johnnyboy

Got it Fetz. Thanks! I'd of grilled both sides of the meat. That might have been ugly.....

DJ, I think you and FM have hit on something. Not to oil the damper threads. I like the idea of not oiling at all. However, what we have to remember is KK is not K (some of us come as remnants from the K world, and we appreciate being here). Meaning KK has stainless threads (if I remember correct) whereas the K has iron threads. Okay, maybe not iron, but steel then, definitely not SS. I don't remember exactly why I oiled threads the first time; seems to me the they became hard to turn. I thought it was like a creosote that built up, but maybe being combo'd with rust was the real problem. Makes sense you wouldn't have that problem on the KK stainless rod.

Very interesting Jackie. Thanks. I've never heard of pre cooking the crust. That's a new one to me. Why is your pizza stone getting hotter with successive cooks? Isn't the pre-heat maximizing it's temp? I don't think mine gets hotter, but you know, I don't have the IR temp deely either, to really know.... hehe-he...

Toppings and all Sanny. But, I'm a one or two topping guy, that's it. Not much. No don't pre-cook the dough.

Having lived in Europe for many years, and having eaten out of many bee-hive ovens, from resturants to fests to back yards. I seriously doubt from a K perspective I could ever really re-create the same. At least I haven't been able to yet. What they can do in a few minutes with that oven, takes me quite a bit longer and lots more effort. It's like using a specialty tool in place of a multi-tool. If you do pizza often enough, specifically looking for wood fired oven (bee hive) pizza, you may want one. In fact, I'm thinking of building one to go along with my K. Just another toy, you know. Why not?

That sounds awesome Fetz!! I'll definitely have to try this one. So essentially, the peel never touches the grill right? Just both sides of the banana meat.

I haven't mastered Pizza yet (pizza is too much effort for me to do it often), but sounds like I'm on the right track. What I wanted to add is, I like thin crust like you get in Italy. I too use the upper grill with heat deflector on lower bracker, and pizza stone on top grill. But my temps are typically closer to 600 F. temp. What I've found is a toss of "Corn Meal" on the hot stone just before the pizza goes on works pretty well to keep from sticking. But, I like the little burnt spots on my crust. Do you get that using parchment or the screen? I've also found the best dough for thin pizza is the "wet" dough. Can't remember where I got the recipie, some website, but thinking it must be like what Sizygies makes. Italian recipe.

Yup, Yup, that's me too! You're the BEST Sanny at finding/using those cool Emoticons!!!! Who else would have ever thought to look for a "Johnnyboydeer" No one. See told ya, you're the bomb!

Yes, dear...

Re: Cooking Oil versus PAM type spray Even the tile?? I couldn't resist. Good one Fetzervalve!!!! I got to hand it to you... I wrote that not thinking of mental anguish being a sickness. Adding lost tile to the sick regime, then heck yes, made me sick a lot!!!! Lost my mind many times.... even made me say stuff I didn't need to. I'll remember the reminder Fetz; keep your guard up Bud

Cooking Oil versus PAM type spray I noticed in the "K11 - Things not to do" thread, a contradiction to my suggestion to using cooking oil. Oil going rancid concerns me. I have lots of cast iron cooking pans, and take pride in seasoning them. Part of which means a light coat of cooking oil is re-applied after they're washed (without soap I might add). Then left to sit (ventilated, paper towell folded 4-5 times for thickness is placed between lid and matching pan to allow air circulation) until next time. May I ask, how does that not go rancid? Or does it, and the heat kills it? I've been doing this for years, and can honestly say I've never been sick from anything coming off the K.

Naldo wrote: No prob Naldo. Standing by. Thanks. Might be better if you send email to me at [email protected]. I have all the cover info there to cut/paste into a reply that explains everyting I put into covers. Plus color selection instructions.

Looks great! Welcome to the club. I'm jealous!

You forgot to show them your "eyes"! They'd of been measmerized to a point they wouldn't have had a chance.

Alas, I'm a gummint worker, Johnnyboy! No bonus. No clauses (except Santa, of course). Just me and my paycheck, working together toward a KK. I know, I know. Same here. But you have to admit it sounded good. Ever thought about going private?

Sanny, add a bonus clause to the contract. If you win the case you get a bonus. That ought to get you a KK in no time......

If you just have to; I voted WSM. Easiest to hide after convincing her you got rid of it. Plus, the others have more room to store your KK accessories, etc. in.

Thanks TNW. Am I missing something; not sure I see it's usefullness for cooking.

Talk about ROFLMBO! That's hilarious DJ. And as always from your engineering mind; quite clever! You're quite the hoot! Fun read and good pics.

$39.99 not bad for another toy. Thanks for posting U2PLT. I may have to stop by Harbor Freight on my way home and pick one up. I'm just trying to figure out how I'd use it for cooking. Does it provide internal meat temps or just surface temps? And how would you find the oven temp (where do you point it) without it calculating the temp of the grate. Not that I'd use it for that. I'm thinking it would be neat for welding/brazing; or pointing it at an engine block/transmission/differential and getting the temp.

Re: My less than a cent Yo Sanny; where's baked potato on your list? I just have to know what it is that makes it a baked potato. (forgive me for trying to be funny)

I'm also a no foil guy. For the same reasons FM has. Eat the tater meat, then add a glob of butter to a folded skin. Oh my, doesn't get much better than that.

hbob, Is that you; Bobh on another forum?

DJ, You were stationed in Germany weren't you? Or anyone else. How does the KK roti chicken compare to German Fest roti chicken? You know, the half/whole chicken served at the Stuttgart Fest with a liter of German Beer!! Those were always to die for. If I could ever re-create that at home, oh my gosh!!

Jackie - It measures anything you point it at!!!! The temperature that is...... Let me know how you like it; I've never used an IR temp guage, but always wanted one.