ZooBeeQ

Hmmm, looks like I have a total of 4 . The KK which does anything that needs a steady temp, bread, cookies, pies, and meats. Plus everything else we eat if I dont have to shovel too much or the wind is under 20 . New Weber OK and KettlePizza just for wood fired pizza. Old POS Charbroil gasser that we use when I'm too lazy, its too cold or I just want a hotdog/burger quick. One table top CharGriller that we take camping or picnics. (those things are built like tanks !) Looks like I have an addiction too *heavysigh* zo0

Our deck was built to support a hot tub but I move the KK around on a regular basis just to spread out the wear. It's only 3 feet off the ground but good point none the less. There have been a few deaths in this area because of this. Well mostly if you cant put more than 10 ppl in an elevator WTH would you put 20 on your 4th flr deck?? Not so common any more . :_)

I just realized I did not in any way respond to the OP *facepalm* And I cannot edit my original post *faceslap* Points are the fattier bits of a brisket so if you corn it and smoke it you end up with pastrami. If you do something similar to what i posted above, you get more traditional american Irish dinner. Corned beef is not BBQ brisket as we know it . HTH zo0

I have done quite a few corned beef briskets on the KK. I soak them in beer, Guinness export works best, have used a belgian ( forget who's ) then I cook the veggies in the salty beer and put that all back together in a dutch oven to simmer on the KK after smoking the brisket on the kk OK wait that makes no sense lol . so : Soak brisket in non hoppy beer . However long you have time for, 24 or less. Rub brisket with ( it changes every yr. Smoke brisket for a few 3 hours. Cook veges, Potatoes, cabbage, carrots, onions, parsnips in half left over beer and home made chicken stock, bay leaf, pepper. Combine all in bigased dutch oven and back on the still going KK, no lid, simmer till stock gets low about 2 hrs, refill with stock, lid on, dinner in 3 or so hours. Thats about a day to do this and I change it up every year cuz it can always be improved , usually. most times. well we ate it anyway Pics tomorrow as I'm starting this now. Zo0

I did'nt think we got as much as even by the airport so only 8' ? Sounds like you live close by so if you can get the Piggery meats, treat yourself to a real hot dog ! With Weber mustard of course !! lol so yes, they were terrific, Sahlens do not compare

All you no foils , do you use the deflector pan ? zo0

Had a time finding this post. Do we do stickies ? this one should def get stuck !

Yep, looked pretty good to me. If its got enough smoke on it, i'll eat it . That's not a bad cut, just not what you were expecting. Maybe wrap the small ones after they have enough smoke on them, keep em moister. 20-20 right? Zo0

I get the steel up to 475 500 according to my infra red thermo. any hotter and it burns before it cooks. Thanks eh? I'll try to keep in the loop more LOL well no, you got me there, NOT that it was too cold mind, just choveling the drive is enough and THAT didn't get done till yesterday HA. We did however, do some piggery dogs and home made pita in the fireplace :-p. Sue

I have a stone, a steel and several cast iron pans and as mentioned above, all good for whatever you are trying to achieve . I prefer the steel because of the lower temp required to get a Neo crust on a thin pie. I feel I am stressing out my gaskets when I use a stone at 800 on my KK. (I have noticed some small smoke leaks on the sides when I do a low and slo therefore I think i've scorched the gaskets, they are cleaned and I may be nutz ) I also prefer a thin crust. Deep dish is OK but not what I would ever make. As an aside I have purchased the Pizza Kettle kit that I'm going to stick on an old weber kettle or UDS and make that my goto pizza oven. I Live in the northern climes and cook on my KK year round so heat soaking the kk/stone/steel from 0' is a tough go in the winter that will be alleviated with the KP kit. I hope. Besides can you ever have enough options for real food???? I think not. Zo0

OK , my .02 I think you need to get rid of the deflector stone. Get your pizza stone right down on top of the fire, main grill then plop the lid down on it . Even better if the flames lick up over the stone, give the crust a real nice char and will cook it in the requisite 90 secs. Drop some cut hardwood around the sides and get a real wood fired pie. There are no mistakes here, just more good food to eat . Zo0

Funny I was just thinking about a butt on the roti ! I thought it would be really keen. Did you use the drip pan ? I had a POS k too, gave it away, some guy said he'd pay for it but I just didnt have it in me to take real money for it. Zoo

I have the same ones Tony B posted and use them for cookies mostly, think I tried a pizza once, works great and use them in the house too. zo0

Wow, thats quite the view ! Love the pebble tiles. Z

Pics of the tomato paste of the resulting pizza?? Thanks everyone. I can do that. Let me know when yall are coming and i'll mix up some extra dough for the pie, s. I only got a half qt mason jar of paste so far. It's sweet enough I could use it for ketchup or jam. Tony b , sorry about your luck, I had some split too but getting them off the vine fast helped some. The heirloom ones really need to be started early but we had very good luck with them on our first ever from seed. Lucky I guess. Something was eating the ripe ones too dangit, big bites like a squirrel. Not a great pic but ill make more jam this weekend. Sue

