cruzmisl

Well they'll probably never see this anyway so here it goes. Biga 11 ounces bread flour (2 cups) 1/4 teaspoon instant yeast 8 ounces water (1 cup), room temperature Dough 16 1/2 ounces bread flour (3 cups), plus extra for dusting hands and work surface 1 teaspoon instant yeast 10.7 ounces water (1 1/3 cups), room temperature 2 teaspoons table salt 1. For the biga: Combine flour, yeast, and water in bowl of standing mixer fitted with dough hook. Knead on lowest speed (stir on KitchenAid) until it forms a shaggy dough, 2 to 3 minutes. Transfer biga to medium bowl, cover tightly with plastic wrap, and let stand at room temperature until beginning to bubble and rise, about 3 hours. Refrigerate biga at least 8 hours or up to 24 hours. 2. For the dough: Remove biga from refrigerator and let stand at room temperature while making dough. Combine flour, yeast, and water in bowl of standing mixer fitted with dough hook; knead on lowest speed until rough dough is formed, about 3 minutes. Turn mixer off and, without removing dough hook or bowl from mixer, cover bowl loosely with plastic wrap; let dough rest 20 minutes. 3. Remove plastic wrap, add biga and salt to bowl, and continue to knead on lowest speed until ingredients are incorporated and dough is formed (dough should clear sides of bowl but stick to very bottom), about 4 minutes. Increase mixer speed to low (speed 2 on KitchenAid) and continue to knead until dough forms a more cohesive ball, about 1 minute. Transfer dough to large bowl (at least 3 times dough’s size) and cover tightly with plastic wrap. Let dough rise in cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour. Turn dough. Replace plastic wrap; let dough rise 1 hour. Turn dough again, replace plastic wrap, and let dough rise 1 hour longer. (Turning dough consists of taking a flexible bench scraper and scraping the dough from the bowl and pulling it up and folding it on top of itself at 12, 3, 6 and 9 o'clock) Dust work surface liberally with flour. Gently scrape and invert dough out of bowl onto work surface (side of dough that was against bowl should now be facing up). Dust dough and hands liberally with flour and, using minimal pressure, push dough into rough 8- to 10-inch square. shape dough and transfer to large sheet parchment paper. To shape the dough pull the left corner to the center, then the right and then roll toward you like a log. Once it's all rolled up pinch the seam tight and be sure it's on the bottom when you tranfer it to the parchment. Dust loaf liberally with flour and cover loosely with plastic wrap; let loaf rise until doubled in size, about 1 hour. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 500 degrees. Using a lame, single-edged razor blade, or sharp chef’s knife, cut slit 1/2 inch deep lengthwise along top of loaf, starting and stopping about 1 1/2 inches from ends. Slide parchment sheet with loaf onto baker’s peel or upside-down baking sheet, then slide parchment with loaf onto hot baking stone in oven (I like to have some coarse cornmeal between my peel and the parchment. Makes sliding it off easier). Bake 10 minutes, then reduce oven temperature to 400 degrees and quickly spin loaf around using edges of parchment; continue to bake until deep golden brown and instant-read thermometer inserted into center of loaf registers 210 degrees, about 35 minutes longer. Transfer to wire rack and let cool a few hours. It's actually a CI recipe that works very well.

I put a about an inch of hot water in the pan just to keep the inside of the modo moist but after a while it evaporated. At this point it's all grease. I had the butcher cut me an extra fat cap and I placed that on the brisket to keep it from drying out. It worked because it was amazing. The ribs were equally stellar. As far as my Italian loaf is concerned it's an old family recipe passed down 4 generations. If I gave it out my relatives would have me whacked

Well, this Sunday was brisket and rib day. I had to do some rigging to get everything to fit since I don't have an upper grill. It's ugly but it works. I also made a loaf of my famous italian bread too I can't wait until this brisket is done..

The KK is uber efficient and you need to have the top hat literally just cracked. If not the temps will always be too high. Also be sure the Guru doesn't overshoot your temps at startup. If you want 250 I usually set the guru to 200 and after the drift and it stabilizes I set it at 250.

I don't think you realize how close to disaster you really were. I have owned both and can tell you there is no comparison aside from the fact that they have a similar shape. Welcome aboard.

