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Ordered a WFO from a company in AR. Delivery was going along as expected until it got to a local delivery terminal/company. There it sat for 3 days. They wouldn't answer their phone or respond to emails. Not a peep from them. Yesterday about 1:30pm they called. We're about to deliver your pizza oven in an hour. I laughed at them since I was 2 hours from the house. Ohh - they decided to deliver it today instead (so much for delivery appointments). I would be the last on the truck making it the first to deliver. I stayed home from work today patiently waiting. Around 9:30am got a call. The guys screwed up and put it first on the truck making me the last delivery stop. Fine! As long as it delivers today. I went to work for a couple of hours then once again came home and patiently waited. At 3:30pm got another phone call. We have a problem, the delivery truck broke down on the exit ramp to your house. I have the part needed to repair it. Any mechanics near by? Otherwise we're going to have to tow the truck out of there. WOW, not so fast! I know I can solve my problem and I'll try and solve yours. Bring the part to the truck and I'll bring tools. So basically using my tools, me and the driver fixed the truck and my WFO finally arrived at the house. The bright side of the story is the owner of the delivery company gave me $80 for helping fix his truck and the WFO was sitting in the yard just were I needed it - LOL Here is the broke down truck. That's my orange tool box. Also notice the trailer behind my car. That oven was coming home one way or another. So here it is finally arriving about 6pm. Look at the determination. I didn't know Mrs skreef was snapping pictures. I was a little preoccupied. The red thing is a 4' level for size reference. The inside. The door, thermometer and free ceramic baking dish. This thing is huge. Can't wait to build a stand and get it fired up. I also ordered a SS chimney extender and rain cap. More to come over the next month or so.

Some real nice cooks going on here. I had a guest come for dinner who likes bbq so I did some ribs. Hope everyone is well. I’ve been a bit under the weather with a bout of migraines recently. Sent from my iPhone using Tapatalk

Absolutely! @MacKenzie put me on to him and I took The Elements of Pizza with me in the car earlier today to check on my options. It was then that I realised I really didn't have the time to make pizza today, even using his same day recipe. Still keen to try and will set myself up to have pizza for supper tomorrow, no matter how late it gets...

Made some Lebanese Mountain bread this morning and needed an excuse to taste it -

I'm thinking about the 22 TT for my second KK. I love the looks of the 23 and the 32 has more than enough real estate to handle anything I would want to do. Plus I read the 32 is a true two zone cooker. All that being said, the 22 looks like the best fit for the wife & I. I agree with buying the biggest you can afford but, at the end of the day what am I going to have the most fun with and use the most.

Googled dizzy pig Australia today and found this site .I thought you beaut. Nice selection. But $15.00 delivery from the east coast to Perth bugger.good to see them here though . Outback kamado Bar and Grill

That's the spirit, tekobo, never say die.[emoji4]

As you know I was living a delivery nightmare for 3 or 4 days. Glad I'm finally awake and it's over now. The WFO does require a 5 day burn in cure cycle before you can really fire it up. Day one a 140* fire for 4-5 hours. For the next 4 days you increase the fire temp every day and let it ride for 4-5 hours. This is to drive out any residual moisture in the refractory cement from deep inside the walls/floor. It should be a fun 5 days learning how to control the temperature while maintaining a fire.

I've wanted a WFO for a while now. It was @bosco's recent wfo cooks that pushed me over the edge. Me and Mrs skreef had been saving up the cash to pay off our final credit card debt. Used that cash to buy the WFO instead. Oops still have that credit card balance. It's OK it's on zero interest for the next 8 months and we'll get it paid off before then.

my wife openly admits she married me because I can cook. I'm just tryin' to keep her happy. ( how's that for the rational? "I'm only doing this for you, sweetheart".)

