Forrest

Also my vote is for neither. Start your cook way early so there is no need for a wrap. You can always rest longer. If you must, pink butcher. Sent from my iPhone using Tapatalk

Applying just about anything Franklin teaches from an offset smoker to a Kamado will not yield the best results. Oranges and apples. Sent from my iPhone using Tapatalk

People will disagree with me ^^^ on pre-heating above your set temp, however I find the temp always drops once you add in your deflectors/stones. Find what works best for you. Also heating a KK to high temps is way easier then ceramic Kamado’s, good luck! Be patient and use a ton of lit fuel, that is key. Sent from my iPhone using Tapatalk

How to get Kamado hot 500F°+ -Remove any items or debris from the lower intake vent (e.g. ash catcher, small charcoal pieces, etc.) -Make sure the bottom of your firebox is well aligned with your lower intake vent. -Store your charcoal inside away from the wet elements. Only use dry fuel. -Use lump charcoal, it will get a lot hotter then briquettes or extruded charcoal and produce less ash. -Don’t blame your brand of lump charcoal, all major lump brands are capable of producing high heat temps for cooking pizza. -Deliberately build your fire: * Keep in mind small

Anyone else a sucker for high-end pocket knives? Sent from my iPhone using Tapatalk

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[mention]Troble [/mention] curious about your crust recipe, would you share? Sent from my iPhone using Tapatalk

My first pizza cook on my KK turned out great, not perfect but very good. Some observations: -Getting a KK to 500-600 degrees is way easy compared to a ceramic Kamado and quick. Lots of charcoal, lots of lighting and voila! -This was my first cook above 400 and I’ve never done the so called burn-in. I was cooking between 500-600 degrees and didn’t really smell anything venting off. I will have to check the grill for venting. I don’t think I’m ever going to do a formal burn-in just little by little over hotter cooks. -I used a forum members sourdough crust recipe (happy to share). I think th

Pesto in a Parmesan cream sauce topped with grilled Ribeye, Gorgonzola, and Balsamic reduction. Sent from my iPhone using Tapatalk

Happy Freaking Independence Day y’all! I’m a little more then buzzed right now, lol. [emoji482] Sent from my iPhone using Tapatalk

Basher, In a disposable pan: -1-2 beers (Pilsner works good) -1 stick of butter -1 bell pepper any color -1/2 white onion -1 bag of Sauerkraut drained Cook them doggies indirect at 350-400 for 45 minutes-1 hour until internal temp is 170+ Then just throw them direct over the coals for color. Serve on a toasted bun with the cooked pepper, onion, sauerkraut, and some stone ground mustard.

A little bratwurst action tonight! Sent from my iPhone using Tapatalk

We need a front to back splitter for the 21 and 23 with non-round baskets. This setup is kind of ghetto to make it work. Otherwise a 1/2 grate that splits side to side would work fine too. Sent from my iPhone using Tapatalk

She’s a beaut! Sent from my iPhone using Tapatalk

To average folk explaining evaporation, condensation, convection, conduction, insulation, and air flow isn’t going to stick. What will stick: Just show them the grill and state: “it is the Rolls Royce of Big Green Egg’s”. They’ll remember the shape, the shiny pebbles, and the way the food tastes. If you chose tiles, well you’re on a losing track. Sent from my iPhone using Tapatalk