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Everything posted by andiamhappy

  1. I do mine at 350-375, about 20 mins each side. I do leave a prob in and usually flip when the meat temperature reaches 125F (half-way to 165F, usually the meet starts around 80F). I start with the breast-side down and then flip to its back. Comes out juice and moist. Do a quick sear at the end, if you need crispy skin.
  2. Ha. To each their own. This issue plagues only newer Kamado Joe models. Not any other high end brands. Why not then fix it for all? I can sit here and justify my purchase, but once in a while, I prefer to hold companies accountable.
  3. Great to hear and feels like you have nailed it. Have you tried at 830F+ cooks on the steel?
  4. Be careful with the pizza steel on Kamado. These are better for the home oven and designed to quickly absorb heat and transfer to the dough. A stone will heat up, pass on the radiant heat and then slowly continue to radiate even heat. Whereas on the steel the heat acquisition and dissipation is much faster. Easier to control temperature with steel but you will need to cook at a lower target temperature.
  5. Flip over the stone during the next cook. The bottom will automatically be cleaned out.
  6. hope all goes well. Post the firebox and temp.. pictures if possible
  7. I came from Akorn to Louisiana Grill, so can relate to this. I replicated my high temp cook from Akorn and couldn't get there fast enough. Like others said, you will need to add more fuel and don't start closing the vents until few degrees past the required temp. If your charcoal / wood have a mixture of small and large pieces, the small will burnout faster than the large. This would mean if you wait too long, then your fuel has significantly reduced. I noticed this to be the case with Royal Oak. I found a charcoal chimney / fire-starter to be extremely useful to avoid such burnouts. In the Akorn I noticed the air entering is quickly super heated because of the metal compartments, whereas in the ceramic the flow is cooler but the quality of radiant heat is very good.
  8. I would recommend Pizzacraft Pizza Stone: PC0120, which has held up well for past 5+ years over a century of 700+F cooks.
  9. btw, just changed my setup and now a huge learning curve. You are right, it seems that each Kamado has its own high temp technique. I couldn't get this new one past 625F dome temp and the Pizza was not as usual. The crust browned a list faster than the cheese, despite performing the corn meal burn trick. Oh well.. back to the drawing board.
  10. Very nice Kamado, especially the grate. Very curious about the front inlet. What brand is this?
  11. hahaha.. the cliche!! Yet you type this on a technology that gets reinvented every second of the day across the world. To each their own!! Like some like to explore, some enjoy the simple life,... some like to experiment, pave the new road or find the pitfall so that others who follow may benefit. Each individual has a taste, role and objective. Solute and respect to all!!!
  12. For spatula, I found the Peel too heavy and burdensome, so switched to something like this: https://www.amazon.com/dp/B0006GSP1Y/ref=cm_sw_em_r_mt_dp_U_y.SADbK6CFCH8 Going around the crust while releasing using the above helps me feel a little better and when you remove the pizza when done, it gives me a very good indication of the sturdiness of the crust. But that's just me. Here's are some options that you may want to look at for gloves: https://www.amazon.com/dp/B07J69STQT/ref=cm_sw_em_r_mt_dp_U_ygTADb7QATH4B https://www.amazon.com/dp/B07F5DVY6C/ref=cm_sw_em_r_mt_dp_U_bfTADbX9YA7ZH https://www.amazon.com/dp/B078N7M2HF/ref=cm_sw_em_r_mt_dp_U_9iTADb41MKNMJ
  13. haha.. I am sure you will do really well this weekend. You seem much more thorough about cleansing than I. The concept I currently understand is that all food particles turn to dust at 700F, so after each cook, I reverse the stone for the next cook (clean as a slate). A bit of black is actually very good, that's what creates a natural non-stick. I am sure you will read up on that a bit.
  14. I see you are passionate and will soon start making pizzas that everyone will crave. That right.. a good thick pizza stone should easily be able to withstand thermal shock, the thin ones don't, will crack. Kiln shelves are made to withstand 1500F variations. So, 200F is easy. I have cracked a few cheap and home-made ones myself, so speaking from experience. Very interesting thought on Ice cube, never tried. Please do post your observations, if and when you do. CAUTION: you are right, please do be careful of the evaporating steam, will burn your skin on contact!! Very Calientes!! My method: I use a high-heat bbq glove, one that is rated for 900F+ covering the fore arm. I use tongs to pick up, dip and baste the stone with the cloth, working one section at a time evenly reducing the temp. You are right about crust-release. I used to peak initially, but now I go by the feel on the spatula (stainless steel slotted) and sound of the crust as it lands back on the stone. I am sure you will get it right-away as well. Once in a while, I may decide to slightly shift or rotate the crust, usually at the beginning of a batch. Done-ness: this depends on the melding of cheese with the base sauce. My kids absolutely love the perfect blend of the fats from the tomato and cheese, which creates a tangy-cheesy-acidic taste in mouth. one of them will not eat if the cheese is too caramelized or not melded. Usually I peak through the top vent to spot the bubbling oil in the toppings (blended fats of cheese and tamato).
  15. Great job on being thorough and detail.. I would highly recommend not sanding or worrying about the charring. Let me post a few additional notes in the next reply.
  16. One additional note: consider reducing the number items you throw into the Kamado setup. An absolute waste of thermal energy. I'd like to think that it is because folks choose to ignore the science behind it or learning others' bad habits.
  17. --haha and I am sure that you will get there soon. true, if you don't count the variable cost. I usually don't the add the stone (with rebar) until the dome gets to 500F. Once the dome then gets past 650F and based on the stone temp, I use a trick I saw a middle-eastern lady cooking pita bread in traditional wood fired use on youtube.. dip a cloth in water and evenly wipe the stone until the water stops evaporating on contact (that's a sign), which should put it at around 500-550F. You will have to do this multiple time to cover the surface. Then let it get back to temp and manage away. I don't turn, rather simply release the crust off the stone using spatula, before closing quickly around 20-30 seconds. If you are getting uneven burn, then your fire needs to be evenly distributed.
  18. thanks! I have toyed with many concepts regarding the platform and stones. This is what I finally settled on and have made over 500 pizzas with this setup. Temps: Stone 600F, Dome 650-700F. My pizzas usually cook between 90-180 seconds. The Akorn has its gasket attached to the top of the dome, so the bottom steel has rivet fixtures, which overall is easier to clean. That said, after 5 years, it has fallen apart. The first to go was the cart-wheels, then the outer enamel coating in the bottom ash collector, then the top vent and its gasket.. you get the picture. If I were to make the decision again, I may have gone with a Ceramic to start with rather than steel even thought it was $350 inclusive of accessories.
  19. haha.. I can say that Akorn did its job really well, each time. The condition: you need to know how to manage temperature of the dome and stone.
  20. I am looking for some plans as well. If you could please share.
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