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In progress, removing ALL the adhesive vinyl protective film from all the stainless steel parts (over an hour for just this part) and get it off the pallet. Tomorrow morning is the moving to the back yard patio event. Pictures to come after. I removed the bricks and it is quite a bit lighter. I don't think it is going to be an issue tomorrow.

all this pizza oven talk made me toss a pizza for lunch🤓 running gas and caputo red flour. great pizza flour…

@Poochie your concern about weight reminded me of the "lift" that we had to do when my Alfa Allegro arrived. Five of us assembled to lift it having removed the bricks from the base of the oven to reduce weight. The lift was super easy and we could have done it with four. Two might have a push. It took less than a minute. So I would not worry too much about weight if you can get help. I have tried to bake bread in my Allegro. A silvery black puck was the result. I have tried to cook desserts in my Allegro. Instant burned top to my cake was the result. The KK is much more controllable and I rely on the KK if I want to do any outdoor baking. I use the WFO for high heat roasting and pizza. That said, I have not totally given up on bread in the Allegro. The Alfa website shows cooks baking bread in their WFO. I don't like to be defeated and so will study them carefully to find out how they succeed. In the meantime, my black bread is literally the toast of the town.

I don't have any problem assembling the table. It's lifting 250 pounds to put the cooker on the table that troubles me. How do you like your 5 minuti? Ever bake bread or desserts in it?

eclairs.. i used to eat an entire box of Entenmann's eclairs in once sitting when i was a kid. now I don't think I can eat more than one.. choux recipe here: https://www.youtube.com/watch?v=9i1G8i_Q-Lk pastry cream recipe here: https://youtu.be/EQM7MlqtuUg chocolate glaze here: https://youtu.be/BuqperGBL88?t=946 I would triple the pastry cream recipe if baking this choux recipe as perscribed. You need a pastry bag and a large round or star tip. It helps to have a perforated mat and perforated sheet pan. If using thermomix mixing the choux, you need the butterfly attachment and mix until the batter is ribbon stage and can stand on its own. Need to be precise when piping the choux, it has a mind of its own when baked. You can download eclair templates online and place the outline underneath the silpat mat to get consistent size. I thought the glazing was difficult. Maybe dropping the pastry in a bowl where the glaze fills halfway might be easier.

It might take quite some time to heat them up slowly and meanwhile you know who has to be out there tending the fire. I said explode but I really meant crack. I suppose I could put an electric heater in to warm things up before lighting a small fire. In the dead of winter I don't think I'm going to do this though. Although I will be lighting my KK. 👍👍

You can take out the fire bricks from the oven and that will reduce the weight. They probably weigh 15 pounds each. So far 95% of my cooks have been pizza but last evening I was wanting a quick supper and had some beef patties on hand and some small leftover potatoes from my garden so decide to give those a go. Tasty.

Unboxing pics please!

My understanding (albeit without having yet taken delivery of one - tomorrow!) is they suggest one starts a fire smaller than normal, then gradually increases the temperature so as not to shock the fire bricks.

thats too bad, im in the market for one. but location and voltage prohibits me to buy from you.

Someone asked recently about searing and it was mentioned that many use the top grate turned upside down right over the firebox for searing. So i figured i'd do that and take pictures for the person who had asked, then i couldn't find the thread so here i am lol This is how i reverse sear, others may do it a little differently but there are a thousand ways to cook a steak. I started at about 240 degrees. it settled there so i left it. Then after an hour and 10 minutes take the steak off to rest, i had an internal temp of 115. Then while resting i opened the bottom vents all the way and opened the top vent 3 full turns. That was plenty to get flames coming up through the grate. Then i seared 30 seconds and rotated the steak and seared for another 30 seconds. Then flipped the steak and seared it again in both directions for a nice XXX. I forgot to take any real plated shots cause i was really hungry by that point lol PS The burgers in the first shot were for the dogs, one isn't feeling well and i needed to get him to eat something. I couldn't give a burger to one dog and not the other so ........ lol

You've got a great setup. Those two look perfect together!

Hey everyone so I have good and bad news. The good news is I love the fridge, it works great. The bad news is after 60 days and 3 different types of cuts my wife prefers the not aged meat. I thought about replacing the wife but I’m on my second marriage already and I need to slow down so I’m gonna be selling the fridge I’m asking 4200 CAD since it’s equivalent to the price in USD but willing to entertain a reasonable offer. I have the xl package and all the extra accessories.