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Forgot to take pictures while cooking but did a quick reverse sear on an 8 Oz filet earlier today. The onion rings were air fried

From what I have read so far, oak is what you need to get the heat up and beech for a bit of flavour. At the moment I have a stack of mixed wood to get through but will order some named logs for my next delivery to try out. I watched this video when I was trying to decide which sort of wood fired oven to get. I went for the Allegro because it heats up quickly and so uses comparatively less wood per cook. You don't get the heat retention of more traditional ovens but I figured that I get that from my KKs.

this was my first sourdough on the kk. i hit around 475 on the upper grate when placing the loaf in. i threw in about 3/4 of a tall glass of ice on the main grate and down the drip tray. lots of steam for the first few minutes, then nothing. dome temp dropped to around 400f and when climbing back, maxed around 450. basically pulled the bottom vent drawer out and top vent open to maintain this. my bad for cooking with left lover coals from tonights chicken dinner but i was hoping for hotter temps and not struggle to maintain 500. i don’t know why the rise was so tilted. was it from excessive steam? this never happens when i use my bread cloche. the bread internal temp was done at over 200f, but the bottom looks under cooked, and that probably meant my stone wasn’t hot enough and i didn’t bother taking out my ir gun to measure stone temp. judging by the flat top, there may be some collapsed pockets inside. not my best loaf by far, and i’m completely out of my comfort zone when it comes to live fire bread baking. will post the crumbs once its cool enough to slice.

just baked a sd in my idk. acronyms! last month i bought a ankarsrum mixer thinking it would make better, faster bread. man that machine sucks. or maybe i dont know how to use it. anyway, i sold it earlier tonight and i’m back to kneading by hand. very aggressive rabbit ear with this one..

Yes, it could be your age. You're just too young to get the knack of it in one or two tries. Those pebbles are really nice looking. Best of luck on your first cook.

Hi there - yes so did. Oh my - I am in love with this grill! It is beautiful 🤩 I did my first burn/cure yesterday and just gave some white residue to clean off but no ‘venting’ (cracking). I am going to be looking for recipes/instructions on how to cook different cuts of meat 🥩 today. i am not finding this forum the easiest to navigate but that could be my age lol 😂 I do want to thank everyone for their replies and support. What a wonderful community. 😊 have a great day from Melbourne Australia 💖

Your chicken plate looks delicious, MacKenzie! The KK makes the most perfect chicken I've ever eaten.

You need to quit your day job and open a restaurant. All your food looks delicious and has perfect eye appeal.

halfway into making this shakshuka, i realized the tomatoes took off all the seasoning on the carbon steel pan. time to invest in some cazuelas…

It was a miserable day, cloudy with strong cold north west winds but that doesn't stop a KK rotisserie cook.

Wildfork prim brisket, coffee cardamom rub, resting in ftc for now. Sent from my iPhone using Tapatalk

Hi Caroline- it's been almost a year. Was in Brunswick when we purchased it, but then bought a new place just before Christmas... in Westgarth (the tiny south pocket of Northcote). The KK survived the move, but is stuck outside the garage until I can get my builder to come over with some ply, and a few extra bodies to move it into place (which will also require temporary dismantling of the pool fence). Hope you are enjoying the setup.

@tekobo wow the allegro is the big one. look forward to seeing your setup and cooks.

Cooking the last meal meant par/boiling your ingredients in wine, so I thought saving the broth and using it with a few additives like onion, garlic, butter, chive, lemon and some olive oil would revive the mix. Good, no plate, the pan was exceptional to taste and the plate held the shells. Mussels and little necks/Quahogs/////Mussels Mariniere.

Yesterday afternoon it was a seafood casserole with 1lb shrimp, 1lb bay scallops and 2lbs Cod slathered in a creamy buttery sauce, topped with a bread crumb cover and cooked with a chunk of cherry out on the 23. I used the small locking basket with one chunk of wood fitting it over the fire while using the basket splitter. I used my stainless diffuser plate to accomplish an indirect and a workable temp of 375/400. Perfect, the smoke you get off the KK imparted into your food can't be duplicated at even your high end restaurants in a casserole. So there it is and unfortunately there it goes also because all that remained after the guests left was this small plate, I managed to capture it on film before it disappeared too.

That is a rare 'spiral loaf', typically seen on saturn.