Leaderboard

Got a decent sized tip from Raymond this arvo. gave it some braai. . On it goes over cherry. .can't wait. Turned out well ready to rest. .and the sear. Outback kamado Bar and Grill.. yum.sliced. . And plated.. Love my butcher

Got a beeline on Aussie's Butcher friend yesterday and got me some of the best meaty pork ribs i've ever seen, thnx mate Got a nice rub on them, great colour, Apple and cherry chunks, pit upto temp ready to go on sitting at 260-275F, 2hrs in,1st spritz Sauced up at 5hrs

Well it’s done. I am weak. I ordered a medium Konro - plenty big enough for just wife and me since it won’t arrive until our youngest flees the nest. Backordered until Winter, so this solves wife’s annual Christmas shopping dilemma as well.

Marmite Prevents Auto Theft.......................(Gross Alert)

My experience says true Neapolitan can’t really be done in the KK. I’ve tried it on a Blackstone Pizza Oven as well - which does get hot enough and has flames rolling over the top - and it is still lacking. Hence, I’m eyeing a WFO. Really, I’m just keeping an eye on @ckreef and buying whatever he does. I wanna be him when I grow up.

Happily, I gave in before you so mine will hopefully be with me in September/October. I gave up on the European company that was more expensive, didn't deliver when they said they would and wouldn't respond to any emails until I got PayPal on to them to get my money back. I still didn't get any emails from them but I did get my money AND one of those automatic survey emails telling me they cared about me and wanted to know about my experience of buying a konro from them.

That sounds gross. Can't believe you hate marmite so much but will eat baked beans with apple pie filling. And no, dropping a load of cayenne in won't convince me that this is a good idea.

Two new tools for the WFO. To the left is my original XLong gloves. To the right is my new XXLong gloves. Much better length and fit. Also a good bit more insulation.   The metal piece above is my custom made coal barrier. My WFO has an inside diameter of 30". It sounds big but in the world of WFO's it's not. Once you have a nice big bed of glowing coals the edge of a 12"-14" pizza is fairly close to the coals. This causes the edge to cook faster than the top and bottom forcing you to constantly turn the pie or have a burnt edge (I've had burnt edges). With the coal barrier you put it in the oven just before launching pies. Put it up close to the coals so it acts as a barrier between the coals and the pizza. This should result in the pizza cooking from the top and bottom without the edge burning so quickly. That's the theory anyway. We’ll see what happens this weekend.

You can be me when you grow up as long as you take my job with you - LOL

I am very much looking forward to all these pizza posts that should soon be appearing on my screen.

I looked at the book on Amazon too. The video is good but it doesn't always tell you how to avoid the problem, just how to recognise it. However, at £38 for the book I thought I could probably experiment more cheaply with my 25kg of 00 flour. With you and @Syzygies working through the book I expect to get good insight from people who actually know what they are doing with pizzas on a KK. Fresh yeast may be overrated given the way it varies between batches and over time if you keep it. The thing is, my best pizzas were made with fresh yeast so I am going to give it a try again.

Youtube links to videos by Enzo Coccia: Neapolitan pizza: the 6 most common mistakes (the above video) Neapolitan Pizza: original recipe by Enzo Coccia Whole wheat Italian Pizza recipe by Enzo Coccia 750g Farina in proporzione: 80% 600g Farina 00 (ceneri max 0,55) 20% 150g Farina Integrale (ceneri da 1,30 a 1,70) 1/2 liter Acqua 25g Sale 1g Lievito

This video is in Italian so you'll have to read the subtitles but a decent video just the same. I've probably made all these mistakes once or twice. Nice to see the mistakes and the results from those mistakes.

It’s a pretty popular recipe and easily found on the net. I first stumbled on it at the Virtual Weber Bullet site years ago. Guests always ask for it whenever we have an event. Here’s a link: https://www.barbecue-smoker-recipes.com/keris-hogapple-baked-beans.html The one change I make to that recipe is that I Smoke the beans.

