philpom

Pineapple! That looks mighty tasty.

Now that looks delish! Bacon was a perfect choice to serve with it. Excellent job.

Wanna bet? Certainly looks great to me, good job!

Awesome looking pizza and love the beer! Mail be a slice? (frozen of course and packed with dry ice)

Interesting to read your experience, I always sear my sous vide steaks on a piping hot grill but I can see your points about using the cast iron. Thanks for sharing @dirty6

Welcome to the site, you are in for some good food. Buy the one you like the most, I do find the Oval great for brisket but it doesn't have airlift. I have played with them all and they are all nice kookers.

Looks awesome, welcome to Kamado Guru!

Looks like a great adventure! Enjoy.

It's going to turn out great=you don't suck building things. I can't wait to see it in use. I really enjoy building things and every time I see a thread like this is causes me to want to run out and start getting parts!

Looks awesome, glad it worked out for you!

One thing we do cook from frozen are burgers unless we are doing smash burgers. We make our patties in advance, freeze them individually and then freeze them in packs of 4. I like them that way better than cooking them thawed. For steak I do them frozen in the sous vide (but that isn't what we are talking about here) but I normally thaw and toss on a very hot grill for a couple of minutes and call them done. If they are really thick and I want to nail the cook I'll sous vide and then sear on a really hot grill. Perhaps I'll try this with some that are on the thinner side, closed to 1.5 inches and see what happens. I like the idea that they lose less wait when cooked from frozen, juicier and maybe that is why I like my burgers that way.

There are many ways, here is how I do mine. Indirect, 375f with a baste of: 4-2-1 maple syrup, soy sauce, apple cider vinegar. Slightly sweet, touch of the maple syrup flavor with a nice savory flavor and a touch of sour.

I'd like to try one of these. This pan looks great but I found this from Ozeri if one is concerned. Confusing.... Question: Is this pan safe to use if I have birds inside my home? Answer: Hey Amazon Customer, the pan does contain PTFE and pyrolysis of PTFE is detectable at 200 °C (392 °F), and it evolves several fluorocarbon gases and a sublimate. An animal study conducted in 1955 concluded that it is unlikely that these products would be generated in amounts significant to health at temperatures below 250 °C (482 °F). While PTFE is stable and nontoxic at lower temperatures, it begins to deteriorate after the temperature of cookware reaches about 260 °C (500 °F), and decomposes above 350 °C (662 °F). The degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans—see polymer fume fever. Meat is usually fried between 204 and 232 °C (399 and 450 °F), and most oils start to smoke before a temperature of 260 °C (500 °F) is reached, but there are at least two cooking oils (refined safflower oil at 265 °C (510 °F) and avocado oil at 271 °C (520 °F)) that have a higher smoke point. Our pans are designed to be used with low to medium-high heat and never exceed a certain temperature setting. If you want to ensure safety of your birds, we do have the Green Earth Pan that is both PFOA and PTFE free. If you have any other questions, feel free to reach us at support@ozeri.com see less By Ozeri Customer Service on November 1, 2018

The price is right, they would look great on the pan rack with my try-ply but I have concerns about egg. We use the non-stick for among other things lots of egg dishes like omelets. I found one review that said it was great for everything besides eggs. Do you own this and what is your opinion? I'm looking at the 12.5" variety.

Welcome to Kamado Guru, looks like a nice place to cook from. Plenty of great information and helpful people here.