Rob_grill_apprentice

Looking at the manual it looks like bottom vent is set at 1/4” and top vent showing 1/4 or 1/8 of first hole. I would recommend spending a day to determine response curve of your kamado. Here is a one way. Establish a fire for 7 to 10 minutes with both top and bottom vent fully open. Once 100 F reach close both vents 2/3 once 175 F reached close both vents by another 1/3 once 200 F shut both vents remaining 1/3 once 225 F for 30 minutes. Ensure bottom vent only about 1/4 open and open top vent a bit once 250 F reached wait 30 minutes adjust top to reach 275 wait 30 minutes, adjust again to reach 300 F, keep repeating unto top vent fully open once max temp reach at 1/4”open the close top vent. adjust bottom to 1/2”open the slightly open top vent once temp reach wait 30 minutes then adjust again. I did did this for both my kamado to learn which setting I need to reach certain temperature range. On my Vision Classic B if I want 250 my bottom vent would be on setting 2 and top vent setting 1. On my Joe Jr bottom vent would be 1/2” open with top vent slider opened to 1/2” with inner hole closed I would reach 250-275F.

What was your top vent set at?

Looks fantastic.

Well done, it looks delicious

Looks delicious, corn not in season here until September/October

That looks awesome.

Cast iron. Taste from stone was fine, but cast has better look for naan but taste very similar. Next batch I will try to roll a little thinner and maybe use 400 to 450F cast to get some air bubbles in naan. That way it would resemble traditional made one in tandoor oven. I will try Thursday/Friday as that is date I need to used by no later than Friday.

Looks juicy and delicious

Looks very tasty

That meat loaf looks awesome.

Here is the rest of the dough done in more naan shape. Just finished . Used cast iron instead of pizza stone.

I have prepped my dough, and I am currently heating my kamado up to 575 with pizza set up for naan baking. I used poolish style pre-ferment. I instead of have left over pre-ferment,I scaled up final dough recipe based on total weight of pre-ferment. For dough I used Greek whole milk yogurt. To pre-ferment add the Oil, yogurt, yeast and salt, mixed and rested to all active dry yeast to hydrate in mixture, then after resting I added fresh ground whole wheat flour one cup at a time until I add my calculate weight needed. Dough currently proofing, later I will be putting into 100 g balls and I will used my tortilla press to save some time. I will add more pictures once I have baked some. i just added the baked ones, taste is kind on nutty which I think is from the hard red spring gain that I milled for fresh whole wheat flour, Will have to try making more the naan shape, but I am happy with taste for first try,

Happy Birthday John and many more,

Looks very good,

Nice looking pie