vendors besides the local farm.
Sounds like a great idea! Best of luck and I hope, one day, to enjoy a slice!
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