Pequod

California used to be the origin of all nutty food trends. That seems to be shifting to Cedar Rapids...and @tony b is likely the strange attractor causing it all.

Once you try this, your search for perfection will be over.

Crikey! Looked at the menu for Fong’s. That’s...just so wrong...I...almost...ALMOST...feel a need to try it.

Late to the party, but I do my briskets at 275-300F (that’s 135-150C for the civilized world). Never see a stall. Generally wrapping in pink butcher paper once the bark sets in 4-5 hours. Start probing 1 hour later and every 30 minutes thereafter. Generally done in 7 hours. Let it rest for at least one hour in the butcher paper. If holding longer, wrapped in towels in a cooler.

I love Aussie’s cooks. Always looks like there’s no way that should work, but somehow I always end up drooling. White sauce on ribs...

You know it, bro! Ever been to the original Aurelio’s in Homewood? If not, make it a point next time you’re in the Chicago area.

Nice! I was going to say it looks like a Lang, and then I saw that it was in one of the pics. I’ve always wanted a reverse flow offset - Lang or Meadow Creek - but never pulled the trigger because of that continuous feeding thing. Maybe a smaller 36 in retirement would be fun. Enjoy! Hard to beat brisket from a stick burner.

Looking good! Somewhere in this world there are some chicken torsos looking for their limbs...

Thanks Bruce! Being in California, feel free to add an avocado, but I advise avoiding the temptation to add kale!

The tool is to remove the rear stainless steel plate covering the hinge spring. Removing that plate gives you access to a hex bolt that allows you to adjust the spring tension. I and others like to adjust the tension so that the lid stays where parked, and doesn’t fly up or drop down when released.

Chicago Thin is definitely low carb. You can take my word for it. If you do try it, I highly recommend trying the authentic approach before getting creative. Reason is that this pizza is characterized by a particular flavour (that’s “flavor” for gringos) profile that is unique and works extremely well. Make the sauce as prescribed and use a lot of it. Definitely make Garvey’s sausage recipe too - a sweet fennel sausage with a white wine twist. There is no substitute in stores. All together it just works and - I might be biased by my regional roots (but highly unlikely) - it kicks the pants off NY style any day (there...I said it!).

The recipes are in Garvey’s signature here: https://www.pizzamaking.com/forum/index.php?topic=17662.0

Chicago Thin is itself a unique sort of pizza, and the version on the south side where I grew up is even more unique. Never realized how much I missed it until years later when we’d visit my wife’s family on the north side and just couldn’t find anything like that flavor (that’s “flavour” for our friends farther north). We always make a point now to stop at Aurelio’s in Homewood whenever we’re in the region, although Aurelio’s is known for a sweeter sauce, not spicy as was the norm in the mom and pop shops I knew. I digress, but South Side Thin is a pizza style y’all should get to know.

Took me 40 odd years, but I have found my childhood! Over at pizzamaking.com there is a user named Garvey who posted this recipe for south side Chicago Thin, characterized by a spicy tomato paste based sauce and a particular type of sweet Italian sausage I’ve not been able to replicate...until today. Was hoping to find something close to what I grew up with - Colucci’s in Lansing - delivered in white paper bags and always cut square. Nailed it! Garvey is my new hero. That’s two 14” pies on one KK.

That’s the right answer. You passed the test. And Asheville is a beautiful setting.

Gotta say...that’s the perfect color for that setting.

Welcome aboard! I guarantee you will be *delighted*. Start thinking of your first cook. Even if you remember to post unpacking pics, you'll be shunned without the obligatory "first cook" pics. Them's the rules.

Oh...and welcome! We're supposed to shun you because you didn't post unboxing pics, but I'll leave that to others...

On the Carne Asada, I like to do flank steak indirect until about 115 internal, then sear at the end. If you do skirt steak, then I'd just go with a direct sear next to the coals, taking care not to overcook. What is the cut of chicken you are using?

You might want to try posting over at Kamado Guru, which is a (sort of) brand agnostic, all things kamado site. As I recall, that site has some folks who do fixer uppers and might be able to help you. This site is specific to the Komodo Kamado brand.

My ciabatta is making the rounds : ...and it’s featured in this month’s Amazing Ribs Hot From the Pit Newsletter.

I wouldn't. I often see pics posted online from a manufacturer in Italy of a WFO that I've been eyeing. Some folks, it seems, like to put the oven on their kitchen counter and run the chimney out an open window. Besides the fire hazard, I'm not too comfortable with an indoor CO producer, no matter how well ventilated.

If on the 23, I always use the splitter and put the coals at the back. If the 32, I use a full basket.

Interesting... Fogo sells that? Never seen it before.

Your grill should have come with one of these: https://komodokamado.com/collections/32-big-bad/products/motor-bracket-23 If not (it was included with my 23, but not with my 32), ask customer service to send you one.