wibblylee

Hey Tony, The KK was heat soaked for an hour at 500F first. The stone was put in after the heat soak and after 30mins, the KK at dome was back at 500F. I don’t have a therma gun so unable to confirm what the temp was on stone. Pizza crust did turn out crunchy which I was super happy with. Happy New Year everyone! Sent from my iPhone using Tapatalk

Sent from my iPhone using Tapatalk

Finally tried pizza again after a miserable fail a number of years ago. Utilized MacKenzie’s suggestion of Roberta’s dough recipe (really easy to make and would recommend this even with AP only). Heat soaked KK to 500F at dome, added the ceramic baking stone to upper grate for 30min prior to cook. Cooked pizzas for 6-8 mins. Crust had nice crunch and chew. I’ve read about using a pizza steel so may look to pick one up to try. Sent from my iPhone using Tapatalk

Finally tried pizza again after a miserable fail a number of years ago. Utilized MacKenzie’s suggestion of Roberta’s dough recipe (really easy to make and would recommend this even with AP only). Heat soaked KK to 500F at dome, added the ceramic baking stone to upper grate for 30min prior to cook. Cooked pizzas for 6-8 mins. Crust had nice crunch and chew. I’ve read about using a pizza steel so may look to pick one up to try. Sent from my iPhone using Tapatalk

On the carving board: Merry Christmas and Happy New Year all! Sent from my iPhone using Tapatalk

Nice cooks everyone. Did a roast as well at 210-240F. Pics of reverse sear are below: Sent from my iPhone using Tapatalk

Appreciate the positive comments CC. Thanks for the pointers Tony. They were definitely a tad over done, especially on the ends (extra crunchy which I do like in moderation). I was totally shocked when I took the first slab off and it tore in 1/2. Fortunately they were still moist.

Smoked a pack of Costco (St. Louis style) ribs over the weekend. These were done indirect (used the drip pan only) on the main grill at 250-300. Used 2 different rubs: 1) BBQ Bob's Alpha and 2) one I found off the internet. Cooked them for 5 hours as they did not look done at 4. Probably should have stopped at 4 1/2. The meat was fall off the bone and the family loved them. Next time I will try to keep the KK at 250ish and try 4 to 4 1/2 hours. Also might use the pork loin ribs instead.

Your wife has the same excellent taste as my wife. Lol. I insisted that she choose the color to get her buy in.

Once the kids were on board (they would start chanting "Komodo Kamado" and not stop) she finally acquiesced, LOL.

Welcome to the forum tinyfish. Looks like you are there and ready to order. Buy in from your significant other is definitely crucial. Took my wife some time to change her mind.

dstr8, yes I am in the Oaklandish area. Should be out there using the KK more as we have gotten no rain at all. Let's hope for some water in the next few months. tinyfish, still have to re-vent the KK as after speaking with Dennis it doesn't appear I went through the process properly. Other than that I am enjoying it.

First cook on the KK was a 5 rib roast on Christmas day. Roast had been deboned and tied back to the ribs. Browned the roast on the stovetop and then transferred to the KK. I was using the BBQ Guru and set the target temp to 240F as was afraid to overshoot. Took about 2 hours to get to 240F, and then I put in the deflector plate, drip pan on top of that with veggies, main rack and then the roast. I then set the BBQ Guru to target of 250F but ended up overshooting as the KK ended up at 270-275F for duration of the cook. The lower vent open slightly and the chimney was open 1/2 to 1 turn. 2.5 hours later the roast was ready and perfectly cooked despite overshooting the cook temp. Internal target temp of the roast was 118F and it rested, covered on cutting board for 30mins before carving. Next time I will add the deflector plate and drip pan once the charcoal is lit and hopefully that will prevent overshooting the target cooking temp. BTW the KK was at 250F the next morning, 12 hours after I removed the BBQ Guru, reinserted the plug, closed the lower vent and closed off the chimney. Maybe I didn’t properly close everything so air was still coming in and feeding the fire. Thanks everyone for sharing your techniques as it definitely helped.

My condolences Dave. I lost my dad to cancer this past summer, which has been/is difficult so I can't imagine losing my spouse. Hang in there.

Thanks everyone for the warm welcome. Had the first cook Christmas Day so will be posting those pics soon.