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I guess I am not the only one Since pebbles, especially mate black cook the best, I will transform Vulcano (acunto mario). I really hope the quality of Forno Napoli will match BigBad quality.

A new to me recipe, Orange Beef to try.

One Kamado is definitely not enough and if 2 is better than 1, than 3 is better than 2. Not that you couldn't do it with 1 or even 2 Kamados, 3 just makes it easier. Potatoes and carrots on a Primo Oval Jr When those were close to done I did a 500* forward sear on the 16" Komodo Kamado using Grill Grates. I then moved them over to the 19" Komodo Kamado to finish low-n-slow. I pulled them at a IT of 130*. Almost ready to pull. While all that was going on Mrs skreef made a cheesecake with peach topping. Dinner and desert was served.

That Pasta that ckreef sent me I have to say is pretty good .You can tell the difference . Dee freaks out when I make Pizza says I remind her of the chef from the Muppets lol. Sent from my SM-T835 using Tapatalk

I’m starting to get the hang of this KK. Today I put two birds on the 32BB. Then raised that temp up and tossed a steak on for my son.

Ahh, the seventies. Any good pictures of Dennis from then?

Yeah. The Husband calls Brussel sprouts "fart bombs" and refuses to eat them. I once scared a man in the supermarket by saying "my husband's away", while lovingly packing Brussel sprouts into a bag for my dinner. He thought I was making a pass at him and shot away, like a scalded cat. Thanks for your cabbage technique. Like you, no cabbage cook is quite the same and I wondered how you did yours. I have some fab cane and pepper vinegar that a friend brought back from the West Indies. Makes grilled cabbage very tasty indeed.

Well, the suggestion for using balsamic vinegar for the marinade was a good one. I used a 50/50 blend of the balsamic and some open red wine (syrah...."shiraz" to my Aussie friends), and some granulated onion and garlic. Marinated for about 2 hours, cooked in the Kamado for about 3 hours at 275. It was quite good, though, as my wife observed, "it doesn't taste a lot like lamb". I have to agree but I think it was this particular cut or this particular lamb. So, since I started with 6 lbs of lamb lag, I still have quite a bit left over, and suggestions would be welcome. Last night I chopped up a pound or so and reheated it with onion and bell pepper, and added some (Maya Kamal....all her products are really excellent) tikka masala sauce and finished reheating it with the sauce. It was quite excellent. Next, maybe lamb hash with onions, bell pepper and potato, finished perhaps with an egg? As we are all sheltering in place here, we have taken to finishing our day on the front porch, supervising the sunset with a good glass of wine or other pleasing adult beverages, hoisting a toast with the other neighbors out on their front porches doing the same thing. (Thank you, Herman Story vineyards and Helen Keplinger wines.). The other night, at 8PM just as it was getting really dark, the neighborhood was filled with wolf-pack-like howling, a tribute to our healthcare workers. It was quite a moment.

Were the 3 kamados at least 6 feet apart? Dr. Fauci wants to know...

Up your culinary game, homey - it's called a cloche. 😉

No guns here. Although my old dad just told me about the gun his American friend gave him when he visited him in Nigeria recently. Dad thinks I should be reassured by the fact that he practised on a firing range with a family friend. I reminded him that was over 55 years ago. Hmmm. What I have done is disobeyed @Pequod's advice about not chasing high hydration in my doughs. Step away from the water he said. Learn to handle your dough better. Well, I had this 60% kamut dough and the Tartine folk said that they push the hydration over 90%. So....I held my breath and dove in.

Did lots of smoking yesterday. Lamb shoulder in one KK, pheasant breasts for the neighbour in the other followed by a pork "hand" which I marinaded in jerk spices and rum. Yum. Here is the lamb. Having been rude about air fryers, I bought one with some store vouchers that we had and am very impressed. I am also very happy to report that I have subverted the low fat premise of an air fryer. Here I give you brat kartoffeln with lots of butter. Yum

This is my junior year High School ID 1978 and 18 years old in Bali on the last leg of a seven month Endless Summer adventure, alone with a backpack and board. This one is at SDSU two years later.. Ahh where did the hair go?

I did a long time ago! Here's my Grill Dome!

Wanted to try out this new recipe. I mixed up the dough Thursday night and into the refrigerator it went. This is my kind of recipe using stretch and fold instead of kneading. I debated weather to use a my 19" KK and CI pans like the recipe shows or my wood fired oven and a Lloyd pan. Being a gorgeous day decided to play with the wood fired oven. Brought the wood fired oven out of winter hibernation and fired it up. King Arthur Crispy Cheesy Pan Pizza. Parmesan, Fontina and Mozzarella with a homemade sauce. I originally upscaled the recipe for CI pans but I used a 11" x 15" Lloyd pan. Next time I use this pan I'll upscale a little more for a thicker crust. Oops left it in a minute or two too long. Still tasty and a nice soft fluffy crust.

