jonj

That's the ticket, @tony b!

Before I got a wood-burning pizza oven, I used @tony b's technique in the KK: 550°F dome, heat-soak for an hour, pizza stone on the top grate (later I used the pizza stone topped with a baking steel, which enabled a bit more leoparding on the bottom without burning the top), and let the KK recover about 8-10 minutes between pizza launches. I made mostly NY-style or Chicago deep dish. One can't (or at least I couldn't) make a true Neapolitan on a KK. Or maybe because I was unwilling to risk running my KK at 900°F. 00 flour doesn't work as well below 750°F. As Tony said, you have to match the dough / flour to the temperature you plan to use. As I remember, large lump charcoal made it easier to achieve and maintain the temp. I have a KK23 so the KK32 may be a little different.

I just ordered some. Yes, expensive but the only game in town.

That's what I thought as well, but he seems to have reconsidered / come to his senses.

If you haven't yet seen it, here is video from Dennis comparing the main grate sizes among his KKs: Toward the end of video, you can see the 38" compared to the 42" and he removes the ends and center section of the 38". It doesn't precisely address your question, but may help.

Great job, @tekobo! Extra difficulty points awarded for getting it to come together on the 16!

Good luck! I'm sure it will all turn out great!

Looking good, @SteveL!

I hope @Tyrus, as a proper Braai-Master, you at least kept the tongs in your possession at all times! 😛

The little metal tab in the back, shown here:

@Braai-Q

Great news, @tony b!

@Troble, beautiful restaurants and presentations! Thanks for sharing.

That piggy has been with me for at least 71 years. I have an old photo of me in a diaper on a kitchen counter, having apparently climbed up there to get the piggy.

I think his conversion of C° to F° is wonky. I believe he wrapped them at 165°F and pulled them at 208°F (according to the graph). Pushing the KK up to 300°F for the last hour, then pulling the ribs at 208°F with the resulting carry-over temp from the 300° cook probably contributed to the dryness he mentions.