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Nice catch, Timothy, I hope you'll like this kit as well as I do! I also scored two items in a package on eBay, just gave the other to a friend, he is also using it regularly. I'm unsure which of your kettles would work better - I suspect the 18"-er should have a more shallow top which could...

A recent follow up, cooked in about 2*3.5 minutes. Cooking temp was around 700F as measured by the PizzaQue temperature meter (it measures temp where air exits the pizza hut though): I seem to get the best results when I leave the parchment paper under the pie for the whole cooking...

You can't beat your own bread Rich, it looks awesome! Any details on how you do it? What's your cooking temp?

Rita, I have no gas burner unfortunately :( Clint, thanks, I'll check it out. I was looking for easy recipes anyway and I see they even have a Kindle version.. I'll have a look! ChuckO, my understanding was that one needs a very powerful heat source right under the center of the wok.. I was...

After eating out a few times recently and trying some chinese and thai food, I thought it would worth a try making such myself. I have read up on the subject and picked up a 12" carbon steel wok, round bottomed. As I have an induction cooktop in my kitchen, I thought the grill would make a...

PSchiller, I use a PizzaQue with my Master Touch which I believe have the same lid holder as your Performer. The two screws of the lid holder inside the grill are in the way indeed, but with the MT it wasn't too difficult to get around the problem. I turned the grill so the lid holder is facing...

Continuing my journey this evening.. My kettle with the PizzaQue kit got heated with a full chimney of lump, poured on top of about half a chimney of unlit lump, plus some pieces of hickory boosted the temp up to 800F: so there goes the first pie in: Oops, maybe 8 minutes (turning it at...

Timothy, where are the photos? :)

Woah that looks awesome Daniel, well done!

I'm not sure if one needs to rotate the steak on the indirect side. Does it make a difference?

To this topic, reading through the steak searing instructions of the Slow n Sear today, it says: "Beware of flareups, they can deposit soot instead of a delicious sear! Move the steak away from flareups promptly. GrillGrates are an excellent add-on item that helps reduce flare-ups.". Looks like...

Thanks guys for all the nice words, but I'd like to emphasise the question in the post because it really boggles my mind. I remember being a child and often making campfire with the family, cooking bacon, sausage and onions on big skewers over the fire. Dad always warned me not to let flames...

Reading through most of Meathead's book during the holidays, I gave a try of doing reverse searing the first time. What I got home from my butcher was a hungarian angus roast steak and another unidentified slice of beef which was pre-rubbed and wrapped in bacon. Following Meathead's advices I...

I don't really see an option to lower or replace the lid with the current setup (the rim of the PizzaQue fits the 22" lid edge precisely). I think a higher outside temp (like around 70F, not 25F like yesterday) would help with getting more heat from the top. Also, I can try moving lump a bit...

Joe, I agree completely. I received the PizzaQue kit and gave it a run for its $26 yesterday evening. With an outside temp of around 25F and using only a single chimney of lump and 3-4 small pieces of wood I had absolutely no trouble reaching over 700F in the kettle. We baked the pizzas for...

Santa brought me a Weber 7422 Wok to use with the GBS grates on the Master Touch. The Weber manual says I should wash it with soap and warm water, dry it with paper towels and start using it. My own experience with cast iron would say heating some oil into it on my induction stove top and drying...

Thanks Rich, this explains what's happening. For the record, I just sniped a PizzaQue PC7001 kit for $26+handling from eBay. It's a simpler one, but I've read raving reviews about how high it can go. I also like its slanted design (back being lowered compared to its front side), so in about two...

So here goes another round, this time heating up the kettle with a full chimney of Weber briquettes instead of lump and added 3 big oak wood pieces after dumping the coal. I preheated the pizza stone in the oven and used it elevated in the grill, putting the briq holders between the top grate...

A kettle with a dripping pan wouldn't melt fat over the coals and it was straightforward to me going slow with it using a minimal amount of coal. I'm with Timothy recommending a 22" kettle. I switched away from a 18" after a year as I constantly felt short on space with it - all the logistics...

William, did you also use wood chunks on top of the lid charcoal to crank the kettle up to 600F? I got some larger chunks the other day from a friend, going to give them a try next week..