David Chang

i pay $70 usd for a third of your third of lychee wood. 😅

if i turn my dial with some pressure, i can move the needle around 50-100 degrees without using any tools to turn the calibration nut.

yeah i just used whole wheat starter before, but when i want to make all white bread like baguette or shokupan, i want to match the starter to the bread.

making some new starters. all white flour and rye

no, i don't have a bincho grill. too expensive to ship. @tekobo has one.

^^ i think ultimately, the wings in a rotisserie drum is not the best approach. because the constant tumble drying action kind of breaks apart the skin and seasoning. but it's fast and makes a volume of food. but if grilled like yakitori, it is touchless and nothing disturbs the meat as it floats on top of coals. when fat starts to drip, you just move it away. but you need to sit and perfectly cook 2 wings on a stick instead of a whole bag in a tumbler.

i think the work put into make one of these justifies the price. but i think the price can be lowered if he makes it smaller and without the wood plate and slot for it. in the mean time, i will just tell myself the soft rubber japanese cutting boards are better at keeping my knives sharper anyway...😅

i just cleaned out the wood ash from my pizza oven with a broom and dustpan and thinking about whether or not i need a shop vac. before i can decide if i needed one, i already finished cleaning the oven. 🙃

test all your probes prior to using. actually test all your thermometers. your dial is twisted and maybe it needs to be recalibrated...

Just an introduction, not a review. Owl Woodworks caught my eye when I was browsing the eatingtools.com website and as soon as they posted them for sale, they all sold out. I don't think I've seen any other wood cutting board like this. But it comes at a cost. I'm on the mailing list and it seems he just sells them one at a time. So you have to jockey position and respond to the email the second you get it. I'm really not into this kind of buying system, but it seems to be the norm with small batch hand forged knife and pan makers these days. This is his second piece on the mailing list. He's sold about 4 boards on eatingtools. Anyway, for $750, you get the board and the plate plus whatever shipping is. More works on his IG: https://www.instagram.com/owlwoodworks/

yes i have the rod. not sure if i want to get this, because i also want a napoleon basket and i'll end up having 4 rotisserie things for someone who doesn't do that much rotissering. 😅

cleaning with a brush and scoop is what i do. the only thing is to not do it on a windy day.

the minced onion and coffee is kind of strange, but the recipe looks fairly straight forward. thank you!

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