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I have multiple Baking Steels, and multiple Fibrament-D baking stones. I take at face value any claims that a given solution works, but one can only make comparisons by trying both. People who make baking stones understand all sorts of heat transfer coefficients not generally revealed to the public. Dennis in particular understands this for his stones, which I have no doubt are as good as Fibrament-D. The rough idea is how quickly the stone returns heat energy to the baked good. One has seen something similar with bouncing rubber balls of different materials. Some balls bounce high, some are nearly dead, on purpose. To hit a given target, one compensates with different balls by how hard you bounce them. Here, good cooks can adapt and get great results from either Baking Steels or stones. Yet we're fighting a strong current here; to adapt, it helps to know which way it is flowing. A Baking Steel is optimized for returning a lot of heat in a hurry. A stone is tuned to return heat at a measured pace. Thus, I prefer a Baking Steel for thin crust pizzas, e.g Neapolitan style cooked very quickly. It also makes a great burger griddle, working on the KK. I prefer stones for baking bread; I don't like my bread to burn. A special problem, baking in the KK, is that heat comes from below. An unprotected steel or stone, left too long, gets too hot. One ends up cooking entirely from below, when ideal (think how a classic wood-fired pizza oven works) is mostly radiant heat from above. I work around this by stacking everything I've got, as a heat shield. For example, I had bought a thick rectangular kiln stone for baking bread. It didn't quite work, again the wrong thermal characteristics. (I'm of a certain age, and hippies loved appropriating objects that "the man" intended for other purposes, even if the redirection doesn't quite work. The old literature is filled with references to lining one's oven with kiln stones.) So I ordered a matching, also thick, Fibrament-D stone to set on top. It nicely fits two loaves of bread side-by-side, and the stack is thick enough to not overheat in my time frame. My giant cast iron skillet, filled with chain (meant for producing steam) also helps to turn the KK into an indirect oven.

Last weekend I saw spare ribs on sale. I thought this meant St. Louis style. What I got were these. . I decided what the heck, we shall see what happens. Treated them like regular ribs. you can see how huge they were. Glad I only got 2 racks!!! At the end they looked pretty good. and you know, they were pretty good. But I definitely prefer St. Louis. They cook far more evenly. The next day I made Italian pulled beef. notice the WHOLE Peppers? I had used sliced before and then wasn't happy when they kind of disintegrated while they cooked. Turned out there was a reason that the Sliced peppers were the standard. Dang these came out hot!. Picked out the peppers and then it was much better (and I like hot stuff!). Last night it was raining pretty hard and I didn't want to get soaked again after being wet all day at work. So I resigned myself to an oven pizza. But then I had a great idea inspired by a black stone. I used two baking stones on two racks preheated at 500 degrees like this. The crust turned out great! Just as good as on a kamado! I was missing that hint of wood from the charcoal though.

Tired of crappy knives my entire life I finally got my first real knives. Also a Hinoki cutting board to go with them. I plan on purchasing a few more as money allows over the next few months. Definitely wicked sharp out of the box. Thinnest tomato slice I've ever done and I wasn't even holding the tomato. I'm going to have to improve my knife skills. A Bistro Junk Pie is on the menu tonight. Over 10 different toppings should give me plenty of play time. Dough has been refrigerator rising overnight.

Still didn't say it. Lol!

Haven't done Hasselback spuds in a while, so that might be the ticket. Used the same combo - lemon myrtle and pepper flake seasoning on steamed green beans last night, with a little butter - excellent. I put the lemon myrtle in the steaming water. I've put herbs in my steaming water for most veggies for many years now. Trust me, it works.

There is no better, only different with each having their merits. My analogy is that the more dense a material is, the more readily it transfers heat to what you are baking/cooking. The baking steels are of course very dense and rapidly transfer lots of heat to your food. This is great with the thin cracker crust pizzas. But at the same temps a traditional pie will have the bottom burned before the top is cooked. The heat transfer formula for my baking stones is for medium to thick crust pizza or bread. Any material can in theory, be used you will just need to balance the crust cooking with the rest of the pie. I always think of the first pie as my guinea pig.. I throw a pie on it and see how it goes at whatever temp the grill is at.. If the crust is finished before the pizzas' toppings are cooked I raise the grill's temp. If the topping and top crust is burning before the crust is ready you need to reduce the grill's temp.. The heat transferred by the stone will stay relatively stable/consistent. Just with the damper top high temps can be adjusted in seconds once you have the grill heat soaked and a basket with only medium and larger pieces of charcoal that do not restrict the grill's airflow.

