Forrest

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 the pizza toppings cooked before the crust, so I think the stone needed to be hotter, I did preheat the stone in the oven while the KK was coming to temp. My OO Caputo flour was the flour designed for cooking at 500 degrees, I think for home ovens, this may be the culprit over the stone. Any thoughts?

-I used the Ooni sauce recipe, very good, happy to share.

- I want to try another crust recipe, what had been your favorite recipe for those of you who do pizza regularly?

-Overall the pizza was awesome and I got many compliments.








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Pesto in a Parmesan cream sauce topped with grilled Ribeye, Gorgonzola, and Balsamic reduction.







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Happy Freaking Independence Day y’all! I’m a little more then buzzed right now, lol.






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Bratwurst poached in beer Forrest? I’m interested.
Talk me through that.


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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!










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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.







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She’s a beaut!


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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.





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Nice cook!


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Pork belly burnt ends, St. Louis spare ribs, rib tips, Donabe cooked rice, steamed artichokes, and of course a nice Helles for the hot day. KK fans











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I quite like the Grill Gun.



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Stoked for you! Get cookin’!


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When it comes to different methods for starting lump I’ve pretty much used them all… loof, electric, tumbleweeds, etc.

 

The Grill Gun is by far my favorite way to start my fire. It is a BTU king and gets your fire started FAST! even when lighting extruded charcoal.

 

It is relatively small, portable, and it may scare your neighbors away, but they’ll come back for the smells! It is a bit expensive but worth it imho. Anyways, cheers KK fans!

 

 

 

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Here is some pictures of my 21” Supreme setup. As you can see the 21 is no joke, you can cook a lot of food on this KK. Hopefully this gives you a better idea of it’s size/capacity.

 

I just threw on:

 

-Double Bottom Drip Pan lowest grate

-10lbs of cubed pork belly on main grate

-2 whole spare ribs trimmed on top grate

 

 

Running smoke with the small 475 ml MSR smoke Pot, but as you can see you can fit a pretty good amount of wood sufficient for most cooks in this little guy. With this smoke pot you never run the risk of it snuffing out the fire because of its small size.

 

 

 

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That cake is amazing!

 

Some Kielbasa Kabobs with some rice I did in my Kamado-San.





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Beef plate ribs cooked hot and fast at 300. Smoked with Almond wood pellets using the KK external smoke unit. The smoker was a boss and ran through the entire cook without tending to it!

Beef ribs imho are even better then brisket and these turned out amazingly tender and delicious. I wish I would of taken a pic of the smoke ring it was perfect. Oh and can’t forget the cold Kolsch on a hot Southern Utah day. Cheers KK fans!






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When you open the lid you get a huge rush of oxygen to the coals which stokes the fire. Two things that you can do to minimize the effect you explain is first completely close off the bottom vent before opening the lid (remember to open it again once closing the lid). Second try to open the lid for as short of a period as possible.

Those bronze metallic are dope!

 

22 hours ago, tony b said:

I hope that you do realize that the basket is round in a 21" (and in the 23") and you can position the direct/indirect sides anywhere that you want in the "approved configuration" of the splitter and cover?

Not on my 21, the basket is squared off and only goes into the Kamado in one direction and the basket splitter only divides side to side unless you use it like I have it in a non-intended configuration.

Some chicken thighs with Kamado-San rice.






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I agree with the OP, 1/2 grate for me is best used for indirect. I make it work with my 21” Supreme at least I can configure it for two zone cooking using the 1/2 grate indirectly. I just have to use the basket splitter in a way it was not intended.






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Three varietals of weenies + good beer.








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Tri-Tip turned out mighty fine!





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I will check it before every cook now, live and learn!


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