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The only thing I hate about making pizzas is the amount of fuel required. I could make a full packer brisket, and probably 2 pork butts on my WSM with less fuel. Haha.

Hey Sam, You bought that pizzaque from me. I've made pizza on it 3 times now. works great!

Just a few more images from last night...

Made 3 pizzas tonight on the pizzaque. Amazing little device and temps are easy to reach and maintain. This time around I used corn meal on the peels and what a difference! Made the process much easier.

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Thanks guys for the input...if charcoal was property deflected I'm assuming it would help the entire pie cook evenly.

I could use the pizzaque on my performer but I've read issues of the lid holder being in the way, and also any excuse to whip out the Jumbo Joe is a win in my book...

While I think the $200 is a steep price to pay, I think I'd get more use out of a 18.5 conversion kit than a 14" WSM... Now if only I could get myself to drop $200 on the accessory...

Being in Southern California one thing I don't have to worry about is the humidity. Just wondering if anyone had experience of the build quality, etc... Thanks for the responses so far!

Has anyone used this Aura Cast Iron grill grate? They say it works perfect for the 22.5 Kettle. https://www.amazon.com/exec/obidos/ASIN/B01MXILON2/tvwb-20

Ribs look nice!!!! And I second your sunny weather. Temecula was amazing today.

That's the exact one I have. I did bacon and eggs on it and now burgers. Next will be some nice rib eyes.

Got a new gift for xmas, a 20" Lodge Skillet/Griddle. THIS THING IS HEAVY. Warming up... Before the first flip Amazing Crust Plated. Realized too late I had no other fixings. Honestly, cheese and ketchup was all it needed.

Anyone seen this before? Done something similar? I know CB makes one... http://orangecounty.craigslist.org/for/5942536922.html

My lovely wife at 38 weeks pregnant still shredding pork for me 😀

Simple salt, pepper, garlic rub Sliced it up this morning for a work event...

1. I'm going to use my performer. 2. Roughly 18-20 people. 3. Tri tip is the only thing I'm cooking. My only concern is keeping the food warm, since I have no proper way of reheating at work other than a microwave, from the time I start my shift til lunchtime...

We are having a holiday potluck at work, and I'm in charge of making tri tip for the event. I'm still deciding, but I don't know if I should cook It a day ahead (Thursday evening) and warm it up on Friday before work. Or wake up early on Friday morning and cook it then. I work at 830am, and...

Thanks everyone for the nice replies :)

Boil these first for 2-3 mins, then blanch them. Bring the CI skillet up to temp add olive oil, butter, salt pepper and lemon to finish...best way to enjoy these.