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That looks awesome, I want some! I wonder if cream cheese would work instead of the velveeta? No idea if it would just a thought.

It was a pop up resturant but now starting first brick and mortar

I ordered a new rub from a BBQ place that will be opening in oakland, Horn barbeque. Tried on some St Louis ribs. 22 wsm for 5 hours at about 235. No foil. Delicious really liked the rub!!! but could have been a bit more tender.

Ahh man I'm gonna do that! I have a almost an entire point fully cooked vaccum sealed in the freezer ment for some burnt ends. Gonna put some aside for this.:)

That looks awesome! Great idea on the "oven". Ibet if you didnt pre cook it might be perfect temp.

Yummmm! Those pizzas look awesome! Also I like the hold in the oven idea!

I'm gonna have to try that! Do you smoke hot and fast?

Just by hand and not much just trying to get it into the shape instead of a ball.

This was the thinnest I've been able to get them. I got the balls out of the fridge a couples hours before and kinda flatten them a bit, made it easier to stretch later.

Those look delicious I'm gonna have to try that!

Pozzas went between 8 to 10 minutes I think but didnt really check time. I used cowboy lump in a c shape, covered with lit kingsford pro. Used a post oak split for wood. Yes I can see this being very addictive

Yep that's a lagunitas, ahh man I haven't had hop stoopid in a long time. I didnt make the pesto, I bought it from a italian deli, it's better than I can make. Arun your story about the pizza peel and obsticales is hilarious. No issues like that for me. Couple of times getting off the peel on...

Pizzas turned out good, definitely will get better with more practice. Cooked between 700 and 550.

Thanks for the tips, I'm using it on my kettle. The kit came with a stone so I'll be using that one. It didnt come with the steel on top but lifting into the dome sounds like a good idea. I'll post some pics tonight.

Just purchased a kettle pizza today. I am gonna use it tomorrow. Cant wait! Just curious if there is any tips people have? Also has any one cooked anything besides pizza with it? Like bread or chicken, potatoes, anything else?

Thank you for the ideas I think I will smoke at a higher temp, about to on in about 30 mins. I hope mine looks like your guys pictures. Thank you agian Riki

I'm gonna smoke a boneless pork lion today. Picked it up for .99 cents a pound. Plaining to cook at 225 to IT of 140. Gonna do a simple rub and glaze half way through. Will slice up for eating or sandwiches. Any tips or other suggestions as I have never cooked a pork lion before?

I planned an easter brisket but needed to hold it for 6 plus hours in a cooler. I put a heating pad in the cooler with the meat. Left it on high the whole time. Worked perfect meat was still hot when I pulled it out almost 7 hours later.

I used kingsford pro/comp charcoal once on my 22 and had the white smoke problem also. It took over an hour and a half to go away. I only use k blue now.

I definitely get the clean up part, I always hope the water is mostly gone by the time the cook is done. Thank you everyone for the feed back. I like the water just wondering if I was missing something by not using water. Of course for chicken and turkey I dont use water. Yummmm I think I'm due...