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I've got word that the grill is in being fumigated as we speak and that it is shipping on Friday. These next two weeks are going to be a long wait

This video is in Italian so you'll have to read the subtitles but a decent video just the same. I've probably made all these mistakes once or twice. Nice to see the mistakes and the results from those mistakes.

Ok, here they are, at completion and pulled pork ready to eat. No complaints at all. I even got a couple of "best bbq ever" comments. One guy says he will have to look into a KK of his own! I had the cooker thermometer on the grate, in a space between the meat. I suspect the dome temp was somewhat higher because of some relative insulation from the surrounding meat. I think with the next big cook, I will place it on top of the meat, or maybe use a second thermometer and put one both places, on the grate and on top.

Well let me say that the blueberry bbq sauce was awesome. Love this stuff. You can make anyfruit a good sauce for bbq. (my beliefs) this has been my most favorite sauce that @ckreefmakes. Good job Love

Solo Stove Campfire Souss Tagine I broke down and bought the Solo Stove Campfire on their 4th Of July Sale. Not really sure why, except the engineering fascinated me. Anyone familiar with the difference between a fireplace and a Vigilant wood-burning stove (intelligent recirculating airflow for radically improved efficiency) will see a Solo Stove as a charcoal chimney of the Gods. The Solo Stove product line is intended for wood, but other customers had already reported good results with charcoal. Now, when I asked about bending the stove support flanges, and using it as a tagine majmar, they acted like no one had ever asked that before! Go figure. My backup plan was to use the Solo Stove as an ember incubator, moving embers to an actual clay majmar as needed. It's tricky to refuel a clay majmar: Add enough charcoal to get everything to light, and one ends up with too much fire. In contrast, the Solo Stove offers such a protected environment that one can add a single piece of lump charcoal at a time, confident that it will light. I was worried that the fire would be too hot, or too quick. Neither is the case: There's an ample window where the fire is big enough to sustain itself as one dribbles in fuel, but small enough to cook at a faint simmer as needed. So I'll be using the Solo Stove directly as a majmar. It's also a great chimney for getting a modest amount of charcoal fully lit in a hurry. Shown is an alcohol start. It's pretty astonishing reading the caution on the interwebs about alcohol as a starter fluid, given how completely it burns off compared to any other starter. You'd think the pyromaniac in somebody would have just tried it? We started some accidental alcohol fires in high school science classes, and the one thing I remember is they weren't that dangerous. The real issue with isopropyl alcohol is its complexity relative to ethanol: It produces carbon monoxide as it burns, while ethanol just produces CO2 and water. So hold your breath and step away. The beautiful convection effect of the Solo Stove means that no fanning is required; it is the ideal chimney for lump charcoal alcohol starts. I'm sure I'll find other uses. The pyromaniac engineer in me just had to have one of these!

Great timing, thanks @ckreef. I have had a few disappointing pizza cooks, saved only by the toppings, and can see evidence of what went wrong in this video. Having been almost moved to tears by some of my disasters I decided that I would hedge my bets and use three different pizza dough recipes for this Friday's pizza night. That way I will get to compare and build confidence in the recipes that work for my environment and ingredients. This week it will be The Pizza Bible Neopolitan (18hrs lead time), Forkish (10hrs) and Nancy Silverton (approx 4hrs). Looking forward to getting at least one of them right!

I should have delivery next week, hopefully on July 3. Planning an 8lb Boston Butt for my first cook as soon as it gets here and I can get it set up! It will be practice for my son's 30th birthday party in late July. He wants pulled pork AND beef brisket. I'll be checking back for suggestions later on how to do both in one cook.

That would make a great space for Konro cooking. It's heavy but would be doable. It would be really hot. I would dump the coals in the middle of the Konro then move the coals around once you get it in the screen porch. A nice pair of long welding gloves would probably be useful when moving with hot coals. Also once everything is glowing orange and you bring it in there is no additional smoke. Only small whiffs of smoke as fat/marinade drips onto the coals. I would have no problem with your game plan if that was my screen porch.

Youtube links to videos by Enzo Coccia: Neapolitan pizza: the 6 most common mistakes (the above video) Neapolitan Pizza: original recipe by Enzo Coccia Whole wheat Italian Pizza recipe by Enzo Coccia 750g Farina in proporzione: 80% 600g Farina 00 (ceneri max 0,55) 20% 150g Farina Integrale (ceneri da 1,30 a 1,70) 1/2 liter Acqua 25g Sale 1g Lievito

True that. The "fruit part", not the "Good job Love" part, just to be clear. One of our favorite new sauces for pulled pork is a Spicy Apple BBQ sauce, recipe for which appears in Raichlen's recent book on sauces (and probably also online at his website, as nearly all his recipes are). Made with a cup of apple cider which, when reduced with a tsp of cayenne becomes the perfect topper for a pulled pork sandwich with a cool, slightly creamy slaw. I also love Keri's Hog-Apple Baked Beans which includes a can of apple pie filling and a healthy dose of cayenne. Great stuff!

I asked about the Konro because of all the talk about Suya and Satay. A Konro would amp up the fun for such cooks. Now I've got a hankerin' for one.

This is the book he waives at the end. I couldn't find stock in Italian, but a few copies in English are still available from Italy. I paid € 38,90 ($46.30) delivered to California. What a spectacular video! Cooking is a balancing act. Even if one isn't tipping over so far as to call one's pizza an "error" it is good to recognize what makes the balance.

Can't wait to see what you cook with them.

Okay, so following a stiff drink to wash away the import duties, taxes $1400AUD I am set for delivery this Friday. im definitely all in now.

Saw that one recently, but can't remember where. I think it was posted at pizzamaking.com. Good video.

Next weekend batch 2 will have a more intense smoking session. I'll know after the comparison taste.

Yea, yea, yea. I fully funded the Meater with 4 probes and the Block. Yup I paid for you bottom level backers to receive your product. Meanwhile I have nothing. Will never do another kickstarter. Maverick 732..... Went through probes about every 6 months. A few sets of new probes and I was done with that. Moved onto the Smoke. Use it constantly for over a year now. Same probes. Left it on when I went on a weeks vacation - still going strong when I got home. That is now my default KK dome thermometers. Thermoworks is the only company I'll go with now. ThermoQ products are my latest and are the bomb. A huge selection of different type K probes, stand alone, wifi or Bluetooth. An app that will graph and alarm multiple units. If I had to do it over, ThermoQ from the very start. Expensive but like everything in life, you get what you pay for.

We'll see!

Disaster at work yesterday led to me working 17.5 hours so I saved the tasting until tonight. All I can say is........ Hell Yea!!!  I've been making this for a few years now and this is the best to date. This is a finishing/dipping sauce. Chicken or pork sounds right to me. Next weekend I'll make another batch but do a slightly different procedure with the smoking phase. This has KK cold smoker written all over it, unfortunately I don't have one yet. (one day I will)  @tony b unfortunately it was a bad one. 2 people hospitalized overnight for observation. They should be alright but............

As far as I know, the Meater is the only option for a rotisserie cook, being totally wireless. That's why I jumped on it as a Kickstarter.

Gooseberries and pork? I would not have thought of it. As a kid on the farm, I used to pick gooseberries for my grandmother to make cobblers ("... all the sugar they will take, and a little bit more."), but I hadn't considered them for a sauce for pork. Nor, actually, a blueberry BBQ sauce. This is very interesting...

We had an accident at work at the end today that I had to attend to. Currently 2 hours from the house and can't leave for another hour or so. The tasting might have to wait until tomorrow.