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DennisLinkletter

Huh? 21" Hi-Cap now a 22 Hi-Cap?

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12 hours ago, madbrayniak said:

I'm hoping we will see some options like the dojoe and pizza porta for the KK soon since those are getting popular. I bake lots of sourdough on my BGE with a little apple wood chips and want to adapt the recipe to thin crust pizza...

The KK pizza stone, which is a specially formulated material for baking (not the same as the deflector) and very thick, on the upper grate is already available and from what I can gather from the video of the "DoJoe" it seems to be trying to catch up to the KK, just like the JoeTisserie option was in response to the built in rotisserie bearings of the KK. Same with the pizza porta for the BGE. Just sayin'

Search this Forum and you'll see quite a few posts of pizza cooks and bread baking on the stone. Some folks like a steel for baking thin crust pizza, which is another option (not sold by Dennis). 

 

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Also, some of us like to use steam to bake sourdough in the KK. Do a search here and you’ll see how it is done. Try that in a Glazed pot kamado and watch the felt gasket melt off. In short, the KK as is outclasses any of the glazed pot add ons for baking.

Edited by Pequod

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Heylo..
Simply put there is no meaningful difference in size between the  23" Ultimate and 22" The Beast's main grates.

There is nothing that the 23" can cook that the 22" can not.. The bucket/base is 2' tall which means that you have the same distance from the charcoal basket to the main grate too..  Why would you want to leave a big hole open while baking pizza?  Commercial pizza ovens have doors.. except the big dome Italian type that take a half cord of wood every time you fire it up.

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