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Ophbalance

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  1. Like
    Ophbalance got a reaction from 96cobraguy in Getting pizza dough onto pizza stone...having issues   
    You could try building the pie on parchment paper on top of the peel and slide that whole thing into the KJ. When it comes time to give it a turn you can separate it from the paper.
  2. Like
    Ophbalance got a reaction from philpom in Getting pizza dough onto pizza stone...having issues   
    You could try building the pie on parchment paper on top of the peel and slide that whole thing into the KJ. When it comes time to give it a turn you can separate it from the paper.
  3. Like
    Ophbalance got a reaction from KamadoJosephine in Getting pizza dough onto pizza stone...having issues   
    You could try building the pie on parchment paper on top of the peel and slide that whole thing into the KJ. When it comes time to give it a turn you can separate it from the paper.
  4. Like
    Ophbalance reacted to Rob_grill_apprentice in Getting Closer - Chuck Roast   
    Looks very good.
     
  5. Like
    Ophbalance reacted to Tom_V in Getting Closer - Chuck Roast   
    The last time I did a chuck roast I put a light coating of BBQ sauce and a very small amount of apple juice while a wrapped in heavy duty aluminium foil. I really liked the taste when spooning the liquid on meat after slicing. 
  6. Like
    Ophbalance reacted to eric in Getting Closer - Chuck Roast   
    I've done 2, wrap at the stall in pink butcher paper.
  7. Like
    Ophbalance got a reaction from Nnank76 in Getting Closer - Chuck Roast   
    This one came out with great bark.  I ended up using FOGO lump on this round and some hickory thrown on for smoke.  And the cooking time surprised me by going out much longer than on the cowboy lump I'd used previously for a similar weight Chuck Roast cut.  I did NOT wrap at the stall and I regret it.  Taste was on point, but it just dried out too much.  A pity but I'm getting closer to looks good and tastes good and is juicy.
     
     


  8. Like
    Ophbalance got a reaction from Rob_grill_apprentice in Getting Closer - Chuck Roast   
    This one came out with great bark.  I ended up using FOGO lump on this round and some hickory thrown on for smoke.  And the cooking time surprised me by going out much longer than on the cowboy lump I'd used previously for a similar weight Chuck Roast cut.  I did NOT wrap at the stall and I regret it.  Taste was on point, but it just dried out too much.  A pity but I'm getting closer to looks good and tastes good and is juicy.
     
     


  9. Like
    Ophbalance got a reaction from buckleybj in Getting Closer - Chuck Roast   
    This one came out with great bark.  I ended up using FOGO lump on this round and some hickory thrown on for smoke.  And the cooking time surprised me by going out much longer than on the cowboy lump I'd used previously for a similar weight Chuck Roast cut.  I did NOT wrap at the stall and I regret it.  Taste was on point, but it just dried out too much.  A pity but I'm getting closer to looks good and tastes good and is juicy.
     
     


  10. Like
    Ophbalance got a reaction from JeffieBoy in What Are These Called?   
    Thumb screw.  Ace probably has an assortment of them.  You're going to want stainless though.  And for that, Ace (at least mine) aren't all that well stocked.  I've been told marine stores are chock full of stainless screws.  Looks like home depot has them as well but you'll need to know the threading and size (https://www.homedepot.com/p/1-4-in-20-x-1-2-in-Thumbscrew-Thumb-Zinc-Plated-Machine-Screw-2-Pack-815251/204274857).
  11. Like
    Ophbalance reacted to Brick Pig in What Are These Called?   
    Thanks!
  12. Thanks
    Ophbalance got a reaction from Brick Pig in What Are These Called?   
    Thumb screw.  Ace probably has an assortment of them.  You're going to want stainless though.  And for that, Ace (at least mine) aren't all that well stocked.  I've been told marine stores are chock full of stainless screws.  Looks like home depot has them as well but you'll need to know the threading and size (https://www.homedepot.com/p/1-4-in-20-x-1-2-in-Thumbscrew-Thumb-Zinc-Plated-Machine-Screw-2-Pack-815251/204274857).
  13. Like
    Ophbalance reacted to John Setzler in NEW KAMADO OWNER?? START HERE!   
    YOU ARE RESPONSIBLE FOR HAVING READ THE TERMS OF SERVICE AND GUIDELINES THAT ARE POSTED ON THE LINK AT THE UPPER RIGHT HAND SIDE OF THE SITE IN THE ANNOUNCEMENTS SECTION.  FAILURE TO COMPLY WITH THOSE WILL RESULT IN IMMEDIATE LOSS OF ACCESS TO THE FORUM.
     
     
    Greetings and welcome to Kamado Guru.  There is a ton of information here as you will soon discover.  There are also a lot of people here who are willing to answer your questions and give you advice.  If you are a new kamado owner and looking for advice, you may want to take a look here:
     
     
     
    This is my free guide for ALL Kamado owners.  This is the book that should have come with your Kamado!  MOST of your new-owner questions are going to be answered here along with many questions you didn't even know to ask yet....
     
    Enjoy!
     
  14. Like
    Ophbalance reacted to In2Fish in Finally did a pizza   
    Definitely.  I have a copy in my kitchen library  
  15. Like
    Ophbalance got a reaction from In2Fish in Finally did a pizza   
    Yep.  I used this link.  I had gotten away from making my own dough due to time constraints but I'm home 90% of any given week now so I'm back to making my own.
     
