Pequod

Welcome. We have a few UK member/owners here. @tekobo and @Braai-Q

Finally getting around to looking at the aluminum disk thingy, but that link has aged out. Anyone have a current link to a source?

I’m a huge fan of the 32. That and anything else are a potent combo. 32/23 is hard to beat.

I have one and rarely use it. Haven’t found the need. Others use theirs all the time.

Do you have help with moving it? If not, any universities with ROTC programs nearby? I’ve found that a small bribe to ROTC cadets can help with moves like this. Seems like those 3 steps directly to the screened patio would be your best bet, provided you have help.

Dude, chill. It’s just a grill. Just kidding. Welcome aboard! 😷

Tony G. is the real deal. His book, "The Pizza Bible" is pretty much the only pizza book I've come across that is worth the price. He's even respected at pizzamaking.com, which is saying a LOT, because they pretty much hate everybody.

Yep. That 16” round is what I use on the KK. Great balance of weight and thickness. Packs enough thermal punch for whatever you throw at it.

Yes, that is exactly the size I use. One 4-pack is enough to chock two of the wheels on each of my KKs.

My 32 actually rolls much easier than my 23. My KK’s are also on the edge of the patio. I use these: https://smile.amazon.com/gp/product/B07215FC8N/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

Hey Ben! My daughter’s a Hokie, and @BIGSHEP is in VA Beach. Welcome aboard!

Simple cook tonight. Deboned, skin on chicken breasts dry brined, then skin side down on the direct side. Once browned, flipped into a pan of melted butter and basil for basting and braising on the indirect side.

More like an upscale pig shot.

Pecan-crusted pork tenderloin pinwheels with Carolina mustard sauce from my very good friend [in my dreams] Chris Lilly. Strips of swine tenderloin rolled up with bacon, crusted with ground pecans. A hint of hickory smoke to take it over the top. Fantastic. Soooooooey!

Well dang! That looks awesome. And Shuley’s back!

Looks great! Question: what is an incumbent? Around here that term is most often used to described the current office holder in an election. Although, lately we use different, less polite descriptives for those who hold power. 😏

Now I have a hankering for a cheeseburger.

I started by naming mine Fat Man and Little Boy after the famous atomic bombs of the Manhattan Project. But some folks thought I was making a political comment referring to certain politicians. So...now it’s down to “Bubba” and “Hey You.”

Pizza night. Sourdough crust with 10% fresh milled hard red wheat. DOP San Marzano tomatoes. Fresh mozzarella, prosciutto and artichoke hearts. Baked on the KK 23 with a baking steel for leopard spotted crust. There were no survivors.

Yes to good airflow. When I use a heat deflector there is an air gap between it and the cooking surface. Here are two different configurations I use and why I use them. Here I’m using repurposed GrillGratesTM as a heat deflector below a baking steel at around 550. Baking steels have about 15 times the heat transfer rate of stone, so are great at leopard spotting a thin NY style pizza. BUT, they will get too hot without a heat deflector. In this version I’m going with the KK baking stone and no deflector at around 475. The KK baking stone is perfect for this style of pizza - a thin crust varietal unique to the south side of Chicago and proven superior to all others. At these temps and that thick stone, no heat deflector needed, but it wouldn’t hurt if I’d used one.

Memorial Day Weekend, so Shanks for the Memories! Moroccan spiced honey lamb shanks from my pal Adam Perry Lang. Reducing the glaze after an all afternoon braise. Perfect with pearl couscous and a nice Petit Verdot from a winery up the road.

Nice! Love Raging River on salmon. Love viognier too.

Wow! Beautifully done! 👍

Yes, especially when you aren’t fully heat soaked and/or aren’t using a heat deflector. Indirect, fully heat soaked should see temps that are pretty uniform throughout the main grate and dome.

Nice, but you neglected to comment on the wine. Whatcha drinkin’ there?