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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

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.

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!

Managed to vent out all the solvent this morning between 6-12 and enjoyed some salmon as a result. In the shade now and plenty of residual heat so got a short rib going low and slow without it breaking a sweat. Unlike me

Burn in, curing, venting. Whatever it’s called. Making the most of the heat this morning

LOL I did not notice the date!

This is from 2012 so i'm not sure we are going to get a finished pic, unless he's still cooking it lol

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

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.

30-day return policy if it doesn't work out...

These didn’t upload Sent from my iPad using Tapatalk

I too have seen the "too long" effect but less the "too short" effect. I like would expect to guide experiments. Perhaps my favorite BBQ book is Legends of Texas Barbecue by Robb Walsh, although I follow none of its recipes. The stories bring home the attitude and diversity of technique, discovered experimentally, of various cooks. No one to watch the fire while you sleep? Let it die, in a brick-lined wood oven that holds heat well, and build it again in the morning. The meat that comes out is famous. Aaron Franklin of Franklin Barbecue in Austin, Texas generally cooks everything at 275 F. Why? He builds these cookers from 1,000 gallon recycled propane tanks, and he has a restaurant to run. As it happens, I've found 275 F to be a far better universal choice than the 225 F I first learned, though one can learn to work with either. This discussion reminds me most of Neopolitan Pizza discussions. I know an Italian cook who has traveled Italy with an infrared shooter thermometer, and the exalted temperatures people claim to use are relative to where one takes the reading. It's a temptation to latch on to a mythical high temperature as the "proof" one is a great pizza cook, rather than learning what reading works best with one's dough, technique, and cooker. I love that Chris Young's Combustion Engine is a simple dial. I don't expect consistency in someone else's shower, and I expect the numbers I'll use are again just readings, relative to this specific feedback loop. I don't fear that the probe will be "too short" as long as its tip reaches dome air. I do fear that this discussion will spook Chris Young into making us a probe that's "too long", though as you imply the workaround is to be careful how one uses the upper grill. In any case I do intend to take one for the team and buy this setup, after they answer my email.

I used the steel on top of the pizza stone. More heat mass = less recovery time.

Thank you very much!

there are camping gear and baking shops concentrated in kwun tong sometimes carry wood chips, but it's still easier to order on amazon. if smoking pellets, they don't exist in hk. it's amazon only. i have tried to make pizza on the kk, but now mainly bake in an effeuno for single pies. it's not cost/time/fuel effecient to run a kk just to make one pizza. and you can't really do neopolitan or contemporary style in a kamado. yeah, Nova's is the Ooni shop. the beverage wholesaler i think is right across the street. i personally make my own pizza dough, so i don't bother buying it. Rossi's on Thai alley may sell pizza dough. He's also the only guy in town who does retail bbq (smoked), but I've never tried his food. there used to be a lot of western meat shops in SK town but they all closed. you gotta go to Aunew Food. It's the best place in town for chilled beef at the moment.

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

this is too weird. i've been living in sai kung or over 5 years. not in-town but near silverstrand. in that case, Tai Sun Canvas Awning in SK town definitely has wood chips. for lump charcoal in town besides Fusion, in See Chueng Street (cafe alley in sai kung), there is a beverage wholesaler that i've seen carry 50kg+ lump charcoal in these white bags. i've never sought to buy it myself but i think it's worth asking. i don't know the exact address, but if you look for a beverage wholeseller, you can't miss it on that little street. for meats in sai kung, there is a new shop on the corner of mcdonalds called Aunew Food +852 6061 9147. They sell a lot of nice sub-primals from australia. and since their opening, they are really cheap for chilled beef. if you go there, ask them to join their whatsapp group. beyond that, like packer briskets, whole bone in rib-eye racks, you will need to buy from restaurant suppliers like angliss. i have a few contacts if you want. however they need to ship to business addresses and you may need to present a BR. if you fancy japanese a4/a5, they are easily bought in frozen meat shops or this online shops.. for salmon, i only buy ora king salmon from a facebook shop called mode de vie. it only comes chilled direct from New Zealand. and general fish and seafood, i go to the boat pier in sai kung, nothing beats local caught and live. i don't remember much about my delivery besides paying some fees to the agent and truck delivery. it may have been easier for me to send it to my office, and then moving it up a flight of stairs at home was a PITA..

did you ship the KK from the US or have it shipped direct from Bali? lump is available in larger supermarkets in HK. park & shop, wellcome, they are of indonesia orgin, mostly. its fine to use. wood chips, order this on amazon. but you will also see them sold in shops that sell weber branded grills. if you see a shop that sells outdoor japanese storage cabins, they will probably carry weber products including chips. sai kung has a on the main road. horizon plaza in ap lei chau has shops that sells grill accessories.. wood chips, chunks, firewood, charcoal are cheap and abundant on taobao if you can navigate it and arrange the shipping. small propane bottles for torches may be available in an LPG gas shop. my problem is not really the consumables, but acquiring meats for western style bbq. we don't have costco and the wet market butchers don't deal with western cuts.

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

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.

I suggest you don't do anything. That black jacket of oil and smoke protects the material from moisture. Cement is hydroscopic, but the oil in the walls makes it hydrophobic..

I saw your pic in the other thread you started. I replied to that one, you are fine. I'd also suggest watching a lot of the instructional videos here on the site, Dennis makes the process really simple.

The grill is absolutely fine. But two things, there is no need to be cooking ribs overnight. And I wouldn't suggest using the lower grate, the main grate is perfect for ribs. Try this. Four hours at 250 then wrap in foil and cook for another hour. You can adjust from there 👍

I've been forced to raise the price on all KK products by 10% today to help offset the new 19% tariff on goods from Indonesia. I've been eating 10% since March. Today, it was announced that the tariff will be 19% going forward. I hope this will be short-lived. However, it could be worse, as tariffs on the rest of Asia are even higher. 19% is devastating for my factory-direct business model..