heavenlyink

You would have a good start of lumber for a new house just from the shipping crate alone. ~*~ Marilyn ~*~ from my iPad using Tapatalk

Hogsfan looks like you could live in the 42" if your wife wants the car for herself. ~*~ Marilyn ~*~ from my iPad using Tapatalk

Thank you for the recipe. What does soak out mean? Resting in clear water for two hours two times??? The last pork loin i purchased i did brine it and it sure made it much moister and more flavorful piece of meat and Glen used tame cherry wood for smoke on the KK it was so good. ~*~ Marilyn ~*~ from my iPad using Tapatalk

That bacon looks so good. What is the recipe for the brine you use? I would love to try this. Oh also i use the oblong cloche to make our weekly no-knead loaf of bread. Breadtopia is less than 40 miles from me. ~*~ Marilyn ~*~ from my iPad using Tapatalk

I tried that and i thought it was going to work but today when reading i noticed i was reading a post from 2015. So i decided to give the tapatalk another try so i am reading this and posting from it. Will see how it goes. I love looking at the cooks and feel i have learned a lot from everyone but i don't have time to read a bunch of old news. Fingers crossed. ~*~ Marilyn ~*~ from my iPad using Tapatalk

Is there a way to set the topics to read as the newest to the oldest? Just noticed today i thought i was reading new unread and then seen the dateand it was 2015 there can be 2 or 3 or more pages to get to the newest most recent comments. I know i am sounding like a baby but i am about done reading since i been reading the forum daily i am reading old news. I am not one who like change i guess. Lost in Missouri

I have for years now read the daily topics since before we got our grill. I must say i have total enjoyed this reading new topic and thought. Since this now formate has taken place i am totally lost finding it so hard to read and keep,up with what is new or asked and comments replied back. On the left side under topics i am seeing stuff from way back like 2008 or day dack a week or days back. Where do i find the new topics? Is there something i need to select to have the newest on top? I must say i am finding myself loosing interet in the forum since this change as i cant find new or i am send to page three or more down the page not knowing what the main question was. This has been my only forum i was able to navigate and enjoy but i am lost and feel i am missing our with the grilling season coming upon us. Am i the only one lost?

Since the upgrade i am noticing when i click on a new topic for the day that i am sent to the very end or last reply. Iscrolled to the top but just recalized i was on page three why are the topica going to the end and not the firtst original question of comment? Not fond on the hunting for the way it is sent up now doesnt make sense reading in reverse. Just wondering if this can go back to the original formate.

Thank you all so much for your replies 8" with a 6" reducer it is and the double bottom drip pan sounds like the most versitale. Who doesnt like gravy? Bosco you asked the size we have a 23" KK.

I have yet to get a rotisserie cradle and want to before good weather come for outdoor cooking so i will be ready. Which ones do i get i plan for chicken but i would like the option for larger meats like turkey or roasts. Will the 8" hold a chicken well enough? I am planning my meat chicken chick order so will have home grown birds and not city chickens to spin. What do you all say is the way to go? Also would you use the double bottom drip pan while cooking with the rotisserie. When we got our grill the drip pan was a shiny round catch pan. What do you say?

Hello Wilbur when i was waiting for my KK to arrive i went searching for a good recipe for pizza dough and i feel like i found it here http://www.fredsmusicandbbq.com/category_s/1131.htm(check outnhis other videos also) i watched him make this dough and set out to find the flours locally but no luck so i just use bread flour and i feel it works good and taste good since i can not compare to his recommended flour i dont know what i might be missing. Anyway i have used his recipe many many time and it never fails i do use the olive oil and bit of sugar and the dough can be kept in the fridge for a week and cooks up beautifull on the KK. This guy has lots of videos on pizza making and sauce i personally cook my sauce never have used a cold sauce like he does but mine tastes pretty good cooking down a can of diced tomatoes with the seasonings. I found this site looking for a grill before i stumbled upon the KK site naturally i was sold but went back for the recipes. I have made pizza all my lfe and this dough is the best i have made. I feel i am an expert as my mom use to say i was embryo-ized on pizza any time of the day i was calling for it so needless to say this is my favorite food. Oh i even bought a Bosch mixer and it is like heaven mixing the dough it makes the dough rise faster as it is warmed up after 7min. of kneading and making right into balls and storing i a flat box in the fridge esp. over night works the best. Hope this helps i am sold and now i am hungry for PIZZA.

When i see these i will post right away but these FREE one are only available for free the one day then they are charged for. I have several that have come thru also several cast iron cooking books. You can subscribe here for free books: www.dailyfreebooks.com. Pick out your genres and you will get a letter daily for free e books. My husband is a big western fan he quit a selection. He just retired last week so he now has plenty of time to read. OH and cook on the KK. Marilyn

This is the pan i use that is very simular http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&qid=1442537140&sr=8-1&keywords=Lodge+pizza+pan I also own this one as well for a deep dish pizza and etc. http://www.amazon.com/Lodge-L17SK3-Pre-Seasoned-Skillet-17-inch/dp/B00063RWVG/ref=sr_1_1?srs=2595663011&ie=UTF8&qid=1442537364&sr=8-1&keywords=Lodge+deep+dish+17%22 Great looking food and photos.

Today only you can download this Smoker's Recipe Book FREE http://www.amazon.com/gp/product/B00Z9VF23A/?tag=untagged-20 Hope the link work

Oh my what a gorgeous pic of Bolo so shiny and gold. I would be blinded if this pic was taken in full sun. She is really more beautiful than the food. This post should have had a sun glasses warning. STUNNING best image i have seen of a mirrored tile Kamado.

The metal looks so thick will this fit thru the slots the motor? Glen is wondering we just got our motor and can not find a bracket that was suppose to have come with the grill. Call me curious.

This is a look at our Matte Ocean Green tiled goddess. She blends well with the country farm green going on. Sorry I had to start a new thread as i could not find a way to attach any pictures of our grill to a reply question so you could see it. I know this is not an optional tile anymore but like i said i am so glad we decided on this one. We wasnt able to ponder at length cause i was afraid it would be gone if we didnt.

These are all beautiful but i am still in love with our Matte Ocean Green. Still the prettiest in my eye. I have never been disappointed yet seeing any of newer color tiles.

Thanks guys for all you help i got my order placed we are committed now for sure.

Thank you for the link. Now do i also need this OneGrillâ„¢ 3 pc. Universal Rotisserie Motor Bracket Set to go along with the motor for mounting and use? Imhave not gotten a rotisserie yet but has been on my want list for some time saving a few bucks now will motivate me to get it ordered.

Could you share the link to who is selling at this price please? Thank you

We bought the Venetian Chiminea it has a 17.5" grill and that is plenty big for burgers and dogs. This was the main selling point on this model was the grate size for us. We use our 19" KK for food and the Chiminea for heat on cool nights. You could your your 8" for heating up a good pot of coffee. The Rose is pretty though.

Re: Rotisserie Is this the one you have been looking at??? http://www.onegrill.com/Electric_Rotiss ... /4pm15.htm It says it is in stock. I saved this link for when we was ready to order the rotisserie baskets.