ckreef

I usually try for something a little more refined but I'll go with rustic.

That is my custom cut pizza stone to fit the 16.5". An old pizza stone I had laying around. I used an angle grinder with a masonry wheel/blade to cut it. Only took a couple of minutes. I'm really considering taking the angle grinder to my Akorn smoking stone. It's a massive stone and I rarely use it anymore. Sent from my SCH-I535 using Tapatalk

Italian Meatball Pizza Appetizer

I wanted to show an example of using pizza as an appetizer. Unfortunately this was definitely not one of my better attempts but I did the cook and took the pictures so I figured I would post it anyway. Italian Meatball Pizza Appetizer What better crust for an appetizer pizza other than the world famous Reef's Cracker Crust - LOL - with some Italian seasonings added. Parbaked the crust. I actually used 1 1/2 times the dough recipe then divided it into 4. Once baked and cut I had 8 appetizer sized pizza crusts. Building the appetizer. Homemade spaghetti sauce, hand sliced mozzarella, a smooshed out homemade Italian Meatball and a little extra cheese. Cooking on the KK. A couple of appetizers. Sorry for the crappy cook and crappy pictures. I'm a little disappointed in myself but that's the way it goes sometimes.

To give you an idea of what top vents are like here is a closeup of mine. You can see the 2 small SS finger tabs. These assist you in turning the vent to open or close. They also make it easy to count the number of turns you have it open. It's a bit different than what you are use to but you'll get the hang of it within a couple of cooks. Here is a picture of my top vent opened either 3 or 4 turns (I forget). You can see the top gasket which slightly compresses and seals when you close it down. When completely shutting the top vent with a hot KK do not turn it really tight. Just barely snug is enough to seal all the airflow. The glue that holds the top gasket in place gets soft when it's hot so if you tighten it down really hard the top gasket might move and it's just not needed. This should be the same for you just bigger.

Looks delicious. I like turkey anytime of the year. Great cook.

It was a really tasty cook. We weren't sure how the flavors would work but we both were very pleased with the outcome. She used my Cracker crust pizza dough and added thyme to it. It came out better than expected. I'll have to give her an A+ in the pizza 101 class but then again she had private lessons - LOL Only one problem I see with all this. Mrs skreef is getting good enough with the various grills that soon she might want to kick me to the curb and run away with all my grills - yikes!!! - LOL

Yup checked the website - not there yet. Is there a price for this.

Nice looking label. I also want to thank CC for turning me onto cocochar before I even had a KK.

Nice. Never heard of them before but will check out the links you have posted.

Great looking Canadian bacon. I need to try making that one day.

Awesome, won't be long now.

Welcome Bowser, hope to see some cooks of yours.

Those beef ribs look really good. I have some beef ribs I'll probably cook this weekend and can only hope they look that delicious. Tell us the details please, so I have a fighting chance.

No desire for that but .............. Me and Mrs skreef are going to build a Yakatori table with a better Yakatori grill. I don't want to divulge too much but tonight she proclaimed "that will be our next bbq purchase" Still have to get through her daughters marriage first.

Awesome story I like it a lot.

Nice

LOL - we can tell the anticipation is killing you.

I like the whippit with hose idea. Definitely takes care of the contamination issue. Plus there is even a brighter side - if you have any extra charges - well I know what I would do with them anyway.

That would help. I think you could find a small water separator to go between the compressor and the line. That should trap most of what would come out of the tank.

It really is a fun way of cooking. Me and Mrs skreef are hooked. We have some table top ideas that we have been kicking around. Now if we could only find some money - LOL

Great cook and really nice writeup. I've seen the air compressor video before. I think my only concern is most air compressors have a small amount of oil in the tank and can also collect moisture in there. That in turn gets blown back out (and under the duck skin). There are filters and water collectors that can be added so nothing but clean air comes back out. You would probably have to buy these extra as most smaller compressors don't come with them. I use to work in a scuba diving shop. We had to clean out the compressor filters/water separators on a regular basis. You definitely would not want to eat what came out of those.

That's the other good/fun part of this - Cook your own dang food. - LOL

Really great brisket cook. Looks delicious. A sandwich at tinyfish's house, sounds like a plan.

The best part of this style cooking is everything doesn't have to be done at the same time. Cook, start eating, cook some more, eat some more etc.....