Steve Brittenham 11/9/2020 12:12:22 PM |
Very frothy crust on what I presume is the leading edge. Really interesting! |
John Divelbiss 11/9/2020 6:40:18 AM |
curious what causes the thicker crust...longer time in ablated state from low entry angle?? Maybe porosity plays into it too allowing for deeper penetration of heat effects around the stone? |
Graham Ensor 11/9/2020 4:39:58 AM |
Looks well cooked. |
David Allepuz 11/9/2020 3:40:29 AM |
Really nice !! |
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