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I think you'll find little difference in the end result when properly roasting fowl on the KK versus using a roti. At least that is the conclusion my experiments have proved. And no hardware to clean up afterwards ;). And that reminds me: Must list my roti system for sale one of these days :D.

Another fine post HalfSmoke! And another one added to my ever expanding "list"!

Nice job Stephen!

The reason your dome/lid temp gauge shows <500º, or whatever your target temp is, is because you haven't heat soaked the baking stone. I usually allow at least 45-minutes to thoroughly heat soak the baking stone (target and ambient air/stone temp directly influence the time it takes to get the stone heat soaked). This, of course, assumes your KK is thoroughly heat soaked. Although I use both my baking steel and KK shaped baking stone they allow me to use them for different reasons: The baking steel comes up to temp/heat soaked very quickly compared to the KK stone. Not a "which one is better" but two different tools for different results. Also, typically its a 90-120 minute affair to get my 23" KK and baking stone thoroughly heat soaked at my 600-700ºF average pizza baking temp for Neapolitan pies; a little less time when using the baking steel for 500-550F bakes. I build a fire to get everything heat soaked ...usually less than my actual baking temp (more important when baking at 650F+) then once heat soaked I add lump to take it up to the full-on baking temp and duration.

Beautimus!

That looks SUPER @beermachine !

FWIW only: I have two iPads, an original model and an iPad Air2 and almost never use them. My '15 MBP does all my lifting; light and heavy. FWIW2: Anything related to Bluetooth remote temp relay pretty much sucks (glass, E glass, etc. will render BT all but useless based upon my use). Hate to be a buzzkill for your iPad lust but ...

Great looking loaf HalfSmoke! One of these days I'm going to try the steam trick for bread on the KK!

Ah...I see now after looking at her posted thread. As you already know I don't think there's an easy way around trying to capture the entire post with photos, etc.

Stephen, since you're a Mac guy ... I use Shift (+) Command (+) 4 ... for page print with crop. Easy, quick & then can drag into Pages if needed.

I have never eaten Étouffée but dang your's looks deelish!

You nailed that steak!

You'll make this pie ... more than once

Stephen: Yes, squeeze the juice out of the kimchi. Doesn't need to be super dry ... just drier than out of jar/pkg.

Sorry no pics with the KK in them ... it was dark by the time pizza baking time commenced and also colder than shit outside With some influence from a local Neapolitan pizza joint and a couple on line recipes I put these ingredients together for a first try and damn if it isn't one our favorites of all! Neapolitan dough (ala Jeff Varasano, 5-day cold ferment) Mild kimchi (I would have preferred traditional spicy kimchi but need to keep the peace :D) Shaved/thinly sliced fresh Brussels Sprouts "marinated" in a lemon vinaigrette at room temp for a couple hours before bake off Rendered bacon (lardon size chunks mobetta) Sauteed fresh thick slices of Portobello mushrooms ... shiitakes would have been even better but not worth the 20-mile round trip to get them Sliced scallions Regular NY style tomato based "pizza sauce" (saute fresh garlic, onions & oregano ... simmer for 90-minutes, reduce moisture content...) Smoked mozzarella & regular un-aged provolone Fresh cilantro (adorn the pie 30-60 seconds from pulling off the KK) Baked at 700ºF atop the KK shaped stone

Yes: Wicked Edge Pro Gen 3 here. Many tools/methods for knife sharpening and I've tried several but this is my favorite so far.

Not a videographer but you get the idea Sage & Pinyon Pine Nut Biscotti

Looks tasty! I'm not familiar with Croatian sausage. What is the difference between Krainerwurst and Andouille?

I sure like the ability to bake two up pies on the 32"!

Thanks for posting the link to that video! I've watched a few of his videos but had not seen that one and glad about it!

Beautiful looking brisket Shuley! Its been a while since brisket adorned my KK but thinking next week with a local small ranch grass fed brisket. Per Tony: What did you wrap it with? This will be my first time trying uncoated pink butcher paper ... curious to see how it goes. Anything Franklin does can't be off base though

Welcome to the insanity Nice looker BTW!

Stephen, its been quite a while since I played with it but I think it takes two D batteries (buried in storage somewhere :D). But the 120v version is better built and more power so that's what I ended up using.

Anything, of course, pressure treated and/or members of the ply/particle board family. I assume everyone already knows that but thought I better not assume :). From Stephen Raichlen: http://www.barbecuebible.com/board/viewtopic.php?t=13800

Mountain Mahogany is a wild wood tree found in the high desert regions of the Great Basin and in most western states. More about it here: http://www.fs.fed.us/wildflowers/plant-of-the-week/cercocarpus_ledifolius.shtml It is like iron wood and burns at least as hot & long as hickory. Valley Oak is nice because its very plentiful throughout California and certainly a far cry better than burning pine for campfires, etc., but on the hardness scale isn't in the same league as MM.