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PostPosted: Sat Dec 12, 2015 2:22 pm 
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Joined: Sun May 26, 2013 9:29 pm
Posts: 643
STK wrote:
Guys

Going to give this a go on my 640 this weekend is it best with the stones on the bottom or top shelf ?and is there a way we can get 4 done at a time?


I don't use a stone, I just chuck the pizza in on the tray.

I can fit 3 in my 480 in one shot, but they take a little longer to cook. I'm sure you could manage 4 depending on their size. Thats assuming you have a top rack too

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PostPosted: Sat Dec 12, 2015 6:18 pm 
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Joined: Tue Oct 28, 2014 8:50 pm
Posts: 12
Location: Geelong
Thanks Jars I'm just cranking it up now I'll let you know how it goes

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PostPosted: Sat Dec 12, 2015 6:43 pm 
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GrillPro / Yoder

Joined: Wed Mar 13, 2013 11:45 pm
Posts: 663
Jars wrote:

I don't use a stone, I just chuck the pizza in on the tray.

I can fit 3 in my 480 in one shot, but they take a little longer to cook. I'm sure you could manage 4 depending on their size. Thats assuming you have a top rack too


That's the way I do it too Jars, make sure you use steel pizza trays and not aluminium trays.

For the record, every single Yoder YS Pellet Grill I have ever imported into Australia has come standard with the second shelf.

Cheers, Dave

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PostPosted: Sat Dec 12, 2015 6:45 pm 
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GrillPro / Yoder

Joined: Wed Mar 13, 2013 11:45 pm
Posts: 663
STK wrote:
Thanks Jars I'm just cranking it up now I'll let you know how it goes


I know it's Saturday night, but feel free to give me a quick call & I will give you some tips to help you out with your pizzas in the Yoder

Mobile is 0418 847 111

Cheers, Dave

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Australian & NZ Exclusive Importers of Yoder Smokers, Louisiana LG Grills, La Caja China, BBQr's Delight, Mad Hunky, Tatonka Dust, Tappecue and Hammer Stahl Knives & Cookware
http://grillpro.com.au
http://www.louisiana-grills-australia.com.au/
https://www.facebook.com/GrillProAU


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PostPosted: Sun Dec 13, 2015 10:26 am 
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Joined: Tue Oct 28, 2014 8:50 pm
Posts: 12
Location: Geelong
Tried last night but had a few to many beers under my belt and over cooked the a bit, i will give it a go today without the stones on steel trays as you guys mentioned

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PostPosted: Mon Dec 14, 2015 8:13 pm 
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Joined: Sun Jul 13, 2014 7:22 pm
Posts: 165
I tried something different last week. I cold smoked the pizzas for half an hour using the Amazn tube on the WSM with cold water and ice blocks in the water bowl (to prevent any par-cooking and chewiness).

Then I put them into the pre-heated YS640 at 600F using stones on the second shelf. It didn't suck!


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PostPosted: Tue Dec 15, 2015 3:56 pm 
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Joined: Tue Oct 28, 2014 8:50 pm
Posts: 12
Location: Geelong
Git it done sunday with much better results no stones stright in with metal trays at 500f about 7-8 minutes came out realy well just need to perfect the dough recipee

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PostPosted: Thu Feb 09, 2017 4:12 pm 
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Joined: Tue Feb 07, 2017 7:38 pm
Posts: 3
try using a webber pizza stone with pizza tray pre heat its great for the base


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