Pequod

Steel is about 15x higher heat transfer than stone. Very high initial thermal “punch.” It’s best for thin crust NY or Neapolitan style pizzas where you want a leopard spotting on the bottom. Put another way, pizzas that you’d normally do at high temps (think 650+) work well with a steel at lower temp (500-550). Pizzas that you’d do at 450-500 — e.g. deep dish - don’t benefit as much from steel.

Depends on the type of pizza, but I usually use steel, not stone: https://bakingsteel.com/collections/steels/products/baking-steel-round

Sunbrella cover

Low and slow, lest you end up with a thick grey band of over cooked meat. 250’ish indirect.

It also depends on what you mean by “heat up”. If you mean heat soaked, then due to mass it will take longer. If you mean ready for direct grilling, my 32 is ready faster than my 23. Larger top/bottom vents means more airflow. It’s surprisingly agile for a big guy.

Olive/Gold is a great choice. You clearly have superior taste.

More fun. A two panel mosaic of three (3!) nebula. The Spider (upper right), Tadpoles (middle), and Flaming Star (lower right). In spite of appearing co-located, Tadpoles is about 12,000 light years away and Flaming Star is right next door -- only 1500 light years away.

Oooh. You’ve sparked an idea. My wife. She needs a shed...with a roll off roof...and high speed internet. Chicken and egg. I was a space nerd decades ago. All of my degrees are aerospace engineering. There’s a period of my life when I worked on big rockets that launched people into space. I couldn’t indulge my astronomy interests much in DC due to light pollution. We chose our new location, in part, by consulting light pollution maps, in addition to local food scene and wineries.

Exactly right on the rabbithole. I though KK'ing was an obsession. Pfffft! That's nothing compared to astrophotography. Now I daydream about my next scope, mount, camera, filters...and whether I can sneak an observatory past my Homeowners' Association...and wife.

350 indirect is far too long. Probably no more than 30 mins, but really need to temp it (140-150) or it will become not-so-tender-loin.

Just for fun.

No chicken riggies? @Jon B. is slackin’.

Pics or it didn't happen.

Looks like you got some nice blisters. Did you use steam? The baking stone? What was the setup, temp, etc? We need deets.

Welcome! The above statement generally starts the countdown clock. The over/under is 4 months.

Congrats! The 32 is a great choice. Used accessories are hard to come by, but post what you're looking for here. You can't always get what you want. But if you try sometime, you just might find...

Can’t believe I missed a Zoom uncrating of the triad, but great looking setup. Definitely Matte Black. 🐮👍

My daughter requested Beef Wellington, so Beef Wellington it shall be. The wine will be a local red. Probably Petit Verdot. About a dozen wineries in my little town, so placed my order with one of them. Apparently I'm a regular..."the usual?"

Just take it slow and wash it down with lots of red wine. You GOT this!! 👍

Wow. Great looking bugs.

Looks like something you'd see in an episode of "Tiger King"

Point? Heavens no. Just an observation that Roadside Chicken has a high "Bubba" factor, chock full o' ingredients that Bubba not only has on hand, but has in enormous quantities because he bought them at Costco. Bubba would be highly suspicious of Chinese black vinegar...and deviled lambs kidneys for that matter (sounds offal!).

What I love about this is not just the helpful tip, but the presumption that KK'ers who run out of Worcestershire are likely to have an ample supply of Chinese Black Vinegar.

Yes, exactly.

Love my Brod & Taylor proofer. Makes my bread proofing absolutely repeatable by time and temp.