David Chang

mine did not come with one as it is already 6". it only has one shaft placement position. unlike the larger grill baskets that come with 8">6" reducers and 2 position shaft baskets.

yes please, any dark flour breads like pumpernickel or ryes. i've never made those before. thanks, Bill.

i used the cradle for the first time today. wasn't having a good time because i'm cooking pieces that are too small for this setup. 3 little chickens and a bunch of corn. i was right to assume the corn would fall out mid cook, because it did and had to fish out some burnt corn from the fire. after that one of the chickens was rolling around as if it was in side a tumble dryer. the chicken turned out good, but next time i need to roast bigger cuts. also ran a usb powered rotisserie motor first time, seems alright!

Tastes fantastic. But I keep making the same thing. I feel like i need to throw in some seeds or something that is out of my comfort zone.

the stock alligator clip on the fireboard ambient probe don't fit through the probe hole. but like @C6Bill said, just take the clip off.. i switched to the thermoworks ones and the alligator clips are small enough to fit through without removing the clip.

just baked a sd in my idk. acronyms! last month i bought a ankarsrum mixer thinking it would make better, faster bread. man that machine sucks. or maybe i dont know how to use it. anyway, i sold it earlier tonight and i’m back to kneading by hand. very aggressive rabbit ear with this one..

halfway into making this shakshuka, i realized the tomatoes took off all the seasoning on the carbon steel pan. time to invest in some cazuelas…

a 4 pizze alfa would be ideal if you are looking for wood burning. it's actually bigger than my brio but smaller than the allegro. if space and permanence is not an issue, i would go for a full refractory pizza oven. i only got the alfa because it was the maximum weight and size i could manage to hand carry up stairs. same reason i got a 19 TT, can't bring any bigger up the roof..

@tekobo wow the allegro is the big one. look forward to seeing your setup and cooks.

@tekobo yes, wood and lpg gas.

some wood fired action on the alfa today. i think i've made pizza once on this thing. every other cook has been non-pizza. baton bread yakitori skewers (roast, dip in tare sauce, roast again) hasselback potatoes garlic haricot vert chilean sea bass (tarragon buerre blanc)

fits exactly, and with a rubber gasket

for anyone who wants to expedite their fall into the rabbit hole, here’s a list of mostly japanese knife retailers worldwide for your viewing pleasure, and probably your wallet or partner’s displeasure.. **EUROPE** 1) Sharp Edge - Slovenia 2) Cleancut - Sweden 3) The Sharp Cook - Greece 4) Knives and tools - Netherlands 5) Japanese Natural Stones - Denmark 6) Meesterslijpers - Netherlands 7) Oryoki - Germany Selected Knives - Germany 9) Skarpe Kniver - Norway 10) CouteauJaponais - France 11) Couteauduchef - France 12) Japaneseknives.eu - Netherlands 13) Karasu Knives - Amsterdam, Netherlands 14) Knife Garage - Italy 15) Steelinkitchen - Italy 16) Hamono.nl - Netherlands 17) Fazzinicoltelleria- Italy 18) Whetstone.fi - Finland 19) Dictum - Germany 20) Japonskienoze.pl - Poland 21) Foodgear - Denmark 22) Acute Angle Shop - Lithuania **USA and CANADA : ** 1) Hocho Knives - Florida 2) Carbon knife co - Denver 3) Bernal Cutlery -St.Francisco 4) Knifewear - Canada 5) Sharp knife shop - Canda 6) REALSHARPKNIFE - New York 7) Knife toronto - Canada Knife merchant - USA 9) Japanese knife imports - California 10) Chefknivestogo - USA 11) Ai and OM knives - Canada 12) Tokushu Knives - USA 13) Sugi Cutlery - USA 14) Tosho knives arts - Canada 15) Stay Sharp - Canada 16) Strata - Portland 17) Cook's edge - Canada 18) Fuku knives - USA 19) Burrfection store - USA 20) Aframes - Hawai 21) Coutelier Nola- USA 22) District cutlery - USA 23) Cutlery and more- USA 24) Epicurean Edge - USA 25) Fine edge cutlery - USA 26) Korin - USA 27) Rodriguez Butcher Supply -USA **Japan :** 1) Hitohira 2) Jikko Cutlery 3) Japanny 4) Miura knives 5) Chubo knives 6) Japan tool 7) Meisyou-knives Zahocho 9) Ichimonji.co.jp 10) Tsubaya 11) Kama-Asa 12) DeSakai 13) Tower Knives 14) H and K 15) Kabuki Knives 16) Kiya 17) Washindou 18) Chef's Knives Japan 19) Yuisenri 20) Japanesechefsknife **UK retailers :** 1) Niwaki 2) The sharp chef 3) Kataba 4) Cutting edge knives 5) Knivesfromjapan 6) Kitchen Provisions 7) Chefs locker Japaneseknifecompany 9) Knivesforchefs **Rest of the world :** 1) Knives and Stones - Australia and USA 2) Migoto Cutlery - Australia 3) Pro tooling - Australia 4) Zanvak - Australia (sharpening supplies) 5) Japanische-kochmesser - Switzerland 6) Cutboy - Thailand 7) Chefs edge - Australia Chefs Armoury - Australia 9) Knifeline 10) Kitchintools - Singapore 11) RazorSharp - SINGAPORE

