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Went back and reread this thread. I thought you had decent responses and conversation about the subject and pictures. It did wander off topic but it gradually got there. There was no deliberate and abrupt high jacking of the thread. Best thing to do is post some more pictures or talk more about it to get the thread back on topic. A lot of my threads go off topic for a bit. I always felt as long as people were talking it didn't matter to me what they were talking about and if my thread got that off topic conversation going - yay me. Compared to other forums the KK forum only has limited participation, any participation is better than no participation.

32” Big Bad in Terra Blue. Love it!

Thanks for posting your pizza dough recipe @Aussie Ora. I asked for it because I was puzzling about why my more recent dough balls were not quite as plump. Since asking for your recipe I have tried out the South Side Thin recipe that @Pequod includes in his post here. It is more dense/has less hydration than the Ken Forkish recipes that I have tried so far - more work when kneading. More importantly, I discovered two things as I prepared my ingredients for this recipe. 1. I should have been multiplying my yeast quantities by 1.25 because I was using dried yeast and not instant dried yeast and 2. my drug dealer scales for measuring small quantities had somehow changed mode from grams to carats and I was using far too small quantities of yeast in my more recent tries. Dough with right amount of yeast and sausage with right amount of wine are now in fridge waiting for pizza night tomorrow. Fingers crossed. Looking forward to the authentic Chicago experience, with or without the paper delivery bags.

Put me down as being genuinely curious about your offset adventure. Please DO post more about it.

It's pretty basic 3c of 00 flour 2 tsp yeast 1/2 Tbs of oil 1/4 tsp of salt 1 1/4c of Luke warm water. Mix it all together and let rise.good for two pizzas

Hey Tyrus. As someone who encouraged you to post about your new toy I am sorry that you feel we have not engaged. But - I'm going to paraphrase crudely here - telling me I am in a close minded cult and taking your toys home won't increase my desire to engage. Yeah, sometimes stuff goes off topic and sometimes people completely ignore a post because there is lots else going on that they are more interested in but if you want an ongoing conversation you have to post some more stuff too. I have seen a few offset cookers on TV and I am not going to get more interested in yours unless you tell me more about the set up that you are building, show me more food porn or tell me how you beat that smart arse down the road in a competition. Peace, mate. I've got to get out there and clean some windows before the sun gets too high in the sky.

Took me 40 odd years, but I have found my childhood! Over at pizzamaking.com there is a user named Garvey who posted this recipe for south side Chicago Thin, characterized by a spicy tomato paste based sauce and a particular type of sweet Italian sausage I’ve not been able to replicate...until today. Was hoping to find something close to what I grew up with - Colucci’s in Lansing - delivered in white paper bags and always cut square. Nailed it! Garvey is my new hero. That’s two 14” pies on one KK.

Got myself a small chunck of beef .got it 165 then foiled with some beef stock and chocolate cherry stout .then let it go to 205f and pulled

Heavens, no! Aurelio's gone commercial?? Worse...California??? Or Cedar RAPIDS????? Let's revise that to: First column of meats, and first two columns of veggies. Forget the "signature" pizzas.

Instructions received loud and clear. Will transmit to The Husband too, in case he tries to vary. Ha! I ordered half a pig from a local farmer because I didn't have any pork shoulder, that is how weird/particular/cheap I am. I cannot bear to buy sub-standard pork at inflated prices from the supermarket. The downside is that you actually have to wait for the animal to be killed and hung and so I won't be getting the shoulder (and all of the rest of the half pig) until next Friday. In the meantime I cut up a pork belly that I had, cutting out a lot of fat, to make the sausage as directed. Probably still too fatty but I hope it will turn out OK.

