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This is the third time cooking anything in the KK and thought I would try some pizzas...store bought dough from a local Italian bakery at 1$ a pizza...heat soaked stone to 500 for about 45 min...seemed the appropriate temp although took a little longer to bake....probably because I was opening every 5 min...about 15 min total...1 plain and 1 with carmelized onion and leftover smoked chicken from my 1st cook...turned out great..KK held temp despite multie openings...some pics

They were having fun, wished I was there! Garvin

Got some lamb loin chops and gave them some of tony b's lamb rub he sent me I done one side rub the other pepper berry and salt .they tasted great nice rub tony cheers Sent from my SM-P600 using Tapatalk

More epic for me, I know that. Since we couldn't talk @bosco into a 42" we had to create our own shipping thread - LOL I can't wait to get the pepper berries. I've been working with @Aussie Ora for about a year and a half to get some. It's been a long wait. As for Aussie's package coming from me - USPS better not screw that up. A bunch of time, effort and cash went into that package.

Pizza looks good. A great first attempt. But 15 minutes for a normal thinner crust is 2-3 times too long. I basically agree with @tony b upper rack and way more heat soak time. I would go as long as 2 hours. Just crank the KK up when you get home and let it ride for a long while. My guess is that stone was nowhere near 500* otherwise the bottom would be half burnt at 15 minutes especially if the dough had any sugar or oil in it which I'm sure it did if it was store bought.

I will do that next time

For a 1st time attempt - DAMN! Like others said, use the upper grate next time and add a bit more heat soaking time - at least an hour. And - No Peaking!!!

Looks great! Agree with above. The stone is perfectly shaped and sized to fit on the upper grate and get your pizza into the dome. I like 550, but 500 works too.

Your pizza looks very tasty. I try to cook mine around the 500 F mark also, not too much higher. I set the rack with the KK pizza stone in it on top of the main grate and that gets the pizza up into the dome more.

Thank you to all who post on this site as I probably would have had several stumbles without reading all your tips first!

What can I say? Every curve has been studied and has a specific function..

I especially LOVE that heavy set long haired bearded guy! Gives all us big boys hope! Let the imbibing begin!

I was afraid that would surface sooner or later. I'm so ashamed.

That was absolutely wonderful.

Me, too. But, I did have to sign for it. Hang in there, Charles! Made some Purple Crack scrambled eggs w/cheese for brekkie this morning (see, eating these Aussie spices makes you talk like that - LOL!) Very tasty and it did turn the egg whites purple - ended up looking like a slab of blue cheese on the plate. Looking forward to using them in my bacon brine instead of juniper berries and mixed in with regular peppercorns and coriander for pastrami! Plan to use the Lemon Myrtle/Taz Peppercorn mix on some lamb chops tonight. Hey, Aussie, you tried my "house lamb seasoning" yet? More curious to see if I got the heat level down enough for Dee. I really dialed it back from my normal recipe.

This shipping thread is more epic than @boscos wait for his KKs.

This entire shipping session has been a little wonky. I haven't lost hope yet. Hopefully all will end well.

I ordered this from over east around the same time I sent the parcels rocked up today wtf lol .and Dee got me some new gloves the others were getting on a bit Sent from my SM-P600 using Tapatalk

Nice looking pizza, bet it was tasty

That's Australia's version of lemon pepper. Lemon Myrtle tastes surprisingly just like lemons. That pepper crack mix sounds just like what I'm looking for.

Thanks for clueing me in that there was lemon myrtle in the ground. I should have figured that out from the "lm/pb" scribe on the label. Losing it in my old age, I suppose?? I did mix up some Pepper Salt, per you guidance: 2 parts Kosher salt to 1 part Pepper Berries, by weight. Then into the spice grinder and viola - purple salt! That's what I was referring to by "purple crack!" I can see me putting that on EVERYTHING! I also broke down the Kee into Nickel (2 oz) and Dime (4 oz) FoodSaver bags - LOL!

I'm feverishly checking the mailbox every day.

nice looking pie indeed yes next time get closer to dome

Closer to the dome?

Good looking pies and most people here use their upper rack along with the stone to get overall better pizza! Garvin

https://www.awm.gov.au/commemoration/anzac/anzac-tradition/ Sent from my SM-P600 using Tapatalk

This makes for the juiciest chicken breast! It's hard to beat CB on the spit over some fire! Sloppy Joes...Never let good smoke go to waste! Only used 1/2 pair of the #OctoForks for chicken.

I actually spun these peppers too but that's another story! lol Ribs were juicy...It was a good cook Saturday!