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Ok, I thought about that a little Tim..... Doesn't the wok sitting flush with the top of the Vortex block any airflow out the top? I would think this would have a negative affect on the amount of heat the coals are putting out? Since you've obviously done this, I'm very curious to hear your...

You sure it's not Chinese? ;):ROFLMAO:

Thanks, Chuck! Yeah, at least 2 out of three against the Angels should be the low expectation......we'll see. At least tickets can be had cheaply this year! I'm taking the whole family in July, sitting in the front row, Club level, just past third base for less than $40 a ticket! R

Peter, the color on the meat is from the dark soy that I used in the marinade (and also in the finishing sauce.) If you like Chinese style dishes, getting some dark soy is a must! Most recipes will call for it along with regular soy, and the flavor/color differences are amazing. I've got a...

Thanks, Michael, was a fun cook! The pork was perfectly tender, even more so than I thought it might be. I was pretty picky about where I sliced my pieces to avoid as many of the odd bits of connective tissue from the shoulder as possible. I also sliced them very thinly with the grain so that...

Simple grilled chicken = the good life!

I mentioned this in a prior post, and things finally aligned to get it done! I received a Vortex (Med) as a birthday gift, and my first thought was that it would make a great wok burner for summer wokifying. Today was the maiden voyage, and it was a success! First step was to slice up about...

Chris, I will happily buy you a six-pack of really good beer......the bigger question is, can we hoist one together? :) Thanks for my "happy place" on the Internet since 2002! :) R

Thanks, Brian. It sure was tasty! My sous chef seemed to enjoy it, too.....didn't talk much during dinner! :)

I always enjoy it, too, Andy. Unfortunately, most of what I see labelled as a Porterhouse, is really just a T-bone with a (very) marginally larger filet portion. I've had the Porterhouse from Wild Fork a couple of times, and both have been legitimate cuts!

We get good corn here, just have to get to the right place to buy it (none of the grocery store corn is any good.) When I was a kid, there was a family that had a small patch of corn (maybe 2/3 of an acre) in an empty lot next to the hospital my mom worked at......we probably had corn 3-4 days...

I've done it in the past with a single snake setup, and managing airflow with a single vent. Top vent wide open, as you want decent airflow in the chamber. Depending on how tight your WSM is, this could be easier or harder to accomplish! :) R

Yeah, I have realistic expectations for the Giants. .500 ball would be nice, anything better would be a bonus! R

My wife told me yesterday that she was going to be out this evening, so I let my daughter pull something from the freezer. She chose..... Smart kid! Picked up some corn and cremini mushrooms from our local produce stand, fired a chimney of charcoal in the redhead kettle, and started prep...

....and that's it, right there! Wife is happy that you gave it a go, and you have some ideas for next time. Nice work, Michael! The pies look great, bet you can get them dialed in just right! Love the cupped up pepperoni slices, too....perfect for catching some of that rendering fat! :) R

Totally agree with what the pin does to the dough, and why you wouldn't want that for something like NY or Neapolitan. Now I'm somewhat curious to see Michael's results (well, I was anyway), but I would think that this is one style of dough where a rolling pin (or a sheeter in a commercial...

@EricV. , while I generally eschew a rolling pin for my Neo or NY style doughs, I think it's appropriate to use one for a "tavern-style" thin crust pizza. Then again, I'm open to your thoughts on why no rolling pin here since I've never attempted this style. Any specific reason you are opposed...

I can't tell you the number of times I have annoyed my family by changing a recipe they like, Michael!!! ....and, for the record, I've tweaked my pizza dough lots of times, not always with good results (always edible, though.) One of the reasons I like pizza is because there are so many...

Phew! Dodged a bullet! :)

You are an evil, evil man! If I came home with that, it would cost me the house and ~2/3 of our net worth! Resisting......