Pequod

Fairfax Station neighborhood off Ox Road, almost kinda Clifton. We’ve been in the area for 25 years. “Pre-Retiring” to Albemarle, foothills of Blue Ridge between Waynesboro and Charlottesville.

@Ticket2ride04 - I notice you’re in Northern Virginia. I’m relocating from NOVA in 3 weeks. If you happen to need a house...

Congrats! If coco or coffee char are available, grab as much as you can. Get a cover Get a baking stone Basket divider Rotisserie basket or spit rod. I like the latter. Others prefer the former cold smoker is nice to have, but optional Side tables

That’s the right color. Well done.

If you haven’t already, check with Dennis. He often has more stock than is showing on the website. If not, he can advise you as to when it will become available again.

Same deal here. I keep my Japanese knives separate from regular knives. Everyone knows not to touch MY knives.

Now THAT's an egg cooker. It's called @MacKenzie

...and here I was expecting a discourse on BGE vs. Kamado Joe — two egg cookers.

Pot smoking didn’t mellow him. At. All. ‘Course, around here that means something else entirely...RIGHT??

YOU'RE Seven Shuffles??? I've been shuffling EIGHT times for years because I never believed you!

Welcome aboard!

I admit I have not resorted to ascorbic acid in any of my loaves, but rarely go above 50% fresh milled flour. I do have it on hand “just in case,” but haven’t yet found the need for it. YMMV.

Love it! https://australianmuseum.net.au/learn/animals/mammals/drop-bear/

Piece o cake

What is your dough recipe? When shooting for higher temps (higher heat transfer rates), add-ins that promote browning need to be removed from your dough: oil, sugar, malt. Note that most flours produced in the US have added malt. A basic dough needs only flour, water, salt, yeast. A superior dough replaces commercial yeast with sourdough (IMO).

I’m not sure it’s even of all that much benefit in an oven. I like Tiny Gemignani and The Pizza Bible (far more so than Forkish’s Elephants of Pizza), but have never seen a need for the second steel. One in a KK or oven makes an awesome crust. Can’t imagine the baking steel shuffle really improves on it.

Darn Tootin you’ve got this! Looks excellent.

True dat! The Washington, DC suburbs are somewhat renowned for having a rather high concentration of them. ‘tis why after 25 years here we’ve decided to migrate two hours south into the heart of Virginia’s wine country.

I posted my 23 on Craigslist for awhile. Found that to be pointless. In spite of my ad clearly stating “no schmucks” I heard only from schmucks who thought it should be listed for significantly less. One even thought we should strike up an email conversation about the great virtues of the Big Green Egg. In the end I decided to keep it. I would suggest listing at a high visibility BBQ forum like BBQ Brethren or Amazing Ribs (there is a paywall, so you’ll need to join for about $30). I successfully sold a cabinet smoker via BBQ Brethren. Both of those forums are chock full of people that appreciate a great cooker. Far fewer schmucks.

I agree with Bruce

This has been my setup along the line Dennis suggests. Baking Steel on upper grate preheated at 550 on the dome thermometer with Grill Grates beneath as a heat deflector. Now that I look at it again, seems I got pretty even top heat on this. Think I'm gonna go make me a pizza...

Very interesting configuration. With that you appear to have created a more balanced top heat source. I like it. Definitely stealing this one (pun intended).

Forward sear has the advantage of pulling at desired doneness, vs. shooting for 10-15 below with reverse sear and then hope you don’t overshoot.

Concur with @Jon B.. Thick cuts get a reverse sear. Thin cuts like skirt or flank steak go direct.

I admit I “borrowed” this from a post at Amazing Ribs, but that poster stole it from Fakebook. Regardless of the source, makes for a darn good laugh!