Jeez I hate coming to this thread, as it makes me hungry and jealous....LOL. Sure hope the summer permits me to get back using my KK again. Crappy weather has knocked ME (not the KK) out of commission for a long while. Been dying for some smoked ribs. Been working from home for several weeks and would have been the perfect time for all sorts of great KK meals.....sigh.

Jump in, the water's great! Seeded breads are great and yours looks better than many of my attempts. I am about to try a sprouted rye with a whole bunch of seeds in. Hoping it works out better than my last attempt at a heavy rye bread - it was inedible.

Nice roadkills and that steak doesn't look too shabby either. I'd say that you're indeed getting the hang of it! @tekobo - love my air fryer. Glad to see you jump on the bandwagon. Just be a bit careful with the extra oil/fat, as you don't want it to get pulled up into the heating element at the top and cause problems.

That maybe true but the easiest way to solve a cash flow problem is to actually stock the products that sell out quickly so you can make some cash. Unlike the soap bars that sit in the store for months on end without selling. I've made pasta before. Mrs skreef didn't like the crazy flour mess I made in the kitchen. You know since I cooked she gets to clean my mess

Yesterday was the first cook on my ‘new to me’ KK. I wanted to try a long smoke, and choose a small pork butt as the subject. 4 lbs. On the 23 at 7am: About nine hours of smooth sailing at 235 to 250. After settling in, the Kk held temperature like no cooker I have used before. And then plated for the family: Served with naan, cucumber and yogurt sauce. My wife wanted to try a Mediterranean style dish. Wife made the naan dough and we cooked that on the KK just prior to serving. I’ve been smoking pork butts on Kamados for years, but never had this set it and forget it experience. Always had to chase temps- some kamados more forgiving than others. This would make me foil the meat at the stall just to get the cook finished. The KK allowed me to do the entire cook without foiling, and the result was fantastic. The fat was rendered thoroughly, and I don’t get that result when I need to wrap. A great first run!! Eric Sent from my iPhone using Tapatalk

I knew you show up sooner or later. I know you're retired now but I can't remember if you were last time I was on here. I gave my 21" to my oldest son in exchange for his promise to get in shape. I'll make it real short...my youngest son passed away at 31 years old. Enlarged heart, carrying to much weight, and had a horrible time sleeping. So that's why I gave an incentive to my oldest son. I only had two. I'm working with Dennis to get another smoker...maybe a 32 and maybe one like yours. Speaking of the old crew, is Ceramic Chef still on here? Anyway, nice to be back and see all the familiar faces. I hope to be on here a lot more sharing some of the worst jokes you ever heard. Take care, buddy.

Just as FYI, I have the fireboard and use the guru fan with it. Both work great together and the guru fan is made to fit the KK. The competition probes are optional and are very narrow. Cost a bit more than other options but very well.

Do it in a skillet with some crushed tomatoes and viola - you have shakshuka!

Well, I think when you get the hash part mostly cooked, you just crack a couple of eggs over the top , put the cover on for 5 minutes and you achieve the same thing as poaching.

Preferably a poached one! Go for it!

Syz, you must have a bit of a masochistic streak to voluntarily post that pic on here - let the feeding frenzy ensue!

The Govener basically locked down the state which canceled our camping plans for this past weekend. Having already taken off work me and Mrs skreef wasn't going to let that ruin the fun. So we setup our own campsite. Sitting under the awning this is the view we get. Enjoyed the fire pit. Walked to a nearby private pond for a little fishing. And of course some camp cooking on the CampChef. A couple different breakfasts. Bacon and pancakes. Sausage and French toast made with homemade bread from Mrs skreef. Grilled cabbage marinated with a balsamic vinaigrette homemade from 18 year old balsamic vinegar. Corn risotto and chicken thigh parts. A beef stroganoff type dish along with a personal Pan cookie. And lastly a sweet Sunday breakfast. Peach Slump made from the last of my frozen peaches from last summer. Yup not a bad weekend for camping in the backyard.

