AntinOz

Damn you all, I now have a craving for pizza!! Been wanting to play with different dough recipes so may have a play this weekend.

Just about every BBQ forum seems to use F predominantly. I have tried to develop the habit of using 'C' or 'F' in my posts as I find I flip between the two, but only with the BBQ.

Are you cooking to temperature or time?

I use exactly that setup quite often. 350 - 400F, dough appropriate for that temp (although my wife often makes the dough). Around 8 mins per pizza. Just remember to let everything heat soak first. My biggest mistake is throwing the first pizza on too soon. Also, allow the stone to recover between each pizza when doing multiples.

Wow, first time I have been on here in a while so sorry for the late reply. Life has been getting in the way lately. All of my issues with the SF are sorted and it regularly maintains my Akorn for anything from a three-five hour rib cook through to a stupidly long brisket cook. I run mine of a 20,000MAh battery which is more than adequate for any of the long cooks I have done. After the DOA fan, and the new probes I can't fault the unit. The only time I have issues now are if my WIFI drops out, and it still cooks, I just can't monitor it. My router is on one side of the house and I cook outside on the other side. My latest router upgrade seems to be much more stable for this. Whereabouts in NZ are you? I imagine after-sales support will be easier with only a two-three hour time difference if something does come up (I'm an ex-pat from way down south).

I love lamb shanks and will definitely give this a try as it looks amazing. What's that white stuff all over the ground in your pics?

Do they ship down under?

I use the SmartFire https://smartfirebbq.com and love it. It hasn't been without issues. They got a bad batch of probes from their supplier and mine arrived with a DOA fan. Fault was diagnosed and a new fan sent out on the same day. Probes have been replaced and unit is working brilliantly. It does help that I can track the manufacturer down at our local bbq competitions if necessary.

Does that include chasing the redback off my Akorn, as I had to last Monday night before pizza.

Hopefully the weather is a little more stable next week for you to try out your new KJ!

Leg of lamb and possibly use it to glaze the ham for Boxing Day.

damn, all I need out of those is the mincer... my last hand one broke!

Nice looking steak! What ever compelled you to move from Sydney to Canberra?

Also, if you want to make life easier for yourself, get a thermometer with a probe you can leave in. Then you don't have to guess when to pull the breast. Something like the Thermoworks Smoke or Maverick ET-733. edit: I use my maverick, but still test with a thermapen as I have been known to place the probes wrong on the Maverick. It just helps me know when to check.

Pretty sure he's talking about the OP