ckreef

Sure beats my cold cereal - LOL Fantastic

Yea that's what I was thinking too. Figured you were just dreaming about lamb chops.

Yummy.

Looks good.

Unfortunately I don't know how to make that work. I've tried searching and can't find what you're looking for. Sent from my SCH-I535 using Tapatalk

On my 16.5" I use a metal spatula to do the same thing. About 3 cooks then push the ashes to the back. Another 2 or 3 cooks then clean them out. Sometimes I'll take the lump basket out and just sweep the ashes to the sides. Accomplishes the same thing, extending the time before full ash clean out. I'll have to come up with something for the 19" because I'm sure the spatula won't be long enough.

Tinyfish - I was looking at the list of challenges left and fatty is on the list. You know I'm going to steal your plastic wrap twist method to make a perfect fatty - just giving you fair warning - LOL

Looks really good and I love sweet potatoes so I'll takes seconds on the orange goop. That would feed my family of 3 for a few days.

If I remember correctly I got that at Bed Bath and Beyond. That day I was on a mission to buy a Lodge ceramic coated DO. The 3 or 4 local stores that sell Lodge only had them in red and red just wasn't going to compliment my Terra Blue KK (Yea I know that's silly). I then went into BB&B and saw that one and knew it was for me. They make three different sizes and comes in a few different colors. A little cheaper than Lodge. I'm happy with the purchase and will eventually own the other sizes.

I found once fully heat soaked my dome and grate run within 10* of each other. 10* could easily be the combined margin of error.

TY will give that a try.

Would love to see the cheese on the outside. Someone else on this forum (sorry forgot who) mentioned doing that, just haven't tried it yet.

Thanks everyone. My son told me last night he was tired of the specialty pizzas and we needed to get back to regular ones (thin and crispy Neo-Neapolitan style). That's a decent plan. When the new KK comes in I'll probably have to put them both out of commission for a few weeks while I get the stand built. We'll be doing a lot of Blackstone cooking.

Great story. Hopefully Skunk doesn't return for a rematch. If he does and he gets you were going to consider that a knock out.

I figured it was probably an unscrewing issue. I have a rotisserie motor on my Blackstone Pizza Oven and I'm hoping that the shaft socket is the right size. It's a nice black metal case one and should have enough umph as the Blackstone has to spin a good amount of weight. I believe it's rotating in the correct direction.

That's what they are calling this style on the Guru. A variation of a Chicago Deep Dish. Hand stretched dough and sliced mozzarella. Italian sausage. A little pizza sauce. Grated Parmesan and Romano. Hand stretched some more dough really thin. Put it on top then trim off the extra. More sauce and some shaker cheese. Baking it in the Blackstone. After 20 minutes pull it out for phase two. Shredded mozzarella. 1/2 green peppers and 1/2 mushrooms. Pepperoni. Back in the Blackstone to finish it up. Pizza time. Very messy but yummy. Not my best pizza attempt but it will do.

Should be an interesting cook.

Had to revive this old question. Why does it matter what direction the motor spins? The meat doesn't care. Is there something that could loosen up if it spins in the wrong direction? Did this joke fly over my head? About to be rotisserie owner wants to know.

Not yet - I have to get through Christmas first.

Nice coke machine and nice tap. Can't wait to see some pictures of the KK.

Don't worry everyone - the KK forum will be the first to know all future improvements - I promise.

I was wondering if somebody would catch that - LOL Can't divulge my secret yet - but it will be good .............

Haven't done a whole fish on the KK yet but ........ Last time I did one was a couple of weeks before the KK arrival and I did it on the Akron. I did it direct on the main grate. When I do one on a KK that is how it will be done. Direct at about 500* - 600* on the main grate. I think if you did it down low in the bottom searing grate you would burn it before the inside was properly cooked. As you stated - tuna excluded from this conversation.

Definitely got a chuckle out of me.

I love it. Cheaper than Lodge. I will only buy and use ceramic coated CI DO's. So much easier to clean/maintain. Not sure about the warranty but cheap enough so who cares. As a side benefit, it makes a really kewl crock pot picture - LOL