Barrytm

I have a Bluestar RNB range, but I would think the cooktop would be similar - very basic and easy to use , not much in the way of digital or electronics. Highly recommend a combi oven. I bake bread every week, but use the combi nearly every day. Main benefit it is a much smaller cavity, and preheats far quicker than a full sized oven. Unless you are feeding more than 4, I would think the combi will be your daily oven. As to bread, some like the Wolf, I have a Miele. While having steam injection is a nice thing, AFAIK, none of the combis have a bake mode with moisture that is pure bake without the convection fan The Miele program has a setting which adds heat from below, but it still has the fan going in the oven which, IMO, tends to harden the crust which is the opposite of what we want at the beginning. My breads do come out quite well, but you would probably do just as well with a Dutch Oven or Forneau Bread oven in a regular oven. If you like bagels, using steam mode, then switching to convection makes the process go quicker than boiling, but you don't get the same sheen from the bagels since there is no lye or barley malt. Note one downside for combi ovens is that there are not many recipe sources - mostly trial and error.

This is what it said on the listed site , I assume they are talking about the lodge combo cooker , Essential gear for baking bread in a home kitchen. All the tools are easy for home bakers to find. The biggest recommended investment is a $40 cast-iron combination cooker that delivers spectacular results for crisp-crust breads

I have the Fourneau Grande ( I used to have the original model that I bought used, then sold it when I got the Grand ) I like the new design, and find it works quite well, though it is very expensive.

Is is an old cast iron waffle iron, like this cast iron collector . I bought mine used, took off the handles and put it on a grill at a high temp to get off the old seasoning, then seasoned it like you would normal cast iron ( many thin coats over a few days ). Then just be sure to have enough oil or butter in the mix to avoid sticking.

Maison, I have owned a number of different mills over the years, though none that were manual. I keep meaning to do a webpage listing the pros and cons of the different ones, but have never finished. In general, not much has changed since the later posts in this thread. For compact, Komo makes a great entry that is also quite stylish. The Mockmill is similarly compact, but many will not find the appearance all that attractive. The Nutrimill Harvest is similar in appearance to the Komo, though I did not have that much luck with the one I got and I returned it ( it was the only one I bought new ) As for berries, usually you will get the best pricing buying in bulk - either 25 or 50 pound bags. That works against getting lots of varieties. You will want to see if there is an LDS store near you - you don't need to be a member. Otherwise, you would want to check your local organic or similar food stores - it is unlikely they will carry much in stock, but the one near me lets me order 25 pound bags. Shipping can be prohibitive, but, Azure Standard works a bit like a buying club - if there is a drop location near you, you save on shipping https://www.azurestandard.com/healthy-living/about-us/get-organic-products-delivered/ If not, AllBulk foods will direct ship, though you will need to check the shipping prices https://allbulkfoods.com/?gclid=Cj0KCQjwof6WBhD4ARIsAOi65aicuLE9tfaL4-l1yTQ_7ADA8sP2L1oJyzhBN3fxMaw45P4YA1nvi9IaAgAJEALw_wcB ..

That is a nice looking smoker.

The top names in electric smokers are cooking shack and smokinit , and a few others. Most electric smokers only have a few parts - a heating element, a temperature controller, and a box, and wiring. On low end smokers, the metal is thin, and is not stainless, there is not much insulation, the seals may be pretty weak, and the temperature controller may have wild swings, and the wiring may be fairly thin. As you go up in price, you get stainless construction of the box, thicker steel, a better seal, more insulation, heavy duty wiring, and a better controller - typically PID meaning it can maintain a set temp within a few degrees. All of that means it will last a lot longer. Once you have pick a maker, then as you go up in size, the price increases. IMO, in general, if you go with a smaller unit, you may be able to fit in all the meat you may want to cook, but you may have greater variations in doneness depending on where the item is located in the smoker - as you get a bigger box, assuming you are smoking the same amount of meat, you will have less variation in doneness, since most of the meat will be in the middle of the oven.

Actually, the Koda 16 might do an okay job on calzones- Youtube  look around 1:40

Nice looking pies, you obviously have some good skills at turning. One of the things that impressed me is the money they spent on the internal boxing - the artwork is well done, and the instruction manuals seem to be printed on high quality stock. My one complaint is that the temperature difference between the left rear and right front is excessive, IMO, and that makes it extremely difficult to actually cook a 16 inch pie in that oven .

