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We got some really good dried New Mexico red chiles from a friend down there. One of our favorite things is a New Mexico-style red chile sauce, and we had some frozen from a previous huevos rancheros cook. I rubbed a small pork loin roast with the red chile, and added garlic, onion and roasted...

Here are a couple photos of how I set up. Not saying this is the right way, just that it works for me. Showing the stacked pizza stones with the fuel pushed to the back: And my super fancy thermal mass above the pizza stone:

Jo, I've used red bricks on the top and it worked fine. Now I use some unglazed quarry tile I picked up for about a dime apiece. That was an easy 60 cent fix. Your instincts are correct, you must have something at the top of the ring to trap and/or radiate heat back down to the top of the pie...

I spent much of the weekend getting blackout drunk with a bunch of friends and then nursing a horrible hangover, so Sunday felt like a good time for something simple and relatively healthy. I made a quick white wine sauce by sauteing some chopped garlic, onion, and red pepper flake in olive...

Great photos, Chris. I run my KP quite often and love it. I have found the following help get better results: - I use regular Kingsford briquettes for the base of my fire, not lump. The KP when running hot consumes a TON of fuel. In my experience lump just burns out too quickly, even if it...

Scott, I use my Kettle Pizza quite a bit and with some simple mods I get temps into the high 700's in the dome. The learning process is half the fun, but in my opinion these two things are critical: 1. Heat your stone up in your house oven while the KPP comes up to temp. I heat mine to 450 or...

Wow, Bill! Amazing looking ribs. I need to find some of that Srirach marmalade. Love the handed down tools for cooking. I've got an 89-year old Italian grandmother who has her own drawers full of stuff like that. No matter how hard I try I can't get cookies, cinnamon rolls and pies to turn out...

Had a great Sunday night dinner of stuffed pork loin, roasted Yukon gold potatoes and homemade stuffing. We were going to have some roasted broccolini along with it, but me and the wife had too much red wine and something had to give. Alas, this is also why there are no pictures of the plate...

Dwain, my view on this is that great ingredients help create great pizza dough. I shared a similar experience traveling around Italy, though not in the service. Just around every street corner is some of the best pizza in the world. I can't speak highly enough about the importance of using...

Thanks everyone for the help. I loaded the WSM up and let her run as hot as she'd go. Chicken came out terrific. As an aside, I picked up the chickens from the local Sam's Club. Not sure if they have them everywhere, but here in Wyoming they had hormone-free, antibiotic-free fresh birds...

First thing I put in my chimney starter is one good-sized wood chunk and then fill in charcoal around it. I don't know if it helps or not. My sense is that it helps me get cooking just a little bit faster. For low and slow cooks I use the coffee can method with the can in the middle. Love the...

I was advised by the wife today that we are having two other couples - with kids - over to the house on Saturday night and that we are going to have smoked chicken. Ok, I said and then quickly began to worry. I like chicken thighs and legs but I know that most of the kids and the wives are all...

Hi, Dave. I'm up in Cheyenne currently sharing in some of this arctic blast with you guys. Current temp is a balmy 5 degrees. Might see -5 tonight. My WSM is sadly tucked away for a couple weeks. I've played Green Valley Ranch quite a bit. Love that track. Northern Colorado is an underrated...

Agree with this +1,000. That's the beauty of it. Light it, load it up and let it roll. Even I have a hard time screwing that up! Turkey is the simplest thing I cook and almost always the most popular.

My wife loves turkey out of the WSM so I've been doing two or three a month for the past nine months. Dwain is wise and his counsel is good. That's exactly how I do my turkeys. The higher the heat the better. I try to run the WSM between 325-350 when doing a turkey, and I like hickory for no...

Ah, thank you. I knew the laser was just a pointer but didn't realize that the device measures a sort of general area. Thanks.

It's a Nubee. Got a screaming deal on it via Amazon. It's got adjustable emissivity and C/F. Think the sale is still going on it. I calibrated it off of an ice bath so I'm pretty comfortable it's accurate.

Not sure it came through on that pic, as it looks now like the laser in this photo is on a piece of hardwood. I can tell you however that read it multiple times, being careful to read the grill, and it was consistently over 900*. The outer portion of the grill was around 750-800 while the center...

I got a new laser the other day. Last night I grilled some chicken and was curious about the temp on the grate. Below is the reading I got. You can see in the pic that the laser is hitting the grate and not the coals. This was a CI Stok grate, with Royal Oak lump as fuel. This was maybe a half...

He PM'd me some stuff but asked me not to share the photos. Basically, he wraps the outside with the insulating material. The "roof" for lack of a better term he made himself by casting a perlite blend using a steel mesh for strength. He used the KP itself as the mold. Pretty slick setup.