gorgeous gorgeous handle. who is the handle maker? i cant make out the composition. looks like rosewood ferrule, silver spacer, horn?, ? wood, silver spacer, and rosewood again on the butt?

roasting coffee is fun, and i guess worth while if you are roasting like a kilo. this time with help from fireboard pro. the thing with this setup is you can't really hear the cracks due the thick concrete walls of the kk and the noisy motor. Brazil Natural 250g in 207g out. Columbia Washed 250g in 208g out. Ethopia Sidamo 250g in 208g out.

speaking of knives, i received this lovely hap40 petty today from the US. i've never owned hap40 steel before. i see a lot of yt videos of slicing paper for sharpness. but you can't eat paper, so i prefer to slice stuff you can eat like this saucisson 🙃. this blade is capable of cutting even thinner but i don't have the dexterity. when the travel restrictions lift, i want to go back to japan to do some knife shopping. it sucks to buy online sight unseen for this kind of stuff..

the attachment is made by titan great outdoors, but it's very similar to gabby's grill. the bottom is a totally separate fire pit on its own. they just happen to marry nicely together..

every time i eat one, i don't know what i'm eating...is it an apple? a nut?

@tekobo i have the drawer static kind of air fryer. but they don't stay flat. it will curl up into odd shapes. if flatness is needed, maybe cook them between screens? but never tried this method..

@tekobo simply place inside the air fryer 180-200 and 10 min to start (i recall cooking for longer but can't remember the time) and cook until the fat renders and the skin turns crispy. season when done. but it will take a lot of chicken skins to make a snack size bowl. prepare to open windows because of the smoke.

yes, baking powder works. but for crispy chicken skin, which really is the best part of the chicken, i don't bother cooking a whole chicken for the skin. i just buy bulk chicken skin and air fry it. but i don't think you can buy just the chicken skin in the americas, in asia, you can buy just the skin in bags and it's crisps like pork rinds. it's weird, but in the US, which the poultry industry processes an insane amount of chicken, you can never buy separate parts like skin, testes, crowns, cartilage, and all the offals. i guess its for the yakitori asian market.

sorry i'm late to the discussion. i read the op has already bought knives, but i wanted to chime in after sharpening and repairing my stainless and carbons today. i think anyone who appreciates knives should own two sets. one german stainless for everyday household use. and the another carbon/japanese set for personal use. and whatever you choose to use should be sharpened by yourself on whetstone. this way you discipline yourself to maintain them, especially the carbon ones. but it's hard not to get carried away by expensive knives with pretty handles. i have some that i never use because i treat them like baseball cards, which for a knife unused is pretty useless.. but the best thing about knives, especially the carbon variants, is that they are a joy to sharpen, and it makes you feel really good running the blade through a paper test like cutting air in half..

yes, aka, zabuton. haven't tried it.

yes, i have (or had) the same probe. you just pull out the clip with some pressure. and slip it back. gently squeeze the clip with some pliers if it gets too loose. this probe failed on me and fb says they only have 6 months warranty. so i bought thermoworks probes instead. thermoworks seems to have better construction and a huge selection of thermocouple probes. they also have a silicon spool that fits the +- plug nicely. magnetic too...

sorry i'm late to this thread. i've always dreamt of completing my trifecta of kamado-pizza-oven-argentine grill. but i live a residential rooftop building, so i don't think management and my neighbors will like it if i start a bonfire just grill some steaks. so i got this little santa maria grill attachment that was made for a weber kettle, but i managed to make it fit on a fiberglass fire pit, so anyone who's chilling on the sofa and wants to grill a piece of chicken or marshmallow can just do it themselves comfortably seated.. i don't like the noisy scratchy ratchet clanking noise the attachment makes, but it's cheap so its expected. i'd probably get a full size grill if there are no restrictions, or have one built into a kitchen. i burn apple, pear, lychee, peach, jujube, or whatever wood i can get that is suitable. i use charcoal baskets to hold the wood in place. it allows me to split the fire to the sides or combine it in the center.