Leaderboard

10:50 am fired up the oven. 12:20 pm (1 hour 30 minutes) oh crap over shot my desired temp. Deck was reading 980*, dome was giving a "Hi" error. Left the door open for about 10 minutes to let it calm down before starting on the pies. Due to where that thermometer is inside the oven it's a bit deceiving. All pies were hand launched straight off a wooden peel. Each cooked in less than 2 minutes. When pulled they were put on a pizza screen to transfer to the table. First up was a Hawaiian Next was a Pepperoni. Third was an anchovy for my son. And finally a margarita. Need to get better at in oven pictures. Here is before and after pictures of the wood pile. What was used represents a 1.5 cu ft bag of Kiln dried, oak mini splits I bought at Academy Sports for $15. Wood consumption not as bad as I thought it would be. I should have had a loaf of artisan bread to go in afterwards because I had hours of residual heat left over. For first attempt with the WFO I'm really pleased with myself. It will only get better from here. On a side note: the non cooked pizza sauce was my very best to date. Just a bright tomato flavor. Thank you everyone for following along on this WFO adventure. There will be a few more pictures in the future as we put a few finishing touches on the garden area.

Finally got around to my first "spin". Local butcher has a unique cut on country style pork ribs and it just seemed like a good fit. If you haven't smoked a pineapple before, I'd highly recommend it . 1/2 a basket of lump and applewood chips for a little smoke. 4 hrs later at 295F, basted every hour with a pineapple / habanero glaze, internal at 167F, so I dumped the chips on the coals, pulled the pan and cranked the vents for a final sear on the pork. Ready for a rest. My poor attempt at a MacKenzie pic..... The only thing I'd do different would probably be a 24 hour brine. Chop part was a little dry.... a combo bite with a chunk of pineapple fixed that. Everything on the KK worked flawlessly, as usual.

Nope no pressure....... Balls in their final proof. Non cooked pizza sauce made with San Marzano tomatoes ready to go. In a little bit I'll go in and prep the toppings and fire the oven up.

Gave it a spritz of apple cider vinegar and water ,

I was busy doing a ton of yard work this morning which led into early afternoon starvation. I needed something NOW! That is the reason one needs to have some pulled pork in the freezer and some Lebanese Mountain Bread. Once the sandwich was built I just had to melt that cheese but not cook the lettuce so out came the MAPP torch. Here we go- Now add the purple crack, sauerkraut relish and it's ready to eat. Last Sunday when I was out in the ODK I noticed these 3 eating and playing in the field. It was some cute to see the cubs rolling and tumbling over each other while Mamma ate.

10:50 EST, just now lit the fire and popped the top (it's 5 o'clock somewhere, right?). Going for 750* deck temp. Yes I have an IR gun and will report Temps. Also will have before and after wood pile pictures.

We are all quivering in anticipation.

LOL - I figured that was coming. It's 7 am, I got to sleep in today I am starting to get my brain in gear. It only takes an hour or so to come to temp so I got some time still. We are definitely a go, coming soon.

Initial install of the pavers is complete. I do think I want to dig up and redo my back left step. It's supposed to rain on Tuesday and Wednesday, we'll see what we end up with after that before I do any tweaking. 

Final ones for now. Five pound prime rib roast, rubbed, smoked with cherry and apple wood, then seared: and sliced: Thanks again, Pequod, for the photo instruction. Much appreciated.

And a few plated for serving

Five slabs of baby back ribs (and the required few hot links) from a few weeks ago. I was trying out the rib rack. First time attempting to post a photo (thanks to Pequod's tip in another post) so we will see what happens...

What temp are you shooting for today? Curious to see how long it takes to get there. Do you have an IR gun handy so you can report floor, wall and dome temps? No other demands for now.

I'd second the reconsideration of the double-walled drip pan. I got one of the very first ones (and helped steer Dennis into making it), but have to admit that I rarely use it. YMMV My vote is for the lighter color. It seems to match the pebbles in your landscaping better.

And we were away at 5:30

Gee, CK, a pizza cook on the weekend could lead to the work week of meals ready at the same time.

