ckreef

Posted something similar before. This was an especially good version. I do this cook frequently. When I have a last minute craving for pizza but don't have the time for dough. I use personal sized Caserole dishes for this. Add a little cooked pasta in the bottom. In this case I used a Roasted Garlic and Parsley Fettuccine. Add a generous amount of homemade pizza sauce. The pasta will soak up a little bit of the liquid out of the sauce so you need a generous amount or you'll end up with a dry dish. Added cubed up fresh mozzarella and fontana cheese. Some shredded mozzarella. Sweet Italian sausage and ham. Oops I forgot a picture. Small chopped green peppers and onions and finally some pepperoni. Pepperoni always goes on last so you get nice crispy pepperoni. I put it in the Primo Oval Jr, indirect at 450* dome temperature. 35 minutes later it doesn't get much better than this. If you don't have personal sized Caserole dishes get one for every member in the family. It's an awesome way to serve certain meals. @freddyjbbq and @bosco to do this cook in my WFO I would first take the oven up to about 800*. That cleans the dome and helps heat soak the WFO. As the temperature was slowly drifting back down I would put it in the WFO at around 500*-550* and rotate/shuffle around after 15 minutes.

Great score! Can't wait to see some cooks.

I have half of a home office dedicated to grilling stuff. Stuff has a wide definition but it's all for grilling/outdoor cooking. Everything you name it, I probably have it except a slicer and sou vi. A small cabinet shelf unt and a larger 4' x 3' x 5' tall 4 shelf unit. Let's not even talk about a custom pantry. Door full, top to bottom of spices/herbs/rubs and a shelf dedicated to what I've traded for, with people from foreign countries. Yup you're not alone.

For me it's really about size and shape. I also have a LG red clay ceramic Caserole dish (not pictured), handmade from Portugal that came with the WFO. The 3 ovals with loops for handles makes a great size for single serving baked Spaghetti and things like that. One for me, Mrs skreef and Hawke. Same goes for the 3 small pie dishes and 3 tart dishes. Also the 9" ceramic pie dish that my niece used in the WFO when she recently visited. You just can't have enough sizes and shapes. It comes down to how much storage space do you have?

@freddyjbbq and @bosco I've posted this picture before and it's a little old (I've bought another dish or two since) but here is my current collection of ceramic dishes. They have all gone into a kamado or the WFO at some point in its life. Some more than others. I buy ceramic dishes for their size and shape depending on what I'm using it for. Having a family of three a few versions I bought 3. In the dish in the bottom right you can see the crack I've talked about but the dish is still used on a regular basis. My two favorite are the two with beige on the inside. They are ceramic coated CI. I won those two as a prize in a Kamado Guru monthly challenge.

That would probably do it but I just don't ever see doing that. I've gone from refrigerator to 450* before and never gave it a second thought. Also I've always put my ceramic dishes straight on the deck.

Tasty looking pizza.

Cheapie Walmart dishes. No need for the expensive ones the cheapies work just as well. I guess I don't understand her argument about extreme temps like a pizza oven. Yes our WFO's can get to extreme temperatures but I'm not going to cook a Caserole or peach desert at extreme temperatures. In that regard no different than using them in your home oven. I have a large selection of these cheapie ceramic dishes and I've been using them for years in my grills. So far I've only cracked one a couple of years ago. It's a small crack going up the side. I still use that cracked dish on a regular basis. If it ever completely falls apart I'll trow it away. It only cost me $8 and I've definitely gotten my monies worth out of it.

Moved this thread to the general kamado cooking discussion section since that's really what the question is and doesn't specifically relate to vision grills. As stated the amount of ash and the fact it's harder to reuse briquettes is the main reason why people don't use briquettes in a kamado more often. Also the added ash can cause problems with air flow especially when your kamado has a plate with holes instead of a lump basket. Lump is cheap enough and it works good.

Great looking egg rolls and Mr KK did an awesome job with the plating. In the future that's considered cheating if you let Mr KK do the plating for a challenge cook - LOL

Thought I would get this thread back on topic. A sour dough, supreme, pan pizza. Custom formulated sour dough. Homemade sauce. Sweet Italian sausage, ham, pepperoni, green peppers and onions. Came out pretty decent for a custom formulated dough mixed in a bread machine. Cooking in a WFO is all about temperature management and timing of putting the food in compared to the temperature. Pizza is a bit trickier compared to a caserole since you are also timing the rise compared to the temperature. I missed my optimum window and the WFO was about 50* cooler than I wanted it to be. None the less I just had to cook it an extra 10 minutes. Both me and Mrs skreef were pleased with the results.

Too small of a cut and no fat cap. You'd end with a really tiny, very expensive steak. Keep in mind you can loose about 25% of the meat dry ageing.

Great looking steak. You scored with the mistake. I've had a similar mistake with steaks at the meat market before. I wanted him to put it through the bandsaw so it would be exactly what I wanted. He assured me he knew what he was doing cutting it by hand. They came out a bit thick. Tasted great but I was buying 8 steaks so the wallet took a bit of a hit.

Big shout out to @landscaper for telling me about this awesome grate. Expandable, heavy duty, SS Grate that fits the Konro. Made out of 1/4" SS rods. I got it at Lowes. Here it is on my LG Konro. On a md Konro it basically covers the entire grill area. I would love to try it out today but have a pizza planned for the WFO. Next weekend I'll see if I can come up with something kewl to cook on it and will update this thread when I do.

That's a small bummer but all good things come to those who wait. Can't wait to see some pictures once it arrives.