tony b

Clever idea. The question with adapting it to the KK is how to secure the double pot arrangement to keep it from tipping, in particular as you're trying to slap a naan against the sides? Could we be so lucky that we could find a clay pot that just fits inside the sear grate handles that would hold it steady?? There are some other grills out there that have a grate with a removable, round, center section for Dutch ovens and Woks. I'm wondering if a lower grate for the KK could be modified similarly. Then, you could just drop the clay pot into that circular opening and be good to go! @DennisLinkletter, are you listening? Maybe even come up with a complete set, with a ceramic pot tailormade for using as a tandoor??

So, it works just like another Forum that I belong to, as that's all I've ever done over there - copy/paste.

Didn't even notice the misspelling. I'd never heard of Hogget before.

We have quite a few "old timers" that are MIA - Wilbur is one, Ken (Ceramic Chef) is another, along with Poochie and Robert (5698k). Doc (mguerra) was MIA until his recent flurry of posts.

You had me there - had to look that one up!

I'm digging that terra cotta pot idea. But, I'm thinking that you'd have to remove the bottom of it to get the proper effect? Otherwise, there's not much airflow going through the normal drain hole.

@tekobo - all just part of the fun in owning one!

No clue?

What are you planning on making? I have a pilsner cold crashing right now. Hoping to try it this weekend.

Fingers crossed, but it's stopped. If there is a silver lining after the derecho, it's that they cut out most of the damaged tree limbs near the power lines to restore the power, so we hopefully don't have to worry about the power going out.

Spoke too soon. Yesterday's dusting was just a teaser for today's heavy wet snow shower. And it's still coming down!

There's a shiny side? You obviously haven't seen mine lately! LOL!

Pre-dates me, Doc!

Ain't that the truth!

No worries, mate! I understood the joke. 😄

Nice pizzas!

Similar story here in the States. There's an "urban legend" that Massachusetts actually passed a law in prohibiting feeding prisoners in the jail lobster more than 3x a week, as more than that was deemed cruelty! Throw me in that briar patch, Brer Fox!

Because it was 7:30am when I took this picture, as I was making my morning coffee. I hadn't planned a cook that needed to start that early in the morning! Trust me, it takes a LOT more than this to keep me from using the KK and snow ain't it! Wind chills below Zero - yeah, that'll do it!

It's not even bloody Halloween yet!

I've always wanted to try Naan in the KK, but was a bit reluctant to start slapping dough on the inside of the lid, even if I did clean it off a bit. You might be on to something using the pizza steel. If you try it, please post to let us know how it works out?

Seems like ribs are the cook of the day. Last nice day for the week (we might actually see some snow flakes in the morning!), so a 1/2 rack of baby backs on the main grate, indirect, smoker pot of coffee wood and apple, initially at 250F, but it crept up to about 275F after about 2 1/2 hours. Why, DNK?? Didn't touch a thing and there's almost no wind. Rub was a mix of Eat This BBQ and Lane's Signature, with a dash of purple crack. Plated with my signature potato salad (yeah, it's that good!) and some Taiwanese street corn (oyster sauce, Gochujang, rice vinegar, Worcestershire sauce, sesame oil, and cilantro.)

I agree with @jonj. Never been a virtue in my book! LOL!

The KK makes an excellent pizza and breadmaking oven. Adding the rotisserie option opens up lots of other possibilities, as well. Things like shawarma and porchetta. The cold smoker attachment lets you do things like smoking fish, cheese, and nuts, as well as making your own bacon! The KK is a lot more than just a "low & slow BBQ" grill.

As a point of clarification, I did start my pizza cook out with the top vent open about 2 turns. Once the KK, with the pizza stone inside, got to about 300F, then I closed the vent down to where I thought it should be for the 450F target - about 3/4 open. I never pull the bottom vent out anymore. Over time, the rods get loose and you end up having to bend the tubes (never the rods!) to tighten things back up to prevent air inleaks that mess with your shutdowns. If I need extra air inflow, I pull the Guru plug out for "turbo" mode - ha, ha! I probably could have speeded this up some by lighting more charcoal at the beginning. I just did one large spot in the middle. Two medium spots, one on each side, would probably have worked better.

As @jonj said, there's more to it as a retrofit for older KKs. The newer ones have a separate port for the smoker, so you can use the smoke and the Guru (or similar) at the same time. This bracket is an upgrade for the newer smoker port. You can, if you're adventurous enough, install the second port in an older KK. Involves removing some tiles and boring a hole in the side of the KK, installing the new port tube and sealing it back up. And, as previously noted, the bent tube on the cold smoker needs to be replaced with the straight tube. It's all do-able, if you want to put in the effort and $$ for the upgrade.