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00:20 - Category 8 typhoon alert. Shops closed 07:20 - Category 9 typhoon alert. Public transport closed 09:20 - Category 1 hurricane alert. Kamado closed 15:20 - Kamado will re-open Juxtaposition of smoke eddying calmly while tree branches are struggling to stay attached a few feet away kk23hk-001.mp4 kk23hk-002.mp4

Everything you mentioned and @C6Bill pointed out, can easily be repaired/replaced. I didn't see the charcoal basket. If you don't have one, that can be replaced as well. Good luck and please post pictures once you get it up and running again!

Congrats !!!! I would suggest giving Dennis a call. You might want to buy a spares kit that would have the grout and maybe some spare pebbles to fill in the missing ones. I think you are also missing the wooden handle on the lower vent. It also looks like someone dropped it at some point from the bent latch but that isn’t a big deal. Anyways, good luck and welcome to the world 0f KK cooking

Nice one and thanks for the comprehensive food sourcing tips. Tai Sun was where I got the wood chips Have you done any pizzas in your KK? I got some amazing dough from Novas Pizzeria on See Chueng the other day. Super friendly owner called James — loves to chat and will happily give lessons on how to roll and spin it. Sells Ooni ovens too. They need 24 hours notice to prepare it fresh and then it's still good a week or so later if kept in freezer. Raymond's Deli also has it frozen but not back in stock until August and wasn't quite as good as Novas'. Going back for more this weekend so will check out the beverage wholesaler when I'm there ..... I'm not in town either. Bit further down toward First Beach

Thank you We are safe, and we are fed This was my first ever grill on my KK23 (and first ever grill on any kamado in fact): 3.5 pound beef short rib, 220-250F indirect, KK smoke generator, 5.5 hours & 1 hour rest Only had time to get briquettes before the storm but am happy with the result. Have some lump arriving today kk23hk-004.mp4

If you want to bake the Napoleon cracker crust pizzas.. I suggest using a baking steel (carbon plate 1/4-1/3"). At 500º, it mimics 900º on a standard baking stone, creating the same leoparding on the crust. My baking stone works beautifully for bread and dough with yeast at about 550-600º. The density of the stone determines how fast it cooks.. Heat transfer.

Before I got a wood-burning pizza oven, I used @tony b's technique in the KK: 550°F dome, heat-soak for an hour, pizza stone on the top grate (later I used the pizza stone topped with a baking steel, which enabled a bit more leoparding on the bottom without burning the top), and let the KK recover about 8-10 minutes between pizza launches. I made mostly NY-style or Chicago deep dish. One can't (or at least I couldn't) make a true Neapolitan on a KK. Or maybe because I was unwilling to risk running my KK at 900°F. 00 flour doesn't work as well below 750°F. As Tony said, you have to match the dough / flour to the temperature you plan to use. As I remember, large lump charcoal made it easier to achieve and maintain the temp. I have a KK23 so the KK32 may be a little different.

I think the first question is whether you've made pizza in the past and what those conditions looked like. I've done plenty in the oven (because I'm lazy and don't want FDNY knocking on my door!), but that's 500-550F. If I were to do the same on the KK maybe I'd push it a little higher temp, but some of it is experimenting with what you feel is "good" pizza. Here in NYC we've got our own definitions, places where pineapple is common yield different results.

A lot has to do with your dough. I'm not the go-to for advice in that category, as I'm not the best baker in town by any means. I usually cheat and get a Poppa Murphy's pizza (take it out of their silly cardboard pan.) As far as the KK goes, I use the KK stone on the top grate. I aim for about 550F dome temp and let the stone heat soak for about an hour before cooking. As @wrandyr said - YMMV. I have a 23" KK.

You will likely have to do some experimenting to get things dialed in, which should be a pleasurable task in itself. I started out with a round cordierite stone (not the KK stone), aiming for 700°F, which was what worked on my previous rig. 700° was too hot, so I went to 600°F. The tops were burning before the bottom crust was done, so I switched to a 1/4" steel. The bottoms burned before the tops were done. Then I tried with the stone on top of the steel-success! 600° for about 5 minutes. I don't even have to turn them. I have a 21"KK, so YMMV. There are lots of more experienced experts here who will have more tips, and there is for sure more than one path to pizza nirvana.