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Congrats !!!!! And you got tiles, wise choice, everyone knows they cook way better than pebbles 😂

That’s a nice graph, but why lol

Here are the results of my first attempt at measuring the differences in temperature measurements at different distances from the inside of the dome. This was a fairly short cook, so it doesn't really show how the plots may converge. There was more difference than I expected, considering the small distances involved. I stopped because the temperature was getting close to the limit of the part of the thermometer that is supposed to be inserted into food. The the sudden changes in the grate probe readings at 146 and 160 are due to taking some salmon on and off the grill.

First few cooks on my new 32" KK. So far so good!! Just trying to learn how to adjust the intake and damper so temps don't get out of control!! A challange in itself. All the advice that I have been getting here in the Forum has been a great help and much appreciated. Also my countless calls to Dennis have been most helpful. I must say that Dennis is an incredible owner and businessman as well as a man of great integrity, hard working and honest as the day is long!!!!. He truly goes above and beyond. Looking forward to more cooks as soon as the snow and cold lets up. It's Been 2 weeks now with below 0 wind chills and 14'' of snow . Nothing melting and crazy wind. Hope to post more pictures soon. Looking forward to taking this journey with you all. IMG_3579.mov

Excellent. It finally got above freezing here, so it's grilling time! First time firing up the KK in 2026! Fat pork chop abd asparagus. Plated with curry rice and side salad with miso dressing.

Well as it was Super Bowl Sunday I had to make chili. But I did something different this year, smoked pork instead of brisket. It was a hit, all portioned out and delivered to friends and family along with some bread and cornbread,

The best roast beast is rare, sliced thin piled high on an onion bun, topped with BBQ sauce and Mayo. At least that's what they do up on the north shore here in Massachusetts at several Roast Beef shops. It's a staple some people get in the car and travel miles to for a fix of roast beef pleasure. I didn't make the sandwich but you get the point. Two top round cuts, smoke cooked slow at 225 with the deflector for 2 and 1/2 hrs there about probing at 130-135, given a nice rest and then sliced and portioned out in freezer vacum seal bags. You can also use bottom round, but I find the top round a cleaner presentation. Easy cook, choose your own beef rub.

Tyrus, very nice. I have had my eye on that unit for quite a while. I feel the need to look a little closer after seeing your post, it all looks delicious. Steve

Cooked a nice lamb rack this afternoon, with roasted potatoes, and a cucumber tomato salad. Enjoy the super bowl, may your team win Enjoy Steve

Yeah, not nearly as many bottles and cans as I would have expected from MacKenzie! 🤣 🥂

Looking at that front door it appears a bit suspicious as a credibility.

Tyrus, I do have a wood fired pizza oven in the ODK but I doubt I could get enough wood in it to bake a pizza these days. Brrrrrrr.

WOW, good for you Tony.

We finally broke above freezing today - first time in weeks. They say we could see upper 50s on Monday! WOO, HOO!!

Who doesn't like pizza. I work around mine and really don't notice the heat, then again it's always been under 32F so far. Quite the expense I thought for both, then taking into consideration for the optional gas drive at $100, it became on the cusp. I was thinking of the Gozney seriously too, I didn't buy it beacause it wasn't as portable weighing over 100lbs and was only a gas unit. Hey, if you want the outside pleasure Mac, your gonna have to run out a cord or pull out the generator....anyhow best of luck with it.

I bought the Ooni Volt 2 for indoor kitchen pizza- Works like a charm, doesn't heat up the kitchen either, I thought it would but I guess because it is so well insulated that it very very slowly looses it's heat.

It sure does. Take a look at my front door-

I thought it over and snow really does have a use.

A long cold winter can sometime lead to, too much fishing along the internet. So after looking around I found something that checked the boxes for me and it was a Pizza cooker, an Ooni Pro Karu 2. The name implies in Finnish as in Ooni meanig oven and Karu...rugged and it's about 17 inches wide at the mouth. It is a small enough stout insulated oven with a glass door, still portable and big enough for a vareity of cooks outside the pizza realm. It takes approx 20 mins to reach temp using lump coal or wood chunk splits and adjustable thereafter.The stove comes with a optional gas burner I don't have, but anticipate buying soon enough. I found it useful, limited only in cooks to your imagination. I thought of David in Hong Kong, the roof dweller limited in space and thought how unique something as this might be requring less space but considered as useful tool for him. I actually was intriqued by this oven because it quickly broils your food for finnish beside pizza, and then has many other applications that might require some thought for inspired cooks. Yesterday seeing Remi's cook on the lower grate pushed me to do the same on this cooker with a old Griswold cast iron skillet...the results were perfect. I used uncooked rice, two sausages and and some Carribean spice, nice. No pics but tonights cook featured Spanish Romesco on fish with charred vegetables over a baked potatoe. It originally called for a toasted sliced long stick bread, however I left that at the store. It's quick, doesn't use a ton of fuel, it uses alternative fuels beside gas...and makes a pizza in 90 sec. It won't replace the KK, it has it's limitations....but unlike the KK you can pack it up for a ride if the need arises. Versatilaty, I like it.

I as well don’t have a Konro, thinking about getting one when we get back to Vancouver. We’re temporarily located in Toronto living in an apartment so have to wait until we get back home. Just thought I’d ask if still popular as postings are quite old.

Nicely done!

I don't have a Konro, but I do have a ceramic yakitori grill that I use in the summertime. If you use traditional charcoal, be prepared, as it's a bit of a PITA to get lit and going. But, once it does, it burns long and hot.

Simple Paella here tonight with chicken and chorizo- with the smaller one more basic for the kids. I love cooking paella on the KK, and since we now have an induction stovetop inside isn’t really an option anyway! Originally paella was cooked over a fire, so it feels right. Always like having everything lined up ready to go, then it’s an easy and relaxed dinner to cook.

I did use mine last summer, it's always a fun and fast cook.

Hi, curious if members are using their Konro grills or moved on? Regards