ckreef

You and bosco are going to absolutely stunning setups. I can't wait to see them. Sent from my SCH-I535 using Tapatalk

Great cook. I love the plated shot on the KK - that's pretty kewl.

My guess is the no untreated wood has to do with paranoia about foreign bugs getting imported on/in the wood that would then get loose in the wild becoming an invasive species. That's my guess anyway. Sent from my SCH-I535 using Tapatalk

Interesting idea/setup.

Really great cook - you knocked it out of the ball park with those pictures.

We at the Backyard Bistro are not a huge fan of smoke wood. Only on certain Low-n-slow cooks.

Yup an awesome chef she is. I've made her homemade apple pie with Nutella. It's my goto recipe for Apple pie ever since.

Awesome - I agree batch B would be my choice also. You're a lucky man bosco - that will be a off the chain setup especially with teak and SS mateing them up.

If using Tapatalk use the camera icon to select from your gallery and insert picture at current cursor location. If on a pc with full website forum - when adding/editing a post go to the bottom of the page and click Attach Files. Browse to your picture and select it. You can then go and attach as many pictures as you want. Start typing your post. When you get to the appropriate spot go down to the attached pictures and click Add to Post for that picture. It will insert the picture at the current cursor location but you won't see it until you save your post. I hope this helps - definitely a better way to add pictures to the forum as they will never go away unless Dennis deletes them. Please ask if you have any more questions.

You outdid yourself again. Sounds like a fun time. I'm sure everyone enjoyed the good Q.

It is a long rocky road but there is a road to perfection. Keep walking.

Welcome aboard Rak, you're doomed now - LOL - bosco went from maybe by end of year to diving head first in the deep end in the blink of an eye. When I get some free time on a pc I'll see if I can locate the proper sized/speced tiles in pink and purple.

Don't sweat it bosco. It's really not that big of a deal. When the time is right any of us can walk you through it.

Wow - I just now got to see the second picture. Very stunning. Took my breath away.

Very true. If you ever abandon the hosting account the pictures are lost from the forum. For that reason I always suggest people do direct posting of pictures on any forum that allows it. Sent from my SCH-I535 using Tapatalk

Unfortunately I can see the before picture but not the after picture. Regardless I'm sure it's a beauty.

Why not just direct post pictures to the forum? Cuts out the middle step.

Getting consistent pizza results can be trickier then one would think. A few tips to help. Use a scale and weigh your ingredients. This is especially important with the flour. It is really hard to get the same amount of flour time and again if you use dry measuring cups. Same goes with water. With pizza toppings, in most cases less is better especially if your trying to load up a bunch of different toppings. Also be mindful of the water content in some vegetable toppings. Always make sure your kamado is properly heat soaked including the pizza/baking stone. This assures you that pizza from one night to the next will cook the same. Once you figure out cook times, no peaking. Opening the dome lets a lot of heat escape. To get a look towards the end of the cook just Crack the dome open just enough to see inside and close immediately if it's not done. Constantly looking will cause your crust to finish before the toppings. Follow the recommended cook temperature for the dough recipe your using. Each different dough recipe was formulated for a specific temperature range. If you go outside that range your results will not be optimum. And lastly don't get frustrated and give up. One will experience many pizza fails on the road to perfection.

Very nice and by Reef's definition you did cook your own Damm food - LOL

If you are using Tapatalk just hit the camera icon (not image icon). It will allow you to pick from your gallery and it posts the pictures direct to the forum. That's how I do it anyway. Sent from my SCH-I535 using Tapatalk

I think it's the same for square tiles. I had one that slightly popped and a group that delaminated. After a few high heat cooks all have laid back down and have remained since. I had a couple different areas that oozed a little but that was the only "problem" area.

Me and Mrs skreef found an Indian, Pakistan grocery store the other day. We went in and slowly walked up and down every Isle. Very interesting array of fresh, frozen, and dry goods. All reasonably priced. They had an entire isle devoted to pre packaged spice mixes to make various dishes. That is where we decided to start since we have no idea what we are doing. We bought a few items and will go back for more. I think they thought we were crazy.

Awesome tony b - it's a fun grill - who doesn't like playing with fire and meat. A user on Guru got one for her and her husband. She asked me to post any tips or hints after my next cook. Below is what I posted for her. ....................................... Have plenty of skewers on hand. The Weber flat ones are really good but a little thick for delicate food like the mushrooms. Use long skewers so part of it is hanging off the side. Don't load the skewers too full. More, skewers with less food per skewer works better. I like separating the different foods since everything has slightly different cook times. Fill the chambers up with lump to just past the middle divider. If you totally fill it the fire will get really hot in the end - good for steaks but not so good for chicken. Use smaller pieces of lump and light in 2 spots per chamber. Keep bottom vents open and give it 15 minutes or so for the hot coals to spread. MAPP torch works really good for this. Depending on the table you have you might want an extra board under the grill as it gets hot in the end. Lastly there was one modification I did. The cook screen comes with a little fence on the top side. This is so hot dogs won't roll off. I took a pair of pliers and carefully bent that fence out just a little (mainly at the corners). This allowed me to use the cook screen upside down so the fence wasn't in my way. Once you get the grill this will make more sense and you can refer back to my pictures for comparison.

Awesome, can't wait to see that on a pizza.

That is what Mrs skreef said also, but ....... That's like saying why didn't I just buy a second Akorn instead of the KK I bought. I had no issues maintaining temp and producing killer cooks on the first Akorn and I would have had more space. It's just not the same. Once I get the better one (maybe for Xmas) I'll relegate this one to camping duty or give it away to a good home. It's the inner KK in me sneaking out. Sometimes you just want the very best.