bosco

The moisture level will blow you away. You will love the upgrade.   

It's funny reading these posts now that I have mine.  It makes me excited and I feel like it's my delivery time all over again.  

Awesome stuff Dennis.  Again those little details which just adds to how much you think about the design of your product. 

I think it is absolutely incredible that you are always looking for ways to make things better for all of us.  

Aussie I am so excited for you buddy.  Can't wait until you get that KK home

Thanks to ckreef I have spent the past week researching and learning how to make deep dish.  I have learned that Chicago has various pizza styles ie thin crust, deep dish and stuffed crust.  

I have finally perfected my sauce and it is where I want it to be.  My bread making adventure last year has taught me more about dough and this Chicago dough was pretty darn good.  

I strayed from from the traditional Chicago style a bit and didn't do the sausage layer.  I added my favourite topping combo.  Pepperoni, mushroom, green olive, hot peppers.  

Onto the komodo Kamado at 450 degrees for 45 min.  

I can can say for certain that this is the best thing that I have ever cooked since I started cooking 5 years ago.  

I wish that I had my better camera out for these shots but the iPhone will have to do for now.  Can't wait to do this again.  

Next time i will pre cook my mushrooms and dry the olives and peppers better to prevent the juices from pooling 

Oh yeah baby!!!!!

I lost track of time and had all but 10 minutes to feed everyone and head out the door for soccer and baseball.  Plus I really liked the tray shot the best.  My wife was on me and I was rushing to get things out so the love and care sacrificed a bit so I think I will present the grill shot as my final and trim it up a bit

Ok so for this months challenge I decided on stepping outside of my box and try something that I don't normally do.  

I picked up some fresh red snapper and brought them home and deboned them.  That was longer than I wanted to spend doing but whatever. 

Drizzled olive oil on a baking pan and stuffed the fish with garlic, red onion and peppers.  

Cut some slits and added some lime and then hit the dish with some Mediterranean seasoning.  

The plated shot wasn't as nice as the cooked shot but we served with fatoush salad.

Cooked at 375 with some white oak for 30 min before removing from the grill. 

The smells were incredible and the dish was fantastic.  Will make again

41 minutes ago, ColoradoRick said:

I know that this is late in coming, but congrats on a beautiful pair. I love that color. ( I have the same ) Now all I need is a little sister to my 22"!

Great stuff.

Do it !!!

So my past three briskets I have done exactly the same thing.  

I do the following:

add the lower grate and place two pieces of foil down.  Then add a drip pan with water.  

Slather brisket with mustard and black ops rub. 

Set grill to 275 degrees.  

Smoking pot added about five min before meat goes on.  

Place brisket over the drip pan

cook until IT of 160 roughly 6 hours. 

Remove brisket and sprtiz with worstishire sauce.  Then wrap in butchers paper and back onto the grill.  

Cook until probe tender usually about 4 to 5 hours.  

Remove from grill and rest in cooler and blanket for 1 hour.  

Mans bam the juiciest brisket I have ever had to date. 

This is my new system and unless things change, I'll never do it another way again.  

man this will be a very busy next 2 weeks.  Everyone has their units in transit.  Love it!

great shot and good looking food buddy.

I am calling you out for a cook on your right sided KK buddy.  Get that thing dirty already!!

That is great news buddy.  Can't wait to see delivery day photos 

I'm speechless.   This looks to be the size of a smart car Dennis.  It is massive and spectacular 

That is one good looking cabinet.  Having one I can honesty say that his wood skills are incredible.  You will be so happy with it when it gets to you.  

Well this thread ha set me off.  That and my wife surprising me with deep dish the other night.  Then I read this and I was hooked.   

Ordered a 14" pizza pan with 1.5" depth and started thinking it was too big and not deep enough.  Not sure if I will return it or not yet.  

Today I picked up a 2" deep 9" cake pan.  Out pizza the other night was only a 9" and we had lots of leftovers.  I think this pan will be perfect.  

Then I found a really informative website called the reel deep dish .com.   Found bakers percentages for Chicago thin crust and deep dish.  Also learned about the difference between deep dish and stuffed crust.  

So like most things I do.... I dive in deep.  

My sauce is pretty well where I want it so now I will start working on making the best Chicago pie.  

I love these forums but dam.... They cost me money and hours of countless research 

23 and 32 is like Ben and Jerry, siskel and ebert, starsky and hutch, kegney and lacey, thelma and louise, peanut butter and jam..... 

the list goes on and on.  

I'm sorry I don't understand what you are looking for here

Well things turned out really good.  The smoking pot gave me a wonderful smoke ring and the brisket was even better then my last one.  

I finally got the hang of brisket

sauced and back onto the grill

Sorry I meant Aussie 

but you look well on your way now. Shouldn't be much longer

I'm beat but I want burnt ends so I picked up a 5.5 lb point at my butcher shop yesterday before work.  Just finished my 12 hour shift and used some Oakridge black ops thanks tony!

KK fired up 30 min ago.  Waiting for some of the initial white smoke to disappear then I will add my smoke pot filled with peach and white oak.  

Going to have the lower grate in the 23" with foil today only no stones.  

Today I'm going hot and fast.  275 for 6 hours then wrapping in butchers paper until probe tender.  

Lets do this then off to bed for a few hours lol

Any news?? 

it is a flat iron skillet never used for pizza.  I like this one as there is a small lip all around that prevents juices and sauces from falling into the fire.  Everything stays on the skillet!

ckreef do you find the 1.5" depth is enough?  I have seen 2" but that may be over kill.

I found a 14" diameter pan with 1.5" depth Chicago metallic pan for 20.00.  Think I will order that one

what size pan is that and the depth as well.  I am going to order one

Also just curious as to your dough recipe for deep dish.  You mention on the guru but I can't seem to find it.

I need to start looking into making my own pizza sauce