jonj

Welcome, Kevin!

Tried out my new Baking Steel and Forkish's 24-48 hour dough yesterday. I intended to use the 24 hour rise but it was terribly hot and humid Saturday, so I held off until Sunday, hence 48 hour rise. With everyone baking these days, yeast can be scarce so I had to use our on-hand older yeast. I don't know if it affected the final outcome as this was my first try at this dough (I usually use the KA flour recipe Charles posted a few years ago). Cooked pizza #1 at 550°F dome with steel at 525°F (9 min) and #2 at 500°F dome with steel at 475° (8 min). I pulled #1 and immediately inserted #2 without waiting a few minutes for heat recovery as #1 was a little overdone for my taste. Dressed pizzas, FULLY loaded, roughly 13" by 14". #1 on steel in KK. Used the deflector (!) underneath on main grate. #1 off at 9 minutes Bottom crust of #1. A little overdone as crust exhibited cracking when bent, as shown below: #2 off at 8 minutes with slightly lower grill and steel temps I was going for a kind of New York style crust, but since this was the first time with the recipe, I didn't really know what to expect. The crust had good flavor, but was a little tough. Not cracker, but definitely chewy. I was a little suspicious of the yeast, but I got good first rise and a doubling rise during the 48 hour refrigeration period.

Looks great, Troble!

Very helpful experiment! Cooking pizza tonight for the first time with my new steel.

Oh my gosh, I want one! I was just exchanging emails yesterday and today with another member about the retrofit bolt-on smoker attachment. I’ll have to see if Dennis will make one of these brackets for me when I order the retro port and straight smoker tube.

I'm pretty sure the results are much more due to the operator than the camera...

There are so many great turns of phrase in Syzygies' post, I just had to read it twice. Seriously fun!

https://www.ebay.com/itm/1-Aluminum-Disc-1-1-4-thick-x-14-3-4-dia-Mic-6-Cast-Tooling-Plate-Disk/110859756052?hash=item19cfc1a214:g:RsEAAMXQO21Ry0af

Whoa! What a great combination of KKs and Argentine grill and garden! Terrific!

That looks great!

Interesting product. I'll have to check next time I do a pizza, but I don't think the outside of my KKs get up to the 180°F area. That would be pretty hot.

🙀 Please, please, say it isn't so!

I have done several prime ribs on the KK (non-rotisserie) using a reverse sear using a method similar to those described by Mcjudsten and tony b. Dry rub the roast (usually 6 - 7 pounds, boneless) and refrigerate overnight. Smoke (I use cherry and apple, either chunks or the cold/hot smoker) on the main grate at 200° - 225° F until internal temp reaches 112° (about 3 hours), then pull and open KK vent to achieve 500°. Sear all 6 sides on lowest sear grate, about 1 1/2 minutes per side. Internal temp will be about 120° - 124° depending on how how much searing is done. Pull roast, wrap with foil and towel, and let rest in a cooler until desired serving temperature is achieved, 30 - 45 minutes. Very straightforward and delicious. Here are a couple pics of the last one:

As a contrarian on the grate grabber issue, I use mine a lot. I also use gloves but sometimes the grate handles are too close to the interior wall of my 23 to get a good grasp on it, particularly with precious meat on the grate. As an esthetic piece of gear, the grate grabbers are quite fetching as well.

Burgers for breakfast? Why not!

Welcome to the club!

Nice setup and cabinet!

Wow!

All this KK Shopping Network peer pressure! Okay, I ordered the Modernist Cuisine steel yesterday: https://shop.bakingsteel.com/collections/steels/products/modernist-cuisine-special-edition I first made a template to be sure it fits the way I expected on the various grates.

More pics, please, sir...

I smoke a lot of baby back ribs. Used to do them in combo with St. Louis style ribs, but now I just throw on a pork loin. Like Tony, I never wrap them. I generally marinate them overnight in Wicker's Marinade & Baste (a vinegar-based marinade made in Hornersville, Missouri) or a dry rub if ribs are a last minute decision. I sometimes use both if I think about it and want to throw the change-up. In the KK at 250° - 275° F with hickory or an apple-cherry wood mix. Usually 5 - 5 1/2 hours to competition tenderness. I start checking for doneness when 1/2" of bone peeks out from the meat. We aren't fans of clean-bone doneness; seems overcooked to us. I do think one has to ask the question of whether a "one size fits all" wrapping technique applies equally between offset stick smokers and kamados, and particularly Komodo Kamados. Those with both types of smokers may have other opinions, but I believe the inherent moistness of KK cookers negates the need for wrapping, especially ribs. At least, this is the way we like them. YMMV. However, if you were to offer me one of those 3-2-1 St. Louis ribs just off the smoke, I would eat it with a smile on my face. 😋

That is gorgeous! You must be very pleased with the result!

No locking castors but the weight, especially with a 32, provides lots of inertia. I have a 23 and while it moves easily once in motion, getting the motion started takes some effort. Those with a 32 can add information as needed. And yes, welcome to our not-so-little clubhouse!

I use Boeshield T-9 mainly for rust prevention on hand tools and woodworking power tool steel tops (cabinet saw, jointer, planer, etc). It does do a good job as a lubricant as well. I hadn't thought of lubricating the KK hinge. Good tip.

Your backyard just keeps getting better and better!