-
Apr 3, 2020, 12:48 AM
#8211
Originally Posted by
litlmn
I have the ooni 3 that I think Geoff has? I believe they’re on sale right now for $199. I paid $299 for mine. It uses wood pellets. Gets to almost 800 degrees
The manufacturer claims the sear zone on this thing will hit 1000F. I don't know about that but it sears a piece of elk or tuna in seconds flat.
Solve all your doubts through question mode.
-
Apr 3, 2020, 12:57 AM
#8212
Member
Originally Posted by
Henry Krinkle
The manufacturer claims the sear zone on this thing will hit 1000F. I don't know about that but it sears a piece of elk or tuna in seconds flat.
I used it to finish off the steaks that I sous vide this weekend. Worked fairly well.
-
Post Thanks / Like - 1 Likes
-
Apr 3, 2020, 02:45 AM
#8213
So, sous vide
I’m intrigued, reading about the technique
What’s your experience?
My main source of protein is steamed fish, with a very occasional fryup or blue steak
It's the final countdown! PM me before they're all gone!
-
Apr 3, 2020, 11:16 AM
#8214
Originally Posted by
litlmn
I have the ooni 3 that I think Geoff has? I believe they’re on sale right now for $199. I paid $299 for mine. It uses wood pellets. Gets to almost 800 degrees
That's the one, yeah that's right pellets, not wood... I think they have a model that can be converted to propane as well. Worth trying for the price.
-
Apr 3, 2020, 11:22 AM
#8215
Originally Posted by
Henry Krinkle
I use this. There is no option for propane but it gets to 700f and always delivers wood fired flavour. Since you are more vegetarian than I it's probably overkill for you though there are significantly smaller versions.
Attachment 95643
Oddly, I don't have any pictures of pizza on LaMar, only from Tex. Here's a loaf of bread baking in LaMar though.
Attachment 95644
Attachment 95645
Nice grill. One of my clients is Primo Grills out of Atlanta... like a Big Green Egg but better. He has offered me a free grill on several occasions, I just needed to call in and give him address details. I never did and he sold his company this past fall. Missed opportunity!
-
Apr 4, 2020, 12:36 AM
#8216
Member
Food
Originally Posted by
OhDark30
So, sous vide
I’m intrigued, reading about the technique
What’s your experience?
My main source of protein is steamed fish, with a very occasional fryup or blue steak
I use it all the time with Steak and Pork chops. My wife can’t do anything other than med well steak. They stay very juicy even at that temp. I can get it exactly right and a quick sear.
Last edited by litlmn; Apr 4, 2020 at 12:43 AM.
-
Post Thanks / Like - 1 Likes
-
Apr 4, 2020, 12:42 AM
#8217
Member
Originally Posted by
gnuyork
That's the one, yeah that's right pellets, not wood... I think they have a model that can be converted to propane as well. Worth trying for the price.
I really like it, though getting the fire right is tricky. Pellets work well in conjunction with Royal Oak fire starting bunches and a blow torch or lighter.
-
Apr 4, 2020, 01:10 AM
#8218
Originally Posted by
gnuyork
Nice grill. One of my clients is Primo Grills out of Atlanta... like a Big Green Egg but better. He has offered me a free grill on several occasions, I just needed to call in and give him address details. I never did and he sold his company this past fall. Missed opportunity!
Ouch!
Solve all your doubts through question mode.
-
Apr 4, 2020, 06:43 AM
#8219
Originally Posted by
litlmn
I have the ooni 3 that I think Geoff has? I believe they’re on sale right now for $199. I paid $299 for mine. It uses wood pellets. Gets to almost 800 degrees
Yessir
Excellent little thing. Cooks a pizza in 60 seconds flat (though the base sometimes needs a blast on a pan to get it crispy).
-
Post Thanks / Like - 4 Likes
-
Apr 5, 2020, 01:16 AM
#8220
Artichoke and onion flatbread. Again.
Solve all your doubts through question mode.
-
Post Thanks / Like - 3 Likes