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hello #fatbetty

hard to believe this is my first pulled pork of the year

So, first cook on new equipment and a completely new-to-me method... What could possibly go wrong? Actually, not too much and all user error. A couple of mis-steps of not starting my normal dough the day before and instead trying a new, same day dough recipe, with marginal yeast (I didn't check the dates before starting the dough), and not realizing until 30 minutes into the fire that my IR gun was food service rated (500°F), not the 1000° I needed (fixed the latter with ThermoWorks Labor Day sale while waiting on the fire). All things considered, it still made decent pizza. Fire started easily and hot Without an infrared gun of the correct range, I had to guess at the floor temperature. This is pizza #3 of 3. The dough never relaxed so every stretch and launch was an adventure. However, we did get three tasty pizze out of the Alfa: artichoke hearts, kalamata olive, and goat cheese; San Marzano tomato, Canadian bacon, mushroom, and mozzarella (the one with the goofy shape); and margarita (tomato, mozzarella and basil). I'm okay with my first effort. They all tasted fine, but the artichoke hearts, olives, and goat cheese was the favorite. Next time, I'll use my regular dough mix, with fresh yeast, and appropriate IR temperature gun (20% off!). Thanks again to @tekobo and @MacKenzie for their advice and help. Much appreciated!

I really need to stop making tomahawks, or do I ? Lol i had been preparing this for two days and then was invited to my sisters for today so I figured why not bring it as an appetizer 😁

Hi Guys, my Name is Nawid. I am new here and happy to have my Komodo Kamado? Anybody else from Mallorca here? I have a ton of question . Looking forward to share it with you.

Leftover center cut piece of medium rare Tri-tip, sliced thin. Sourdough bread with butter & garlic powder on the outside. Fred’s horseradish sauce spread on the inside with Muenster cheese pressed down on one of the greatest kitchen inventions known to man, the George Forman grill

Yesterday was veg day in KK land. Bumper harvest from the allotment in the morning. Care for kale, lots of it, anyone? The sweetcorn are now larger. Still sweet but starchier. Slow cooked some sweet potatoes and tried a new bake with cherry tomatoes, potatoes and baby onions. Added in some cooked borlotti beans and charred the remaining corn. That's me set for veg sides for a few days!

Cooking pizza in a wood-fired oven on a September afternoon in the midwest United States is hot and thirsty work!

i've never cooked tomahawks before. where i am, they are really expensive, like $100-150USD for around 1kg.

Tri tip - rubbed with Worcester sauce, dusted with Santa Maria rub & garlic powder. Marinated overnight and reverses seared at 350. Mesquite wood to add smoke flavor roasted potatoes tossed in olive oil, onion powder, garlic powder, truffle salt and fresh lemon thyme from the garden sweet corn on the cob

never cooked a tri-tip either. i have to buy this cut from a restaurant wholesaler. not really available in supermarkets..

recipe here: https://youtu.be/ucsRnO_LLzE oven settings: 180c. top and bottom elements. no fan. 15 min. this was my breakfast lunch and dinner when i was a poor college student. costs about $0.75 back then…

Wow, first pizzas, and no disasters. I sprinkle my peel with rice flour. It doesn't absorb water like regular flours so the dough tends not to stick to the peel. Another key is don't push, pull when you launch the pizza. If by chance you happen to not quite get it perfect when you launch let the pizza cook for a short period before you try to move it. Have fun, I don't doubt you will.

A new toy and it took 4 hours to open, you musta been savoring that or had a good bourbon in hand and was planning strategy beforehand. I see you went with the metal vs ceramic and it appears to have a inner metal layer creating an insulation zone for some high temps, looks sharp. Good luck and happy cooking on your new toy, have to say you kicked my can on pizza ovens down the road a bit...will I follow the can. Hey, wanted to let you know I designed a V-shaped fire box for the Lang and had it fabricated at the welders, it alleviated the bad smoke and temp changes known for the flat raised stand they sell with it, works real good now, just in case your missing the Lang.

I'm not sure of the date it changed, but....The probe ports now have a stainless steel screw in piece instead of rubber and the top half of the 32" has a steel "band" around it where the bottom meets it. I think it's had a separate cold smoker port for a while. The rotisserie end pieces have been redesigned too. They used to consist of several pieces and now they're solid pieces. Not sure what else changed but I'm sure Dennis can enlighten us. Edited to say the top half (lid) has the metal band...not the bottom half.

@Wobster I don’t think many things have changes since then other than the side table leveling screw. But I could be wrong

I haven’t cooked any of these yet, but in the past, they’ve been super tender, and I can best describe the flavor as concentrated beef. Sent from my iPad using Tapatalk

@Poochie I usually let the stone sit at temp for about an hour before I put the pizzas on. i cook the pizzas at 500-515

Choice ribeye aged 30 days in the umai bag. Sent from my iPhone using Tapatalk

Yes it's to level the table if necessary... and the side tables have a removable grate hanger too..

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.