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Today I cooked some pizzas using the Ken Forkish method of making the dough. It took 24 hours to prepare the dough, it remained pretty sticky and was difficult to handle but the flavor, chewy and crisp base was delicious. Komodo all loaded up The pizza contained, mozzarella, buffalo mozzarella, Jamon, fresh pineapple and Mad Hunky Pizza Shake. My wife's part also had some cherry tomatoes. I also added a balsamic glaze. The crust was crisp and chewy. I did try another but struggled to get it off of the peel. I think I left it on too long, this caused a lot of problems when I tried to get it onto the stone. I'll show you the start of the pizza but not the end result, as it was a bit messy Hector

I chose to install the Fire Magic Power Burner for my outdoor kitchen instead of the Lynx Dual burners even though I installed a Lynx Grill and the KK. It's been the perfect choice for me. Fire Magic 19S0B1N0 - 19" Built-in Power Burner with 60,000 BTU, Cast Brass Burner, Stainless Steel Grid and Electronic Ignition: Natural Gas

Electrics brings up another useful feature - network connectivity. You may want to run an Ethernet cable from out of the house to someplace weather resistant and put a WiFi hotspot and little switch out there. Depending on where your KK will sit, having a counter with a drawer next to it with a way to get the cables out could be useful if you ever plan on getting a Guru/Stoker/CyberQ. Worse case, you can also look into underground conduit to the KK location so you can run your own 1/4" extensions. Of course, you can also look into cable if that's how you get your TV service, one of those big inflatable projection screens out on the patio could make an excellent evening.

More Counter height electrical outlets than you think you will need plus a few at baseboard level, all GFCI, of course. Don't forget at least one by the KK, use it for charcoal lighting, regular lighting, rotisserie motor etc. If it is covered, then spot lighting to illuminate your work areas and two for the KK, one to showcase it (controlled from in the house, on a dimmer for mood lighting) and the other to shine into the KK when the lid is open. Bruce

Condensation is how the vapors from the organic material in the charcoal gets transferred to your food.. Because of this I always put my large cuts in cold and give a quick 10 minute surface chill even chickens and steaks that I want to give some extra flavor to. I think the lower temps lengthen the time before your meat is too warm/hot to have much more transfer.. I'm talking about the translucent vapor not the big molecule thick grey smoke which is basically fuel and sticky. This undesirable smoke is bitter and acrid. Very soon we will have a new KK website with lots of videos and video blogs..