Thread: Sausage and Smoke Cooking

To each his own. Some people say that Florida's summer is too long and there is no winter. As for me it could be 90° every day of the year. But as long as you dig it there, rock on bro.

So these were on the smoker an hr before moving them over to the new Weber.


1 1/2” rib steaks from the weekend.
Delicious.

Brisket sale last month and dinner tonight, just cause.

I don't wanna hear anymore talk about my grill, being a wreck.

Looks good, Mike. How'd ya keep the heat up....up there. Single digits, here.

I bought a traeger winter jacket for the grill on sale in the fall and it makes a world of difference Mike.
Temp set to 225 and I loaded the hopper when I went to bed.
Maintained 225 @ -15C ambient and when I woke up 6 hrs later the hopper was needing refill but not empty.
Can’t complain. It was delicious.

Hey lads, ever hear of the Onni outdoor pizza oven? Just picked up the Karu 16” model as it’ll run on wood and make a 16” pie in around a minute @ 950’F.
Think I have just enough room along the outdoor cooking lane to squeeze this in.
My wife and I really enjoy real Italian pizzas and look forward to making some at home.
Now to source some 00 flour and start to experiment.
A great use for my home cured capicolla.
Cheers.

Here’s a few pics.
One really desirable feature is it has a dedicated cast iron griddle you can buy to do your rib steaks @ 12 oz cuts in 180 seconds @ 950’. Even my egg doesn’t get that hot so aside from Pizza there’s a load of things this thing will do.

Tried the 00 flour, to no avail. Its definitely for high temp cooking, like that. Oven @ 500°f. didn't make the cut, for proper crust.