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One week in with my 23. It's as beautiful aesthetically as it is also one sweet MACHINE for cooking! First cook, natural cut bone in ribeye on the sear grate over split basket. I was concerned this was not gonna work as good as my Weber kettle, but my fears were abandoned. Seared both sides good direct, then just moved it over to the safe side to finish. Same same for some thick cut Mongolian Pork Chops. Third cook on the rotisserie, Peruvian Chicken, is happening as we speak. Tomorrow will be roast turkey using Meatheads Simon & Garfunkel with some Pecan chips added to the mix. Using BGE lump same as I have been. This is replacing three Webers of various vintages: mongo stainless 5 burner gas grill with rotisserie, smoker box and side burner, Weber 22 cart which I used 3-4 days a week for the last 10 years, and a 22" bullet. All going to the curb with a Free sign attached! Happy to finally be here!! BigJ

ZooBee..............keep that lake effect in Buffalo (where it belongs). Syracuse hopes you win the Golden Snowball Award this year!!!

That’s it!!! Thank you and good luck in the pizza. It’s very rewarding and at times crushing of spirit this pizza business. Lol Sent from my iPhone using Tapatalk

Looks tasty Sent from my iPhone using Tapatalk

I think you are onto the problem, the flour. I thought you were using all purpose flour.

Mac that pizza is picture perfect. Makes me want pizza right now

I don’t have an IR but it was holding 525ish for 1.5 hours so I assume it was heat soaked. I would have let the pizzas go longer but the cheeses and toppings would have over cooked. I used all 00 flour so I’m thinking of trying maybe 650 or so next time or going at 550 with a 50/50 blend of 00 and all purpose. Sent from my iPhone using Tapatalk

Made the duck with a molasses sriracha glaze. Roasted the carrots with rosemary and thyme and the sweet potatoes with rosemary and garlic. All very tasty. The one issue I had(which wasn’t huge but want to solve) was the grill went from 200 to 300 over the four hours. I only had the third smallest round hole open on bottom and only a 1/4 turn on top. This things a beast. Sent from my iPhone using Tapatalk

Your cooks and disposition may only be superseded by your photography!

Pizza #2 looks even better than Pizza #1, which is hard to believe! @ Dirtman - they are hard to source, as the supply is limited each year. I think someone else here recently found some here: https://www.worldspice.com/spices/pepperberry-tasmanian

Pizza two, purple crack, mushrooms, red pepper and bacon pieces.

Dinner is calling, yummy.

Very tasty lookin

https://www.youtube.com/watch?v=LugYueXpcGY