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Everything posted by jonj

  1. Welcome to the group. What part of Missouri? I grew up in Easyville, in SW between Purdy and McDowell.
  2. Everything looks terrific, @Troble! Wish I was there to try some!
  3. Experimented with fire-based equipment for dinner last night. Regular pork chops (I usually buy mutant monster pork chops but wanted to try normal ones for a change) on the KK16, whilst also cooking brussels sprouts in the Alfa wood oven. In retrospect, I ended up starting the sprouts about 15 minutes too soon in the Alfa and the fire was still too hot, but a good learning experience. I will also go back to monster chops in the future. The thin ones don't have much of a margin between not ready and overdone. Certainly not one of my better cooks but it was fun juggling two fires. Next time I will instead use the KK23 (which is located next to the Alfa) instead of the KK16 (in a screened porch some distance away).
  4. @braindoc, I checked out the Duparquet pans. Very nice!
  5. I use All-Clad Copper Clad (a discontinued line) and Bourgeat almost exclusively or when I don't, I am using cast iron. All the copperware has stainless steel liners, except for one Irish skillet which has a nickel lining. I checked out tin lined but quickly determined its inherent limitations were not for me. Nor were Mauviel copperware, at least those made at the time I was buying. The All-Clad has stainless steel handles, which stay cool. The various Bourgeat have cast iron handles, which do not stay cool. Bourgeat is what I use when temperature control is critical as it has a thicker copper layer; the All-Clad for day-to-day. However, Bourgeat copperware is incredibly heavy so just be prepared if you go that direction. Brass handles are a good way to go to the emergency department for burn care /s. My cookware is "vintage", I bought most of it 30+years ago and still use it daily. Copper does require cleaning, but so do many things. I find a great deal of satisfaction in using high quality tools, whether cookware, KKs, woodworking and hand tools, and glassware. YMMV, as TonyB often says.
  6. Wow @Basher, those are BIG ovens.
  7. Hello and welcome. We are looking forward seeing your cooks.
  8. So, first cook on new equipment and a completely new-to-me method... What could possibly go wrong? Actually, not too much and all user error. A couple of mis-steps of not starting my normal dough the day before and instead trying a new, same day dough recipe, with marginal yeast (I didn't check the dates before starting the dough), and not realizing until 30 minutes into the fire that my IR gun was food service rated (500°F), not the 1000° I needed (fixed the latter with ThermoWorks Labor Day sale while waiting on the fire). All things considered, it still made decent pizza. Fire started easily and hot Without an infrared gun of the correct range, I had to guess at the floor temperature. This is pizza #3 of 3. The dough never relaxed so every stretch and launch was an adventure. However, we did get three tasty pizze out of the Alfa: artichoke hearts, kalamata olive, and goat cheese; San Marzano tomato, Canadian bacon, mushroom, and mozzarella (the one with the goofy shape); and margarita (tomato, mozzarella and basil). I'm okay with my first effort. They all tasted fine, but the artichoke hearts, olives, and goat cheese was the favorite. Next time, I'll use my regular dough mix, with fresh yeast, and appropriate IR temperature gun (20% off!). Thanks again to @tekobo and @MacKenzie for their advice and help. Much appreciated!
