Pequod

Good comments and interesting roaster -- definitely looks to be in the "KK" equivalent class, but you're right it probably isn't the right place to start. Interesting too that you were able to use the Behmor for espresso. My (less than thorough) reading on the Behmor is that you have a very limited window after second crack before the whole thing goes up in flames. Maybe exaggerating just a bit, but my understanding is that the cooldown is internal, and so it coasts a bit once you punch the cool button and is easy to overshoot. Can you do a Vienna roast with a Behmor? The Hottop has definitely crossed my eyeline. Maybe a bit more pricey than I'd hoped, but possibly the right answer. I'd rather buy the right solution once than to buy a "starter" roaster, only to replace it with KK class stuff two years later. The Behmor seems like an inexpensive way to get started, but my gut tells me that I'd be buying a Hottop or similar shortly after.

I know there are some coffee geeks here (ahem @FotonDrv, I'm looking at you). I'm starting to look into options for trying my hand at home roasting. Have been looking at the Behmor, but then my KK "buy the best" instincts kick in and tell me to shoot higher. That's where the waters start to muddy a bit. What would you suggest I look at for good all around roasting options? The facts: I'm a roasting noob, but wanting to learn. I understand about first crack and second crack. And then things can catch fire. I do both brewed coffee -- French press and Chemex -- and espresso using my PID'd and fine tuned Gaggia Classic. It gets the job done for now. Will probably upgrade at some point. I like City and Full City roasts for brewed coffee - usually buy from my local microroaster (GREAT stuff) and he's inspired me to give this a go. I like Redbird for espresso - maybe Full City+ to Vienna range? That's all for now. Off to post questions about BBQ on a pizza forum, and pizza questions on a coffee forum.

Drawing down on online forums, but will leave y'all with this. Sourdough pizzas. Ground my own Italian sausage.

The splitter is easily removed. However, I have two baskets for my 23 not so that one is split and one not, but to hold different types of charcoal. One basket holds nothing but CoCo char for low and slows, and the other is regular lump for everything else. I have only one basket for my 32 that stays mostly in the 50% split configuration (two-zones), and I keep KK Coffeewood lump in that basket.

Great color!

Need to use one? No, not at all. I think I did once because I have one and wanted to see if it still works. It does. You'll get other opinions, though. I think Rob - @5698k - uses his quite a bit.

@Syzygies - are your Fibrament-D stones the ones with the heat diverter? Fibrament seems to differentiate between stones for home ovens and stones for grills, where the stones for grills come with a heat diverter. Also, are you using these on the main grate or upper?

Just in case you haven't seen it, Dennis has put all of the 19" Talls on sale for about the same price as the TT's. https://komodokamado.com/collections/19-tall-hi-cap

You won't see much difference by mixing KA bread and AP flours. High hydration doughs - and 70% is high hydration for pizza - can be hard to work with. Maybe try taking it down to 66% but stick with the same KA flour.

I've done sourdough with straight Caputo 00 (59% hydration and 70% hydration), KA Pizza Blend (65% and 70%), and All Trumps (65% and 70%). Of these, the KA Pizza Blend is the worst at any hydration -- tears easily. Tastes good, but not a fan of this flour. Caputo 00 at 59% was troublesome, but I think I made a number of errors that day, so doesn't count. Caputo at 70% stretched easily. All Trumps is a champ -- never any problems with All Trumps and it makes great pizza too.

@DennisLinkletter- this post by @Syzygies was extremely helpful to me when I was buying my 23.

Just tagging @billg71 for you so he sees this.

I believe this is a prototype Dennis has worked up and will make available if/when he finds someone to make them at a reasonable cost.

That's not a meme on this forum!

Ack! How do I get it off my BB32?? High heat burn? Zep 505?? I know! PBW! No! Call Dennis. He'll know!

So Garvin - what did you like about the crust and what didn't you like? Maybe we can help with some pointers for the next go. You'll be acing pizza in no time.

Nice!

Hmmm...tried PM'ing you and it says you can't receive messages. Box full?

Check PM in a few

That tar is what I saw too. When using chips I also get debris buildup. Just keep it clean and should be fine. Since I installed a screen in mine I've had no problems with debris. Might have to try pellets again. Need to buy some.

It might be available free here: https://www.177milkstreet.com/magazine If not, PM me and will send to you that way (copyrighted and all that).

Well apparently it now comes with a discount. Dennis just put them all on sale!

Awesome, thanks for the info! You're using the AMAZN branded pellets, right?

Easily fixed. Eat the eyes first!