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Yes they are which is why I bought them even though I didn't really have the spare cash at the time. No regrets.

So last night after my rib cook I didn't properly shut down the KK (oops my bad). Come home from work today about 30 hours after I fired it up and it's still at low-n-slow temperature.  I had started with a basket full of Fogo Premium Black Bag lump. Was curious to look inside. The KK defiantly did a nice complete burn. I'm good with a 30 hour burn time. Longest I've gone in a kamado. And this is just a 19 Table Top.

I bought the best single outlet pump the local pet store had. The trick is to get a two gang valve. The valve that's not hooked to anything I use as a bleed off and Control the amount of air going to the smoker with that valve.

Sorry I meant to answer this before - LOL If it's the bottle I'm thinking about we tore through it pretty fast and I used some in a Brunswick Stew. So yea tell him he did a good with it.

Pellets is definitely the way to go. When I said alcohol I was referring to 91% alcohol. If you went downstairs to the Ever clear you could have taken a shot or three to not only fire up the cold smoker but you would have felt no pain either -

I finally got my hands on a Komodo Kamado Cold Smoker. This thing is awesome. It burns pellets and/or chips and uses an aquarium air pump to inject smoke into your KK either through your Guru port or (for newer model KK's) a dedicated Cold Smoker port. It arrived earlier this week. I've tested it twice so far. I have a high end aquarium air pump and a two gang valve to control the air flow (more air = more smoke). It comes apart without any tools to simplify cleaning. I'm using B&B Cherry pellets. To start it up you put about 1/3 cup of pellets in the hopper tube. You then soak about 2 Tbsp's of pellets in alcohol for a few minutes. Drop the soaked pellets in the tube and light it with a long camping lighter from the side hole, leave the top cap off. After the alcohol burns off (10 minutes) your pellets are burning and smoldering. Fill the hopper with pellets and turn on the air pump and set to high. After a few minutes it's rolling out smoke. Once that was done I set the air pump to low and added a tray with 5 cups of Blueberries. 1 1/2 hours later it's still smoking good. The KK didn't really go up in temp (top temp cold smoker KK, bottom temp KK sitting next to it). Time to pull the Blueberries.  After that was done I kept the cold smoker going and fired up the KK for a low-n-slow rib cook. 5 hours after I fired up the Cold Smoker it's still going strong. Temperature running a little high but I didn't try and bring it down as the ribs went on sort of late in the day and I really want to eat sometime tonight. A nice wisp of smoke. Ribs not done yet (lower temperature) but they are coming along bathed in smoke. A look inside the hopper tube. After 5 hours of smoke the hopper tube is still more than 1/2 full. Did I mention how awesome this is. This thing would easily run 10+ hours set to low with a full hopper of pellets. Cold smoked salmon coming soon

Don't worry, cooking 2 or 3 pizzas a week (at the most) I'll have it figured out in another year or two - LOL

Nope she ate her disaster. She said it tasted good (it had her toppings) I just massacred it trying to get the peel under it to turn it before it was ready for a turn. WFO's are a serious learning curve and I guess I'm a slow learner - LOL

King Arthur Artisan Dough made with King Arthur Pizza Blend Flour cooked at about 600*. Only one picture today as I totally screwed up Mrs skreef's pizza - sorry - LOL Here's mine

I agree on the top vent setting being the culprit for the large lump consumption. There are two ways to maintain a given temperature. A very small fire with the top vent almost closed trapping all the heat (and moisture) in the kamado. This is the preferred method for low-n-slow in a kamado. You could also burn a hotter fire by having the top vent open more and introducing more air (from the fan). The temperature is still the same even though you're burning more fuel because you're loosing a lot of heat (and moisture) out the more open top vent. The end result is higher lump consumption and drier environment to cook in.

I'm almost thinking we need an intervention......... Just sayin............

Yea I think you got a little carried away - LOL

Gorgeous flower and awesome pictures. I remember this from last year. How often do they have flowers?

I really like that corn stand. Awesome meal.

I guess I missed this the first time around. It all looks good to me and sounds tasty. As for firing up two KK's - it takes about the same amount of time as firing up one and usually makes cooking two different items easier. I fire up two KK's all the time. I even fire up 2 KK's and my Akorn Jr all together from time to time.

That's what I thought. Let me know what you come up with. I'm guessing regular all purpose flour but who knows. Could be talking about bread flour.

It was a good one with some interesting concepts.

Here's another good video to contemplate. Again you will need to read the subtitles but so worth it. I learned a little something or two. Going to give this a try one day. (so many pizza's so little time)

The one factor you're not taking into account is the Fun factor (with a capital F). It's just way more Fun on a WFO and you can still do the Chicago thin. I know for some people it's all about the pizza. For me the final outcome is important but the Fun factor is a big part of the WFO experience.

I'll give my thoughts on the questions as I have numbered them above. 1) Generally yes. Most pizza recipes are formulated for an oven and most ovens can get to 500* tops. You could push that to 550* in a kamado. You will have optimum results cooking at whatever the recommended temperature is. A lot of people new to pizza making on a grill just ignore the recipe and cook at too high a temperature. They think it is going to work better. This not only effects browning but also how the dough rises. 2) a pizza stone (or anything else you put in the kamado) will only get as high as the grill temp. Unless (and this is a big one), unless it is trapping heat below it. In this case the stone could potentially get much hotter than the dome thermometer. 3) I use the baking stone on my upper rack with no bottom deflector. Using my method it is a real easy way to tell when both the stone and the dome are heat soaked and equal in temp. A stone can easily get to temperature before the dome is heat soaked if the stone is put on at the same time. There is more than one way to skin this cat and that's just my way.

A statement from one of the the Thailand Boys trapped in the cave. "Pipat Pho, 15 (nickname: Nick) - wrote in his letter he wanted his parents to take him for barbecued food once rescued" I'm a certified cave diver that has had a few scarey dives. This rescue will be the scariest adventure of their lives. I wish them the best. Pipat Pho (Nick), come to Reef's Bistro. You can have all the barbecued food you care to eat.

They look tasty to me.

When using the baking stone in the KK I first light the fire, wait for the KK to get to the temperature I want and stabilize (this takes about an hour). It's at this point I put the baking stone in. The temperature will drop but I leave the vents alone. Eventually the temp climbs back up to where it was when I put the stone on. (takes about an hour). I now know the KK and stone are equalized and ready. It's a fairly simple process that you can use for timing. I usually start this 2 1/2 hours before I need it ready. Gives me an extra 30 minutes and if it is ready early no big deal it can sit and wait on me.

You hit that one out of the park. Great entry.

You had me at Rockfish and grits. I've done many grits cooks but I've only had Rockfish once (at the Bonefish Grill restaurant). Yours looks much better. Great cook.