tony b

Re: Emulating Wood burning pizza ovens with KK I did it with a simple, cordless drill motor. Cast iron is actually a soft metal and easy to drill. Used mine again this past weekend (3rd try) and I am getting better at the flour paste. Also made sure to put the oven on top of the coal. Better results this time.

Re: Emulating Wood burning pizza ovens with KK Thanks for the helpful tips. I had pretty much guessed that I should have put the smoker pot on TOP of the fire, not in the center. Glad to know that I was on target with that one. I'll just keep playing with the dough (would that be Playdoh?) Both times that I've tried it, the dough was just very sticky and would not cooperate easily. I just ended up spackling it onto the pot lid and smooshing it down to make the seal. I'm pretty sure that both times, I got a good seal. It's just a cumbersome, messy process. Practice, practice, practice!

Re: Emulating Wood burning pizza ovens with KK Hey, Syz, can you give me the rough proportions for the flour paste. I tried it for the second time yesterday and still struggled with the consistency. Too gummy/sticky to pipe out of the zipbag easily. Just goop'ed it on the lip of the oven lid and smooshed it down. Also, I was doing baby back ribs at 225F for 4 hours. I didn't seem to get much smoke from the smoker pot. Today, I opened up the dutch oven and most of the wood was still unburned, only slightly brown, with a couple of smaller pieces turned to charcoal. I had made a well in the charcoal basket for the smoker pot, and put the Coco around the outside in a ring. A double handful of small pieces of lump in the chimney for a starter. I'm wondering if the oven didn't get hot enough to burn the smoking wood because of not enough direct contact with the burning Coco on the outside? There was no burning charcoal under the bottom of the smoker pot, it was resting directly on the bottom of the basket. Thoughts/suggestions??

Re: Emulating Wood burning pizza ovens with KK FWIW - I just built the 2 qt dutch oven as a smoker box. Only used it once so far, but I did like the results. I do need to practice more with the dough sealant, though. Mine was too gummy and hard to work with. Just like making bread and pasta, it's all in the tactile feel.

Re: Tower of Steak What Army were you feeding?? My local supermarket's butcher counter never has that many steaks in the window!

Re: Pretzel Burger Buns Not far behind you guys up here in Iowa. We did "lift the limit" a couple of years ago and what a boone to getting great beers in this state! However, we've had pretzel rolls for sometime now, so I guess that we're not that far behind!

Re: New to Kamados....start at the top! Welcome. Peruse all the great information in this forum to get started. Feel free to ask questions along the way. There are many helpful souls on this forum. And, don't be embarrassed - we've all been there!

Re: New BB32 Autumn Nebula coming to Rochester NY Welcome! As a former POSK owner, I can attest that you will LOVE the KK soooo much better. Cooks better and without all the "issues" those grills were infamous for!

Re: Pallet to Miami You can load up to 12 or 15 boxes (I forget how many I got) with your grill. As noted, it's well worth it on shipping.

Re: KK Coming to Naples, FL Welcome! Curious - how did you like the caja china? I've only seen them on TV (Bobby Flay).

Re: Smoking wood I plan to give Fruita a try when I need to re-order, but I'm pretty stocked up right now. But, I seriously doubt that I'll be stashing the wood in the fridge, like they suggest!

Re: Roasted Corn I'm one of those peel the husks back, remove silks, slather herb butter on (tarragon is the best!), tie the husks back up with butcher's twine and onto the grill. Rotate a quarter turn every 20-30 minutes. Plan B is blood orange or Persian lime infused olive oil from Stonehouse. If the corn isn't fresh, then I soak the ears in a mild saline for several hours and put onto the grill (husks on) and slather on the herbed butter afterwards. Living in Iowa has some benefits - great sweet corn is one of them when it starts to come in mid-to-late summer. Local growers just set up stands in parking lots and sell ears picked that morning. These go straight onto the grill without any other preps - simple perfection! In season, I probably make corn at least 3-4 times a week.

Re: Smoking wood Have been a big fan of HawgEyes for years. They are in-state for me, so most of the time it's just a road trip to load up on rubs, charcoal, and wood. Makes for a fun day - lunch at El Bait Shoppe (great beers and excellent fish tacos), quick run over to Trader Joe's and/or Whole Foods (closest stores to me) and then back home - a good day all around.

Re: Heat deflector Mine did that too. I suspect that water got under the surface and caused it to spall when heated. Other than esthetics, no harm to functionality.

Re: Where is the smoke ? I need to ask, why the holes in the bottom of the dutch oven and not the top?

Re: 23 & 32 KK side by side pics Wait until Fall and say that the Great Pumpkin left it for you on Halloween, seeing as how you were such a good boy this year!

Re: It just arrived Glad to see another Dark Autumn Nebula out there! As noted, it is tradition here to post pictures of the "virgin cook."

Re: Hello Congrats! I, too, have a Dark Autumn Nebula. Gorgeous in the mornings when the rising sun hits it! n67453 n67453

Re: **Big Bad 32" Komodo** Dennis, we're still waiting on the retrofit dual door for Gen IIs.

Re: BBQ Guru with KK Kewl. You're in a whole different ballgame than what I'm used to. I did live in Barnwell back in the mid-70's (high school) while my Dad worked on the never-finished reprocessing site there. So, I rode by SRS quite a bit. Serious business - military guards patrolling in jeeps with machine gun mounts.

Re: BBQ Guru with KK

Re: Pimento Wood Chunks No. That's about all I know about it. I've never actually seen it anywhere.

Re: Rye Whiskey Recommendations No doubt, Doc - Midleton Irish, indeed! Cha-ching!! I got to sample some at a scotch tasting a few years back. Nice, very nice. I didn't plunk down the coin for a bottle, but I did come home with the nice wooden box the bottle we were sampling came out of! Sits on the top shelf of my bar to oogle. Glad to hear that the Templeton is a hit!

Re: Rye Whiskey Recommendations Iowa, Doc. I live in Cedar Rapids. The distillery/winery is a short distance south of me in the small community of Swisher, Iowa. It's a stone's throw off Interstate 380, between Iowa City and Cedar Rapids, if you're ever up this way.

Re: Rye Whiskey Recommendations De Nada. Just trying to promote the Home Boys! We have another local distiller that does a very nice job - Cedar Ridge. He's just about to release his first batch of single malt whiskey. He makes a fine bourbon and dark rum, too. He also markets some of his spirits under the Clearheart label - his Clearheart gin and vodka are top shelf and half the price of the better knowns. http://crwine.com/