ckreef

Hand forged in Serbia. 1.07 lbs and extra sharp. Tried it out on some chicken tonight. If you get your finger in there it would be a full clean amputation. Pack it in ice and head to the hospital. I'll hide it from Mrs skreef at night just in case I pissed her off and she's feeling a little Iike Loraina Bobbit. LOL

I don't really do open flames they are more just extremely hot fresh coals for the sear. Maybe a little flames and some smoke.

Looks good.

Tasty looking wings. I guess I can overlook the ketchup - LOL

Single serving Italian Meatloaf wrapped in Prosciutto and stuffed with a tomato that had been stuffed with a spinach and mozzarella mixture. Served with angel hair pasta and homemade Spaghetti sauce. The basic ingredients. Sweated down baby spinach, panko, fresh mozzarella balls and Italian seasonings. Stuffed into hollowed out tomatoes. Italian Meatloaf mixture Lay down 2 pieces of Prosciutto in a cross on parchment paper. Make a meatloaf bowl then wrap the Prosciutto up and into the bowl. Put a stuffed tomato in the bowl and form the bowl around the tomato. Baked in my Komodo Kamado at 350* indirect for about 40 minutes (I think). Served with angel hair pasta, homemade Spaghetti sauce and fresh grated parmesan.

Basically sear low extra high heat then move steak off to the side to low-n-slow it up to MD rare. I have become a huge fan of forward searing. It produces better more precise results compared to a reverse sear. Reverse sear is popular because it's easier to do with just one grill especially if that one grill is a kamado. Me and @tekobo no longer have that problem

The Naked Wiz is still around. I did this just to compare RO and RO XL. I sort of took it over the top adding 11 more lumps to that original idea. After these last 3 are done I doubt I'll do any more.

I updated my original thread over on Guru with the last 3 lumps. General pictures and price in post #1 Size pictures and density for the last 3 lumps added to the bottom of post #2. Glad that dirty, messy phase is over. Now I can move on to the burn tests. Komodo Kamado CoffeeChar is hand packed boxes. There was almost no fines/dust and after dumping the box out I had a hard time getting it all back in the box. I was impressed. I wasn't impressed with the Eucalyptus lump, lots of smalls. Jealous Devil had a lot of fines but overall the size of the pieces is what I'm looking for in a lump and it was right near the top for density, can't wait to try a burn.

I have a Akorn Jr and a Primo Oval Jr with GO cradle for portable kamados. The Akorn Jr I've carried down to a beach in the past. The Primo Oval Jr would be too heavy to carry any distance but is a good size if it's staying on the back of your truck. Bubba Keg is a larger steel kamado that has a tow hitch cradle option.

Tony I think you got it backwards. A proper ODK makes that 2/3's of the year possible. Plenty of outdoor heating possibilities inside an ODK. BTW - it's now boxed up and in my truck. Hopefully sometime first of next week I'll be able to get to the post office.

I've had both my 16" and 19" hotter than the temperature gauge shows (by accident). I wouldn't really recommend it. You can achieve great pizza results with a lower temperature range. If you really want to do Neopolitan Pizza at 900* on a regular basis you'd be better off getting a wood fired oven. The other issue with 900* pizza cooks in any kamado is the cook happens so fast and the difference between being done and burnt is only a matter of a few seconds. You have to shut the dome and can't see what's going on. When you open it back up to look it's either done or burnt or you loose a bunch of heat and have to close the dome for more time. With a wood fired oven it's open face so you get to see the pizza as it cooks. I've also owned a Blackstone propane pizza oven in the past. It too is open faced and can easily get up in the 900*-1,000* range. I've done 60 second pizzas and time goes by really quickly at those temperatures. Definitely keeps you on your toes.

As for holes - 3 x 1/8" As for "Smoke Pot Questions" - just don't vape it these days

Charcoal will work fine. What you miss with charcoal is that campfire wood smoked flavor. It is definitely a different flavor profile compared to charcoal and even charcoal with wood chunks. In the states they sell bags of mini hardwood splits. Lots of different varieties to choose from. If you can find something similar buy it so you can compare flavor profiles.

That is totally awesome, you're going to love it. That would be considered a Santa Maria style Argentine grill. The "v" grates and large turn wheel. I've heard mine called a "groucho" (sic?) style Argentine grill. Same basic grill but a different setup. You won't miss the firebox. I mostly build the fire direct under the grates and only use the side firebox on certain occasions. To be honest I totally love mine. Kamados do a good job on basically every type of cook. Argentine style grills (burning logs) do an exceptional job on certain cooks. I doubt I'll ever cook a big steak on anything but my NuKe Delta grill from here out. If I would have known how much I love Argentine style grills I would have spent a bit more money on a better one. Like one with that awesome rotisserie option Can't wait to see the ODK come together and that new grill fired up.

BTW don't leave us hanging too long. I'm going to be checking the forum every 30 minutes until I see what's under the wrapping.

Definitely looks Santa Maria style. Just glad I could be a bad influence

Looks like my kind of dish. .

Yes dough straight on parchment. You can always pull the parchment a minute or two into the cook if you want to. What we need to talk about is "dough rolled out". Rolling dough out comes close to totally killing the dough. We need to get you properly hand stretching the dough. When you start hand stretching the dough you'll see a vast improvement in the outcome.

Awesome pizza money shot. What time does your restraunt open?

You sort of lost me but it's been a long day with a few adult beverages so no surprise there.. LOL - No matter they both look good and I've used parchment more times than I can remember.....

Yea went a bit outside the box with the shrimp and Grits but I went back and bought some more of those U5 Shrimp. They are the very best for stuffing. I wanted to stuff them with tiny bay scallops but couldn't find any so I punted with grits. That upside-down pizza was the bomb. I could have left it in another 5 minutes to crisp up the pepperoni a bit more. No worries going to do that again in the near future and I think next time I can hit the bulls eye. The problem is you can see what's happening underneath............

I think you need to keep at least one of the KK's....... But I do like the PK idea. For searing and totally direct cooks I love my NuKe Delta and a PK would be a similar experience. For me it really is all about the best grill for the job.

Pepperoni and green pepper upside-down pizza and a pan pizza (1/2 sausage, 1/2 ham and Pineapple). The upside-down pizza was a surprisingly good pizza. Will be doing that again for sure.

A tasty looking meal. A fun time for sure getting kids and guests involved. Great cook all around.

Really great start. Can't wait to see the finished cook.