On the self install, I did it as well. It is helpful to have the gas pipe in the right location. I had mine come up through the floor with a cutoff, that made it easier for me to get the flexible connector to fit in the channel in the back of the oven. I think it would be difficult to have the gas supply come through the rear wall, unless it is extremely close to the floor. I did not have any trouble moving the oven into place, though when I got it, the floor was linoleum, when we changed out the floor to lvt, didn't have any trouble sliding it back into place over that. If you find it hard to move, you can always pick up some of those plastic sliders, then use a crowbar and two pieces of wood ( one under the stove to distribute the weight, and one under the crowbar to protect the floor, to lever up the oven to get the sliders in place - though it may take some fiddling to get the rear ones on or off if you have cabinets on both sides.

I am pretty familiar with pizza ovens, and first, i don't think using that in a home oven would offer any substantial advantage over just using a stone or steel and a broiler. Based on the price point, my guess is that the top is thin sheet metal, and since it is closer to the top of the pizza than the oven, it might give you a little more top heat than just using a stone in the oven, I doubt it would be noticeable. You would be much better off with using a pizza stone located near the top of the oven and turning on the broiler. Second, I agree with weinoo, another thing I did not like about the info was the attempt to dish the "famous" pizza oven - actually , not sure which one they were talking about, but it could have been the Bertello - which is $299, not $1,000 https://bertello.com/ and of course, if you don't turn the pie , in nearly any pizza oven ( other than the 2Stone or Blackstone - neither of which are available new, or the Breville ) there will be uneven heat. Even in the Emeril oven, the back of the pie will likely cook faster, since the front is open. As to using it on a grill, the general concept has some merit, thought typically, they put a stone at the top and the bottom, and have more of the bottom open to allow heat to go past the lower stone and heat the upper stone. https://www.seriouseats.com/michigan-man-builds-coaloven-grill-simulator that one is not available now, or the mighty pizza oven, again not available https://www.seriouseats.com/pizza-lab-equipment-test-the-mighty-pizza-oven-and-the-kalamazoo-pizza-oven The other issue with the video is that they say it is important to get high heat, then claim the other oven does not make a crispy pizza because it gets too hot. For those that like a Neapolitan style pizza, they want a soft bottom, not crispy, so they cook at high temps - usually in the 800 F and up. It is true that at around 600 F, for many dough formulations, you can drive off the moisture and get a crispier crust than at a higher temp. So is this worth it? Hard to tell without seeing the results, but in general, cooking on a grill ( and I have tried lots of ways ) will give you too much heat on the stone and not even heat on top of the pie to brown the crust, if you are a fan of pizza.

Agree with Palo, Anova is the easy way to go. I doubt there would be much difference in results using other makers, though you may find some bring the water to temp quicker than others.

I am not familiar with it, but just looked at the webpage, and there page on hot spots concedes that there will be hot spots. They claim that since their product is thicker than some competitors, the hot spots will be less, though I think burner size and location would have an impact. I have a 4 burner gas top, and not all of the burners have the same output, and there is a pretty wide space in the middle with no burners, so I am sure I would see a variation in temperature on my range. How much variation you will see it tough to tell. It looks interesting , at the least, though it is just an oversized version of griddle.

Sorry to hear about the problem. I had a SIL with a Viking with a similar 2 piece floor, and the rivets - or welds, don't recall which, failed. I agree with the tech that nut and bolt would be a great repair. Something sounds wrong if the burner tube rusted out again - I could see that with a burner tube in an outdoor grill which is subject to tons of humidity, but I would want to contact BS to see if they can help with the cost of the part.

Dtremit, the main difference, IMO, is that the 40 inch lets you lay out ribs full size side to side. The 30 inch is not only shorter, it is narrower, so you have have to cut the ribs to fit onto the shelf. I have the 40, but either one is plenty big for all the smoking I do. Another option, if you want to go up in price and quality is a Smokin it. The digital versions can get pretty pricey, but the analogs versions, like the #2 , are around $550. I don't have one , but from what I have read, they are built like a tank. Cost is quite a bit higher than the Masterbuilt, and it uses a different system to produce smoke, but all the reviews are pretty positive. While pellet grills sound good in theory, and I actually considered one recently, much of what I read says they don't produce much smoke flavor, and I like a lot of smoke. While I understand the natural desire for a manufacturer to say its product will serve two different functions, IME, it is rare it does either as well as a stand alone. An inexpensive gas grill will get hotter than most pellet grills, and an electric smoker will give you more smoke flavor than a pellet grill, so I would only go with a pellet grill if I did not have the space. Fortunately, I have an understanding wife, and room for a gas grill, Kamado style, and pizza oven on one deck, and my electric smoker on a covered deck