C6Bill

When I make pizza I make two. One for me and one to bring to friends lol

Happy Passover and Easter to you too. Sorry I can’t help with your plan, tomorrow will be my first stab at Lamb and mine has a bone. I’m treating it like is is beef, I’ll cook to 125 and hope it carries over to 130-135 for medium rare.

We are doing Easter dinner tomorrow so .....

Well now I have to go clean mine out, I honestly can’t remember the last time I did.

Once again, outstanding looking cook David !!!!!

I have the heavy duty one, that way you never have to worry about not having enough power.

Isn’t there a serial number in there ?

Will the one from Amazon have the proper shaft ? But then again I’m sure the Vegas warehouse would be happy to give you the shaft, again lol

Well those look interesting 😁

Care to share details on the wood, i could use some for my pizza oven and the supplier i used closed the business down.

Welcome to the forum Jason

I'd make sure you are getting a good seal before chasing probe temps, a draft could cause all kinds of issue with temps. From the pictures you showed in the other thread you have been ;leaking air for a long time and the rim could really use a good cleaning.

Oh yes, @tony b the Meater + will be in play. @Tyrus The night before I will slather it up with EVOO and rosemary and thyme, then wrap in butcher paper and let rest in the fridge overnight. In the morning I will take it out to warm up and with apply the Holy Cow at that point. My plan is to have it cooking by 8 AM and take it around 11 AM and then rest for an hour or so while sides are prepared, lunch served at noon or whenever we feel like eating Thanks everyone, i appreciate the input.

I assume I am not the only one cooking one this weekend. I've never cooked one before so am looking for advice on time and temp for the rotisserie chamber of death, or basket as Dennis calls it. I'm looking for medium rare and was thinking 375 for 3 hours. I'll be seasoning with Meat Church Holy Cow and some rosemary. I'm not an anchovy lover and the lady friend does not like much garlic so i think this blend of seasoning will work well. It is free range Australian if that helps, 8 lbs, thanks in advance

That chicken is making me hungry 🤤

That makes her the Gizmo Queen 👸

I use one starter for everything, it is a 50/50 mix of white and whole wheat

I used them in other types of kamado style cookers but not in the KK. I use a cookie sheet with tin foil on it. I think it does a fine job

They look too nice, I wouldn’t want yo cut on it and risk marking it up lol

Let’s see if I can paste this from my iPad, I hate my iPad 😡 Sourdough 200 g Sourdough starter 325 g Water, (90°F to 110°F) (start with 275 g) 525 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of flour 50 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that and another 2 hours after that. Then refrigerate overnight in a sealed container The next morning let the dough come up to room temp for two hours and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 2 to 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake. Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 30 minutes and remove lid, then cook an additional 20 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom. just an example of my timeline 9 AM feed starter 3 PM make dough, 3 folds 8 PM put in fridge 5 AM take out of fridge and leave in bowl 9 AM put loaf in mold and start oven 10:30 AM bake

Just keep in mind that the number of stretch and folds you do can vary, listen to the dough. It will tell you what it needs. Sometimes I do one less at night and do one in the morning. Where you live and your water could mean you need more or less water in the dough. I live about 10 feet above sea level and have soft water.

Welcome back

Caraway Seed Sourdough 200 g Sourdough starter 350 g Brewed Coffee, (90°F to 110°F) (start 275 g) 525 g APF(start 375 g APF, 75 g Rye ) 10 g Caraway seeds 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the pan Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams coffee. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of APF, 50 grams of coffee and salt, Mix then let rest an hour. Then stretch and fold. Stretch and fold two hours after that and another 2 hours after that, the third stretch and fold is optional. Then refrigerate overnight in a lightly oiled bowl covered. The next morning let the dough come up to room temp for two hours. Then place loaf in a floured Banneton bowl, covered for 4 to 6 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake. Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Turn oven temp down to 435°F immediately after putting the bread in the oven Bake the bread for 30 minutes and remove lid, cook an additional 20 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register at least 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any excess cornmeal off the bottom.

Pumpernickel sourdough 200 g Sourdough starter 325 g Brewed Coffee, (90°F to 110°F) (start 275 g) 525 g APF(start 375 g APF, 75 g Rye ) 12 g Cocoa Powder 11 g Sugar 80 g Molasses 12 g Salt 10 g minced onion 50 g yellow cornmeal, for coating the pan Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams coffee. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of APF, 50 grams of coffee and salt, Mix then let rest an hour. Then stretch and fold. Stretch and fold two hours after that and another 2 hours after that, the third stretch and fold is optional. Then refrigerate overnight in a lightly oiled bowl covered. The next morning let the dough come up to room temp for two hours. Then place loaf in a floured Banneton bowl, covered for 4 to 6 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake. Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Turn oven temp down to 435°F immediately after putting the bread in the oven Bake the bread for 30 minutes and remove lid, cook an additional 20 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register at least 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any excess cornmeal off the bottom.