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Dennis just emailed some photos of my cabinet being built. After some deliberation I went with a right side 2 drawer 2 door cabinet with 2 full slides out the left for charcoal and smoking wood and 3 full slide outs to fit my 32” kk grills and other neat stuff. Stainless top and stainless lined drawers on castors. I wanted a full teak end grain butcher block top but after talking with Dennis decided on stainless top and he is going to make end grain board for me instead. I can’t say it enough working with Dennis is a very refreshing transaction! Hopefully it will be unloaded in a month or so. No matter how long it takes it is well worth the wait and every penny it cost!

Thanks everyone. Working with Dennis and finally seeing what all the hype about I am a customer and believer for life! Everyone being so hopeful and friendly is just icing on the cake.

How appropriate!

Meathead’s Schmancy Hot Smoked Salmon smoked with Alder on the BB32. Trying out the new Gameboy...errr...Maverick for its first cook. Worked fantastically well. Easy peasy 3 probe cook. Signal everywhere. Can turn on/off alarms on every channel. I really like this thing.

i'm just about to pull the trigger,but i'm definitely overwhelmed! Order summary 32" Big Bad, Harvest Gold Pebble - A6431F (ready stock CA) × 1 32" BB ~ Charcoal Basket Splitter/Reducer × 1 32" Big Bad Double Bottom Drip Pan × 1 32" Big Bad 3/8" SS Rotisserie Spit w/ Center and outside Forks (hex) × 1 New KK Hot/Cold Smoke Generator CURVE ~ BONUS-Airpump × 1 32" Big Bad ~ Baking/Pizza Stone × 1 Standard Width Cover for 32" Big Bad ~ Walnut Brown Tweed #4618 × 1 am i missing anything? am i getting something i don't need? thanks

I'm a proud owner of 1/4" (wife friendly) and 1/2" (wonderful overkill) round Baking Steels. 3/8" is in hindsight the sweet spot. After my recent trip to Morocco, I've gone all in on clay cookware. There, they treat them like woks, and when they crack after a year of the inevitable heat stress, restaurants just go down the street and buy ten more for a song. I decided to get some heat diffusers to use on my gas range, to protect and extend my clay cookware lifespans. I remember the commonly available heat diffusers stateside as total jokes. What I wanted was smaller versions of a Baking Steel, which I found on eBay: eBay 3/8" A36 discs from carbon steel plate The quality is very nearly that of a Baking Steel. The edges don't draw blood. There's a mild burr one could remove, where the circle cut stopped; one could remove this or ignore it. Most importantly for anyone who has Googled the hassles in removing the surface coating from steel plates available in standard channels: These don't appear to be coated at all. I sanded with 600 grit black sandpaper, scrubbed with Barkeeper's Friend, rinsed completely, and then seasoned with thin coats of lard over a high flame. This is roughly the Baking Steel method; they use flaxseed oil, popularized by a famous blog post back in the day. The original use was for cast iron pans, that have a texture that holds the polymerized flaxseed oil in place. I found that it flaked off smoother surfaces like woks, unless one simulated actual restaurant use by introducing food starches with the oil. Lard is just easier, and the traditional Asian approach. (As a mathematician I can fight well above my weight class by religiously classifying other people's modes of thought. Logic can be a crippling disease. The reasoning here, "Gee Willikers! Seasoning works because the oil polymerizes! I'll just figure out which oil polymerizes the most, and use that, ignoring any other details of the thousands of years of practice figured out by civilization!" is questionable. A good comparison would be discovering that THC is an active ingredient in cannabis, ignoring the hundreds of minor compounds that create an entourage effect, giving different strains recognizably different effects. Here, nothing seasons a pan like lending it to a busy restaurant for a week. The various food starches are the entourage effect.) One must do something even for a heat diffuser, as carbon steel rusts, and direct flame is a harsh environment. For use in larger sizes as an actual griddle, of course one seasons. Of course, a copper disc just thick enough to not warp would perform much better than my 1/4" thick carbon steel. Aluminum performs 3x worse than copper, while carbon steel performs 8x worse than copper. Copper would even look nice; it's just expensive. Aluminum is the way to go for a heat diffuser, if one doesn't mind the look of aluminum.

It's funny you say that .I'm having left over pull pork tonight lol .made a pizza with it last night . Outback kamado Bar and Grill

Last week was anniversary/vacation, so while I took pictures, I'm afraid I'm late posting... Sorry for the long post... Skinned Turkey breast, roasted carrots and broccoli with cheddar: St. Louis ribs Sous Vide filet and Peach Cobbler with fresh peaches from Dickey Farms in Musella GA. Mrs. Amused did first bread on our KK! Italian bread turned out wonderful. @tekobo, thank you for getting me off my behind!

