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    • John Setzler

      $3 Plate Lunch Challenge!   01/16/2018

      Don't forget to participate in this challenge!!!    


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  1. Cold weather cooking

    I guess i'd try to take the Joe up to temperature somewhat slowly to avoid thermal shock. I would check with KJ to see if they have any guidelines on firing up on extremely cold temperatures.
  2. Just sayin' many thanks to John for running this site. It is full of useful and interesting information and conversation relating to all things Kamado and some things non-Kamado.
  3. Ace routinely has 15%-off sales days. I think KJ products are not excluded.
  4. Joe JR efficient for my goals?

    My cooks are usually on the small side -- just two people. I would have more seriously considered a JR but... 14" is a little small for pizza, so I thought JR size was a deal breaker for me. you could consider an Akorn JR as a starting off point to Kamado land.
  5. Big Joe or Classic

    Canada’s best export...
  6. Which pizza stone do you use?

    Pizza pan (with the holes) is a different animal than a baking steel, which is a thick hunk a steel. Check out Baking Steel and Kenji Lopez-Alt’s discussion on Serious Eats. Pizza stones are great; baking steel is more greaterer.
  7. Which pizza stone do you use?

    I have a bunch of pizza stones. My preferred one is an Old Stone Oven pizza stone. About $40 from Amazon, so a bit pricier than a lot of other stones. But is is a solid and thicker workhorse, compared to a lot of $20 stones (which I have a few of in various states of brokenness). Another alternative is a pizza steel (Baking Steel). I get great results with it in the oven and in the kamado.
  8. Akorn newbie

    Akorn is a great way to get into Kamado cooking and is likely just a small step on a longer journey. A good digital thermometer is a wise investment. Maverick and ThermoWorks get good reviews around here. I have both and have only good things to say about them. Kamado onward!!
  9. Sourdough 101

    gastropod has a recent and interesting podcast on sourdough
  10. Sous Vide on sale

    Amazons prices are constantly fluctuating
  11. 17 and Counting

    Congrats on 17!! Great looking meal, BTW.
  12. That's a mighty fine looking pizza. Bet it was yummy.
  13. Sourdough 101

    I have a few starters in small mason jars the fridge, about 100 g each. Maintenance is super easy. Feed them every week or so. They will require some time to reactivate. Well worth the effort. Starters are not just for sour dough bread.