laguna_b

Re: Emulating Wood burning pizza ovens with KK This is the reason I chose to use the Brickman or similar, wood chip box since you can invert it on the coals and avoid the messing around with flour pastes... It seemed to work fine but then I am not sure if my fine is what others seek....perhaps the dutch oven is still better..... I would love to see others comments. My solution may save you from figuring out how to drill out the dutch oven.

Re: Cleaning Stainless Steel -Burning? Is there any problem cleaning grills with very high heat such as either bringing up the temperature to about 800F? I assume not since it is a pizza cooking temperature. Also, what about putting them over a high output LPG burner?

Re: Emulating Wood burning pizza ovens with KK I liked the dutch oven idea but dealing with sealing it just seemed a bit laborious. So I bought a conventional vented smoker of iron and put wood chips in it tonight. I put water in and let it soak for about 20 minutes. Then I drained the water and put it upside down on the coals to duplicate the dutch oven effect. No results yet, just started it up. Any comments or experiences doing something like this?

Re: Emulating Wood burning pizza ovens with KK Hi Mk1, There is a lot to learn from the owners manual and while I read it a couple of times, indeed I forgot about that.... Exchanging email with beckbilt about how to get the flavors w/o the actual heavy wood. So far the most practical is the dutch oven with holes in the bottom on the charcoal. Thanks for your heads up....glad I didn't use any yet. Barry

I understand how I might make a pizza with a KK and charcoal. What I don't understand is if and when one would use wood to supplement or replace the charcoal to give the taste of a wood burning pizza oven. One difference is that the wood burning oven has the wood off to the side with most of the smoke going up the chimney w/o impacting the pizza directly. Also it is 100% of the heat source. If I were to use wood in a KK it would saturate the area of cooking from below. Perhaps that might produce an undesirable effect. Has anyone ever tried these approaches. If so, what kind of wood did they use and how? (and how much?) Thanks!

Re: Portuguese Chicken The recipe is for an oven so I am wondering how you adjusted time and temperature for the Kamado. Perhaps more time, lower heat would have preserved moisture....

I am happy to show my smaller 19.5 Cobalt Blue, but they are no longer available so you can look at pictures to see the 23.5". But this gives you a great idea of the build quality.

I kept hearing about BGE and seeing the $549 Kamado at Costco. I looked at the Big Domes,I searched the web, then I came upon the Komodo Kamado and after months of soul searching and tight budgets, decided to go for the best anyway... Since the 19.5" is plenty for 98% of what I needed, and priced much better than the 23." for me....it is a piece of art, not just a Kamado. Now I have to figure out how to cook in it! Last night we had a piece of marinaded steak and a chicken breast, along with 2 ears of corn, they were amazing....what will food taste like when I actually prepare it well? n68740