Don’t knock it until you’ve tried it! Excellent baked beans loaded with sweet heat goodness.

Very nice! That looks amazing.

Absolutely YES! Another 6"-12" on the inside diameter would be nice. After saying that 30" is a very usable size especially for my small family. To keep rolling for a while at 800*+ you need a decent bed of coals and that takes up a good bit of space. It's all very manageable but a little more space would be easier.

Hard to find in local stores (at least for me), but you can get it at Pennsylvania Maccaroni, which is my source for many of my Italian ingredients - All Trumps flour, 6-in-1 tomatoes, DOP Parmesan and pecorino Romano, high end pastas, etc.

I totally agree with that assessment. I do know I'm still going to have to turn but hopefully the barrier will help. It was a cheap piece of plain steel I got at Lowes. A moment with a cutoff wheel and 2 quick bends in a vise so the cost and effort was minimal. They sell these on GIMETAL but they are 45" long and cost $72 plus shipping. For the $15 I spent I figured it was a worth while experiment.

That is awesome. Not weak. You and the wife will have a blast cooking on it. We use the Konro for date night. A couple that cooks together stays together - LOL. Also you're plan will be easy with the medium version which should weigh a few pounds less than my LG version I was referencing.

It'll more than likely be this one Bruce

It's sort of kewl recognizing the mistakes you've made and now knowing what went wrong. I'm definitely going to have a go at it for Sunday lunch. You're going to have to post pictures of the three different pizzas so we can see the comparison.

Going from a Weber to a kk isn’t getting your feet wet, it’s going from grasshopper to master in one step. If you can remotely control a Weber, the kk will dam near control itself, which it does actually. Congrats, and as already stated, pic are required. Sent from my iPhone using Tapatalk

Great timing, thanks @ckreef. I have had a few disappointing pizza cooks, saved only by the toppings, and can see evidence of what went wrong in this video. Having been almost moved to tears by some of my disasters I decided that I would hedge my bets and use three different pizza dough recipes for this Friday's pizza night. That way I will get to compare and build confidence in the recipes that work for my environment and ingredients. This week it will be The Pizza Bible Neopolitan (18hrs lead time), Forkish (10hrs) and Nancy Silverton (approx 4hrs). Looking forward to getting at least one of them right!

I should have delivery next week, hopefully on July 3. Planning an 8lb Boston Butt for my first cook as soon as it gets here and I can get it set up! It will be practice for my son's 30th birthday party in late July. He wants pulled pork AND beef brisket. I'll be checking back for suggestions later on how to do both in one cook.

That would make a great space for Konro cooking. It's heavy but would be doable. It would be really hot. I would dump the coals in the middle of the Konro then move the coals around once you get it in the screen porch. A nice pair of long welding gloves would probably be useful when moving with hot coals. Also once everything is glowing orange and you bring it in there is no additional smoke. Only small whiffs of smoke as fat/marinade drips onto the coals. I would have no problem with your game plan if that was my screen porch.

I have a "Shade-room" (aka screened in deck) that's usable 9 months out of the year. Doesn't get too hot in the Summer due to the shade. I'm thinking that's a perfect Konro spot. Is the large Konro heavy? If not too heavy, I'd take it out and down the stairs to add coals. Wouldn't want to bring a chimney starter inside the perimeter.

I love Konro skewers. This weekend I ordered 2 more LG bags of Marabou lump for future use. Within the next few days should be receiving a care package from a new found friend that lives in Japan. A bunch of different stuff used for making marinades. I'm really excited about this as it's all stuff you can't buy readily in the states.

Disaster at work yesterday led to me working 17.5 hours so I saved the tasting until tonight. All I can say is........ Hell Yea!!!  I've been making this for a few years now and this is the best to date. This is a finishing/dipping sauce. Chicken or pork sounds right to me. Next weekend I'll make another batch but do a slightly different procedure with the smoking phase. This has KK cold smoker written all over it, unfortunately I don't have one yet. (one day I will)  @tony b unfortunately it was a bad one. 2 people hospitalized overnight for observation. They should be alright but............