jiarby

Re: Pizza at 650 F Dave... Are you fermenting the dough for a few days with a small yeast percentage, or is it a one-day (high yeast) batch? That cornicione looks just right! I've been pizza'ing off and on here for about 10 years now... and agree that a 600-650° stone is good. I also use two stones, One is the old thick wavy Kamado one (broken in half, of course!) and then another thin one. In between I also put an old cooking grate (probably 1/16th inch rod, probably from a weber) in between the stone to minimize direct heat transfer... this way I don't get that nuclear hot stone from the direct fire. This should also allow you to run a hotter dome and keep the stone temp below the scorch zone. My pies are more sicilian than neopolitan... I use a super-peel to transfer the pie to a screen, then place the screen on the stone. This one is a fajita-pizza: skirt steak, chicken breast, peppers & onions, chipotle powder spiked fire roasted tomato sauce.. cheeze is 75% mozz and 25% sharp cheddar. Dough was a high hydration foccaccia style... like we made in 2004 in Sacramento. Half the pizza is Pepperoni & Mushroom... for my wife. She doesn't like the onions as much as me.

Hey gang... I am very excited about the possibility of KK charcoal and will be happy to help organize a regional bulk purchase for the Phoenix/Tucson area. I have previously done this in the past for two different pallet orders from the "other guys" in 2003 (good batch) and 2005 (bad batch). I am located in the far SE Valley in Queen Creek, but we can all coordinate local pickups/deliveries when the black gold gets here. PM me here or email me at:

Can I connect to the internet with it and control the temp from work

yep, Viking bought Stumps smokers and then he went back out on his own! That thing is a stainless steel Stumps GF

14-2 is still a good year! (and I don't mean the Cardinals!)

For added Hi-temp fun: Try some Mesquite Lump Charcoal!

I always thought pellets would be good in a smoke bomb because you could really cram them in there. I just throw fist sized chunks ontop of my charcoal...kinda minion style. Unlit lump with wood chunks interspersed. Then a half chimney on top, and a final wood chunk on the very top. This is Pecan & Cherry on top of coconut charcoal (2003 CEL) in a 2005 LS+ basket inside the 85g drum for pork & brisket.

This is really hijacking a thread, but here's the UDS's... I have two of the 22.5" diameter 55gallon ones (1 for RIBS, 1 for CHX) and an 27" diameter 85gallon one. Only one 55g shown here. In the b/g there are two "Topo-K's" circa 2002 and a 2005 vintage coconut brown Mexi-K. We are loading them up tonight to go the KCBS cookoff in Taylor AZ and see if we can qualify for "Da Jack"!

The year I went we had to buy a 4-game pack to get the Cowboys game. I DID get to see Steve Young get smashed out of his football career, which any Cowbot fan would like.... Even so, it was disappointing. The Card BEAT the cowboys that year (`99 I think)

Hay Cozy, Are the Romo-ettes playing the yardbirds this year?? (ie... are you coming out again?) And... I think it was 2-3 years ago!

There was alot of char about this a few years ago on the "other" forum, maybe even b4 this site existed... A few guys were using 4" black pipes with threaded caps and drilling a few small holes and calling them "smoke bombs" because of their resemblence to the unabomber's handiwork. I even remember seeing a photo of a gas flame shooting out of one of these things. The happy byproduct of combusting wood in a low oxygen atmosphere is the manufacturing of charcoal. I was intrigued by these (guys love gadgets) but largely thought of them as un needed. Anytime I catch myself wanting to "guru" or otherwise over-tech a simple process (cooking bbq) I think of my road trip (2004) to the BBQ Meccas of Central Texas (Luling, Taylor, Llano, Lockhart). Those guys make some great BBQ and all they did was throw meat on a pit with some simple rub (or none at all)! I didn't see a BBQ guru (except holding a knife). There were no "smoke pots". There were no injecting anything. No one sorting through the briskets looking for left handed ones. There were no Thermapens, or even thermometers at all. KISS IT!

So now file a claim with ICANN and make them transfer the domain to you!

That's what I'll do... I have a pick up truck.

$486.00 to my doorstep... sound right?? Thats 27 boxes. $18 a box. Just want to know so I can charge enough per box for the pallet shares/.

hope they have better luck than these guys did... http://www.kamadoeurope.com/

I too was wondering what was up when Dougs report was AWOL. There was so much hype about the charcoal I expected the review to be awesome and quickly broadcast in every bbq forum around... When time went by and there was nothing I had a feeling something was up and I called up a friend that I knew had impeccable integrity and reputation for thoroughness and asked him to test the new stuff. He had a supply of the 2003, 2007, and the new KK and was able to do a side by side test to compare ash weight and burn time. His determination was that the KK coco lump was NOT 3% as originally intended, but actually was closer to 10%. Even so, his opinion was that the KK charcoal still performed well and was FAR superior to the current drek being peddled by the "other" guys the last 3 years. The KK charcoal is STILL the best available lump in the states that we have been able to find. With Dennis lowering the price it is especially a good value and well worth the price of admission. I will be buying a pallet of it myself. I especially appreciate the openness of Dennis to admit that the charcoal was different than originally thought and to make it right for the people that bought it. He obviously has a commitment to making the best product possible (as evidenced in the evolution in the cookers ovet the last few years)... and I know that he only wants to bring in the best charcoal available anywhere in the world. I hope (for our own selfish sake) that Dennis stays in the charcoal buisness for years to come and we have a steady supply of nuclear fuel rods for our cookers. Glenn Butler "jiarby"

Good looking steaks, Dennis!! They would be perfect a little thicker and with a light sprinkling of some DP Raising the Steaks rub. You did good to keep such a thin cut medium rare with nice grill marks!

So do you cut these with something like a box knife while the mix is soft.. then fire it? Are they fired at all??

I'm gonna have to start selling some signs & banners then to get one of these!

Are the interior of the dome cast in separate pieces is the entire dome cast in one piece? Did Dennis post pricing somewhere yet?

how about a #1??

Dave, How are you calculating the water weight of the meat?

3/4 to 1lb raw weight per person Check the catering calculator if you have ms excel/// http://www.azbbqa.com/catering

I wonder what the turtle was thinking as you closed the lid?!

guess I'm on my own!