MacKenzie

Thanks, Bruce. [emoji4]Better eat that bacon before it spoils.[emoji847]

Thanks, bb3, I smoked at 225 F until the IT temp. was 145F, then removed it frm the KK. I can't to slice it in the morning.[emoji1]

Thanks, sk, I appreciate your comments. The KK held the smoking temp perfectly, it is so easy. The whole house smells like bacon, Fabreze should be so lucky to smell like this.

I tried to get a 5 pound slab of pork belly but the best I could get was 3.5 lbs. Cured and ready to smoke. Smoked with cherry, maple and wine barrel woods. Flip side- It smelled so good I couldn't resist a taste.

I must give this recipe a try now if I can just find those peppers.

Shuley, those are some great looking pizzas. I would not get rid of my sous vide. It has lots of great uses, in fact I'd like to have a second one.:)

Thanks, tekobo.:) The smoke was subtle. I would do this again. You know there is something different than baking in the kitchen oven but if one didn't know this trick one might not know what it was. I doubt anything can replace a wfo pizza.

Grif, I see you have some admiring fans already and just wait until they taste your food.

Wow,sf, does that ever look tasty.[emoji7][emoji7][emoji7]

Thanks, sf, this is the dough I make with the food processor, I know what you are thinking, the what.... but that is what is used. It takes no time to do it.

Wow, that is going to be awesome.

It has been miserably cold with a wicked wind so I decided to do the pizzas in the kitchen stove although I knew they would taste better done on the KK. Then I got to thinking, remember how tekobo added smoke to her rice KK cook? I thought what can't I do that in my oven then it hit me use the smoking gun and smoke the uncooked pizza. Last night I made the dough up- Then let it proof in the fridge overnight. Make the pizzas. Smoke them with hickory using the smoking gun. Boy my kitchen does smell nice. Baked. First cut- The crumb- First bite.

We'd probably end up on taking notes on your spice sources.

On second thought, you'd probably serve us some of your awesome beer and that would be the end of any intervention.

Oh my goodness, Tony, you need an intervention, maybe a group of us could get together and conquer.

" Ok, I have to admit, that looks pretty tasty - I don't see how one little piece of carrot could do any harm. " Don't be fooled, there is no tomato sauce but there is a carrot one.

amusedtodeath, just wait until your wife gets back, she is going to know what you did.

amusedtodeath, you should try it, it is tasty.:)

http://www.amazenproducts.com/category_s/12.htm - makes different sizes and shapes. I have one like tekobo's, that is to say I have the maze style from amazenproducts.

As has been said, we are here and we aren't leaving until we see those delivery pixs.

I like any type of pizza including carrot pizza but I tend to put a lot of toppings on mine and like my KK to be no hotter than 550F and the stone higher than 450F, probably more like 500F. I am doing one this evening but it is sooo cold and windy outside that I'll probably use the kitchen oven.

Beautiful setting and awesome colour for your KK.

What a great way to use up that residual heat.

Pizza sure looks tasty. I usually put my stone on much earlier, it does that quite a while for it to get to temp. Probably put mine on just after I know I have a good fire going. Seeing your pizza has pushed me into starting some dough.;)

I am in Nova Scotia but this spice is new to me. It will be sweet for sure.