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Going to post WFO money shots in this thread. If anybody has a WFO/pizza oven please feel free to post your money shots if you just don't feel like doing a complete cook thread. Had a long day cooking in the WFO yesterday. (while low-n-slow in the KK's). Had the WFO fired up for about 8 hours.  3 pizzas followed by artisan bread and then buns (for the low-n-slow pulled pork). The pizzas needed a slightly higher temp (and no more using pizza screens). The bread and buns needed a slightly lower temperature.   For a grand finale Mrs skreef put together a lasagna in my new terracotta pan from Portugal. I love this pan. It has a nice glazed interior. Lasagne went on covered in foil. WFO was cruising along at 400* with a hot bed of coals. Rotated at the 20 minute mark. At 40 minutes it was looking right but it needed the top browned. Threw a couple of small logs on the coals. Waited about 5 minutes for the smoke to stop. At this point I had some nice flames dancing across the dome. Mrs skreef reached in there (with a welding glove) and pulled off the foil. 3 minutes later a nice browned top. Sure glad I didn't wait for my 5 minute timer to go off. This instant broiler action worked really well. Next time I'll set the timer for 2 minutes. 

Started the dough last night and allowed it to ferment in the fridge overnight. Sauce made with last summer's tomatoes, salami, onions, red sweet pepper, mushrooms, anise, fennel and spicy Monterrey Jack cheese- Added some Parmesan cheese. KK is heat soaked. Almost baked. Basil from my starter plants in the greenhouse.

Hi All, So after much debate and deliberation, i finally decided that now's the time to pull the trigger on a KK. I've been speaking with Dennis over the past few weeks and my KK is in production right now. In the end i decided to go with a BB32 in Olive Gold pebble, Dennis was kind enough to send a sneak pic of the tiles through, to say i'm excited is an understatement!

I must say dealing with Dennis is always a pleasure. It's a great experience. Outback kamado Bar and Grill

Got another one of my "bucket list" cooks under my belt yesterday. Based on the results this won't be the last time for this one. 3 bone, 6 lb, beef short rib plate. 1/2 load of Coco Car, full smoke pot of coffee splits. Had the rib plate on the cool side over a drip pan. Used the hot side for the sides and other cooks throughout the day. I've gotten to the point that I score anything with a fat layer. Just like the way it holds the rub and renders with a little more crispy bits. Kept the KK thermo at about 300F. The cool side grate temp was right at 250. Took about 7 hrs to hit 200F on the slab. The rub/crust was parts 2 parts brown sugar, 1 part salt, 1 part black pepper then 1/2 parts of onion powder, garlic powder and red pepper flake and 1 part of a good espresso grind coffee . Found come coffee syrup at Trader Joes. (you are probably seeing a theme here by now) This stuff is awesome! Rubbed the rib with the syrup then did a very heavy pack on the rub. Let it set for an hour before the cook. The Maui onions are in season now so had to do a version of Raichlen's from his Project Smoke recipe. At about hour 4 I added the top rack and put on some pit beans. Coffee Char Beef Short Ribs:

Great pictures ckreef. Well, not quite money shots but my in laws built their own Pizza oven. It's huge! When we are around, they will make 12-15 pizzas for the family... yes big family. Below is a picture of the ciabatta they make in one batch. Also check out the Salami. 260kg from 2 pigs, a lot of effort and arguing resulted in 130kg of cured sausages and 60kg of cured pork. That was fun making that. The result was very tasty!

Sounds good tony this pre emtive text can get you in all sorts of trouble lol. Potato bake looking good..and the drumsticks. .plated with some corn ..the plum tasted good with the chicken. By the way tony have you tried it yet Outback kamado Bar and Grill

I must have been half baked because I forgot that there was a pork butt on the other KK. Only noticed it when I went to lock up for the night. It was fine but wouldn't have been if I had left it on all night. The June bugs are out tonight for the first time and they are there in full force.

Peruvian style chicken on the OctoForks with a whole pineapple on traditional forks in the BB32. Seemed appropriate to spin the pineapple head with Dizzy Pig Pineapple Head. Get Spun!

