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Grilled them at 400 or so and they came out great. I did an overnight brine on them too.

this is a 19 TT charcoal splitter mod for vertical and horizontal splits. this is simply welding 304 ss hooks on the top of the splitter plate and grinding out grooves for the cover plate to sit in the horizontal position. the vertical split is not compromised. the hooks are placed in a 30/70 position but 40/60 or 50/50 splits can be achieved, but only held by one hook. so the same equipment is now modded to place rotisserie charcoal parallel but away from the meat as well as low n slow in the vertical position.

I tried another experiment using a thinner typical store bought pizza stone that I already had and held the KK at a steady 450 degrees. Once the stone was 450, I put the pizza on and cooked it for around 12-14 minutes. The top cooked just fine and the crust was crispy. I used half 00 flour and half bread flour. I can't make a round pizza if my life depended on it. That pizza has a lot of pepperoni on it hiding under some goat cheese and mozzarella.

reminds me to take some out of the freezer. bone in chops are so much better than boneless.

We have no problems making pizza on the kk. Home made dough always cooked through and crispy.

This setup worked well for the rotisserie last night in the 42. Underneath the aluminum pan is a loaf pan. It was too small and had angled edges so I got out an aluminum pan and bent it where one side was a right angle and would hold up the basket splitter plate. When McJudsten shared his setup I didn’t realize how he did it until I tried to set it up. I took the slider rods out of the basket splitter. The side plates are bumped up all the way onto the ceramic ring and are resting on top of the dividers. Dividers are just resting right behind the deflector mounts tube thingies. Anyway the dividers are spread a few inches wider than normal. Sent from my iPhone using Tapatalk

a quart of water 1 teaspoon of cure salt/pickling salt black pepper to taste 2 tablespoons of sugar or turbinado sugar 2 tablespoons of sea salt 1 teaspoon of turmeric ....turmeric will give them a yellow cast but it has a great flavor

well, i spoke too soon. it looked good in the office. but when i took it home, i didn’t consider that the fire ring gives me no clearance for the cover plate. part of the edge is too long to rest on the basket evenly. its not a total fail, i think it still works. but in the horizontal position, i would need to fashion a new cover plate or make a foil drip tray as shown… in the 30/70 position, the cover plate needs to be grinded slightly to sit properly. in the 50/50 position, it sits ok. unfortunately i cant bring the grill to the machinist to test out. i’m going to run a small pork butt tomorrow, see how it goes in the 30/70 position. curious to know if that little charcoal will last a hot and fast cook with no refill.

Hello, my name is Will and I am a French chef living in Oakland, California. Today I received my new 32" BB completing my collection of kamado grill. I can't wait to start cooking on this beast 😉

I just saw your pork chops poochie, you don’t take a back seat to anyone lol

I need some of those !!!!!! I have some Lane’s Apple Pie Seasoning that should work really well on chops like that

The members of this forum have some incredible cooking talent. Milling your own grain, homemade curry, different pizza and bread cooks. I used to think I could cook...and I've owned a cafe before...but you youngsters put me to shame. Beautiful food on display here.

Those look first class. I'm going to check them out.

Some cool YouTube vids on using it. Seems like any solid fat works - butter, tallow, lard. Be careful, as it does indeed, flame up like mad - hence the name.

I don't even know what it is lol

some recent pizza oven cooks while i wait for my kk charcoal basket to be modded..

While no pics of any "homegrown" (with a shoutout to Neil Young!), I did take advantage of the nice weather (mid-50s and sunny) to do a pork tenderloin. Direct, main grate, 350F, with a mash-up rub of Sucklebusters Texas Pecan and SPG. That little flapper was from me trimming the silver skin off. It was a tasty nibble! Plated with some nice pasta carbonara and side salad. I love carbonara but hadn't made it in some time - no clue why?

Movin' on up as George Jefferson would say. This pizza actually tasted very good. Pepperoni and sausage. Still ugly but I'm working on that. Cooked a few burgers too.

Homemade Green Curry Paste Green curry with chicken, snow peas, red, yellow & orange bell peppers, sweet onions and oyster mushrooms super tasty. Green curry is my standard Thai dish that I judge Thai places by. This is better than my neighborhood Thai restaurants. So easy to make once you have the paste

I used to make my own Thai curry pastes but haven’t made it in at least 4 years so I decided to make my red & green curry pastes on Sunday. I go to the Thai market and get all the stuff and every time I go there the lady says “oh is this for your wife?” And I tell her “no it’s for me”. This time she responded by saying “wow you make very traditional curry paste, most foreigners don’t know to use shrimp paste”. I took it as a compliment tonight I used the red curry paste to make red curry with flank steak, red, yellow & orange bell peppers, sweet onion, oyster mushroom, mango, pineapple, Thai basil, lime zest & fish sauce. Served over jasmine rice. Pretty tasty and my jar of curry paste will last 3 months+ so super easy to make all kinds of currys quickly once the paste is made

I made 10 pizzas using the outdoor gas oven for family a couple of weeks ago. My niece is dating a guy who works at dominoes so had a professional doing the topping; he's about sick of dominoes pizza but he ate plenty of my pseudo-neopolitan pies. It was the first big use of this oven; baked two at a time with the inside air temp at 850 to 875 degrees F. The floor temp was in the mid to high 900s. I didn't try to time any of the bakes but assume they were in the 90 second range for each pizza. I was very happy with results!

Here is my first Cassoulet on my new KK 😉 Cassoulet is a traditional dish from my home town Toulouse, France. It's made with duck confit, sausage, pork belly and Tarbais beans