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Today I COOKED.
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<blockquote data-quote="Greenhornet_au" data-source="post: 481769" data-attributes="member: 8767"><p>We used to use a stone, but it broke in half, so now we just use the steel 12" trays, and they have been fine.</p><p></p><p>But I sense that the aluminum 9" trays will need a new approach.</p><p></p><p>Our Weber is the old style domed coals version, I use charcoal for the pizza, add a bit of charcoal and rev it up with some blown air, between cooks.</p></blockquote><p></p>
[QUOTE="Greenhornet_au, post: 481769, member: 8767"] We used to use a stone, but it broke in half, so now we just use the steel 12" trays, and they have been fine. But I sense that the aluminum 9" trays will need a new approach. Our Weber is the old style domed coals version, I use charcoal for the pizza, add a bit of charcoal and rev it up with some blown air, between cooks. [/QUOTE]
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Today I COOKED.
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