Was going to get a whole chook but went for some dummies.gave them some rub..on they go with some potato bake.. My favorite glass slipped from my hand and smashed this is the new one. Outback kamado Bar and Grill

https://www.techly.com.au/2016/08/26/aussie-researchers-made-vegemite-beer-bad-sounds/ Outback kamado Bar and Grill

Must have been that fermented pizza dough[emoji16]

Thanks everyone, it’s been a dream to own a KK for a few years now, I still can’t quite believe that it’s nearly a reality! Definitely going to make sure that the camera is at the ready on delivery day! Sent from my iPhone using Tapatalk

@Kevin H gave me the inspiration to do a pineapple as part of the spin. Alas, that is the 32. As you can see, I could easily fit another chook with my other set of OctoForks. Also, I’ll note for @tony b‘s sake that no one but the chook was impaled by the OctoForks.

Don’t ever let anyone tell you there’s a difference between grate and dome temps on a stable grill. Sent from my iPhone using Tapatalk

As noted, we love spending other folks money on BBQ toys! But, the truth is that you must load up that pallet with as much cocochar, coffee wood chunks and charcoal as you can, as it's impossible to get otherwise right now!

I dare not show these pictures to The Husband. He has got used to pizzas that are not round and are nowhere near as good as yours Mac. Will make him wait a few years before letting on that membership of the forum is not exclusive to the one owner in the family....

Two beauties @Kevin H - your KK looks great, as does the food.

Kevin H, your cook looks fantastic and the plated dinner is so full of goodies.

CK, those pizzas sure look tasty as do the rolls, bread and lasagna.

That is amazing.

Love beef plate ribs and the onions look fantastic. Need to look up that recipe.

Mac my invite must of got lost in the mail lol Those pies look so delicious as does everything else yum yum

Good choice. It will be a beauty. You will love the real estate. What did you do for accessories? If you need some advice you'll get lots of "help" spending your money from the forum. My advice is shipping will never be as cheap as it is now. Load up on the toys you want and charcoal / wood etc.

Yum Outback kamado Bar and Grill

Thanks, that is also the consensus at pizzamaking.com. The difference is the thermal conductivity of biscotto saputo is lower than that of cordierite, so bottoms don’t burn during 900 degree bakes with 00 flour (unmalted). For NY style with high gluten malted flours (and “browning” ingredients like oil, sugar, DMP), you just put a cordierite baking stone on top of the biscotto saputo and shoot for an appropriate mid-range temp.

Awesome Ali I have known you have been keen for yonks dee is going for parliament can you delete the foot pic lol pretty positive she is not a dual Outback kamado Bar and Grill

Looking good mate Outback kamado Bar and Grill

Thanks, Tangles.:) I started my fire and made sure it was going then immediately added the stone. The stone was on the grill the entire time.

Looks pretty yummy

Pizza looks amazing and so does the pork - glad you rescued it before calling it a night.

Nice pie. Had to laugh at the "almost baked" line!

Yep, the base malt extracts for making a nice batch of home brew.

It is going to be a stunner and you'll be happy to know that pebble grills cook just a little bit better.

Excellent choice. Olive gold 32’s outclass the rest!

The best smen there was certainly aged, but very clean in fragrance. Its scent was roughly blue cheese, which Jeff Koehler recommends mixed with butter to approximate the taste.

You people are seriously f-ed up!!! Vegemite ribs, marmite pizza, yeast ice cream - crikey!

First off, the typos are killing me - "drunsticks" and "dummies"! Sad about your fav drinking glass - recognize the Makers Mark red wax. I'll be headed down that way next month, if you need one, I could pick up a new glass for your next box to Perth?

Aussie, things are looking extra tasty at your house.

Sauced and Rady to go Outback kamado Bar and Grill

Looks good try vegemite next time Outback kamado Bar and Grill

Silver lining in every dark cloud!

I have the Fireboard and I bought the pit viper fan for KK compatibility. I can confirm it works, although they gave me the "Void the Warranty" song and dance as well when I inquired... Haven't used it with my KK yet, but another reason I chose it was that I could get adapters for all my various kamado's that would work with the pit viper fan. I really wasn't sure how things would work with the square ported fan that Fireboard is offering as far as that goes. I have an Akorn Jr, Vision Classic B and Kamado Joe Big Joe all of which I can use that fan with (with adapters). Didn't see if they had one for the mini BGE because.... well that just seems like it would be silly. lol.

Here is a link you can explore to understand more about the Richard Johnson era. http://www.kamadofraudforum.org/ You are more than welcome here, regardless of cooker, we all love good 'Q.

Summary of the smoke generator tube I lit it at 9 AM this morning with a full tube of mini chunks .I lit it both sides of the tube 2 to 3 minutes each side. At 12:30 PM added more many chunks then proceeded to burn it till 1:15 pm. And I have never used anything like this in a 35 years I’ve been cooking barbecue this thing is impressive