Hasselback Outback Kamado Bar and Grill

@tony b potatoes.

Wow took me a few minutes then Doh!

Almost there... lol

Never said beautiful to describe a knife or knives but they are beau·ti·ful!!!!!!!!!!!!!!\ Congrats again Charles Garvin

WOW hardly describes those knives. I have been a fan of good cutlery for years yet the cost has always scared me off. Maybe in my Golden Years I will have to treat myself Thanks for Posting these.

I've been thinking about 'going Japanese' too ... much better steel than anything I've seen out of Germany. Curious to hear your feedback Charles!

Beautiful, ck and that is a paper thin slice of tomato.:)

Made my sandwich, went to the store and bought more packaged meat than I have eaten in total over the last 20 years, all for one huge sandwich. The bread is cool and I sliced that 12 inch loaf in half for this sandwich. Toasted in my panini pan. Not a big fan of dill pickles so used some pickles of my own. Served with some Jalapeno chips. That sandwich was stuffed, now I'm stuffed.

Pork Lollipop - just the money.

Another bennie, Aussie, is that the cold smoker can be run if you're doing a rotisserie cook, as I can't fit my smoker pot underneath the roti basket.

Mac that gives you a good reason to get some pulled pork on the KK

My first Cuban Bread is baked. Now I have to find something to make a sandwich. I went searching the deep freeze for a package of pulled pork and there is none.

CK, chop looks lovely.

Great looking cooks, we'll let you slide on the oven just this one time.

I was surprised to learn that 5 of the 10 best-selling BBQ books were authored by Steven. He has over 5 million books in print in 19 languages. I'd say he owns the category. Proud of KK's affiliation with Steven and Project Smoke.

Yes absolutely.. once in a while... Just don't make an Effing habit of it! LOL

Cheers mate - well done!

Great meal.

Fish looks perfectly cooked.

Another fine cook Aussie, the ribs and belly look wonderful. How was the peach rub with the smoke wood?

Wend for a real deal Wagu steak last evening (we live in Japan). Definitely not one for those that like lean beef. Absolutely awesome!

Looking good you just wanted to show of your camera skills lol Outback Kamado Bar and Grill

NICE looking dinner! Looks delicious

Nice looking meal did it taste good? Looks like it did yum

OMG! That crackle looks seriously awesome, mate!

Never seen the cheese sauce part before, but beer brats are THE thing around here in summer time!

Delicious, and just look at that smoke ring.

A bit late and plated Outback Kamado Bar and Grill

I know one thing for sure, I'd like one of those sausages on a bun please.

The pork belly-WOW!!!!!!!!!

Everything look good, for the ribs cut them down to St Louis ribs and use the trimming for rib tips you will always get full spare ribs cheaper. Buy them when ever you can and just trim them to St Louis ribs and have that extra meat which is also good for making sausage. Garvin

I was pretty happy with the way this picture turned out. Ever since I got the new camera I've become a lot more critical of my own pictures.

It works!!! Sent from my iPhone using Tapatalk

I have a 3/8 inch baking steel and love it for use in the kitchen, bought that before I bought the KK. On the KK I love the KK baking stone, no more burned bottoms and under-cooked tops. I've only done 1 deep dish pizza on the KK and I'm pretty sure I used cast iron.

Looks tasty Outback Kamado Bar and Grill

Sliced and plated. With roasted beats and cauliflower mash.

Garvin, you are on a tear! Another deelish looking recipe that just got added to "my list". I make something along the same vein for appetizer: Puff pastry, a mix of smoked salmon, cream cheese, chives, ginger, lemon zest, etc. ... a dollop atop a puff pastry square then topped with a slice of raw salmon. Pinch the 4 corners, egg wash & bake.

Looks seriously tasty.