Congrats your kk looks stunning you must be so happy pics looked awesome thanks for sharing

That's by accident, not by tidy impulse. The KK survives high temps better than other brands, but it's not an ideal habit to get into. For example, I need to replace my main gasket. Was it the high temps? The liberal use of steam as a bread oven? Who knows; I'm not the easiest owner.

The classic magnum quote is "A difficult size. Too much for one, not enough for two." Of course, an argon tank renders the question moot: The wine drinks the next day like you just opened it. Shown is a "40" tank, which costs the same as a "20" for refills, but lasts twice as long. Our "20" lasted a year and a half. "Argon" as in "Did you argon the wine, honey?" has become a verb around here. If one prefers systems vetted by the consumer supply chain, there's always Coravin or other systems. Look at the size of their cartridge, and look again at the size of my tank. Huh. Reminds me of the Thomas Keller recommendation to use 350ml of water for steam, rather than 10ml of water from a plant spritzer. Someone is confused about scale, here, but I don't think it's me.

The Husband recently received an email about magnums of wine, explaining why they were the better way to store wine in the long term. It included a story about Winston Churchill. Apparently Churchill said that a magnum was a perfect amount of wine for two gentlemen to share over lunch, particularly if one of them wasn't drinking. Well this amount of meat was the perfect amount for four people, particularly if two of them are older and don't eat quite so much as they used to. All trimmed up and ready to go. We bought two KKs so that we could cook at different temps concurrently and also so that we could get the timing right for serving. Even so, I often try to sequence things with one KK because I can't quite bring myself to light two KKs at once. Today I reminded myself that I ought to be true to the cause and bravely lit both at once. Here are the obligatory veggie shots, this time in the 21" And the now for the meat shots. I have still never done a reverse sear. The steaks were only about 1" thick and I wanted most of them rare so there didn't seem to be a need for a reverse sear. No fat collection mechanism either. I do like the taste of the smoke from the burnt fat, particularly as it is only from a few minutes of burn. I am keen, however, to hear if there are other and better ways to do this. Done And yum Let's hear it for the dairy cows! This is just another picture of cooked meat but I can assure you that it tasted exceptional. Not butter soft but with texture and great flavour. If this takes off it will be a good way of helping to keep dairy farms afloat, alongside promoting the sale of baby male calves for humane rose veal.

LOL - I actually bought a handmade (in Portugal) ceramic baking dish. It was really, really expensive but it did come with a free WFO

Thanks! Still eyeing my own WFO acquisition, so watching your experience is very informative. Alas, with one daughter starting college this fall and another getting married next Spring, will be challenging to slide one onto the patio past the wife’s ever watchful eye (but it comes with a goat! Honest!).

The probe end is pushed into the tube about 11 3/4" so it's basically reading the inside dome temperature. I have a really nice peel I got from GIMETAL. And of course I also have a wooden peel for launching the pies. Now I just need Mrs skreef to finish some landscaping.

I got a couple of new accessories for the WFO. The first one is not really new just repurposed into a new accessory. I cut my old pizza peel down. It is now a coal rake/ash scoop.  My second accessory is a remote temperature gauge. It came with an analog gauge in celsius that the people who sells these ovens fully admits it's a piece of crap. When you pull out the gauge there is a brass tube that runs to the inside of the oven. That tube sticks out on the inside of the oven by about 1 1/4". Looking at the length of the temperature gauge the thickness of that front wall is about 10 1/2" That is being replaced by a ThermoQ Bluetooth version with a high temperature flexible ceramic probe rated up to 2,200*f. It is 10' in length. Here is the installation of this unit. At some point in the future I might shrink wrap the cable in black or gray. This is Bluetooth connected to a tablet. The Bluetooth range easily reaches the porch where I sit. It'll reach into the house but not quit to the kitchen counter. This is the live probe display. Of course I had to start a small fire to test it out It also has a graph mode. At around 9 minutes I pushed the fire to the side and added more wood. At about 18 minutes I once again added more wood. Since I wasn't cooking anything I didn't want to waste any more wood so I just let it ride at that point. Very, very pleased with this purchase. This is basically waterproof and built like a tank. It can accommodate 2 probes and has a wide selection of probes. It's not cheap but worth every penny.

Hoping that sanity will prevail before things get too out of hand. Our silly government wants to start trade wars with EVERYONE it seems.