Quote:
Originally Posted by LWJ
^^^wait! Tell me more? You broil the steel? Do you use the lower oven heat at all? This sounds like a big step forward. High heat is super important but my oven barely goes over 500. I was looking at steels and think they have an advantage over stones. This is exciting. More please.
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A decent BBQ gets HOT.
Use with a stone or steel and you get something special…