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Anyone use one of these? Looks pretty cool. http://www.onegrill.com/OneGrill_Performer_8_Basket_Builder_p/5pb814.htm

Made two Ny pies on the Black Stone pizza oven and one Sicilian/Detroit pie.

(Updated) Inexpensive temp controller I picked one of these up last week. I will be testing this weekend. http://www.tiptoptemp.com/

Hello, I had a question on the stoker text and twitter. I fill everything out and I get no texts or twitter updates. Anyone else have issues with trying to use those features? I don't need often but it's nice when I do leave the house for a bit I can track my temps. Thanks

Pepperoni pizza took around 2 min. After I pulled I turned up heat and threw on the fresh mozz pie. Took a 1 min 30 seconds. I still haven't opened full. I think on the second pie my top stone was 850 and bottom 800. The flash lightened this pic up. second pie

Black Stone patio oven (updated pics) Haven't seen this oven posted on here. Here was my first test run. I really like this pizza oven. I love the rotating pizza stone. Pizza took 2.5 minutes and I went easy on the temp for first cook.

I figured I would post a new topic in case some people looked at the thread this started from. Here is that thread: http://tvwbb.com/showthread.php?43711-CB-or-Weber-Rotisserie I was sent the new style under warranty since mine was off.

So i have a hole in an extra kettle lid and bring my grate up even with the rim of the dome or a little higher. With my setup I was wondering what the mid section of the pizza kettle does that my setup does not for making pizza? I was going to buy one or make one but not sure I really even need...

Just curious for you guys that bought the pizza kettle, how are you liking it? I'm having good success without but I'm really thinking of getting one. I cut a hole in a spare kettle lid but I love the look of the pizza kettle. I'm really close to pulling the trigger. Thanks

First I have seen this temp controller. http://www.heavymachine.us/probe/

I posted since Weber was mentioned. Not sure what section. I should have posted in. http://www.nytimes.com/2011/07...ed=1&_r=3&ref=dining

I tried this recipe that has been sitting in my favorites forever. You basically cover your whole steak with a kosher salt for like an hour and rinse off. I used non iodized sea salt not sure if that is a good replacement. They say it shouldn't taste salty. Mine tasted a little salty but very...

I never saw this. Looks like it's to big for the kettle. http://www.acehardware.com/pro...sp?productId=3931569

Hello, I can't seem to get the mail/text setup correct on stokeerlog. Anyone have any suggestions how it is done? I must be putting something wrong in.

Hello, Has anyone used a temp controller on there kettle? I'm curious of how long of burn time you can get out of your kettle and how did you set it up. I have a stoker for my grill dome and was thinking of buy the fan adapter for the kettle. Thanks

Two cooks from the last two days. The seafood manicotti finished pic is from left overs. I forgot to get finished pics. Today I made a fatty and also veggie meatloaf for the wife.The fatty had jalapeno,cheese,green onion and corn. With some John Henry cactus rub.

I found this website that is selling ez que rotisseries. http://bourlierbbq.com/E-ZQue.html

Here is my toy to make it easier for two level cooking on my ceramic grill. I love this swing rack. They are also working on these for the kettles.

Hello, I used my proQ cold smoker for cheese for the first time. It worked great. My dome temp in my ceramic grill was only like 50 - 60 degrees. Is this to low of temp if I start doing meats?

Not sure of a price. http://www.pitmasteriq.com/Videos.html