I have the basket with 8in reducer awesome for holding things together .I was luck to get the first straight rod from Dennis and love it .I have a basket for it that's great for wings. thighs and all those fiddly cooks.at the end of the day rotisserie is a fun way to cook

Burn number 5 (final burn in) happening tonight. Will probably do one more tomorrow night going up to 750*-800* just to play at full temperature. Also a couple of nights ago I started a new Neopolitan dough recipe to test out tonight (form pizza doughs). I used my live starter instead of dry yeast. Was easy to work with. Stretched good, didn't tear. Transfered to the peel without issue and slid around the peel no problem. Should be able to easily hand launch this recipe. Also have a couple of oven/pizza tools on the way. Shipping notification says Friday delivery. We might actually try a pizza cook this weekend

I'll second that! That's a must have whenever I'm in the area.

Hey Dennis, Newish 32” Big Bad owner here. Any updates/hope for future Coco Char availability in the US? Love the cooker!

Been buying those at CostCo recently. They are excellent!

Tyrus, I am very interested in your Lang and how it performs. In 2016, I was actually "getting my mind right" to buy a Lang very similar to the one you purchased (mostly steeling myself for the L-O-N-G drive southeast to pick it up) when I stumbled upon the Komodo Kamado site. While I am now not likely to get a Lang, I do want to hear every detail about the cooker. I did a lot of research on these at the time and the Lang seemed to me to be the best of breed. One of the great things about this forum is the ability to live vicariously through the toys and experiences of other members (and unfortunately, spend a lot of money on new things I didn't know I desperately needed until seeing them here). Post on, Tyrus, post on! I'm waiting to read more!

Whew!!

Surely you jest! Taco?! Hawaiian?! Oh no, Pequod, no!

Depending on the size of the brisket, it could likely take much longer than the ribs, but the cook temps are the same, and cook both to probe tender, temperature roughly 200° internal. I suggest putting the ribs above the brisket, possibly use the reversible grate. This would allow easy access to both for checking for tenderness. Good luck!

This particular sausage is the traditional. But other traditional toppings are acceptable: Pepperoni, onions, bell peppers, etc. Unlike Neapolitan styles, you typically go heavy on the sauce and toppings, but keep the cheese at 8 oz. or less. Here's the menu for my favorite south side pizza place, although their sauce is much sweeter than the canonical south side pie. Consider this the list of acceptable toppings: https://www.aureliospizza.com/menu/

No pressure then! I am all in. I have enough for four balls of dough in the fridge. Off to London shortly so The Husband will be in charge of turning them into balls later today. His parents will be joining us for pizza night tomorrow so even more pressure to get this right. I remember making Yorkshire puddings for my Yorkshire mother-in-law and getting them sooo disappointingly wrong . Happily she can't be from Yorkshire and Chicago at the same time so I won't have those expectations to satisfy. Heretical question: are there any other toppings allowed on this type of pizza? I might need some back up or light relief if my sausage turns out to be just that little bit too fatty in spite of pre-cooking.

Shoot for 70/30 to 80/20 ratio of meat to fat and you should be fine. If fattier than that, you'll probably want to pre-cook the sausage a bit to drain the excess fat, lest you end up with a huge grease slick under the cheese. Can't wait to see the results! I have four balls of this dough in the fridge as I speak. Back by popular demand, I'm baking up four of them tomorrow night.

Yes, this is completely different from quasi-Neapolitan styles...Forkish, NY style, etc. The dough is dense and you will use a rolling pin to roll it out flat. No lip! If baked and rested correctly, the bottom will be crisp. Must be cut square! Pie wedges are Neanderthal. Did you make the sausage too, or using store bought?

Hello everyone So I am a happy new owner of a new 21 supreme! Got it in metallic bronze, or as my daughter would say - "disco ball". I was really leaning toward a 32, but the wife was going to have none of that. But, I am super happy with the 21 - I think it will be just the right size for our family of 3. Here are some shots of the unloading and unpacking process, with the obligatory 'kid in the cooker' shot. She loved it, but she's 8, so she loves almost everything right now. First cook was a simple one of burgers and dogs for the family. Really happy to be part of this adventure with everyone on this forum. It has been a long time coming, and well worth the wait. All the best, Rob Arrival! Yay! Not much stuff in the way in the truck, which was nice. Easy unload in to the garage (full of other crap). I had to get the crate down this narrow passage from the alley, over all of the flag stone. My first process didn't work and the crate got stuck in the doorway and started to slide off of its wheels. So I had to jack it up and run to the hardware store to rent a pallet jack and buy some thicker plywood. Hours later... Daughter was supper thrilled! And couldn't wait to get in... Not the final resting place, but good for now until I build the counters and the outdoor kitchen setup. And the start of a nice, simple cook!