Nice pies and photos!

TY MacKenzie. Although the WFO was the star of the show the non cooked pizza sauce got the academy award for best supporting actor. If only all my tomato sauces came out that good.

That pineapple looks very good. I've never tried to do a whole one before. Love the al pastor leftover idea, too!

Wow, that looks lovely, and look at that smoke ring, beautiful colour on everything.

No worries lol .instead of using the rib rack I don't know how many it holds you could roll your ribs up and use sewers to hold them in place .I recon you could get at least 9 on the main grate .going by tony's suggestion on using sewers for the trip tip .I would just get hold of some metal sewers and tac weld them to a metal plate.if you don't have a welder any pre fab shop would do it for bugger all that way .they will stand easy and you have another gadget to use say for corn or what ever .disclaimer if you start production of this design and make heaps I want one lol.

Slowly but surely we're getting there. The is finally a light at the end of the tunnel.

Oh man! this project just keeps getting better and better.

To quote Yogi Bear - "Smarter than the average bear, eh Boo-boo?"

Soaking wood chips/chunks in water is a total waste of time. Doesn't prolong the smoking process, just a bit of delay until the water steams out. If you want to prolong the smoke production, build a cast iron Dutch oven smoker pot (or at least wrap the wood in aluminum foil with a couple of tiny holes punched in.)

Hear yah on the corn - been buying the stuff from FL, not the same as local by a long shot, but better than nothing! Cute pics of the baby bears! Just don't piss off Mom!

Not generally!! Usually a finicky bunch!

As already said, get a cover. I believe it’s required to keep the warranty in full force I believe. I use a mapp torch, along with Rutland starter cubes, it works beautifully. Eventually, you’ll want some Zep 505 cleaner, it’s the best for exterior grill cleaning. For interior, I recommend a shop vac with a drywall filter. Get plenty of teak conditioner, the northern weather wreaks havoc on teak. You’re gonna love your grill, many pics are required

Thank you very very much MacKenzie! I am truly happy with both, my eye is drawn more towards the darker, my wife’s eye is going towards the lighter... I am hoping when I order it on Monday or Tuesday someone has made my decision easier and bought one of them. Dennis is also making me a teak end grain cutting board as well. I was leaning towards the entire table top being teak butchers block but after discussing clean up and such I went with stainless and a board instead.

Good idea.:)

A rough idea how each will look- My vote is for the darker tile one. I see that in my rough work the scales are different, the KK in the second pixs looks larger but I think you still get the general idea.

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

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. 

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!

Last night - St. Louis Ribs, Garlicky Potatoes cooked next to the ribs, and not shown were Crowder Peas put up last year.

Mushrooms are definitely approved! I'm making 4 of these tonight myself. I'll show you mine if you show me yours.

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

Looks teriffic. Is the foil tray sitting straight on the handles or do you have a deflector then tray

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.

Just another chook spin. This is why I like my 23 better for rotisserie. Can balance a pan of veg below the chook to catch the drippings. Great stuff!

Here it is - as yet unnamed - was Voltarin a dragon ? Should have been.

I was pushed over the edge for wings by Shuley's wing cook. Marinated in Frank's Red Hot Sauce, then sprinkled with granulated garlic and black pepper just before putting on the grill. Wing on the KK. Wings are done. Plated with some chicken fried rice.

Finally catching up on some posts, been a busy week, plus the Forum glitch didn't help either. Did some beef ribs for a buddy this week. Came out great. On the KK with guru @ 265F, indirect with hickory, apple and oak chunks in the smoker pot. Plated with mashed cauliflower and grilled asparagus. Did a couple of other nice cooks this week, too. Scored some amazing double cut pork chops. Store had some corn (probably from FL), was OK for this early in the season. Also a batch of Cornell chicken, seeing as a friend wanted to learn how to make it. Have a great weekend!!

Lazy Wednesday Rib, Potato and Brussels Sprouts cook.

The light rye bread is baked and I'm about to set off on a delivery mission.:) Flaked Rye Berries on top. I'd better get going before I change my mind.