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My Fibrament-D baking stone happens to be 13" x 16" x 1" (special order $78 in 2014). It does not fit on the upper grates (lid won't close), but it fits with room to spare on the main grates. I chose this size to match a kiln stone of these dimensions, with the wrong thermal characteristics. 14" x 16" x 1" is a standard size they cut down for me. This stone is ideal for two loaves of bread side-by-side; a round stone is better suited to pizza. I own 15" diameter round Baking Steels on both coasts. For my New York apartment I custom ordered 1/2" thick, which weighs nearly 30 lbs. For California I went 1/4" thick so my wife could lift it. The difference in baking performance is modest but real. Any eBay knockoff promoting even thinner steels will be happy to tell you how little this matters. A 16" diameter round would be ideal for the Komodo Kamado, but just too big to fit in an indoor oven. Better to maintain flexibility (these also make awesome griddles for flatbreads such as homemade English Muffins). So my advice is to buy a 15" diameter baking steel, as thick as you can stand lifting and paying for.

Picked up a couple of beef roasts yesterday to make some ground meat, Ready to rock and roll. Only about 4 pounds so used the Electrolux to grind. Grilled a portabella mushroom and topped it with a burger Added cheese and put it under the broiler, sides were potato wedges and caramelized onions and cooked tomatoes.

After eating out all week while on family vacation, picked up some wild sockeye and asparagus on the way home.

Here's a little blurb from some pizza guys....take it FWIW. https://www.pizzamaking.com/forum/index.php?topic=31267.0 As with many things in life, a certain minimum IQ and amount of research can help with many things. That's why a specific grade of steel is suggested for it's composition and not some generic piece of steel from the local wrecker. https://www.onlinemetals.com/productguides/alloycat.cfm?alloy=A36 Unfortunately, I don't think anyone is immune to having preconceived notions about anything these days. Everything seems to get myth-busted all the time.... Just ran into this for example. I would have sworn 10 minutes ago that stainless steel was imperious to leaching....now....who knows. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4284091/ Hmmm.... Though in the end, I'm sure it will be something else that kills me.

Yes. However affordable steel plate has what can generously be described as a "compound" surface. When Baking Steels were first introduced, there was a flurry of posts on the web describing how to completely clean a generic steel plate down to bare metal, before seasoning it properly. I decided that Baking Steel was worth the price. I can't speak to the food safety of whatever surface coating is left on if one is oblivious to this issue, and it's not clear by what mechanism harm would be imparted to a pizza crust. In my business however (mathematician), lack of imagination is not an accepted form of proof. I do know that galvanized metal is toxic in a cooker, so the question at least deserves to be asked. Lead glazes for storing wine helped bring down the Roman Empire, and recent cases of botulism among Eskimos are usually due to swapping in modern plastics while fermenting seal meat and such. These are both great examples of evolutionary pressure, still working. Always think twice before engaging in a novel food handling procedure, if one doesn't want to qualify for the Darwin Awards.

Great burger Mac .as for airfried tomatoes they turn out great just don't cut them thin Outback Kamado Bar and Grill

That looks like an awesome meal!

Keep in mind there is really nothing special required for these. Something to check out if you have a steel shop/welder/fabricator in your neighbourhood. You can easily use A15 mild steel as a grilling steel and it is easily cut with the right tools. After showing a lady in my office the grilling steel/pizza pics, she had her husband get a friend in the business cut her one to use....cost them a case of beer.

There's no ketchup to go with those fries and roasted tomatoes don't count! MacKenzie, that's a really beautiful plate of food. Now I'm hungry. Dadgummit!

Tell me about it, honey! Like the famous quote from George Bernard Shaw goes - Youth is wasted on the young!

Lifting/throwing a 40-kilo suitcase into the SUV. Dayumn this aging thing is frustrating.

Dinner looks wonderful and the weather looks miserable.

Dadgummit, Buddy! You've had all kinds of slicing and dicing lately! Here's all the best for an uneventful surgery and recovery. Get well soon! Keep us posted as you feel able. All the best, me Amigo.

Needed to get this cooked so why not try it on the OctoForks, they have never failed me. Slathered the potato and rib roast with mayo since I'm on that mayo kick. After 2 hours at 270F I took the IT and nearly died it was 138F so decided that no searing was in order. Potato is done. Sliced and I couldn't have been more surprised. Plated. Sprinkled with some black Hawaii salt.

OK, last of the mayo experiment cooks. Yesterday was a baby pork butt (2.75 lbs), on the OctoForks, slathered with mayo and the latest "test rub" from Lane's. Also, another experiment with the MEATER probe. This time I made sure that it was sticking out parallel to the rotation near the centerline (that's it in the 1st pic sticking out on the left near the shaft.) In past rotisserie cooks, I stuck it in the end of the meat and the drippings ran down and coated the cooking temperature sensor, causing it to give really goofy readings. Behaved much better this time. Only a couple of pics on the grill this time. KK was at 350F, indirect, with the smoker pot of hickory and apple wood. Took the pork off at 190F IT. Didn't pull, but sliced up really nice. Since I was doing this OctoForks cook, I didn't have a way to roast my ear of corn, so I tried doing it sous vide - 183F for 45 minutes, with lots of butter, fresh tarragon (insanely good on corn), and some purple crack in the bag. Came out perfect!!! @Jon B. - notice the CharBroil pan. Came in very handy for doing indirect under the rotisserie. Couldn't put my lower grate in with the forks, as it interferes with the rotation. Thanks, buddy!!!