ckreef

Four plus years of high humidity I would say you got your money's worth. Akorns were never built to last forever. Time to move on. Ceramic Akorn, vision or KJ roadshow.........just sayin

Don't know about my heart and that food but that pan is good for my soul

BTW that would be the kewlness factor And I totally agree.............

They look good but I really liked your shot glass wings better

I barely made it through the introduction. Nuff said........

Chicken takes up a lot of smoke. Use just a few chunks of smoke wood mixed in with lump at the most. Apple would be fine just sounds like you used too much. With the top vent fully open you're letting all your heat escape and the kamado won't have a chance to heat up. You also will burn through a lot of lump that way. You need to get the coals going then start to close down the vents. Closing the top vent down a bit will trap the heat in the kamado and you're temperature will rise.

If possible I would go Primo. The oval design will let you offer something the other local dealers don't have.

Great looking pie. I love crumble toppings.

It's an interesting design but $1849? I think for the same money or maybe a little bit more you can get a more traditional WFO. Seems like the gadget of WFO's.

@bel4_20 my response wasn't the best so let me respond a second time........ When looking online there are a bunch of WFO's. Some are kits and some are assembled. A lot of what you see is in the $5k - $10k range. Don't be discouraged there are more reasonably priced options (you just have to search around). Quite a few of us have WFO's even if we only post occasionally. Some have the multi fuel table top ovens. Others have larger more traditional WFO's on rolling carts. Mine is one that needs to be installed on some type of support. I think mine is the most expensive of the lot (I could be wrong but if I am not by much). Mine was just shy of $2,500 delivered. I thought it was very reasonably priced compared to what's out there. Even $2,500 sounds expensive but not really compared to a Big Joe, XL Green Egg or XL Primo. WFO's are fun and a challenge to properly tame live fire. You won't regret the purchase once you make the decision to pull the trigger.

If you own a WFO or are thinking about getting one you're going to want to check out these videos. He does a really good job covering the basics and then cooks some awesome dishes other than pizza. And he has a really nice WFO. I'm definitely going to try a few of these recipes soon. I've made Shakshuka in the kamado before but want to try his version in the WFO. Ep 1 - WFO Basics Ep 2 - WFO Tools Ep 3 - Wood for the WFO Ep 4 - Preparing the WFO for cooking Ep 5 - Porterhouse and Smashed Potatoes Ep 6 - Steamed Clams Ep 7 - Farinata Ep 8 - Spatchcock Chicken Ep 9 - Focaccia Ep 10 - Shakshuka Ep 11 - Pita Bread

What I did was dip the end in chocolate then roll it in coconut. (needed the chocolate so the coconut would stick to it). Toasted coconut would have been better. There's a post on here from a few years ago where I gave away small boxes of fancy pig candy for Christmas presents.

I've never tried a burger with egg on it but my son orders them from restaurants every chance he gets. Yours looks delicious. I'll have to try one some day.

I dreamed about one for a few years. Once it moved to my serious got to have list it only stayed on that list for a few months before I took delivery.

Yea I'll admit it - I ate a piece of Mrs skreef's cheesecake earlier this morning.

Mrs skreef's idea to do a brownie bottom instead of chocolate cookie crust was brilliant. I'm a chocoholic and brownies and cheesecake just goes together. Add a fruit topping and you have an awesome desert. The brownie bottom will be our goto cheesecake from here on. Great desert and entry.

Yes me and Mrs skreef have made a few grilled cheese cakes over the years. She made a new variation tonight for the challenge. It was a good one. The top looks very similar to yours. She's about to post the entry within the next few minutes. I will add you could have skipped the parchment paper. Just use a spray oil on the bottom and sides of the spring form pan. It'll pop right out.

They keep posting videos about this accelerated dry ageing method. In my mind it's sort of bunk. Proper dry aging takes time and a fungus alternative is just not dry ageing. It's something (and it might be awesome) but it's just not dry ageing.

Good looking cheesecake. No worries about it not being burnt, that's probably a bit over rated.

Definitely not $1300. This is sort of an extreme gadget. It has some design flaws mainly the infrared burners do not span the entire top area.

Tasty looking pizza. I would have never thought to put salmon on a pizza but I usually stick to more traditional toppings.

Yes, ceramic blades are needed. They actually have enough moisture to rust metal blades over time. Red pepper corns are actually berries too.

For a counter top electric pizza oven it's probably the top of the line but the price definitely reflects that. Seems to work well.

I love chocolate cheese cake. Yous sounds delicious.

There in lies my problem. I grind a 50/50 mixture of white pepper corns and Tasmanian Pepper Berries. The pepper berries taste awesome but they are a Berry with a high moisture content even when dried. Most pepper grinders with metal wheels won't grind them properly.