  9. Cooking pizza in a wood-fired oven on a September afternoon in the midwest United States is hot and thirsty work!
  10. Okay, below are a few pics of the unboxing and semi-final location of the Alfa 4 Pizze. All in, it took about 4 hours to uncrate, peel off the **** vinyl from the stainless steel parts, remove the firebricks and clean them, check all the bolts and screws for tightness (only two were slightly loose - neither critical), make a ramp (one of the plywood sheets, screwed into the pallet), roll off the oven, and clean everything with stainless steel cleaner and metal cleaner (copper colored shell). That was Friday. Today a couple of friends came over and we rolled it around the house to the patio over 3/4" plywood sheets. This took about only 15 - 20 minutes (3 plywood sheets with two people moving the sheets and two rolling the oven), followed by another 20 - 30 minutes attaching the two side shelves, replacing the firebricks, and a final clean. It rolls very easily for the weight, similar to our KKs. Removal of the 8 firebricks lightened the oven by around 120 pounds and equally important, lowered the center of gravity considerably making it much easier to maneuver. Since you asked, here are some unboxing pictures. Crate in garage, positioned so the crate can be removed between the door track/guides: Crate off; parts are in the cardboard box; firebricks protected by paper inserts between them; and the protective vinyl film: Back view: Very well packaged shelves, chimney, cap, door, and an extra firebrick just in case. Very little assembly, just bolt the handles to the oven door and the shelves to the side of the frame, insert the cap on the chimney and the chimney to the top: Film finally off; ready to remove the back wheel stop, attach the plywood ramp and roll it off: Off the pallet; Cleaned and polished: In place on the patio, with chimney, shelves, firebricks, and door in place. This is position one of three possible locations on the patio, pending a few trial runs: I also have a 4.5' x 2' prep table which is the same height as the oven deck I can move over when using the oven. I'm waiting for my cooking wood delivery to seriously cook anything although I may try a few pizze with some bonfire wood to get some experience.I'm happy with it so far. I will say the Alfa cover is no match for the KK Sunbrella covers: it's pretty thin, although fitted. I may need to get a more sturdy one before serious winter arrives.
  11. One can't say Alfa doesn't protect their stainless steel parts...
  12. In progress, removing ALL the adhesive vinyl protective film from all the stainless steel parts (over an hour for just this part) and get it off the pallet. Tomorrow morning is the moving to the back yard patio event. Pictures to come after. I removed the bricks and it is quite a bit lighter. I don't think it is going to be an issue tomorrow.
  13. My understanding (albeit without having yet taken delivery of one - tomorrow!) is they suggest one starts a fire smaller than normal, then gradually increases the temperature so as not to shock the fire bricks.
  14. @Poochie, I ordered the 4 Pizze with the integral stand, as it comes crated vertically and it can be rolled off the pallet just as our KKs can. I saw the video you described and it was part of my decision process. I then found a great video which showed unboxing the integrated stand version, which sealed the deal for me (I tried to just post the link but somehow the video is below instead - sorry). I like the radiused front deck of the stand model better, but between the higher cost of a separate stand (I need it mobile on my patio) and the problem of finding a bunch of strapping lads to get it around to the back of the house and on a stand required just too much effort. Art unfortunately had to take second place to Functionality in this case. I initially looked at BBQ Guys, but instead ordered it from BBQ Authority in Illinois, which had much better customer service reviews. Same price basically between the two.
  15. Thanks @David Chang, I'll check it out.
  16. Thanks to the KK shopping network, I ordered an Alfa 4 Pizze last week. Thanks for the advice @tekobo.
  17. @Poochie, "need" has nothing to do with it... Nice bread!
  18. No offense to Humphreys, as they were once the only adapter available for the Billows fan to our KKs, but ThermoWorks offers a adapter to fit their fan to the guru port (https://www.thermoworks.com/billows-mounting-kit/) for $8.99 (versus the $34.95 Humphrey's version). I've used it for 1 1/2 years with no problem.
  19. Darn it, @MacKenzie! That video is just cruel! 😉
  20. Great looking meal! Always good to hide the wine empties; very professional! That way, you can sneak in another bottle(s) with none the wiser.
  21. I was at the Wiener Kitchen last Saturday to pick up some various sausages and the owner/suasage maker happened to be running the counter. I asked him about hot links as my previous source had dried up after the local market was bought out by an outfit from Nebraska. After some discussion about what characteristics of my ideal hot link would contain, he said he would give it a try next production day (Tuesday). Sure enough, he texted me Thursday to say they were ready. Smoked with hickory for 2 1/2 hours at 200°F dome to internal temp of 177°F. Wiener Kitchen Hot Links Very tasty: nice casing pop, good mouth feel, and just the right amount of heat.
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