ckreef

I know we are at exact opposite ends of the size spectrum but for 225* my vents are set to this: Top vent 1/2 - 3/4 turn. Bottom vent (I only have one dial) maybe 1/8" Seems like almost nothing on the vents. I never overshoot (or try not to anyway) on the way up. Everything is planned with lowest temp cooks first.

My Terra Blue is called Prometheus - the Greek Titan who stole fire from Mount Olympus and gave it to mankind. Sent from my SCH-I535 using Tapatalk

Great cook. Nice DO's. I really like ceramic coated DO and will never but a regular one again. Sent from my SCH-I535 using Tapatalk

Awesome can't wait to see what you come up with to cook on it. I already have Saturday nights dinner planned in my head - I think anyway. Sent from my SCH-I535 using Tapatalk

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.