Leaderboard

It has been miserably cold with a wicked wind so I decided to do the pizzas in the kitchen stove although I knew they would taste better done on the KK. Then I got to thinking, remember how tekobo added smoke to her rice KK cook? I thought what can't I do that in my oven then it hit me use the smoking gun and smoke the uncooked pizza. Last night I made the dough up- Then let it proof in the fridge overnight. Make the pizzas. Smoke them with hickory using the smoking gun. Boy my kitchen does smell nice. Baked. First cut- The crumb- First bite.

Spent a bit of time cleaning Gossamer today and then did a spatchcock chicken. I used some Dizzy Pig rub which I really loved. Got the skin nice and crispy. Broiled some veggies in olive oil and had a very nice meal. All in all a good day. .jpg[/img] Sent from my iPhone using Tapatalk

Woo Hoo!! Sent from my SM-N950U using Tapatalk

Sent from my iPhone using Tapatalk

So far, the deck is holding! Lol Sent from my SM-N950U using Tapatalk

I got my Blackstone pizza oven as a gift for our anniversary this year in August and have had many pizza nights on it. The pizza is fine, however no where near as good as on the KK. There really is just no comparison, even though it is a lot quicker. I made a bacon pineapple and a mushroom garlic blue cheese pizza. I didn't take a picture of the pineapple one when it finished because the dome thermometer got it so it wasn't so attractive.... Anyway, I'm sure I'll be selling my Blackstone soon. Should probably get rid of my sous video machine too. Both things that cannot live up to kamado cooking.

It sounds like we are going to have a similar voyage of discovery here, apart from the scud launcher pizza wheel! I'll get the stone hotter and dome cooler next time and I too agree that it is nice to have some distinct cheese blobs as opposed to melting it all in from the start. For the four cheese pizza I put the hard cheeses down first and added the soft cheeses in the last minute or so. No photos coz the burnt bits were too ugly. See you when you do your next monthly!

I definitely don't need them sinking and will keep all this in mind. I am trying to do this on a limited budget because I have a lot of other stuff going on this summer - I think I already blew that idea - LOL.

I'm going to use this thread to document my WFO Installation for anyone interested. It'll probably get an update once or twice a week as progress is made. I'm guessing this is going to take 4-6 weeks before we have ignition. Let's get started. I figured we need to start with a before picture for future comparison. I scrounged around the yard and came up with some extra pavers. This should be enough for a small work area in front of the WFO. If I come up short I could probably scrounge up a few more. Removed a fence section and relocated Mrs skreef's rose bush. Just outside of that opening will be a 3' deep work area using the pavers from above. The WFO oven will sit behind that with a small counter top off to the side to put hot items on. On Saturday we went by a large landscaping supplier. We have our building blocks picked out and will buy them towards the end of the week. I do have an underground electrical cable (for the pond pump) that I need to dig up and reconfigure. In the end I'll have electricity out at the WFO. This is going to be a pain in the rear but it basically needs to happen before I can really move forward (hopefully next weekend). Stay tuned more to come.

If you are trying to sous vide your pizzas, you are doing it wrong.

Crack one open for men while you're at it!

Let's see if this works

Of that, you can be sure. It's a really lovely looking KK. I bet you've been out to stroke it a few times.

Charles, Question(s) for you.............are you planning on covering the oven or building a roof over the area? Are you worried about any kind of freeze/thaw expansion on the outside tiles & grout?? Is the SS chimney easily removable??? Thanks, Jon B. (Not that I really looked closely at the new toy or anything like that)

Looks fantastic! I mean really, damn!! What, No carrots?

Nice crust. That is all. LOL

I’m jealous of your dough ball. That is all [emoji51] Sent from my iPhone using Tapatalk

I can't resist a Sale, so a lot of what's stashed in there are duplicates. Even if I have a bottle of something already, if I can get another one for 25% off - SOLD!! The solution to my problem might have to be my next box of goodies to Aussie and You!

Yup, agree with @tony b. Gotta have Dizzy Dust, Swamp Venom, Red Eye Express, Raging River (great on salmon), and Pineapple Head. Winning line up.

Could use some tips on that one! Here's the rack on the back of the pantry door. And the rest of the pantry. I can't even walk into it any more!

The weight maybe close but this was definitely easier on the wallet. It was also an easier sell to Mrs skreef. Not sure she would have gone for a 3rd KK (4th kamado).

I've never used a offset. Gas grills then straight up charcoal grills then kamados. Now look where I'm at.

You sneaked that in Tyrus! I hope we will get to see the delivery, unboxing and the goods you produce. And no, don't want to interfere with this installation thread so you will need to start one of your own.

