Poochie

I know David has an Alfa, what brand is yours?

I had long hair too. The Beatle years...Emerson Lake and Palmer...Led Zeppelin..ZZ Top...Yes...I love about every soul group during that time too. Tony is about 9 months younger than me so he lived through it too. Tasso is sold everywhere around here and the best boudin I ever ate is at a store about 7 miles from my house with the unusual name of Nunu's. Cracklin is good cajun food too. Fried hog fat pieces in hog fat. Very healthy. C6Bill, your barber is standing too close to you during those haircuts.

Yeah, it looks like Tony came down to my area and didn't say squat. Oh yeah, damn hippy!😃

I agree with Tyrus, great cook David. And now you have the itch for a 32. First time that's ever happened on here 🙂

How good a job does convection do on pizza?

Pretty much. Samsung has engineered a surprise for me every time I use this sucker.

That Alfa is a boss. Your bread is a work of art and I'm sure it was yummy.

Trouble, that had to have been delicious. Cooked to perfection!

The first loaf looks a little bit like a walnut, but it's still better than what I could do. I plan to learn bread and pizza on this cooker. I have a Samsung oven...not convection...and I couldn't hate it more. I've replaced the controllers twice. The oven is off by 30 degrees. And for the first time in the history of the digital clock, one of the segments on the hour digit burned out. So when it's 8am, it looks like it's 9. 6 looks like 5.

It all looks delicious except I'm now sure what that first dish is. Cheese on top of corn? Shredded cauliflower on corn?

MacKenzie, that pork patty would make a great burger. A burger and a slice of pizza for lunch. Or two. Gweesh, it's always a good time for tacos. That mixture looks great. David, Great looking ribs. I've never had iberico. I'd have to mail order them

I see that the skewers are blackened so I guess the shrimp were grilled, but I don't see any kind of grill marks on them. They look plump and juicy for sure. That's a fantastic looking meal!

That's a great find! It should last you two lifetimes. I would sand that red off see what the condition of the wood is. But you probably know a lot more about it that I do.

Simple will work for me. I don’t want a 17 ingredient crust. I’m still searching.

Dennis is right. I'm not saying the KK can't make a good pizza, I'm saying my first try was a flop. But like everything else, it's a learning process. Alimac23: You said " with the stones in at 500-550c:". I put the pizza stone in from the beginning. I thought it would heat up with the KK. And it did but lagging just a little behind. David: You said "oven temp was 900+. floor temp was around 750-800." Was this in the Alfa? Floor temp meaning the stone? And back to you, Dennis, do you have a go to recipe that you've had complete success with? Or at least 75% success? I'm an absolute noob at this. Thanks everyone for the input. I had no idea the dough was so involved. I'll obviously have to watch some YouTubes

I can sum up my first attempt at pizza with one word..fail! Knucklehead move number 1 was to buy a pizza dough mix. It was from Red Mill, so I thought it would work. Number 2 was not cooking them long enough. They looked done. My pepperoni was starting to burn and the bottom was a nice toasty brown. I think when the topping gets done before the crust means that the heat is too low. I cooked them at 550. I should have precooked the crust for 7 minutes...like the package said to do. The bottom of the crust was done but the middle was too soft...not raw.. but not cooked enough. So I'm here hoping one of you pizza experts can enlighten me on crust recipe..or pre-made if it's good...and temperature. I figured 550 would do the trick. The pizza stone was at 500 when I put the pizza on. And last but not least, anyone have a pizza cooker? Ooni, Roccbox, other?

Beautiful work!

Nice looking meal, Tony. I've seen those chops several times at Costco. Looks like I need to pick some up.

The distance is 27" between the two front wheels... outside edge to outside edge. Front wheel to back wheel is around 48". I can't find any information about the space between the back/steering wheels. Together it looks like they take up about a foot of space outside wheel to outside wheel. If you make your path 27" wide, you're covered for front and back wheels. I made mine around 32" to allow for a little wallow.

I kept it in the pallet to the point where I wanted the KK to stay. The pallet jack is 27" wide and your KK is 36" wide. So wherever the KK will fit, the pallet jack will fit. And like I said earlier, the crate itself is 46X46. So I'm guessing you don't have 46" by that AC unit. If you want to push your 32 on pavers, the same thing applies...you can't have any cracks between them and you'll need some extra room side to side on the pavers. It's not like pushing a shopping cart where you can get it exactly where you want it. The weight of the smoker and the fact that it only has one handle makes it difficult to push it in a straight line. I have no doubt you'll get it where you want it, I'd just like you to have the easiest experience possible doing it. And again, do hesitate to ask the delivery guy for some tips to get it where you want it.

Beautiful meal!! And congratulations on selling the house!

Welcome Gweesh. That's a beautiful color you have. That smoker will last you many years. Like Tony said, don't forget to take photos of your cooks and posting them on here.

The pavers could work if you're on solid perfectly flat ground. You'd also have to have them spaced for the pallet jack wheels which is typically 27". If the pavers shift or create a crack for the pallet jack wheels, you may have a problem. Since a sheet of plywood or OSB would be flat on the ground, it won't be load bearing. So you use two sheets and while the pallet jack crosses from sheet one to sheet two, grab sheet one and put it in front of sheet 2 and so on. I'm not saying the pavers won't work but I think it's more risky than a flat piece of wood. Once again, good luck to you and I'm sure it'll go just fine.

I'd like to try Franklin's. One day.

I bought something like that, MacKenzie. But it's an insert that fits into a steamer pan. It looks like a pan that Al Capone shot a bunch of holes.