Kamado pizza

My 1st trial of pizza was a prepared cook at home pizza from Sam's Club. We usually put Penzey's (http://www.penzeys.com/cgi-bin/penzeys/shophome.html ) pizza spice on this and we did with this one too.That stuff really pumps it up and is highly recommended regardless of how you cook it.

I put some sticks of a native thornapple tree on just before putting on the pizza. I thought it was good but maybe a little too smokey. My wife loved it and gobbled up the leftovers before I had a chance to ask about it.

Here it is going on. I held the temperature as close to 375F as I could by adjusting the drafts.

Here it is done after 15 minutes both per the package directions. I did it indirectly (w/o water of course)

and on a pizza screen. I went to the local cookware store (http://www.smithrestaurantsupply.com/) to get a stone and the sales lady talked me out of it. This actually worked fine but I'd still like to try a stone. Also maybe less smokey for me next time.

Wild Turkey on the steel kamado

Someone I know @ work was telling me about hunting wild turkeys this spring. I said that I had never
had that (except from a bottle) and he offered to share some of his next kill. 2 days later, he brought in 2 fresh boned breasts. What a nice and generous treat!. My wife marinated one for  ~ 48 hours in Kraft

Honey Mustard with Oscar Meyer Bacon salad dressing per a recipe she found on line.
The result after 60 minutes in the steel kamado (after 60 minutes at ~325F indirect over water to an internal temp of 165F) was amazing. I understand that this often dry. This turkey was very moist and juicy like your average Thanksgiving bird done in the kitchen oven. You could taste the marinade but in the center it was turkey full and flavorful.

You can see @ the cuts that it is done through and white in the center. I think I'll try smoking the second breast indirectly over water w/o marinade just to compare. I'm not sure if the juiciness is due to the marinade or the kamado.