Pequod

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!

Once you get the spit rod, take a good look at the OctoForks. Takes the already great rotisserie capabilities of the KK to another level.

Good call on cancelling the KJ order. My first Kamado was a Kamado Joe that I bought almost exactly one year ago today. Three months later I bought my first KK. I now own two KK's and no Kamado Joe's. Better to just get the right thing the first time. The KK lineup is undergoing a slight transition in 2017, with a new 21" model coming soon. Your best bet is to call Dennis directly. He'll get you squared away with the right grill for YOU.

Hi Erik. There are tons of pics in the KK photos area and throughout this site. We aren't exactly shy about showing off our KK's.

Not sure I'm pronouncing it right either, but who cares? This is that rare chicken that really soaks up the flavor of the marinade. Kind of like the Roadside Chicken posted on here, but with a Thai twist. I've *gradually* been transitioning from Wüsthofs to Japanese knives as I discover the "need" for them. Unbelievable difference.

Looks darn good from here. Is that the 007?

Should be called "Oh My" chicken, because that's just how awesome it was. Another winner from Milk Street. We start with a marinade of cilantro, soy sauce, fish sauce, and a bunch of other things. Marinate the chicken for only two hours. Meanwhile, chop up all the ingredients for the Thai Cilantro Mint Slaw. No action shots, but a commercial advertisement for stupid sharp J-Knives. Added a Petty to my gyuto. Fantastic knife. The chicken is done marinating. My 23 is chuffing it's little heart out. And YES! The forest is back to lush green. Almost there. Before basting with reserved marinade. And after. Why two vids? Because I can. Serve the chicken with a chili lime dipping sauce and that fantastic slaw. This dinner was over the top! (Get it? Over the top??)