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Everything posted by cmiller

  1. Welcome fellow Carolinian, I'm just down the road in Conover.
  2. Another vote for carbon steel I recently saw America's Test Kitchen's Wok reviews on youtube and it might be worth a look for you. They didn't cook on a kamado though. Cheers
  3. Love your gear and campsite. I know you'll love that Camp Chef stove just like I do. I've got mine setup on my back porch until we get our coach back to the mountains .... looks like we're at least a month behind schedule on that. Since we keep our coach at the same campsite for the summer, I went a little crazy with gear ... Akorn, Jr and Webber kettle alongside the Camp Chef. This year my new addition is an outdoor sink a buddy of mine made for me. It's a double stainless steel with an electric 2.5 gallon water heater that hooks up to a hose. I don't have a pic of it yet, but he's finished it and we're waiting for the covid situation to calm down before I take possesion. My wife is gonna love it. Stay safe.
  4. Welcome I'm in NC as well ..... foothills, Catawba County
  5. You're gonna be making priceless memories. Congrats.
  6. Nice looking setup. I can smell the bacon frying already .....
  7. I cook outside quite a bit in the summer at our RV, so I bought the Camp Chef Expedition 3x stove, then last year I added the 16" artisan pizza oven. Although it is not wood fired, I love it. The oven cost around $120 on Amazon, and you can get a 2 burner stove for around $160. You may even find them cheaper if you look around. I also set this stove up on my screened in porch in the winter and make pizzas a couple times a month.
  8. One more thing to add ... We like to do stir fry often and have a carbon steel wok we use on that stove as well. It's another perfect accessory, although not from Camp Chef.
  9. I love it all. We love the pizza oven. I can get it to 900F with the controls just a hair under medium. The 30K BTU burners are for real. The bbq box is much better than I thought, but it was on sale and it's nice to have the option of another type of cooker. I also have a classic weber kettle and a Akorn Jr at the campsite, so I can cook for half the campground. Those burners under that bbq box can put a mean sear on a steak in no time. But I probably use the griddle top more than anything.
  10. I have the Camp Chef Expedition 3x. It came with a griddle that covers 2 burners, and I have added two accessories, a 16" Artisan Pizza oven and a grill box. I love it. I know you are asking about a smaller stove, but anything Camp Chef I've tried has been excellent. I have a pic here at work of the stove with the pizza oven on top I'll attach.
  11. I'd say Norm Abrams would be proud. Helluva job!
  12. Congrats guys, I've been loving my 36" for a year and a half.
  13. I bought one last spring to use at our seasonal campsite in the NC mountains. We love it. It really burns everything down to an ash and you can just rinse it out with a garden hose the next morning.
  14. Just saw this: https://www.walmart.com/ip/Kamado-Joe-Classic-18-Kamado-Grill-Red/126810886 includes free shipping Happy Thanksgiving!
  15. Update on my dough stretching issues: I did another pizza cook Saturday and used the 48-72 hour cold ferment dough recipe. I also watched the Forkish videos about 4 times each before starting. I mixed up the dough Thursday evening, folding it after 20 minutes and then divided it and placed it in plastic food containers coated in a thin layer of olive oil for the fridge. I transported it to the campsite Friday after work in a normal cooler, and left it there on ice until around 2:30 pm Saturday. I started making pies around 5:00 and the dough stretched just like I had hoped. I also was able to launch them using only a well-floured wooden peel as shown in one of the Forkish videos. Thanks to all of you that gave advice and pointed me to those excellent resources. Sorry I don't have pics, but I get busy in the moment and never think to take any pics. I had a blast.
  16. Based on an experience I had a few weeks ago, I'd say the akorn jr will probably hit 700 degrees. I was cooking at my rv and was using several appliances including the akorn, jr. which I wasn't watching very close while wanting to get it up to about 350 degrees. I had both vents open about half way and had started the charcoal with one of those haystack starters. When I checked the jr probably about 20 minutes later, the thermometer was pegged out at over the 500 degree mark. I can't say exactly how hot it was, but it was too hot for me to use. The thermometer didn't do well through the experience and I'm going to replace it. It reads over 200 now when the jr is cold. Good news was I had a backup grill and the whole beef tenderloin I was preparing still came out great.
  17. Welcome Todd. I hope you made it through Dorian without much problem. I love visiting Charleston, about 4 hours from me (Conover, NC).
  18. I used to cook boneless pork loins quite a bit on a Brinkman electric smoker which probably only got up to 225-250. I always used the water pan on the rack below the meat as a diffuser and to keep moisture in the grill, most of the time filled with 50/50 apple juice and water. Never had a problem without brining. I still use the same water pan in my Akorn when doing butts.
  19. I'll have to delay when I start the dough next time and hopefully that has been my issue. Thanks again
  20. I looked at this before the weekend pizza party and I did change how I stretch the dough to your method ... I still need practice or perhaps I'm letting the dough balls rise too long. I started making the dough around 11:00 am and had it in balls by 12:20 (after original rise). I didn't start making pies until around 5:00 pm, and the dough would stretch but it wanted to snap back ... so I spent a lot of time just stretching and restretching. Thanks for the link .... I'll take a look. The pies turned out very tasty again, but I still need help.
  21. Thanks to all you for this discussion. I'm hosting a pizza party at my RV tomorrow ... probably making around a dozen pies. It will be my fourth time using my Camp Chef pizza oven accessory. I've used John's dough recipe the first three times with 00 flour and and 65% hydration. The pies have been delicious but I did have an issue the first time with getting them launched. The second time I used cornmeal and it was better launching them but I did have some scorching on the pie bottom because i probably went too heavy with the meal. Last time I tried parchment paper under the pie and wow it worked great. I'll be continuing to do that. I am going to try a 75/25 mix this time with bread flour/00. I need to get better as well stretching the dough into pies, but I am going to keep trying a few different things. Cheers
  22. I bought the Camp Chef Expedition 3X last summer when I bought an RV to put on a seasonal spot during the summer. It came with a griddle that covers two of the three burners. I love it. This year I bought two more accessories, the artisan pizza oven and a bbq box. Camp Chef makes quality stoves and accessories in my opinion. The versatility I get really makes me happy with my purchase. Oh yeah, I have a 36" blackstone at home because I loved using the griddle so much. If you're cooking for more than two, you may want to get the bigger of your choices. Lately I've been making patty melts and having room for 6 or eight slices of bread as I cook 3 or 4 patties with the grilled onions in the corner is really a nice thing. If you're like me, you'll be using it enough to want to get a 20 lb propane tank to feed it as well.
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