I bought my KK back in May 2006 I believe, so it's bang around ten years old. It's been sitting in the same spot, out in the crappy miserable Seattle weather the whole time; taking a beating year after year. Rain, snow, hail, moss, even the occasional tree-hugger... She's cooked many Thanksgiving and Christmas Turkeys and Hams, countless smokes, sears and oodles of pizza. It just dawned on me that something must be seriously wrong. My tiles are still intact, the damper spins open and closes perfectly, the lid hinge is still meticulously balanced. In fact it looks like and functions like I bought it yesterday. I'm so confused. Shouldn't it have died a horrible MK death by now and look like a sad naked mole rat? Cheers to @DennisLinkletter for making one of best purchases I've ever made!

Hello from Texas, Wanted to see if anyone has tried the new Fireboard temperature control unit/ thermometer? I have been using the BBQ Guru and Thermoworks Smoke unit to control and monitor cooks, but this unit combines everything into one small unit including fan control monitoring and adjustments on iPhone. Appreciate any input.

Early fall after I've had time to learn this oven we'll have you two over for a small pizza party.

Very cool.. love it.. But think it’s going to have quite an appetite for firewood Sent from my iPhone using Tapatalk

@ckreef - AWESOME!! I know all kinds of sick pies will be coming out of that baby as soon as it's broken in!! Add this one to your arsenal, tekobo: https://www.cooksillustrated.com/articles/614-one-hour-pizza?incode=MCSCD00L0&ref=new_search_experience_2

@TomC - at least you could use a CC. Back in the day, we had to pay with direct money transfers, which meant actually going down to the main branch of the bank to sign paperwork that confirmed I REALLY DID WANT TO SEND THIS MONEY OVERSEAS! @Paul Those are Cascade hops. That plant is going on about 8 years now. I harvest about 2 lbs of dried cones every year and just give away the rest as I struggle to use them up. @amusedtodeath Those are actually lamb ribs in that shot. They are called Denver ribs and are from the belly side of the lamb.

It's really beautiful Charles, congrats.. Looks like they understand what fit and finish is.. How much does that baby weigh? LOL

It will definitely be a fun new adventure. One of the last items needed to complete my BBQ cooking arsenal. I have another recent purchase, just not ready to post that one yet, but really soon.

I have had such ups and downs with pizzas that I just purchased “The Elements of Pizza” by Ken Forkish. Well worth the money. Sent from my iPhone using Tapatalk

LOL - I just looked up your location. Not only can you covet it but one day you can take a ride and I'll let you play with it Definitely wanted the extended chimney with rain cap. Keep the rain out and the smoke from blowing directly in your face. Both are really high quality made out of SS. A bit pricey but since this was made in Portugal it has a funky chimney dimension that's not readily available in the states.

Don't let this story fool you. I hate doing mechanic work. When I was young I worked on cars. Too old and make enough money not to fool with that anymore. I'll work on my motorcycle only because I don't trust anyone. It all came down to a quick/easy fix wasn't going to get between me and the WFO.

ck, wow, what an experience. I read your post in the middle of the night when I couldn't sleep then went to sleep and had an awful dream about that miserable delivery you had. Now that I'm wide awake it all seems better that it is sitting in your yard. It looks beautiful and I can't wait to see it on it's stand. That first fire is going to be a sight to behold. Sk, keep that camera rolling.

Thanks Mac it looks delicious.

Tekobo that’s pretty cool! I learn something new every day on in this forum.

Bruce, I just added the end of the lettuce, cucumber and carrot to my sauerkraut relish.

Hey Aussie! Have you ever tried the dizzy pig rub? Looking for some new rubs to try myself. Sent from my iPhone using Tapatalk

yes @tekobo I did get a notification. Thanks for sharing!

Ha ha Bruce . Nope. I need to focus on the basics here like making some space for storage and tables and getting some power out to the KKs so that I can try out the rotisserie. Your comment made me wonder what I would do if I had infinite resources though. With the type of space and land that you have in the US I might go for a 42" specially for parties. Having said that, I owe The Husband an Argentinian grill. And I have a konro grill on the way for those small hot Japanese bites. So many choices. Happily they are mostly too expensive in space and money to worry about. Having so much fun trying out new stuff in my current KKs. Yippee Paul! Looking forward to your choice process and, most importantly, finding out what colour you choose! Congratulations on your choice Tom. And good luck with the wife. We are right behind you!