Hi All, As I posted before I was expecting to punch the hole out of my OTB, insert my BBQ Guru fan and prepare for a low and slow. Much to my dismay it didn't work like that. The hole is too big and you will need an inducer tube from BBQG. Based on their advice I elected to go with the bulkhead inducer tube. It's a bit longer but also more stable. Simply remove the nut and shove it into the KK until it bottoms out on the snap ring. I didn't bother putting the nut on the inside since the fit is really tight. Just jiggle it back and forth and it will go in. Hopefully this will save someone else some minor aggravation. Dennis does state on the KK Website that it is BBQ Guru inducer tube ready but I didn't read that part. Come to think of it, I didn't even know what and "inducer tube" was Here are some pics. Don't mind the residual adhesive on my KK. I had to plug the hole with painters tape while I waited for my bulkhead Joe

Not sure. I don't have my thermometer yet but I can tell you I got some great sear marks on my steak I can tell you that the temperature control is fabulous. If I got my old #7 too hot it was game over and I was eating shoe leather. I have found with the KK with the door pulled open it's like turning on the afterburners (see above pic) but once you're done searing and want to dwell at lower temps then clamp it down and the temps drop quickly. Way too much air leakage to do that on my #7. I REALLY like this cooker so far. I've cooked 4 times on it so clearly I am the true resident expert Joe

Mine burn hot everywhere

Lots of info there. Thanks!!

Hi All, I'm curious how you do your ribs? Do you do a 3-2-1 method or 3-1-1 or no foil at all?? Reply with your technique especially if you've won Memphis in May or some other big event Joe

Just out of curiosity, how solid are these side tables since the mounting bolts are so close together? I would imagine they might be a bit "springy" Thanks, Joe

I had a K7 and can tell you without a doubt this is a clearly superior cooker with superior service to match. Joe

Hi All, Just curious which one you bought and why. I like the stealth look the OTB provides (ie recessed hinge) but my parents have a classic and it's nice too. Vote away. Joe

OK. I talked to the folks at BBQ Guru again. They said that they do make a small inducer tube and the inducer tube and bulkhead (same as the picture I posted above). They said I could go either way but the small one can sometimes move around when you push the fan in. Since the bulkhead is held in place by a nut and a snap ring, it's much tighter and works better....according to them. So I ordered the bulkhead. We'll see how it goes next week when it arrives. Joe

A few daytime pics.

I thought the motor fit into the tube. I'll call guru back tomorrow. What part do I need to ask for exactly? I'm telling the guy Komodo and he thinks I'm saying Kamado and it just get's worse from there Is this what it looks like? It's all I could find on the website. It costs $35.

I measure my KK port at 1 3/8" while the fan measures about 1 3/16". I too thought it plugged right in but I guess not. It seems odd to have to buy an adapter. I'm going to call BBQ guru to get the sccop. (update: the guy at guru had no idea what I was talking about so we'll have to wait until someone calls me back) Joe

Hi All, Anyone else have any issues? I uncorked the hole this morning and my guru fan is too small. Did Fred change the fan size recently? My guru is a few years old. Thanks, Joe

Hi All, Well it's been a while but I finally took delivery of my cobalt blue OTB today. I called 3 friends over to heave it off the back of the truck onto my driveway. I then uncrated it and rolled it around to my backyard which is where the tough part of getting it up 6 stairs would begin. I took some uber heavy duty 2" nylon straps and ran them under the legs on each side of the cooker. I then threaded a 2x4 on either side through the straps, which gave us a nice set of handles. We picked that thing up like it was a Weber kettle grill. Well, not exactly, but it was a lot easier than you would think. It took us less than 30 seconds to get it up the stairs. I just need to get my thermometer, burner, grill riser and rotisserie and I'm all set. It's dark out now but I took pictures anyway. Tomorrow I cook! Joe

Great pics. I have a similar comparison. Kamado = Lada KomodoKamado = Enzo This is not meant to discredit Kamado in any way:P I was just showing the evolution of ceramic cookers using automobiles as an example. Joe

Hi All, I want one and was curious if anyone actually has one. Nothing like rotisserie buzzard Thanks, Joe

Hi All, Just curious how and for what foods you use the meat hanger. Any pics appreciated. Thanks, Joe

Thanks for the reply but the problem with that approach is I have no way to get it on to my deck once it's out of the crate......

Hi All, I am picking up my KK's on Friday morning and wondering what the best plan of attack is to get these things off the pickup truck and in my backyard. I was wondering if I could use a furniture dolly to move them around but didn't know if they had to be kept upright. Once in my backyard I need to go up 6 stairs. Thanks for any tips! Joe

Well I just got word from Dennis my KK's have cleared customs. Shouldn't be long now Anyone know what freight company he usually uses? Thanks, Joe