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Got a brisket gave it a trim added some pepper berry and some local rub vacuumed sealed it ready to cook tomorrow

I do know how to stretch a thread out, don't I? Seriously though I have to let the dough rise through it's different phases. I could probably do Saturday night but have flat iron steak and crab cakes for that dinner. BTW - nope not feeling any pressure at all - LOL - sure hope I don't screw this up to bad on Sunday.

My new pizza tools showed up today from GIMETAL USA. We're going to have pizza for Sunday lunch. Dough is in autolyze stage as I type this. Interesting customer service story. They actually sent me the wrong brush head. I ordered the rectangular 8" head. They sent me the more expensive horse shoe head. Called them up this afternoon. They said they would send the correct head and a return shipping label to send back the horse shoe head. But how am I going to do a pizza cook this weekend as I need an oven brush? My suggestion was sell me the correct head at a reduced price (with free shipping) and I'll keep both heads so I can use the horse shoe head this weekend. They were kewl with that idea so in the end I got both heads and handle. After all was said and done I paid for the horse shoe brush and got a free rectangular head. 

... and that is just the way it goes down here at the komodo kamado forum...

Short ribs and 13lb brisket from The Secret Butcher slathered and rubbed with Ruckus Rub sitting in the fridge waiting for me to get up at 5am to start the cook. Full basket of Mallee charcoal and some soaked Pecan wood ready to roll. Looking forward to my maiden brisket !

Can't wait for tapa talk to start working again lol. Gave them some pepper berry on the bottom some pepper berry ,hard core carnivore black and some swamp venom on top served with wagu fat air fried chips and some veg I let these go to fall off the bone .

Really great looking pizzas everyone. Definitely getting me pumped up for my upcoming pizza cook.

Tee hee. That guy has got it made! Great pizzas. Thank you for starting this post, it's been fun.

So far my list is 32” color undecided teak double cabinet with stainless top and stainless slide out shelves (also side shelf with stainless) basket splitter double drip pan Rotisserie with octoforks and baskets cold smoker baking stone sunbrella covers gas attachment Baking steel bbq guru CyberQ (for piece of mind cooking in the middle of winter in Wisconsin) teak haus end cut cutting board thermapen mk4 ir Looftlighter and that should get me set for awhile o yeah and tons of smiles and meat, fish, veggies, bread, pizza, cheese etc

Alright, here are mine from tonight. We added a bit of cheddar because my wife decided the cheese (straight mozzarella) on the last go wasn’t quite to the Chicago standard. The cheddar was a nice touch. We did 3:1 mozzarella:cheddar. No other pictures because my daughter and her fiancé were over and he’s an Army guy...always hungry...and I wanted my share!

Yes, we are great at group buying.

Got some beef cheeks gave them some pepper berry carnivore black and some swamp venom the same as the ribs I done great combo .cooked up some bacon and pineapple on the griddle yum

It sure did Mac

I've used the MAPP torch for years and it does a great job, just saying.

I bet that filled the spot.

Aussie, your brisket is looking good already.

I like it on beef it's a nice rub .worth the try dizzy pig is the go

Beautiful set up Charles you did a superb job putting the whole thing together. Makes me want one lol

It goes on the side where the side table fit to hang spare grill racks or other tools.

Another Aussie great meal! Nice cook yum yum

Hey Aussie those ribs from the fella in Safety Bay....look killa

Oooh. That rub certainly looks interesting. Hard Core Carnivore Black is available in the UK but my first search on amazon.co.uk shows it at about £16. Will hunt a bit harder. Is it worth trying @Aussie Ora or would you rate the Dizzy Pig rubs higher?

Great list. I’d recommend two small tweaks...or at least think about tweaking. 1) Rather than looftlighter, get a MAPP torch. 2) I have a double bottom drip pan for my 23 and almost never use it, so didn’t buy one for my 32. Unlike most ceramics, which require thick ceramic heat deflectors (your KK comes with them too, but you’ll never use them), all you need as a heat deflector on most low and slow cooks is a sheet of aluminum foil on the lower grate. For something that will produce a lot of moisture you want to prevent hitting the fire, a disposable drip pan will do.

Woo hoo!!!!

Ha ha. Just back from London. The Husband's pizza balls are looking good and the 21" is warming up. Hoping mushrooms are in one of the approved columns because we've got a whole load: Ooh, they look a bit fuzzy in the picture but I think that is because of the cling film over the top. Will report back much later...

Tyrus, oh my Tyrus, wherefore art thou? Hast thou forsaken me? Awww, come on....come back, you are amongst friends. @Tyrus, @Tyrus, @Tyrus

Go for it!! And, take pictures!

Goodluck, Steveoncoals. I hope your Mother's Day cook is awesome.

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!

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

Shhh...it's not beer, it's fire lube. At least that's what I told my wife.