Recent content by Ken Chapman

Great looking pizza. Not sure I'm ready for the end of summer but I am for sure ready for this heat to go away. If you turn the grate upside down, while cooking pizzas, the handle wont be in your way. Also if you have a hinged grate, the hinged part falls in ward leaving an opening to add...

Yes, the steel should still get hot enough. The idea is to keep it from getting too hot. With the middle cooking section in, there will be a lot more air flow and your fire should be able to get really hot. You will need to manage the fire to keep the bottom of the pizza from burning before the...

Arun, I just saw a pic of your chimney from another thread you posted, if you notice on the Weber chimney there are air holes going up the sides. On your chimney there are only holes around the bottom. Fire NEEDS oxygen to keep going. You're chimney's design is very airflow restrictive and will...

Arun, Your setup is not ideal and it will continue to give you issues but, its what you have to work with so hopefully you can overcome these issues and turn out some great pizza. I use my KP on a 22" kettle not a WSM but the times I have seen people using the KP on a WSM they use the center...

@Arun L. The Kettle Pizza will turn out some great pizza and there are some very talented people on here that will be more than willing to help you. My first piece of advice would be to start your own thread. More people will see it and their replies will be all for you. That being said; I would...

When I was growing up we had a red Weber kettle that I learned to cook on. Loved that thing! Sometime in my teens my dad got rid of the evil charcoal and bought some clean burning propane grill with lava rocks. That gasser never seemed to produce food with the same flavor profile as that Weber...

That looks so good. Talk about a gut bomb, that is a lot of tots. Good thing they taste great and are very addicting. Was the tot bun worth the effort?

Congrats on your gift. You're going to love the KP. Better hurry up and use that before the summer fire restrictions kick in :cool:

Is there a pizza cook off, between you and your friend, coming in the near future?

I like to cook pizza on my Weber. I find that the Kettle Pizza insert works great for me, but there are a ton of different ways to grill pizza on a Weber. Do you ever make pizza at home and if so do you have any tips or tricks to share. Thank you.

That is one beautiful sight! I love using my Ranch Kettle and I really love Tri-Tip. I sure hope you had some help slicing all that meat.

Mark - If you vac sealed the cheese just let it sit in your fridge, over time the creosote smoky flavor will go away. I always want to taste the smoked cheese after a week and I'm always disappointed but if I wait a few months it tastes unbelievable. I never freeze smoked cheese. As long as...

thanks Chris! Great shots of the different angles.

How is the viewing angle of the screen on The Smoke receiver? On my Maverick-733 the receiver screen is very faint and I have to view from an odd angle to see it. Even with new batteries in it.

Thanks for the info! Keep on cooking like you do. Your food looks excellent! Sounds like you are at the forefront of a culinary movement! :cool: