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Hate when they stick to the peel. For me it usually ends in a messy calzone type thing. This morning I have been checking out a king Arthur artisan pizza dough recipe. Probably going to start the process tonight. It has a 24 hour counter rise. Looks interesting. Charles - Prometheus 16.5", Cassiopeia 19" TT

Welcome Mario, nice to see you over here. Love seeing your cooks on Instagram. You will love the KK. The initial purchase can seem hard to justify at first. Once it arrives you'll soon forget all about the money spent. Started with one. Mrs skreef was soon on board for a second. Both of those were table top models. Now last night she said a stand alone unit would look good in our herb garden we have proposed for this spring. She's come a long way from totally rejecting the idea of a KK. Charles - Prometheus 16.5", Cassiopeia 19" TT

You know Rob was right all along.... The dark side is much more fun!

Rob

Charles, On my 12 hour butt cook the other day..........at the same settings...........the dome temp slowly rose about 5* during the day and then back down 10* as the lump started to burn down. 5 degree swing from where I first set the dampers. FYI

One of our friends unfortunately had a fire in their house over the holidays. The family is okay, but they are going to be living in an apartment for at least 6 months while their house is renovated. We decided to have a surprise potluck lunch for them, and my wife volunteered me to make ribs. Of course, I was more than happy to do this. That’s when she told me that the potluck was to start at 1 pm. Counting backwards, that meant starting cooking at 7 am, which meant starting prep work at 6 am. On a weekend. And I like to sleep in. So I dutifully set my alarm. I didn’t do anything different from my usual ribs. I made a rib rub à la Aaron Franklin’s approach, and applied it to six racks of ribs. I rubbed the ribs with some olive oil before putting the rub on. I loaded up Smaug with the ribs. He was stabilized at 225ºF. About 5-1/2 hours later, this was the result. I impressed myself by managing to get all six racks into the house all on one plate. I had to try out one of the ribs to make sure they came out okay, of course. The potluck was a great time. Folks there seemed to like the ribs. I know they all were gone by the time we had to leave for my son’s basketball game.