ckreef

It's a nice unit. I only wish they used their "K" type probes. They are more expensive probes but higher quality and many more probe options are available in "K" type.

Nice. Homemade fresh pesto is the ticket.

You're right doesn't look that great but sure sounds tasty.

Great innovative cook. Awesome entry.

I totally agree with you on this one. Definitely better to buy buy whole cuts and cut them yourself. I have a jaccard at home but not into commercial tenderized or injected meats. I live in the middle of nowhere but if I drive 50 minutes I can visit a decent local butcher (70 minutes is a really good butcher). Neither place is cheap but even their chicken is noticeably better. Lately I just make the drive once or twice a month.

You didn't mention the car or truck that you are using. I would remove all the guts and pack them separately. Strap the main unit down. That's just a general recommendation. Specific recommendations would depend on your mode of transportation.

What Kamado Jr are you talking about. The Akorn Jr is basically the same size as the KJ Jr just a good bit lighter so transporting is easier. The BGE small is smaller but almost unusable. Too small limits your potential. Personally I'm a big fan of the Primo Oval Jr with go cradle. A bit bigger but easy enough to transport/move around (with 2 people). It's also big enough to cook a large butt or md brisket. Pretty much anything you can imagine for 2 people. With that said it's not cheap, let your wallet be warned.

I agree Real Deep Dish dot come is a great website.

Considering all my Kamados are on the smaller size I'm definitely not bigger is better.................. Except Konro grills and WFO's. Yeah the sales brochures always state X number of pizza's at one time or for a given time. It's all crap if you ask me. In my 30" oven, on my best day I could probably do two at a time but it would be tight and hard to manage so one at a time is what I go for. With Mrs skreef doing the cooking and pulling and me doing the building and launching we can cycle through pizzas about one every 3 minutes. If I had a 42" inside diameter we could probably cycle 2 pizzas every 5 minutes. Don't be fooled by what you see. It's not as easy and laid back as what they show. But it is more fun than what the show (to me anyway).

I understand the idea of always room for improvement. Still have yet to hit the deep dish like I used to get at the local pizza/sub shop when I was a teanager. But I keep trying. With that said yours looks like a tasty attempt anyway.

It looks decent but........ Cook a few normal low-n-slow cooks so you understand temperature control before doing another really low cold smoke cook. And lastly - never again use fat lighter/fat wood as a method of lighting your fire. Fat lighter/wood is concentrated pine sap after a pine tree dies and all the sap slowly runs down into the roots. It's basically the equivalent of using kerosene to start your fire. You don't want that smell soaking into your Kamado.

It looks good. I use a combination about 1/2 vinegar based and 1/2 sweet. They seem to offset each other.

Great innovated chicken cook. Awesome entry.

Great looking wok cook. I already have your Asian Brown Sauce in my personal recipe book

Good out of the box chicken challenge cook.