Timing is everything . I have a garden full of the tastiest Cherokee heirloom tomatoes and after last weekend had too many to leave on the vines and was wondering how to use them all. Not enough to make sauce or can , too many to eat in BLTs. As I shut down my K after the evenings cook I looked over the the bench where the now forlorn tomatoes were sitting and thought " **** ill just plop them in the K and let the leftover heat dry them out ! " 4 hours later I was scraping the most wonderful smelling fruits off of the grill. I found this post today and thought I would share my solution/story and pick up some tips . I hadn't thought of bagging them with my food sealer. The roasted tomatoes looked kinda sad. I didn't remove all the blemishes from the tomatoes, I would have cut off too much. I decided to make them into paste ! With my trusty hand blender I dumped them into a jar, added some fresh basil from the garden and turned them into a silky deep sweet red paste that was indeed unctuous omg (Thanks for that word @dstr8 ) I thought the paste would be easier to use, just a dollop here and there and Yes! put it in a bag and freeze to break off bits as needed. Hmmm, I have more tomatoes ripening even now, man they love this hot weather. I see a pizza in my immediate future . . . . .

Hi there Runningman, the one that comes with your KK is really good. What is it you are trying to do or want to know? I use the dome thermo as a general guide for when Im starting up the KK for cooking. Once its time to put on dinner, I have a variety of devices to measure @grill level temp and food temps. If you are going to do real BBq I find the DIGIQ DX2 invaluable. Regular grilling/cooks I use the bluetooth enabled iGrill as it has 3 ports for food and one for grill/ambient temp and will give me updates on my phone when stuff is done. I just ordered the new Range Dial ( I have an old one I use with my ipad for indoors making yogurt or whatever on the stove ) that I fully expect will take the place of the iGrill solution. For pizza I have an infrared thermo that gives me the temp of my stone or steel so I know when its time to drop on the pizza. Hope this helps ! Sue

As J. KENJI LÓPEZ-ALT states, " flour is a gigantic can of worms " In that all flour is not created equal way. No idea what kind of flour you had but give this a read ( it's short ) and it will give you a better understanding of what kinda worms it is. I'm a fan of his so it helped me . I have been experimenting with different flours too and still think Anson Mills is the best serous eats flour Sue

Thank all, Really is there such a thing as too many recipes or ways to make stuff ?? mmmmnope. S

