dstr8

I'm probably being too anal with the shape wish. I do make round pizzas; the goal would be to decrease the air gap around the perimeter between the stone and the interior wall of the KK...presumably providing a temperature buffer to the pizza crust. I clearly have too much time on my hands

Tony, I see the round baking stones but not the profile matching variant to the sear grate as shown above by Dennis for the 32". I could be wrong but I don't think the ceramic heat deflector Dennis includes with the 23" is meant for direct baking...mine is relatively course textured compared to my pizza stone. Dennis?

Dennis, are you eventually going to offer a stone like that for the 23? Me like!

^ for easy and cheap try a pizza screen. For whatever reason I overlooked smoking almonds on the KK but after reading this thread its just been moved onto my list of 'to-tries'. Thanks!

Another here with plenty of pizza experience but none yet to claim on my KK. Looks great Hector...thanks for the inspiration!

I started cooking chickens on the KK per the late Judy Rogers' method. Unbeatable in my book and I heartedly recommend trying it at least once...but if you're a fan of crisp skin and moist, succulent and flavorful yardbird you'll do it this way more than once Use the 1/2 charcoal basket and orient the basket so that the coals are at the back, or parallel to the rotisserie, of the KK...no flare ups. Sorry this ended up inadvertently under "Beef". http://komodokamado.com/forum/topic/4739-youll-just-have-to-take-my-word-for-it-d/?p=44681

Its a Baby Back weekend...what can I say? I rubbed the two remaining racks yesterday...and smoked them over pecan for about 2-1/2 hours. Crazy deliciosos.

Baby back rack and a 350*F roast over oak & hickory lump in the KK for a couple hours today put grins on our faces at dinnertime tonight! A side of spiced up navy beans and a fresh pineapple, cabbage & candied pecan slaw brought it all home.

Precisely why I feel compelled to bake 3 pizzas several times a month on my KK...just for the two of us

^ generally IIRC leaving the lid open with fired up coals isn't recommended. Neither is doing 75mph on a 65mph posted highway Just be aware if you do opt to try short and hot grill sessions with the lid open the lid's handle can get uncomfortably warm/hot.

Nice video and I too like that color...it was my #2 choice. Choosing the color was actually more of a mental struggle than deciding to commit to a KK. Oh you're going to have so much fun with your KK. It almost like reinventing cooking outdoors again...or at least that has been my experience since getting my KK last summer.

D'oh...I should have known. I think I've only prepped a corn beef once in my life.

Tony, did you do any post sous vide grill session or serve it as is?

I PM'd you Dave...but you will need to order the motor bracket and shaft kit from Dennis.

Sav, too bad you're not stateside as I'd sell you my Thermoworks Bluetherm Duo unit! We have e-coated windows which according to Thermoworks can interfere with bluetooth transmission. I bought it because of its remote read ability...but it just doesn't work for us. And without remote read I'll just use my Fluke.

So this was my first attempt at using the sous vide water bath and a tri-tip. The tri-tip spent about 4-hours immersed in its 126*F water bath prior to a 4-minute sear on the KK. The end result was a very juicy and tender, relative to a tri-tip , tri-tip. However, and this isn't a surprise really, it lacked the substantial wood roasted flavor I get when I typically roti them on the KK. After discussing the results with a buddy he suggested smoking, at 150*F max, the tri-tip for 1/2 hour or so then going in to the sous vide bath before searing to finish. This sounds like too much screwing around...but I may try it just to say I'm not a quitter. And then return to the simple magic of indirect roti sessions on the KK: Dead simple. And damn tasty.

Maybe unique to me but I, as you mentioned above, use the meat probes for generally below 350*F with most sessions in the 200-250*F range; no detrimental effects on either of the probes listed. For meat/fowl cooked at higher temps, including all things rotisserie of course (which I use regularly) I use one of their Thermapens. But I do have a couple higher temp rated probes, originally with the 90 degree radius, I can cull into duty if need be.

Although I've bent other thermocouple probes from 90 degrees to straight/near straight...slowly by hand using a vise...I now these Thermoworks probes and they both work great...and no modifying needed 113-170 and 113-173 As with all probes, when you remove the probe from the meat be sure not to pull from the "cord"...but rather grab the metal portion of the probe to extricate...then you won't pull the probe wire from the probe needle.

I'd eat it

Depending upon what you expect to cook over "side burners" I'd look for something at least 30k btu...especially if you get even a modicum of wind across your bbq island area. Most are rated 12k-18k which is basically what pro-sumer type indoor burners are rated... And lots of counter space.

^ you can filter what type of content on the left side of the "View New Content" window; much more user friendly now.

Hmmm...not freezing here. Don't think the KK has been cold more than a few days in a row all winter Back to food: I agree...we thoroughly enjoy what the KK can do with chicken!

So I made the Bacon and Clam Pizza again...but switched a few things up for the better. * Used roasted garlic as the base...just thinned with EVO to spreadable consistency; no need for cream product here IMO. Net + * Added about 1/3C freshly grated asiago cheese atop the roasted garlic...just enough to add a hint of flavor without being "cheesy". Net + * Eliminated the smoked gouda (too rubbery; wrong texture; didn't need the extra smoke flavor). Net + * Added fresh oregano over the top of the pizza * Added torn pieces of very well drained fresh mozzarella bocconcini (sandwich the cheese balls between paper towels until the towels remain dry...keep the cheese in the fridge until you;re ready to add to the pizza); even better if you can find/afford bufala mozzarella. Net + * Added thinly sliced sweet onion to the top. Net + * Drizzled the pizza with EVO before sliding it into the KK. Net + The right side of the pizza got just a bit over-charred...should have rotated the pie about 1-minute sooner... Thanks to Joe Squared and Guy Fieri for the idea!

5698k, agree about each roast's time variance. I've had similarly sized chuck roasts from the same butcher, with similar KK temp, etc., take only 6-hours. I think the secret, to stay out of the hot seat, is to prepare these slow and long sessions at least a day before your party/dinner event