Huge hunk o' fish and some green stuff.

Well, we will just have to remain patient.

This is the cut you are looking for, otherwise known as the spinalis dorsi. It's become so popular due to the fact that our cattle are getting larger,and the ribeye is growing in size as well. 30 years ago a common guide for buying prime rib in my shop was buying a 2 rib roast to serve 4 people, weighing in at about 4 pounds. That same 2 ribber is now tipping the scales at 6, sometimes up to 8 lbs. As a result, in restaurants, it's really difficult to portion a nice thick ribeye for one person at a reasonable price, so the seam butchery begins, taking that delicious ribeye cap and rolling it into a cylinder, tieing in intervals and slicing it for broiling/grilling. The cap that you bought was indeed the outer cap of the prime rib and will never get tender even if you were to marinate it in muriatic acid!

That dough looks nice and plump @Aussie Ora. Would you share the recipe?

Priceless!

Could have sworn I posted that tri-tip here, but not finding it. Must have done it only at AR, where I give @DennisLinkletter lots of exposure. Here ya go: Indirect side with the MEATER. Sear. Fire in the hole! on the board with some Chimichurri. And as a bonus, Adam Perry Lang Peach Rosemary Pork Tenderloin.

Chocolate and beetroot! Some weird, tasty stuff going on here. Keep going, you might just convert me.

Soon. Tonight was burn 4 of 5. A test run of my new pizza dough recipe is doing a 24 fermentation tonight. We'll see how it stretches tomorrow (I want everything just right for the initial pizza cook). Also on order is a few tools (oven brush, long handled peel etc.....). Not sure if I want to even try before the brush arrives (probably next week, unfortunately).

I was happy with our Tuesday evening meal. KK came through... Wagyu strip steak, asparagus(sorry, I keep posting pics of asparagus, but it's in season - along with broccoli and cauliflower, but somehow only the asparagus is getting posted...and yes, we like it charred), shiitake mushrooms sauteed with ghee, garlic and good sherry, and not shown baby carrots. I did the two level cook for the steak and was well pleased with that - I'm getting more comfortable with that method. Okay, I'll confess, I also sous vide a little lobster tail for myself with Joule, as wifey doesn't like lobster! Seared it on the fire afterwards with the steak. Shockingly, everything timed out perfectly.

Sorry Tony i missed your question, no real reason, access to power is about 30ft away, just wanted to see if does the job without getting any power cords out. I have since ordered and received their plug-in unit

I had a similar problem with my second pizza cook. I had got so used to being able to use a basket for more than one cook that I had underestimated the coal needed to get up to temp for a pizza. Having recognised this part way through the cook, I took out the grates, added more coal and all was well. I had read some advice from @ckreef before about max three turns to start and then down to two and that works for me. Using that method I haven't been in danger of running out of coal on an individual cook (just so long as I fill up at the start of the cook!). It is the best fun experimenting with pizzas on the KK. My recent learning is to remember to use my drug dealer scales to measure out the very small amounts of yeast required for some recipes. I was using old fresh yeast for one cook and overcompensated just a little bit too much with my yeast weight AND didn't use my small scales to measure it out. The resulting pouffy dough balls soon collapsed in on themselves when I tried to shape them. Still tasty though. Cheese, pig products and bread, what's not to like??

Too much charcoal won't do that but you might want to check the ash levels and if it's starting to clog your basket. I always burn through a whole load cooking pizza. I gotta try what ckreef said and slightly close the top vent. Hopefully I won't run out of charcoal before the pizzas are done cooking!

Still available. Reduced to $3,995.