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

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.

I joke about the SV pizza, of course... but there are some that think SV is the answer to every question. And it's not. And I totally get that opinion about fried chicken, @Shuley I can skip the normal fried chicken, but I do like chicnek fingers. I've never made fried chicken or chicken fingers the 'traditional' way, but I tried making chicken fingers SV-style, and I'm with @tony b, it's a game changer. SV isn't for everyone, and it does take some experimenting to find a time and temp that you like. If you love smoke flavor, you can still do it with SV, it just takes more work than it's probably worth. Speaking of, I made SV corn on the cob for the first time the other night and it was really good... but I doubt I'll do it again. I bet the SV version would win in a taste test, but there are other ways to make it that are easier.

Just got word it will be arriving a day early! Thank you Dennis! Best excuse to leave work early. Ever. Pics will be uploaded tomorrow.

Picture me with my fingers in my ears, going "la, la, la, la, la!!"

I have 2 and a third one on order - the next gen Anova. I use my original Anova in my brewing room for heating my strike water to the exact temperature that I need and can use the circulator with the heater turned off (set the temp really low) as my whirlpool for late hop additions and to help the chiller cool down the wort for pitching the yeast. @Shuley - I won't cook fried chicken any other way now. Best of both worlds - cook the chicken pieces until done in the SV, then batter and fry the chicken until nice and brown/crunchy in the cast iron skillet. Perfect! No more underdone chicken trying not to burn the crust or vice versa.

I skinned that cat a different way. I built a sieve to screen my charcoal out of the bag, so the dust and tiny bits fall through and the usable pieces stay on top. I used 1/2" wire fabric.

Interesting you say that and I totally agree especially around the sides. A year or so ago Dennis asked people to chime in on this exact situation. The majority thought the design should remain as is. I thought it should change to smaller gaps along the sides as it couldn't hurt. I do think Dennis made some fire baskets with smaller gaps around the side. To get it you had to buy an extra fire basket.

Similar challenge here. The Husband has declared it a "moving parts puzzle". Next date night will involve agreeing what has to go where or go altogether.

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.

WOW! Another Mac great cook even if it wasn’t in the KK. if that pizza tasted as good as the pictures look yum yum yum thanks Mac

That is a seriously good looking pie!!! Can’t wait till I cook pizza on mine.

Errrr, nope. The basement is shared territory and he already has a good proportion of it covered in wine so he knows we need to work it out. It's a compromise thing. Again, nope. I doubt you will like them, they are very spicy. The best thing about this recipe is that it is infinitely adaptable to your taste. Get some chilies that you like.

We love lane packing. Although it's been a few years since we did the u-pick strawberries we go every year during peach season. Watching the packing operation never gets old for me. It's about an hour drive from home.

I think he meant "multiple" forms of social media. I have trouble keeping up with this site, let alone "multiple" BBQ forums! That four letter word "WORK" keeps getting in my way.

I use to go to Lane packing every spring for u-pick strawberries. I haven't been in a few years. Will have to try and go within the next couple of weeks.

I am pretty sure the mini max is scared of it! Lol Sent from my SM-N950U using Tapatalk

Great looking KK. I have a 16" KK. Definitely a bit bigger than the mini max.

I see. I was hoping for the grate. That’s one thing that could be improved with the charcoal basket. To have smaller gaps so not as much charcoal can fall through when shacking out the ash.

I definitely caught that too and would very much like to see a unboxing thread.

Interestingly enough they don't even have the stone covered version on the Portugal website. It is either so new they haven't updated their website or it's a special version they are doing for Authentic Pizza Ovens. The video shows the cork covered one. They are nice but I think the stone covered one looks better.

It's all about the chase, and your chasin a dream. It's not about what you have, it's about whom you share it with. And your doing well.

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

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.

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.

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

Thank you everyone for the warm welcome. Looking forward to sharing all the cooks I do with you all and learning from you as well. Definitely taking a half day off on Friday so I can unpack the Dragon Egg!!!

I did make them, by making a 1”thick plywood template of the wing shape and then perfectly covering that with cardboard. I clamped the copper to the templates onto a work table then used a ballpeen hammer to make the dents. I flipped the plywood over and used a new piece of cardboard for the other wing. My only regret was I should have used lighter gauge copper.