Then he's confused... Instagram IS social media

Nice choice all around. You won't have to clean as often to keep it up. Best

NOOOOO! Don't get rid of the sous vide!! I don't see it as competition for the KK, but a companion. Plus, there's lots of great things you can do SV that just aren't possible on a KK - completely different cooking techniques.

Nice job, as usual, MacKenzie! Good trick using the smoking gun.

Excellent. Can't wait to see you fire that puppy up! Noticed the notation on the crating - Downers Grove. Is that where you live? I have a very good friend that lives there and visit periodically. Been trying for years to get him to buy a KK, but he's "happy" with his pellet smoker and classic Weber kettle.

While I like just about all of them, and love a few, there are a couple that I think are just "meh." The Crossroads did do much for me as a "classic BBQ rub." And, I have much better stuff to do Jamaican jerk than their rub. Haven't made up my mind yet on the Peruvian-ish, but I've only used it once so far. Jury is still out on that one. YMMV

I picked up a Blackstone when Amazon and Walmart got into an algorithmic price war (you could see the price dropping online by the minute) and the price dropped to around $190. I like how quickly it preheats and the direct top heat, but I've struggled to get my crust to turn out anywhere near as well as it does with my KK and a Baking Steel. I suspect Ill pick up a WFO someday, but my Blackstone will likely be "excessed" to one of my kids.

I had a kamado pizza night on Sunday. I think I will be selling my Blackstone.

Tekobo I’ve had my KK 2 years and still go out and touch it lol

Tekobo I let you know what I think about them. I’m sure there will be some I don’t care for but you never know I may like them all. I can’t handle spicy hot to much.

Thanks, tekobo.:) The smoke was subtle. I would do this again. You know there is something different than baking in the kitchen oven but if one didn't know this trick one might not know what it was. I doubt anything can replace a wfo pizza.

I too thought it was a really great video. I especially liked him culling through the bricks to find just the right one and also the cement sprayer was pretty kewl. Watching that video definitely swayed me to these as opposed to other options. Also the stone finish fits in with my somewhat rustic garden area.

Gosh, that looks really really good @MacKenzie. How did it turn out with the smoke? A bit like you'd used a WFO? If so, that is a lot of money you've saved there.

Me too Bruce! I got three of the recommended flavours and threw in a Tsunami Spin because I liked the description. Keen to know what you think of The Works as you explore your latest haul. I might end up buying some more if I am as impressed as they all say we will be.

I know lol it spins me out how that can happen lol Outback kamado Bar and Grill

Grif, I see you have some admiring fans already and just wait until they taste your food.

Very nice pictures. I like that you show grate levels and placement of birds, direct/indirect, throughout the cook. Really takes one through the cook visually. Thank you!

Thanks, sf, this is the dough I make with the food processor, I know what you are thinking, the what.... but that is what is used. It takes no time to do it.

We'd probably end up on taking notes on your spice sources.

On second thought, you'd probably serve us some of your awesome beer and that would be the end of any intervention.

Oh my goodness, Tony, you need an intervention, maybe a group of us could get together and conquer.

Seeing as Riverside didn't have them all. Of the ones that they have - Dizzy Dust is a must (either regular grind or coarse), Swamp Venon since you like spicy (unless you want crazy spicy and go with the Ghost pepper one!), either Shaking the Tree or Red Eye Express for steaks, and either Raging River or Pineapple Head if you want one on the sweeter side.

My pizzas take about 5-6 minutes when I’m the 500-600 range. I do thin crust. I just read Ken Forkish’s pizza book and I’m thinking of adding the cheese when there are only a few minutes left. My cheese cooks way quicker than everything else. I’ve had such a swing of experiences with my pizzas it’s my nemesis right now. Limiting my carbs so pizza night is only once a month so it’s a long wait in between victories or failures. Literally launched my failed pizza into the meadow next to my house last time. The pizza wheel makes a good launcher [emoji23] Sent from my iPhone using Tapatalk

I'm NOT looking......I'm NOT looking...........I DON'T need any more cooking stuff!!!!!!!!!!!!!!!!!!!!! I have been avoiding stopping at Bosco's house to see his two new cookers for the same reason.........NO will power ! OK Charles...............because it is you...............maybe I'll take a peek. WoW....that really looks great!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I guess I made a pig of myself

I just went to the do web site and ordered the works. Hope I didn’t make a mistake!

After reading Aussies post about Dizzy Pig rubs I joined the site any suggestions on what I should try first. I guess dizzy dust but what else?