Hi @Paul. You type @ and then start to type the person's name and a menu comes up with everyone whose name starts with that series of letters. You just pick the person off the list. The reason I do it is that I think it alerts them to the fact that you have referred to them. Do you get a notification (or two) when I say @Paul, @Paul?

I am really excited about this. About the only thing that comes close to unboxing your first KK.

ABT holding rack. Sans the exploding champagne grapes. They look great. I did pull the trigger and went for the 21. baby steps. Thanks for all the insight. Looking forward marinating a few ice cubes with my new friend. Funny thing my credit card company initially would not allow the charge. Had to get on the phone and convince a credit card rep, with a southern accent no less, that I did, in fact, want to spend $4k on a grill. Eventually she seemed came around. I figured the folks in the south would fully understand. Haven't told the wife yet. Ha! Dan appreciate the offer. I'm California. Bit of drive especially over the Sierra's this time of year. Tom

Part of my intro into Kamado style cooking (back on the old POSK forum), was ABTs and the Baconator (aka Fatty). I was hooked and never looked back. Two styles of ABTs - vertical (core out the pepper from the top and leave whole) and horizontal (boat - cut in half lenghtwise and seed. Each has their place depending the filling you're using. The down side of vertical is that you need the special rack to hold them upright.

Tom, i am so pleased that you are getting more expert advice from others! I hope it helps with your decision. Everyone, for my part, when I was making my long and drawn out buying decision it would have been good to see how much you could cook on each level of the different KKs that are available. There are pictures dotted around the place, and I remember that @Paul kindly posted a picture of his 16" fully laden, but it would be great if these could be assembled in one place. Who to ask to set up a pinned page so that we can each post pictures of big cooks to help people visualise what is possible with each KK? Completely randomly and out of the blue, I have just developed a crush on the 22" table top. No one talks about it but it is beautiful in its own sweet way.

My wife's been out of town. So I've been doing some pizza experimenting. I tried trader joes dough, and Serious Eats NY pizza sauce. But I thought it tasted too much like marinara. So last night I experimented with my own sauce recipe based off Marcella Hazan's pasta sauce. I also made my own 24hr cold fermented NY, coal-fired-style pizza dough. This dough was a revelation. I could finally stretch the dough into a decent sized pizza shape. I grated some mozzarella and tried my best to dry it. 5mins in the kamado on a baking steel at 600F. The bottom cooked a little too quickly. Next time, I'll move the ceramic stones to the felt line so the steel doesn't get too much hotter than the ambient temp.

That is some face and some outfit he is wearing.

Yes Jon we did it in my VW beetle. We went to the Grand Canyon, Roswell, Four corners, and Meteor crater stayed with some friends in Las Cruces New Mexico and of course my friend in Florida, what a beautiful place he has. My friend from Hawaii and my friend in Florida are my best friends and I have known them since 1957. Our next trip will be the Yellow stone, Mount Rushmore, and Crazy Hourse monument and more.

Yet more great food @MacKenzie. I think I will avoid the forum first thing in the morning - making me too hungry!!!

I have been busy today, started to cure a 3.5 lb slab of pork belly. Next on the list were chicken drumsticks and airfryed sous vide potato wedges. What a miserable day, cold and wet- The sparks are flying- SV potato wedges ready to coat with ghee and airfry. Plated with the airfryed SV potatoes, I wish I had gone another 2 mins. on the potato wedges. And just a little of the action.

First overnight KK cook... Two 8 lb. butts, I put them on at 8:00 last night - No heat deflector - aren't y'all proud of me for listening? Six in the morning, they were at 155 degrees Took them off at 2:00 at 194 degrees. The card game was happy!

Bad lighting, but color looks to be a perfect match for my 23. Will find out for sure tomorrow when they're standing side by side.

32. I said Fat Man, not Morbidly Obese Man.