    Once upon a time I used this as my "all things bread" bible.  https://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/ref=sr_1_2?crid=27LW4ZMD7KS7J&dchild=1&keywords=bread+makers+apprentice+book&qid=1593821166&sprefix=bread+makers+app%2Caps%2C161&sr=8-2.  It's a great book.  It's a good read.  But I never really fell in love with the pizza dough it produced.  By far the kitchen scale and percentage of hydration is producing a much easier to work with home pizza dough.
  16. Like
    Ophbalance reacted to KamadoBanjo in First cook success!   
    Finally got my KJ 3 on Friday, about a month after ordering. Tonight I did my first cook,  a spatchcock 5lb roaster chicken from the local butcher and it turned out incredible. Shoutout to @Smokingdadbbq for his method:  sloroller at 400F With 1 piece of wood chunk (I chose apple) on the bottom of the charcoal  . Seasoned with Steven Raichlens KC BBQ smoke rub the night before. No sauce was necessary! Looking forward to many more cooks 


  17. Like
    Ophbalance reacted to In2Fish in Finally did a pizza   
    great looking 1st pizza.  did you make the dough? 
  18. Like
    Ophbalance got a reaction from In2Fish in Finally did a pizza   
    The rest of the family is away so I decided to just go ahead and do a pizza.  I went with the 2 hour 70% dough recipe and got the Akorn up to somewhere in the 500F - 550F range.  I've got the heat stone so that went into the fire box.  But I also have a pampered chef pizza stone that I've been using for about a decade in the oven for the pizza to sit on.  I did learn that I need a new peel as mine has a broken side and it made for a very oblong pizza.  Overall, I'm happy.  I'm just not sure that anyone else in the family will appreciate a "smokey" flavored pizza.
     
     




  19. Like
    Ophbalance reacted to Charles Wagon in Finally did a pizza   
    shape, schmape. That pizza looks good enough (and round enough) to me! 
  20. Like
    Ophbalance reacted to AJS390 in Finally did a pizza   
    Looks good!  I just tried a test run on pizza last night using some Napoleon coconut shell charcoal.  It worked really well, gives off almost no smoke and just an extremely mild, almost sweet flavor.  It took a while to get going, but other than that I thought it worked perfectly for my 500° pizza cook.  Used 1/4 of the box, still a decent amount of unburnt charcoal in the basket after 3 hours.
     
    I picked it up for $30 on Amazon for a 20lb box with free shipping.  I was worried it might be a little expensive for charcoal I didn't even know if I would like, but I think it's ideal for cooking things that you don't want the smoke to overpower, or even if you want to pinpoint exactly the smoke profile you want with added smoke wood only.  Currently looks like the price has climbed to $45, not sure if I would go for it at that price, but it might be a good option if you're worried the pizza is too smokey for the rest of the family.
     
    https://www.amazon.com/dp/B06ZYB352G/ref=cm_sw_r_cp_apa_i_SWL.EbPM0WPFR


  21. Like
    Ophbalance got a reaction from Golf Griller in Finally did a pizza   
    The rest of the family is away so I decided to just go ahead and do a pizza.  I went with the 2 hour 70% dough recipe and got the Akorn up to somewhere in the 500F - 550F range.  I've got the heat stone so that went into the fire box.  But I also have a pampered chef pizza stone that I've been using for about a decade in the oven for the pizza to sit on.  I did learn that I need a new peel as mine has a broken side and it made for a very oblong pizza.  Overall, I'm happy.  I'm just not sure that anyone else in the family will appreciate a "smokey" flavored pizza.
     
     




  22. Like
    Ophbalance got a reaction from Nnank76 in Finally did a pizza   
    The rest of the family is away so I decided to just go ahead and do a pizza.  I went with the 2 hour 70% dough recipe and got the Akorn up to somewhere in the 500F - 550F range.  I've got the heat stone so that went into the fire box.  But I also have a pampered chef pizza stone that I've been using for about a decade in the oven for the pizza to sit on.  I did learn that I need a new peel as mine has a broken side and it made for a very oblong pizza.  Overall, I'm happy.  I'm just not sure that anyone else in the family will appreciate a "smokey" flavored pizza.
     
     




  23. Like
    Ophbalance got a reaction from KismetKamado in Finally did a pizza   
    The rest of the family is away so I decided to just go ahead and do a pizza.  I went with the 2 hour 70% dough recipe and got the Akorn up to somewhere in the 500F - 550F range.  I've got the heat stone so that went into the fire box.  But I also have a pampered chef pizza stone that I've been using for about a decade in the oven for the pizza to sit on.  I did learn that I need a new peel as mine has a broken side and it made for a very oblong pizza.  Overall, I'm happy.  I'm just not sure that anyone else in the family will appreciate a "smokey" flavored pizza.
     
     




  24. Thanks
    Ophbalance got a reaction from Golf Griller in Brisket pointers   
    I bought a similar cut from my local Food Lion and it worked out to be about an hour per pound at 250F.  I let it rest for several hours in a cooler and it wasn't half bad.  The problem though is it won't take on much smoke so temper your expectations accordingly.  The end result was good, but it didn't match up with what I can get from my local BBQ joints.
  25. Like
    Ophbalance reacted to Tarnation in BBQube - Fantastic Support   
    Love my Qube, even with my XL egg it can still support a low and slow for a long cook.  
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