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Breaking News: The KK 32 arrived at the terminal today, but no delivery has been scheduled. I've been tracking the KK 32 and I saw this morning that it had arrived at the terminal. This afternoon I called to arrange for a delivery, but I was put on hold on for too long and had to hang up. Tomorrow would have been a perfect day for the delivery, but it had to be scheduled today. Oh well, I hope to hear from them tomorrow. As for my event on Saturday, everything went well. The oval did a lot of heavy lifting and everyone raved about the ribs! How can I ever get rid of my oval? When my KK 32 did not show up, my oval saved the day. A number of folks came under the grill gazebo to take a look at the oval and were very impressed. When some of them learned I had a new grill on the way, they could not understand why I needed a new grill. When I told them as great as the oval is, the new grill is in a league of its own. Is it an Egg? My response was NO. Is it a Joe? NO. "What is it then?", another person asked. I replied it was Komodo Kamado Big Bad 32 and of course, I had to spell it. One lady googled it immediately and almost went under cardiac arrest. "OMG! You paid that much for a grill?", she asked. My wife who was nearby overhead and immediately said "I don't want to know. I don't want to know. He said it was expensive". That lady made things worse by shouting "He bought a charcoal grill that costs more than than a Wolf or Viking range!". Then my wife said "Honey! Honey! What? Anyway, please hurry up with those burgers!". Later that evening, my wife insisted that she did not want to know about the price. I guess I am now in trouble!

I was asked (by a guru member) to do a tutorial on the King Arthur No Knead Artisan Pizza dough recipe. Here it is in picture format (sorry just not prepared to do a video - maybe one day). This will span two days. . This recipe will make 2 medium sized pies. I chose this amount because it's the easiest to learn the stretch technique. . 375 grams KA all purpose flour. 1/4 tsp Active dry yeast. 3/4 tsp Sugar. 1/2 Tbsp Table salt. 277 grams Warm water. . Note: I've done this with both KA all purpose flour and KA pizza blend flour. I've also used a mix of the above flour with 00 flour. The 00 mix will yield a slightly softer more silky smooth crust but I would do no more than 50% 00 flour. . Active dry yeast in a packet is fine just make sure it's new/fresh yeast. Yes this is a tiny amount of yeast - it works don't add extra. . Let's get started......... . Set your scale to grams and zero it out with a large glass mixing bowl on it. I like using glass for this stage because cling wrap sticks to glass really well. . Measure out 375 grams of flour. . Measure out your other dry ingredients. . Mix your dry ingredients together with a fork. . Measure out 277 grams of warm water. I just use hot tap water as mine comes out at about 110*. . Dump the water into the dry ingredients and mix with a fork. . Half the way through mixing it's going to look dry. DO NOT add any more water!!! Scape from the sides and keep mixing. . Once it's fully incorporated stop mixing. . Cover tightly with cling wrap and set aside on the counter for 24 hours. . That's it for mixing the dough. Check back tomorrow night for stretching, building and cooking the pies. . ...................................... . Here is the recipe for making 1 large pie or 2 small pies. . 250 grams KA all purpose flour. 1/8 tsp Active dry yeast. 1/2 tsp Sugar. 1 tsp Table salt. 185 grams Warm water. . Reef's Bistro

I restored the lost pictures for my tandoori chicken recipe, an ancient post (look at my primitive cooker): Tandoori Chicken

I use a baking steel for pizza at around 600 F; I believe that you'll be happy. Consider the upper deck, to get as much radiant heat as possible on the pizza top. None of my baking steels have grease troughs; I believe that this is called free soloing. I've never had a problem, but I always have to check the bottom after a friend uses one.

Great dough recipe ckreef nicely wrote Outback Kamado Bar and Grill♨

Words/ pictures from a true pizza master.

Your not alone. If my wife finds out how much my 2 KK'S cost, I'M DEAD!!! Good thing I bought them during the 2 for 1 sale...lol.

Thanks! I usually only add a couple teaspoons or so but I feel like it's enough to add a little brightness.

I love burgers too. It's amazing how much better they are at home!

You should see when I'm really hungry and I put two patties! It's like a burger tower.

My wife was dead set against it. The day they arrived and I set them up she said "oh those are pretty". Never bothered me again. Now she brags about them more than I do

TY CC - I was trying for step by step that would yield repeatable results. I've done this a bunch of times lately to make sure I had everything just right. Reef's Bistro

Charles, this is a very good post. For the newbie, it's indispensable. Even I couldn't screw this one up. Very well written. Thanks, Buddy!

Welcome and congrats on your new toy! Ever since getting my KK last October I've been on a mission to get a clean burning fire as quick as possible. I'd consider anything under an hour success, but 45 minutes would be nice. I typically use Royal Oak ($7.88 a bag, can't go wrong) but have used Coffee Char as well. Both produced equal amounts of the white smoke for the first hour. I think the white smoke is more from the chunks of cherry wood embedded in the basket, but I have also noticed a fair amount from a full basket of fresh straight charcoal as well. Here are two things I've discovered that helped tremendously: 1) Top off your charcoal basket before every cook. The fire is way more consistent, and you only burn off the volatiles from a small amount of fresh charcoal. The stuff underneath tends to burn very clean on the second cook. 2) Using a CyberQ, I set the top damper to 1/8 open or less, and the fan damper to 1/3 open. I start the CyberQ right after lighting the charcoal. This has shaved at least 30 minutes off my wait time. My next experiment was to ignite a small amount of lump in the charcoal chimney and dump it on top of a nearly full basket. Thankfully the tips above have produced results satisfactory enough to make the involvement of another piece of equipment less than appealing.

@Syzygies - that is one very juicy looking cook. Even with late arriving guests and an extra hour of cook time, that is a very tasty looking cook. Kudos and thanks for posting!

I'd never tried a whole lamb shoulder before, so when Berkeley Bowl offered me a 9 pound lamb shoulder for $50, it was hard to say no. Have the neighbors over. A bit rich for the oppressive heat, but tasty. This called for Mediterranean rather than classic barbecue flavors, so the rub was a marinade of 1% salt (by weight of the shoulder), black pepper, smashed garlic cloves, lemon peels, rosemary, olive oil. The oil tends to suspend the salt and impede absorption into the meat, so better technique might be to lead with the salt, and apply the marinade later. Multiple sources propose four hours at 325 F, for smaller shoulders. I used pink butcher paper in the style of Franklin Barbecue for the last hour, which turned into two with late arriving guests. Incredibly moist. Or is that sensation fat? A great change of pace, but this doesn't edge out pork butt, where the fat is easier to manage. Working over the leftovers for hash will be like dealing with a bone-riddled fish. I'll vacuum pack as-is, and pick over after warming sous vide.

Why do you think I cook everything outside - I hate my kitchen but I love my KK's - LOL Reef's Bistro

Why do you think he cooked all that food - it was for the dogs!