Really depends on the material you use. Sounds like in the example above, the person used PLA, which is highly unstable with temperature and also has the lowest print temperature. ABS would be next, but it doesn't like outdoor environments so much and has the next lowest print temperature. PETG, polycarbonate and possibly nylon would be a different story. But the average person will have a hard time using some of them due to the 300 degree C print temps of some brands. PETG can be printed around 260 C, but again brands differ along with printers. I've seen people print some of these materials at lower temps, but they usually do better at the higher temps. I'd definitely try it first, worst case it's going to deform and you finish the cook manually. But if you are using it for a typical low and slow, the normal temps of 225-250 are far below the melting points of better 3D printed material. Anything but PLA should work OK, PETG would be much better. Not that this adapter needs to be food grade, but PETG is considered safe for use with foods. Another solution would be to just use a Guru fan. Even if the device is not 12v, it's a pretty simple matter to use a relay at whatever voltage the device you are using outputs, then the relay just switches a 12v wall plug for the Guru fan. Long, long ago, before the Guru series had an open lid detect feature built into the firmware, I made an electronic version for my ProCom4. It was simply a tilt switch and a timer that switched a relay for the Guru fan. I could adjust the timer, so was able to dial it in pretty good so I wouldn't have temp flare ups opening the lid. Anyway, guess my point is when there's a will there's a way.

I wouldn't think so. The common filaments used for printing are not great candidates for anything that could get hot. Of course they are molten and deposited in the printing process so it's not hard to imagine that they do not like heat. I had a printed part fold over and collapse in the heat of an automobile in the summer. My son has a Signals/Billows system and I made an adapter for his to fit his Primo. Of course that is different than the Guru type cylindrical mount. Your best bet is to have a proper adapter made. A machined tube to fit the KK port welded to small plate which is drilled for sheet metal screws to hold the fan. Here's one that is made for a 3/4" NPT coupling mount and a FireBoard fan just as an idea. BTW, this example is used on a Lone Star Grillz stick burner. Such an adapter could be made then the Billows fan drilled and attached with sheet metal screws. I toyed with such a adapter but since I am a FireBoard and Guru Fan user, I moved on. EDIT: The follow up post directly below postulated on the printed material that was affected to be PLA - it was ABS. "The Person" doesn't use PLA.

Thanks for the advice chaps. Update: Pizza oven delivered awaiting installation. KK on a ship from indo. 32' big bad. If nothing else, I have some variety and isn't that the spice of life?

How did you get a pic of Alice Cooper??? Love the faux wood paneling on the station wagons!

Thought I might cook some mussels I used this recipie .https://www.ozpig.com.au/ozpig-recipes/different-kind-surf-turf-%E2%80%93-mussels-chorizo. Got everything together..parked up 5he Dutch oven..ready to go..on go the chorizo and vege ..on goes the muscles. .due for some beer..lock it down to let them open...Dee made some white sauce and I chopped up some parsley and spring onion..Looking good..added the sauce..then the onion mix and some of the prawns from yesterday's surf and turf...and plated looks like not much but yum.. Sent from my SM-T835 using Tapatalk

aka - griddle dome. Up your game -

Thanks for the compliments Steve, Tony and MacKenzie. I’m enjoying this KK. The amount of room is a plus. Cooked it with a 50 split basket.

BISHEP, I love the colour on those chickens.

I have to admit, that it does make a bit of a floury mess. But, so does bread making and pizza dough. Just sayin'

I can’t help myself Mac. I know simple pizza is often better, however, when I see all the ingredients laid out..... yummy lamb Tekobo. Sent from my iPhone using Tapatalk

Outstanding Tekobo. Here’s my latest flop from yesterday. It was tasty and has already been devoured by family. Just lacked that nice spring. Maybe too much rye and only 70% hydrated. Linseeds were good- added a nice toasty flavour. Sent from my iPhone using Tapatalk

I have no way of dumping the black tank so we had to use the clubhouse bathroom for that type of business. Mrs skreef used the clubhouse shower while I showered in the camper. The camper has a nice shower and the water is extra hot. The cabbage is more of a technique than a recipe. Make a vinaigrette dressing type marinade. No two cabbage cooks are ever the same. I just wing it for the marinade. Just needs to be a vinegar base. Cut the sides off a cabbage to make the cabbage "Steak" Cut a slit in the stem and the far end and tie it around with some string to help hold it together. Cut vertical sits down to almost string level. One side is slit north-south and east-west. The other side is slit northeast-southwest and northwest-southeast. Hopefully that made a little sense. Brush some marinade on one side and let it soak in. Wait a little while then brush the other side. Wait a little while before cooking. Sometimes I do this procedure a few times before cooking. The vinegar helps soften up the cabbage. The longer you pre marinade it the better. I cook this on a griddle on low/medium heat. I turn and baste on some marinade every 10 minutes or so. I keep it covered with my griddle dome the entire time. I'll also squirt it down with water from time to time so the steam gets trapped under the griddle dome that way you get some steamed cabbage effect also. 40-60 minutes later when it's falling apart you know it's done. I hate plain steamed/boiled cabbage but I love griddle cooked cabbage. People who tell me "I hate cabbage!", I respond, "that's because you haven't had my griddle cabbage yet!!!". Cabbage is like Brussel sprouts. Sucks unless cooked right. LOL