After lurking in this forum for too long, trying to figure out how to best make this elusive pizza I present this recipe straight from my favourite flour mill, Anson Mills. here . I have amended this to what I do and use with tips etc. on the bottom. Original recipe here. All the pictures are there. Its the flour , it really is. Makes all the difference. 12 ounces (just over 2 cups) Anson Mills 00 Pizza Maker’s Flour, plus additional for shaping the dough
 1 generous teaspoon fine sea salt or kosher ½ teaspoon instant yeast 10.3 ounces (about 1⅓ cups), cool spring or filtered water for the sauce: 1 teaspoon minced garlic
 4 teaspoons good-quality olive oil 1½ cups and good Organic Strained Tomatoes or other pure strained tomato product. I use my home canned 'maters. Red pepper flakes Fine sea salt and freshly ground black pepper for the topping: Extra-virgin olive oil 1 (5-ounce) ball fresh buffalo mozzarella, cut or just tear it off. If you know where to get the Buffala, great, if not any fresh handmade will do, or you could try to make youself, its easy fun and for another post lol. 15 fresh basil leaves 1. Make the dough: Place the flour, salt, and yeast in a large mixing bowl and whisk well to combine. Make a well in the flour and pour the water into the well. Stir with a wooden spoon until the ingredients come together to form a wet dough, about 1 minute. When the dough has come together, begin kneading it by hand, using pulling and pushing motions to lift the dough up from the bowl and snap it back down (fig. 1.1). Continue kneading the dough in this fashion until it is smooth and elastic, 2 to 3 minutes. Scrape down the bowl and cover it with plastic wrap. Refrigerate overnight. 2. Proof the dough: Remove the dough from the refrigerator and let the bowl stand at room temperature until the dough loses its sluggish appearance and becomes lively and bubbly, 4 to 5 hours (fig. 2.1). Use a plastic scraper to scrape down the sides of the bowl and fold the dough over upon itself with a few light strokes. Cover the bowl and let the dough rest at room temperature for 30 minutes. Repeat the folding strokes and let rest for 15 minutes. Repeat folding once more and let rest for 15 minutes. 3. Make the sauce: While the dough is rising, in a small, heavy-bottomed saucepan over low heat, warm the garlic in the olive oil until fragrant, about 3 minutes. Add the tomatoes, bring to a simmer over medium heat, and then turn down the heat to maintain a light simmer and cook until the flavors come together, about 5 minutes. Do not reduce the mixture to a thick sauce. Season to taste with red pepper flakes, salt, and pepper. Remove from the heat and set aside. 4. About 1 hour before baking, Get your KK up to temp with your favourite rack position; up high in the dome. Place a pizza steel on the rack and heat the kk to 700 or there abouts degrees. Yes Pizza Steel or baking steel, no more need to worry about breaking stones , Steels are the new stone, get one they are awesome Steel here 5. Round the dough: Liberally flour a work surface or wooden dough board. Scrape the dough out of the bowl and onto the board (fig. 5.1). Toss a generous amount of flour on top of the dough (fig. 5.2) and round the dough by cupping both hands around the sides and dragging its bottom against the surface, using the dough’s stickiness to stretch and tighten it into a smooth, round ball sealed with a veil of flour (fig. 5.3 very important). Let the dough rest for 10 minutes. Use a metal bench knife to cut the dough into three 7-ounce pieces. Flour and round each piece (fig. 5.4). Let the dough pieces rest about 10 minutes. 6. Shape the dough: Working with one piece at a time, flatten the dough lightly with your fingertips (fig. 6.1). Sprinkle or, using a tea strainer, sift 1 tablespoon of semolina over the surface of a baker’s peel. Transfer the dough to the peel. Flour your hands and stretch the dough from the center out into a 10-inch round. If the dough sticks, gently lift an edge where it is sticking and sprinkle more semolina underneath, on the peel. Note that when you purchase this flour, you get a 4 ounce bag of this marvelous heritage semolina . 7. Drizzle the dough with olive oil and brush the oil across the dough’s surface. Use a clean pastry brush to brush any excess semolina off the peel. Spoon about ¼ cup of the tomato sauce over the dough and smooth lightly with the back of a spoon add the rest of your ingredients (fig. 7.1). Slide the pizza onto the pizza steel and close the KK quickly. Bake for 1 minutes. Open the KK and quickly slide your peel under the pie and check for doneness and rotate the pie, remove parchment if you used it, I do sometimes. close , hold your breath and guess how much longer to eat. 8. Using the pizza peel, remove the pizza from the KK and transfer it to a cutting board. Let cool for about 5 minutes, and then top with 5 fresh basil leaves. Cut the pizza and serve it right away. Sweep the semolina that remains scattered on the pizza steel into a bowl using long oven mitts and an old, clean cloth. Let the KK recover its temperature while you shape and sauce/cheese the next piece of dough. Bake the second pizza, and then repeat the process again to bake the third. I have never had ppl over to make more than one pie but the dough ages well and we end up eating pizza a few more times that week. Oh darn. The hi hydration of this dough and the hot steel make the crust fairly explode in a fabulously moist chewy airy crisp crust. ( phew! ) I am still working out the kinks timing wise but even the burnt crust was heavenly. If you want to delve into bread the way an Artisan baker does and not have your head hurt read Artisan Bread Making with Peter Reinhart or any of his books for that matter, making great bread and dough is so simple and strangely enough with the rediscovered, recovered? easy techniques of our grandparents, it tastes fantastic. Flour still matters and Glenn Roberts of Anson Mills grows and fresh mills some of the finest heritage grains on this continent. Not to be missed. I have used this recipe with Whole wheat flour called Supersprout flour from Lindley Mills here . All the whole wheat caveats apply but it makes the most wondrous pita, to die for WW chocolate chip cookies and a great wheat pizza crust . Only sold from KDL Foods in 25lb bags. Trust me, you will use it all, we seem to no problem and there are only 2 of us. But also cookies are fun to share. The only tip/trick I have to offer is always ALWAYS rehydrate your yeast in warm water before you pitch it in the flour. All yeast will benefit from this. Always use a scale, bread is science and if you want to recreate it weigh it. All dough will benefit from at least a 24 hr ferment. I am pretty sure there would be no such thing as gluten intolerant if we made and ate bread that was properly fermented. Enjoy ! Thanks to all of you who have taken the time to write about your KK adventures, I have learned a lot, if i wasnt so tired I would name you all but you know who you are S

LOL, you guys are a hoot. This is actually a repost as my original didn't make the transition from old forum. I've had her for a few years now. Yes 23'' of beautifulness and It's turkey time. That was the unboxing, it now resides on the back deck. It took 4 men and myself to carry jempana style it onto the back deck. Jon B Water my flower?? alt2600 speak for contact me on ICQ . Was in Syracuse yesterday, lovely city, got watered at Empire brewing. Great food and superb beer. We would have stopped into Clarks for a cask but it was getting late so next time. Sue

Autumn Nebula 2nd gen Ultimate. Water my Flower 1756116 or leave me message On the KK map too

By East Coast do you mean Buffalo? I would be very interested. Love the new www too, Very Nice, now I dont have to send ppl to the nekid Whiz to see these beauts. Sue

Dennis it looks like your links got busticated moving from the old forum, any chance you could put the pics here? I would love to see them although I can imagine what to do, I like to see pics. Thanks Sue

Love the handles, will make it much easier to remove the drip pan full of drippings when the grill is still hot. I too foil my pan, i hate cleaning it anymore than i have to. The handles slightly away are a great idea thought if it adds to the cost I'll take the cheaper vs. I seem to have misplaced my original drip pan DOH so I will purchase one of these as soon as it becomes available Dennis. s