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Outdoor Pizza Cook.

Greetings cooking hounds,

This past month we became the owners of a ceramic charcoal fired cooker/bar-be-cue. To say that we are having a blast with it, would be a true understatement. Last night DebbieW and Michael came for dinner, and I whipped up a pizza with olives, mushrooms, garlic, red onion, and pepperoni. I am attempting to include the pics of last nights dinner, pre-cooked, and how it looked taken right off of the grill. I've been active of late on a bar-be-cue forum where you are able to "preview" a post, to see if you want to make changes and/or to see if your pictures will be able to be seen. As I can't preview here, please excuse this post if my pics don't show up. Obviously I'm hoping that they do, but if not, I'll learn how to do this as per Chowhound instructions.

Cheers all,
Jeff

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    1. Last try, and then back to the drawing board!

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      1. definitely embarassed here. REALLY the last try on my own- - -any computer genius's out there?

        http://i36.photobucket.com/albums/e28...
        http://i36.photobucket.com/albums/e28...

        1. Wow -- the pictures turned out great. I'm hungry just looking at it.

          Here's a site (and a thread) that might interest you on pizza making (and grilling). We have an out door pizza oven and never miss an opportunity...

          http://www.pizzamaking.com/forum/inde...

          1. Wow did your reply stir up something, or what! I am a big time pizza maker, and I use various ways of prep. The ceramic cooker is a very new tool, and while it will be used to do "low and slow" cooks, and moderate heat roasting, I have gone absolutely crazy over the way my pizzas have turned out, and I have made more pizzas recently than at any other time of my life. The charcoal fuel and smokiness is not to be believed, not to mention the texture of the crust. What your post did for me, was remind me that I've posted on pizzamaking.com before! I'd completely forgotten about that site. I'm now about to do a post there, thanks to you!
            Thank you for your response,
            Jeff