Thanks for the advice. Just did my second brisket. Never once opened the grill and it turned out excellent. I’ve been told the pics look dry which is odd because it’s by far the best, most tender brisket I’ve ever done.

Or they have a cashflow problem and have to stagger orders with rent/utilities/payroll. Learn to make your own pasta, ckreef - it ain't that hard - even I can do it!

Great looking mussels and yup I see your pasta. Almost out of my pasta stash and the place where I get it has an owner with zero business sense. They get an order of pasta in. It sells out in a week or two. Then they wait like 2 months to order more. Makes no sense. If I owned that business I'd never let the inventory run out like that.

Stop the presses, if you like fries you will love these, crispy on the outside creamy on the inside and easy to do. They stay crispy for the entire meal. Boiled russet potatoe. Cooled for 4 hours in the fridge and torn using fingers. Meanwhile on the KK are a couple of hot Italian sausages. Fried potatoe pieces in peanut oil and plated. Sprinkled with salt and Pecorino cheese. Creamy interior crispy exterior. No more desire for French Fries now, these are awesome if I say so myself. Recipe can be found here. https://smittenkitchen.com/2020/04/crispy-crumbled-potatoes/

A box of Grass-Fed Australian Picanha arrived today. Never cooked it before, can hardly wait.

Tonight it was a combination dinner. Homemade 100% organic durum wheat spaghetti and KK grilled burgers cut up and added to the sauce. I'd do that again.

Been a while...got sucked into work and then lock down. I’ve also limited myself to KK on week-ends otherwise the waist will know no limits. Glad to see that everyone seems well 🙏 Some pics below including my first ever fish, first ever rotisserie, first ever split basket - opened three new chapters in KK delights.

Finally arrived, UPS had the wrong pallet jack and couldn't unload it. Told me it would be next week before they could deliver again, and instead offered to uncrate it. He said afterwards he shouldn't have done that, was too hard for him to get it out of the crate due to it being in a corner and couldn't get the lag bolts off. Now it is sitting on patio and to start unboxing to prep for first cook and burn in.

Here’s the tradies lunch. It went down a treat. All parties loved it. Expecting high quality craftsmanship in return! [emoji2957] And got it. Stone masons cutting corner joins at 45 degrees. Sent from my iPhone using Tapatalk

I think the family that sold it to me did an intense inside cleaning. There were strands of industrial grade steel wool stuck in the grates, so I assume that was what got them so clean. After my one cook the grates have got a good patina. Also, the inside walls of the 23 darkened up considerably after my first cook. I would imagine the previous owner gave the inside a good scrubbing, too. I would not have thought that the inside walls would clean up. Below are start of the cook and after pics showing the change in color. Also, when I was done cooking the pork, I opened the vents and raised the temp to 500. Then I noticed two areas on the dome vent where steam was coming out of tiles. Afterwards I don’t see any problems with those tiles...

This is the fastest I've ever homed in on a bread recipe. I borrowed principles and my spreadsheet from before, to adapt a Suas recipe. Then figured out various additions again consulting Suas, e.g. 3% for vital wheat gluten. So far, very different from our other breads, and we don't know what we'd change. Before this, my starter had always been 100% hydration. It is said that "stiffer" levains need less care. The hydration affects the balance of acids. But the thing about 100% is this: You can slip up measuring either the flour or water first, and the math is simple for what to add of the other. Sometimes the starter needs attention and one is too impaired to give it the attention it deserves. The Suas recipe I started from used a stiff levain, 50% hydration. Mixing it in with hydrated dough is just as messy and awkward as 100% starter, only the other way. Ideally there is no impedance mismatch: One's levain has a similar consistency to one's autolyse. So I decided that moving forward my starter would be 100% rye, 75% hydration. Levain, what levain? My starter is my levain. This is easier. One probably wants to use a stand mixer to knead a dough like this. Any sourdough rye dough is rather sticky. Add vital wheat gluten, molasses, and cocoa, and you've got an all-nature sub-flooring construction adhesive.