Tyrus

Has all the bells and whistles and some custom cabinetry ta boot. Your husband is a luck fellow, don't be so sure the spatula and tongs come back your way. A little birdy told me that Konro was getting old and you just had to super size.

Is it a Santa Maria cause the Konro is too small now.

Nice garden pics Mac. I do expect to see some rhubarb pie in the near future and don't forget to give my best to Rocky raccoon.

Binoculars, don't laugh....they come in all sizes. They even make pocket telescopes. Thats what I use in the yard if the KK is on the other side.

Very interesting indeed Tucker an amazing process. When I found the piece in the closed factory the machinery had all been purchased and sent to Korea. I thought it similar to walking through a grave yard...the hussle and bussle of employees gone and forgotten was somewhat haunting and it reminded me of a war zone. Anyhow I couldn't say what method was used to melt the metals except for the refractory laying about. So, no worries I was just having a little fun, poking the fire so to speak. I'll let Dennis continue making the high end grills while my search for the Holy grail continues. Stay tuned. Two types of induction cored and coreless, this plant did the cored, I understand they used gas to heat the metal then work it and fabricate it as another application

The pictures I posted shows the parchment paper burnt around the edges. Prepared on paper, transferred onto skid, from skid to stone, no stick. The only thing I can add is, during preparation with the dough is to use an amount of flour on the dough to cut down on the sticking. When kneading the dough flour is used on the table to prevent sticking

The idea is to build a fire into it supported off the circular inner surface maybe half way up for a coal area then to cook on a grate up high. I would cut into the side a vent below that point for air to feed that fire and the remaining depth would be the ash pan. No stew or brew, steak and bake, that's what I'm stickin TOO.

This one is approx 2" ceramic with metal content, unsure because it was found without the label

Thanks Basher I was going down for the third time. To tell the truth it's awkward to pick-up and I don't have a scale to measure, possibly 150 Lbs plus or minus. These objects still used today are introduced into a blast furnace with a composition of metal percentages that a customer would require for their end result/purchase. In smaller applications you can pull out metals in a homemade furnace with tongs but with crucibles this large {and there are ones in the steel industry a hundred times larger} another support system is employed. A forklift specially fitted with large tongs that will grab the sides and turn it toward the area to spill it's contents into a mold are used Larger ones require a thick metal band positioned for balance with heavy pinned brackets that allow it be tilted and pour it's contents. These a generally supported by cranes. I'm sure you could google a vid of the process especially in the steel industry. I'm no expert, but familiar with the concept. OK got any ideas, I do but looking for some suggestions. Thanks

O K Tucker you did an end around on me, no spaceships or tea pots.........didn't imagine lawn ornament. Actually I was thinking fire and BBQ for help. Well, excuse me if I didn't explain the purpose of a crucible..........it holds molten metals and can withstand an immense amount heat. OK we go forward from here, think BBQ, meat and if you have to, throw on some sauce, and that should keep everyone on track. Lawn ornament???,,,your killing me............gotta check if I'm on the right site YOU, we'll attend to later. You musta been a wrestler cause your always tag teaming up.

I happened upon this industrial crucible approx 3 years ago and found a place for it along side a shed, it was tightly covered it to the weather and was unwrapped today. When I placed it there it was in perfect shape and coincidently it had never been used. The moisture extracted some of the iron along it's surface and it weeped out, no biggee. I was thinking of a Konro, already has a place to rest tools. Dimensions are HT 22" O.D. 16" I.D. 12.25" wall thickness 1and7/8" WT. incredibly heavy. It does have possibilities and potential. It's time to put it on the shop table and maybe you may have an idea. Please, no space shuttles or tea pot ideas. Thanks

Like how you drizzle your eggs. Something you may find in the Sheraton, you spoil yourself

Without a doubt

Play Canadian music...........that'll keepem at bay

You women are unscrupulous.

Good looking pizza, nice variety. Dinner for two?

You have a quality piece of equipment that can achieve temps similar kamado's would fear to venture. I like it safe, I stay in my lane. Others will comment and hopefully Dennis, Ckreef or Stiles will give you a better perspective

Don't drive my car at 120 with the thought in mind that performance, longevity and repair issues may complicate it's future. I can appreciate the chef's knowledge and his time to prepare something so good and his generosity in a book to pass it on. For me a pizza or for that matter any cook is about putting out your best as best you can and enjoying the process. Measuring on a scale to 0.1g and transferring into different ovens to watching the yeast rise all seems over the top. Given the fact I haven't read the book and I might be doing science an injustice, I think I'll stay the course. A 500-600 degree may be the safe bet first, haven't tried 900 either. I do remember a post from Dennis some time ago associated with a warped basket and excessive heat that caused it. In relative terms if it's 5-600 up top add 8-1000 below. To get to 900 I would imagine you "may" need a forced air supply of some sort, that my friend would be a risk and void the warranty.

It's the easiest way for me, if I tried placing the pizza skid under the pizza and onto the stone my technique was terrible and I'd ruin the pizza. Paper is a no muss, no fuss operation. Having a good even consistent fire helps

You know that Toney, "That Girl" ........she's got an edge.

Yes, that's where it belongs, roll your dough on it using flour top and bottom then flip and roll out to desired thickness, I like it thin but you'll know how far the dough will go. Scoop it up and lay it on the top shelf. Like all of our KK users parchment is the way unless you have a pizza oven from Portugal, just sayin. Yah, when in doubt and your ridin high around 540 or so pop the lid after 10 mins and check the crust by lifting it up, if it's too lite 3-6 min depending on how you like it will set you right.

Another way, soft butter, salt pepper or whatever spices to fit the dinner...........wrap individually in alum foil till hand hot all around., done and ready to servrrre. let them unwrap

Keep on truckin

I made two and fitted just a few tweaks in a bit while my KK was in the zone, temp wise. The first, a lighter crust cooked at 530-40 for 15 min had a nice even brown crust. The second laid in a couple mins longer and was crusted along the edge and darker along the bottom yet neither was a condition affecting taste, I found it crispy yet holding together well. Notice the parchment paper, a tell tale sign of the bottom crust or a signal to where your at. Fresh tomatoes from the garden and geeeez they took there sweet time. One looks like Ireland and the other is Madagascar...you decide. Cooked up high, 3rd zone near temp gauge where everyone knows, except one that doesn't.

A PK for steak is quick and easy, shallow and at the finger tips and it does more. It has it's capabilities. You can always change your mind but, you always come back to what you know.