Pequod

Sweet knives! Sounds like you're as amazed as I am by my Kurosaki. Congrats!

Still didn't say it. Lol!

Exactly what I did.

I like this. Easily trimmed to fit the 23" main grate: https://www.amazon.com/dp/B00LBH7TVO/ref=sr_ph_1?ie=UTF8&qid=1485113011&sr=sr-1&keywords=frogmats

Awesome, thanks! That's EXACTLY the one I was looking at and for the same reason. Smashburgers on the griddle side.

You can cook pizza at 550 (and I do all the time) with the baking stone. Neapolitan style has particular requirements, starting with use of 100% 00 flour. To get a char on the crust requires higher temps or baking steel. I think that's all Dan was saying. That said, I'm definitely interested in a steel for pizza.

I'm sure it would work fine. I have several pans kinda like that. I'll see if I can dig them up. If you can find it, I highly recommend a steel deep dish pizza pan like you'll find in Chicago Deep Dish Restaurants. They aren't easy to find. I think my sister found this one for me in a store in Chicago about 30 years ago. Here's mine: Heres a link to a good discussion on pans: http://www.realdeepdish.com/2012/10-15-deep-dish-101-lesson-4-nuts-and-bolts/ Incidentally, realdeepdish.com is the real deal if you want authentic Chicago dish dish. Most of what I see people posting as "Chicago style" is far from reality. I tried wading into those waters once and got my hands slapped, so I no longer comment other than to suggest you look there. EDIT: Oh, and I can't tell about the pan you posted, but you want 2" sides. For some odd reason, there are a lot of pans out there with only 1" sides. Probably sold by the same folks who believe there should be cornmeal in deep dish pizza dough. Heretics one and all.

I'm with ya. I'm actually having a hard time keeping up with the guru lately too. Have had to ignore several threads I'd ordinarily be interested in.

Where do you place the steel? Upper grate? What size do you have?

I've got a Wagyu brisket in my freezer I've been dreaming about. I think it's time...

Chicken is a great choice for a first cook. You'll be amazed by how moist it is on your KK.

I don't have a baking steel yet. Plan to buy one, but am waiting to see if Dennis produces one. If it doesn't happen soon, I'll pull the trigger on one from bakingsteel.com. On my KK: Grill shaped baking stone for bread and other baked items, even in pans. Currently for thin crust pizza too. Steel (If I had one) for thin crust pizza For deep dish pizza I have several pans, the best one of which is a decades old very well seasoned steel pan. I'm from Chicago and this pan is the real deal. I don't use cast iron for pizza, but do for desserts. Haven't done a deep dish pizza in the KK yet, but when I do it will be in a steel pan on the baking stone.

Prefer for what?

Sliced and plated. With roasted beats and cauliflower mash.

APL boneless leg o' lamb. Fresh herbs, garlic, olive oil, chile powder, etc. rubbed on the inside. Then tied up and a paste of Dijon, oil, yada yada yada rubbed on the outside. Smoke with a bit o pecan in the smoke pot. And 2-1/2 hours later, glazed with a mixture of honey, red wine vinegar, lemon juice, more herbs. Now resting on a board sauce of olive oil, lemon juice, and sea salt.

I used to frequent the Weber Bullet when I first got a WSM a loooong time ago. It's a great site. Have also dabbled at Smoking Meats, but it seemed a bit basic and leaned toward electric smokers. As for Amazing Ribs...yup! Meathead's stuff isn't bad, but it is a little bit of science mixed with a lot of preference, and the site is for the true believers. Skeptics need not apply. The thing about resting meat in particular is one where I roll my eyes. This is a case where he stands alone against every chef on the planet, has no basis, and is designed for him to stand out as a myth buster.

Love the rotisserie. Great way to flip the bird without anyone getting offended.

Honestly can't see why you wouldn't simply double the ingredients since they're dry and wouldn't react with each other in any way to change flavor. Maybe, in rare instances for wet ingredients, but not dry. If I have a pile of three rocks here and a pile of three rocks there, it's six rocks whether I put them in the same pile or not.

See my post in the BBQ sites thread about the similarity between BBQ sites and terrorist cells.

The "Pit" at Amazing Ribs is in my current lineup. I don't go over there often, but when I do it is for the incredibly long (and useful) thread on sourdough bread (whoda thunk?). There are three key doctrines there, and don't you dare suggest otherwise. They are: 1) Always reverse sear. Always. 2) Dry brine and no salt in rubs. 3) Don't rest your meat. Those are the big three. I like Meathead's stuff, but I'm undecided as to whether I'll renew. The other site I'll poke in at on rare occasion is BBQ Brethren, where you'll thrive if you love UDS's, stick burners, cabinets, or anything from Weber.

Sorry, but can't help being an engineer. Steam, by definition, is water in the gas phase. Steam doesn't become dry. It's always water molecules. Only a question of what temperature those molecules are (how much energy they have as they translate, vibrate, and rotate). If the steam temp is close to the phase transition point (212F at sea level in a standard atmosphere), then there is some risk that the steam will condense back into water before it enters your KK. Back to human-speak: I'd try running it cold first (remove the charcoal basket) to make sure what you're injecting is steam and not dribbling water.

Haven't tried it. Might work. Questions: 1. How do you connect the steamer to the KK? 2. Would the steam partially condense before entering the KK? If so, you'll be drizzling liquid water into the KK.

Yup! I think I've been on six or so BBQ sites over the years. I'm down to 3-1/2. But you're exactly right. Each is its own little ecosystem with a feedback loop that reinforces itself with the accepted doctrine of that site. You can't break it. You can only choose whether or not to engage on those points. Gives you keen insight into how terrorist cells form.

Yes, the square end goes in the motor and the hex end in the KK.