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wood fired pork chops, some sides and a shokupan loaf

It was really nice out yesterday so while I worked on a pro just in the front yard I cooked some ribs out back 😁

I have that pan in my Amazon cart as we speak, Bill

I wrote the nice people at Fireboard and got this response back within an hour: Alex Hurtado (FireBoard) Mar 18, 2022, 2:56 PM CDT Hi James, Thank you for your question! The battery by itself will not be enough to power the fan for a cook that long, you will need to keep the FireBoard plugged in with the supplied charger. Also, while we know that other fans will work with FireBoard, we do not do any sort of tests with them, just our own drive blower so we cannot verify or confirm any specific functionality, etc. Thanks, Alex FireBoard Labs

Detroit is all about the edge crust! Nicely done.

@David Chang you don’t need a water pan with a KK

They get you a nice edge crust

Once it's cut up and, on your plate, no one cares what shape it was!

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.

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

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

Spot on, I put my stone in when lighting the KK, then let it come up to temp with the rest of the kamado. Give it a good heat soak and then get the pizzas in. Sent from my iPhone using Tapatalk

The KK definitely makes amazing pizza, just make sure to get it nice and hot (550f) and let your pizza stone heat soak for a good couple of hours. Sent from my iPhone using Tapatalk

The Vito dough is definitely my favourite, and I’ve tried a lot of dough recipes. These are the latest pizzas using that dough. Sent from my iPhone using Tapatalk

Definitely use a bigger bowl if you have one, I use a large mixing bowl with lid, and it always ends up pushing the lid up a bit. The dough is very forgiving though, if it does overflow a bit then you’ll be fine. Sent from my iPhone using Tapatalk