Pequod

Hard to find in local stores (at least for me), but you can get it at Pennsylvania Maccaroni, which is my source for many of my Italian ingredients - All Trumps flour, 6-in-1 tomatoes, DOP Parmesan and pecorino Romano, high end pastas, etc.

My experience says true Neapolitan can’t really be done in the KK. I’ve tried it on a Blackstone Pizza Oven as well - which does get hot enough and has flames rolling over the top - and it is still lacking. Hence, I’m eyeing a WFO. Really, I’m just keeping an eye on @ckreef and buying whatever he does. I wanna be him when I grow up.

That piece of metal is pretty much the same as the spartafiamma that comes with the Pizza Party oven I’m eyeing, and it’s intended to serve the same purpose. This is the favorite oven over at pizzamaking.com and also recommended (and owned) by Meathead. The folks that own them use small headed turning peels to keep the pies moving for even bake. Only 60-90 seconds, but an active bake.

Well it’s done. I am weak. I ordered a medium Konro - plenty big enough for just wife and me since it won’t arrive until our youngest flees the nest. Backordered until Winter, so this solves wife’s annual Christmas shopping dilemma as well.

I have a "Shade-room" (aka screened in deck) that's usable 9 months out of the year. Doesn't get too hot in the Summer due to the shade. I'm thinking that's a perfect Konro spot. Is the large Konro heavy? If not too heavy, I'd take it out and down the stairs to add coals. Wouldn't want to bring a chimney starter inside the perimeter.

True that. The "fruit part", not the "Good job Love" part, just to be clear. One of our favorite new sauces for pulled pork is a Spicy Apple BBQ sauce, recipe for which appears in Raichlen's recent book on sauces (and probably also online at his website, as nearly all his recipes are). Made with a cup of apple cider which, when reduced with a tsp of cayenne becomes the perfect topper for a pulled pork sandwich with a cool, slightly creamy slaw. I also love Keri's Hog-Apple Baked Beans which includes a can of apple pie filling and a healthy dose of cayenne. Great stuff!

I got the same email. This issue was first discovered and talked about over at Amazing Ribs, where Dave Parrish (owner of Adrenaline BBQ) used to be the Pit Boss and still hangs out. And yes...excellent customer service.

I asked about the Konro because of all the talk about Suya and Satay. A Konro would amp up the fun for such cooks. Now I've got a hankerin' for one.

Saw that one recently, but can't remember where. I think it was posted at pizzamaking.com. Good video.

Speaking of Yakitori... @ckreef, how are you liking the Konro?

Did I see your recipe posted somewhere? I just so happen to have a cold smoker. I could try it out for you.

Unfortunately, the recipe I'll be using from Milk Street is behind a paywall, so I can't post it here. However, if you're interested you can PM me an email address and I'll send you a PDF of it (I have a subscription).

Yes. I bought the Smoke as an upgrade over my old Mavericks, but found I had dead spots in my house, so bought the Gateway to get rid of those. The Smoke dead spots are gone, but I now have nearly $200 in Smoke gear with only two probes. The Maverick XR50 is far simpler, four channels, easy to use, and no dead spots anywhere. This thing is a Smoke killer. It really is. Between this and MEATER, I’m pretty well covered for temp monitoring.

Welcome, Al! Whereabouts are you in Maryland? I'm in Northern VA.

Only sold through the link I posted. Have heard they are backordered.

Fantastic! Detroit style has been on my list for some time. You may just have inspired me to finally do it. The crust appears to be more bready and soft than a Chicago Deep Dish. True? What cheeses did you use?

Wait...this thread is about Marmite? When did that happen?? I’m thinking flank or skirt steak would work well here. Can’t wait to try it. Looks awesome! I have all sorts of ethnic cooks planned for next week celebrating the 4th of July — the birth of a nation of immigrants. My personal way of sticking it to the man!

Excellent, thanks! Yes, the deflector makes sense, which is why I was asking. Didn’t see one, and yet your veg looked perfect without a layer of char. Spinning over a pan of veg like that...hard to beat for easy AND ducks nuts fantastic. Makes me want to spin another soon.

There’s a recipe for suya and an entire article talking about it in the July-August 2017 issue of Milk Street magazine (which I really like). I just put it on my menu for next weekend if I can get all of the ingredients. @tekobo - what is the traditional cut of beef to use? The Milk Street recipe calls for flat iron steak, but curious if there’s something more legit.

@BonFire - nice spin! Looks like your veg pan is directly on the deflector grid, is that right? What temp did you run for this spin? Did the veg pan get charred a bit on the bottom? Curious about the parameters and results as I usually have my veg pan on the indirect side of my 23 splitter, but like the idea of running direct as you did.

Works for me too!

Fantastic!

What’s not to like about that?

The BB32 is a group cooking machine and 45 lbs of pork shoulder is no problem for that cooker. Make sure you take a good pic of all of that pork cooked before you take it off. Do you have any particular recipes for slaw or sauce that you use?

Depends on the style of cook. For cooks that need to heat soak to a stable temp, like low and slow or baking bread or pizza, the 32 will take longer and eat more fuel than the 23 just because there is that much more mass to heat soak. For quick, direct heat grilling, my 32 is actually quicker to get a raging fire than my 23. And I should mention that both grills barely use any fuel for low and slow, though the 32 will use a tad more. However, for heat soaked cooking at 450, the 32 definitely uses a lot more fuel than the 23.