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Tonight I made a double batch using 00 flour (TY Rak). I did add 4 tsp Vital Wheat Gluten to make up for the lower protein content of the 00 flour. Will make these pies later in the week. The normal recipe makes two personal sized pizzas (about 9"). Decided to double the recipe for this second try and then divide it into 3 balls. Double recipe should make 3 pizzas in the 12" range. Charles - Prometheus 16.5", Cassiopeia 19" TT

Tuned in and waiting Charles - Prometheus 16.5", Cassiopeia 19" TT

I started a little late but wanted the KK fully heat soaked at 550* to get full dome radiant heat. It was worth the extra wait. I was very pleased with the bubbly crust. Crunchy on the outside but soft and airy on the inside. A truly awesome dough. Charles - Prometheus 16.5", Cassiopeia 19" TT

First pie initial stretch. Followed the directions and did the final stretch in the air, fist to fist, being careful not to touch the edge. My son's pizza - black olives. Fully heat soaked at 550*, high up in the dome. Cooked for eight minutes. First pie (my son's) money shot. Second pie on the Komodo Kamado - sliced tomatoes and feta cheese. Second pie money shot. The directions are much harder to read then to actually do. Followed the blog and it worked just as it was supposed to. I've been making kamado pizzas for over 3 years now and I consider this to be the very best I've ever made. Period......End of discussion ...... I learned a good bit about stretching dough with this cook. This will be my goto thin and crispy dough from here out. Rak next time I'm going to use the 00 flour. Charles - Prometheus 16.5", Cassiopeia 19" TT

Dough brought to room temperature, divided, stretched and folded then formed into 2 balls. Ready to be covered for a one hour proof. I've followed the recipe and directions exactly. So far it's going just as the blog shows it should. Be back later. Charles - Prometheus 16.5", Cassiopeia 19" TT

Best guess is maybe 30 lbs, it's an isolated steel kamado so not as efficient as ceramic but gets the job done. Easily carried by one person even filled with lump. With a 14" grate it would hold a 7 lb butt and could burn low-n-slow for at least 16 hours. It really was the ultimate travel kamado. Unfortunately Char Griller couldn't find anyone to distribute them after the first year so they went away. Charles - Prometheus 16.5", Cassiopeia 19" TT

I live in GA and your more than welcome to come and see a few KK's but you'll own one long before next Christmas. Charles - Prometheus 16.5", Cassiopeia 19" TT

GrillingMontana is located in Montana if you're up to a road trip contact him. Charles - Prometheus 16.5", Cassiopeia 19" TT

I love pork steaks. Charles - Prometheus 16.5", Cassiopeia 19" TT

I've never done a 24 counter rise before. This should be interesting if I can pull it off. Charles - Prometheus 16.5", Cassiopeia 19" TT

That looks spectacular. Are those homemade crackers? (probably a stupid question) The cheese and crackers look really good too. At this point if I put chicken in anything (even if it's cooked indoors) I always take the time to grill the chicken. Grilled or rotisserie chicken just adds a nice flavor to even the most mundane chicken dishes. (not saying your soup was mundane) Charles - Prometheus 16.5", Cassiopeia 19" TT

Here it is after the 24 hour counter rise. In the refrigerator it goes. I'll form and cook these pies tomorrow night. Stay tuned. Charles - Prometheus 16.5", Cassiopeia 19" TT

I'll have to get me some of that. Charles - Prometheus 16.5", Cassiopeia 19" TT

I love the grate. No grease down in an unlit area of the lump. I'm sort of picky about not getting grease down in there which is hard to control with rotisserie chicken. I don't need my next cook tasting like chicken. Charles - Prometheus 16.5", Cassiopeia 19" TT

For hot sears and grilling 15 minutes is about normal. I do a lot of grilling. Fire it up. Go inside and by the time you finish prepping the meat the KK is ready. Charles - Prometheus 16.5", Cassiopeia 19" TT

Hotter more direct fire even though the overall temp stays the same. I can't wait to try 3 full turns. That will be the true test. Charles - Prometheus 16.5", Cassiopeia 19" TT

With Kamados a given temp is achieved with the bottom vent set in relation to how open the top vent is. A given temp (especially mid to high temps) can be achieved with different vent combinations. For chicken cooks I like to run the temp 375*-400*. Normally I would bring the KK to temp and set the top vent to 1-1 1/4 turns with a fairly small bottom vent opening and the KK would just cruise along at 375*-400*. For this rotisserie cook I set the top vent at a full 2 turns. This meant I had to open the bottom vent a little more open than normal to make up for the extra heat escaping out the top. This also runs a slightly hotter bed of coals. This worked well and I still ended up with a super juicy rotisserie chicken. I also cooked some snap beans on the 16.5" at the same time. I marinated the beans in a Sweet Balsamic salad dressing made by Kraft. Probably the best tasting beans to date and is now my favorite flavor for beans. Note: can't do this on one kamado if you want everything to finish at the same time. Next time I do rotisserie chicken I'm going to try top vent at 3 full turns. It will use a good bit more lump but should be a good follow up experiment. Charles - Prometheus 16.5", Cassiopeia 19" TT

I looked in all the big grocery stores and all the specialty grocery stores with no luck. I finally found in of all places Walmart in the honey section. It called Nektar Honey Crystals. Reading the ingredients it's a mix of cane sugar and honey. Little tiny balls, sized bigger than table salt but smaller than kosher salt. On the tongue it tastes like honey. Great substitute for sugar in rubs although a bit more expensive than sugar. Charles - Prometheus 16.5", Cassiopeia 19" TT

Welcome aboard. Post some cooks we don't care if it's on a Primo. Charles - Prometheus 16.5", Cassiopeia 19" TT

I'm sure it'll be there waiting for you when you're ready. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks yummy. I have a rotisserie chicken about to go on as I type this. Charles - Prometheus 16.5", Cassiopeia 19" TT

Decided to give this recipe a go. http://www.kingarthurflour.com/recipes/artisan-no-knead-pizza-crust-recipe Here is the dough combined and ready for a 24 hour counter rise. I did have to add a touch more water to get it to combine correctly. This recipe has very specific directions on how to handle and stretch the dough. Fortunately they have a blog entry to go along with the directions. Not sure when I'll form and bake the pies. If not tomorrow night it can store in the refrigerator for an additional 6 days. Charles - Prometheus 16.5", Cassiopeia 19" TT

We all know you have always wanted to end up with a Trifecta. Doesn't Dennis have enough tiles from your batch to make you a 16.5"? Don't try and blame it on me - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Welcome Rick, can't wait to see some pictures. Rak and Bosco seems to have covered your first questions. Cook on for a little while and you'll know exactly what you need. A remote thermometer such as the maverick 733 is very useful so you don't have to open the dome to check the meats internal temperature (IT). Charles - Prometheus 16.5", Cassiopeia 19" TT

I should have never sold my Akorn Jr. I had a brand new one still in the box. At a 14" grate and light weight it made the perfect vacation kamado. If they ever go back into product I'll have to buy another one. Charles - Prometheus 16.5", Cassiopeia 19" TT