What's on the grill or smoker?

I have heard eating aint cheating-and foil gets you eating

 

OK, 90* outside and according to my smfart phone, feels like 97* and I'm in for the day. This has been a hot week as it always is for hay
Now to catch up a little on the new hardware, specifically the Primo Kamado. The pics can do the talking.

This is the "innards" that I got on line. It has the lower 1/2 circle heat shields, two 1/2 circle grates and the circle that rests on the "fire bowl" that supports them at various levels. This set up I tried for indirect & direct heat. I was going for the reverse sear that has me curious. It was much too much for a rookie as I didn't have enough heat or a nice thick steak. It did eat well, and I through a potato on not long enough to cook it but it had a nice twinge of smokey flavor even finished in the microwave.

Here's our first pizza. Mrs. fuelrod tried some Italian flour for the dough, we agree that her other recipes are better but it's a learning curve all the way around. I had it cranked up to about 550* and although the dough was lacking, it cooked nicely. She floured our brand new pizza peel for the first one, didn't slide off onto the stone very well. Same go's with the 2nd off a cookie sheet. It got stretched out and mis shaped but it also "ate well''. In this pic I have both the pizza stone in and the heat deflectors. Does this seem right? The bottom of the crust was nicely done.

 

Chit I'd store my clothes in there!

 

sorry,i didnt know your experience level....ill just crawl under my rock now....

 

well.....i see you know how to make hay....so im sure youll figur out the cooker soon....dont be scared of it!!! pizza looks good....just strange like i seen on ancient aliens

 

foil is boil!!!!

 

That's a nice almost maple leaf shaped pizza.

 

that right there could have marketin value

 

You can see where we were tugging on it to get it on the stone. There was no sliding off the peel happening.

 

Heck ya!!

He's in Maine, that maple syrup country....Canadian's, Vermonter's, New Hampshireian's and Mainers alike with be waiting in line....add a stand for some good "the county" podades @ a Merica fries stand cooked in lard of course=$$$$$$$$

 

Did you dust the peel with flour?

 

corn meal

 

Yeh, she used four and had cornmeal on the counter.

 

My old lady usually uses five

 

Is foiling a pork butt boiling it too? Just checking on the difference here

 

Put corn meal on the peel and it will roll/slide off.

edit-nevermind...been discussed

 

What is the peel you guys are talking about?

 

That's the ginormous metal pizza scooper upper with the long wood handle.

Not to be confused with;