Pequod

Thanks, that is also the consensus at pizzamaking.com. The difference is the thermal conductivity of biscotto saputo is lower than that of cordierite, so bottoms don’t burn during 900 degree bakes with 00 flour (unmalted). For NY style with high gluten malted flours (and “browning” ingredients like oil, sugar, DMP), you just put a cordierite baking stone on top of the biscotto saputo and shoot for an appropriate mid-range temp.

Very nice! You’re stoking my WFO envy flames! What temp did you do the pizzas at and with what dough? Were you happy with the bottom? Reason I ask is that the oven I’m eyeing (a mobile unit that is extremely well regarded at pizzamaking.com, but with nowhere near an artisan look like yours) offers two choices for floor tiles. Traditional - more suited for NY style temps, and biscotto saputo - Neapolitan style at 900 temps.

MEATER worked great as always. That’s my second spin with the MEATER, but first with a vertically spinning chook, so went in through the side so that fat and juices wouldn’t mess with the ambient reading.

Excellent choice. Olive gold 32’s outclass the rest!

@Kevin H gave me the inspiration to do a pineapple as part of the spin. Alas, that is the 32. As you can see, I could easily fit another chook with my other set of OctoForks. Also, I’ll note for @tony b‘s sake that no one but the chook was impaled by the OctoForks.

Peruvian style chicken on the OctoForks with a whole pineapple on traditional forks in the BB32. Seemed appropriate to spin the pineapple head with Dizzy Pig Pineapple Head. Get Spun!

I have had to replace a fan on my BBQ Guru. Otherwise no issues. Wouldn’t be the worst idea to have a spare forward deployed.

Vegemite pizza is the bomb. Literally. It will tear your innards to shreds.

I’ve heard that purple crack whipped into butter and spread on a nice beer bread is seriously addictive. But spread thin alone on toast can result in a lost lunch. Haven’t tried either, though.

Looks pretty darn perfect, @alimac23

Oh dear. What have I done?

...and lucky you! It’s available with free two day shipping on Amazon Prime. Just in time for the weekend! https://smile.amazon.com/Vegemite-Value-Pack-220-gram/dp/B01KADZIEO/ref=sr_1_4_a_it?ie=UTF8&qid=1527040167&sr=8-4&keywords=Vegemite

Hard to tell from that emoji whether the projectile is coming or going. I think that’s a “Hoover” emoji and Tony is encouraging you to down a whole jar in one sitting. That’s my take.

Well Bruce, now ya gone and done it.

Amazingly, yes. Lucifer!

I bought a load of tri tips from Harter House this year and been very pleased with them. Only $20 each with free shipping over $125. Good stuff!

I’ve used the previous KJ lump and it was good stuff similar to Rockwood. Haven’t tried the new “giant block” stuff. Not sure I understand the trend toward massive chunks. Followed to its logical conclusion, all I should need is a single lump the size and shape of my basket with a wick on top like a candle.

I just did the 3 bags with free shipping deal myself. I agree. This will be my new go to once I run out of Dennis’ coffee char.

Ah, that makes more sense. I think I responded before coffee. Never a good idea.

The rod is adjustable on the left side. You’ll need to play with it to find the right length, then use blue loctite to fix it in that position.

You’ll get an email from Dennis that it’s on the way with a tracking number. The shipping company will call you a few days in advance to set up your delivery day time window.

Personally, I don’t see the point of separating the point if doing a whole brisket. Just trim it, smoke it, and if doing burnt ends, separate the point while holding the flat after it probes tender. Cube the point, add more rub, some sauce, toss it all up, then back into the smoke until they look the way you want them. I like mine to have a bit of extra bark, so typically another two hours at least.

I’m almost afraid to open my 32. If a monster like this can hide in my 23, just imagine what lurks in there...

No ma’am. I called my daughter.

Eeeeek! Red hot coals, over 400F in my KK. I reached down to turn the left dial and this HUGE snake crawled out of the vent! I’ve named him Lucifer because of the temps he must have endured. HUGE, I tell ya!