Thunder77

Yesterday I had some starter to use up, so I went with 1-2-3 sourdough version of “pain de campagne” My version is 65% AP flour, 20% whole wheat, and 15% medium rye flour. It works out to about 68% hydration dough. 2% of the flour weight in salt. I like the flavor, but I may go back to the 70-20-10 blend I used before. Got a little “oven spread” on the Batard.

If I remember correctly, the Akorn Jr is only 13” in diameter. Not much wiggle room with a bigger wok. J Kenji-Lopez Alt of Serious Eats recommends this one: https://www.amazon.com/Joyce-Chen-22-0060-Uncoated-14-inch/dp/B0001VQIP4/?tag=se-equipment-20 Joyce Chen flat bottom carbon steel wok. Avoid stainless steel and non-stick woks. Purchase carbon steel or cast iron. As fo a lid, I have found that my 12” skillet lid works really well.

Weber Roasted Garlic and Herb Dizzy Pig Mediterranean-ish Dizzy Dust Pineapple Head Definitely check out their selections. I also have met the owner, Chris Capell, who is a sterling individual, and one of the nicest people you will ever meet.

I love my Primo Junior. They do actually sell a cradle for it, so it can be somewhat portable. (2 people). A Big Green Egg Mini-Max is also pretty good. I cooked on a friend’s once, and really enjoyed the experience.

What is your formula for the sandwich bread, John?

I would like to see the actual grill before I purchased it.

I saw the same deal at at Lowe’s. The differences I noted were the vent cap, and the lack of the spring loaded hinge.

Very nice! I would definitely love a sample.

That looks delectable! Great job! I love my Anova. I need to use it more often. You have inspired me to get it out again soon.

I started with the Akorn and I don't regret it at all. I have had it for 2.5 years, and I have done low 'n slow, hot and fast, and really hot for pizza. I put a gasket around the bottom, where the ash pan clamps on. I have also replaced the cast iron grate with a stainless steel one from Amazon. The Akron does pretty well with temp stability. It is not the best, but it is great for deciding whether you want to get deeper into kamado land. And it is definitely the lowest price point.

That looks delicious!

Nice looking meal! Pretty kamado too!

I have had good experiences with Rockwood charcoal, both in my Akorn, and in my Primo Junior.

That looks so good I just licked my screen!

Bravo! Even dessert was done on the Primo!