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Thanks, Tony. I hope I'm not causing you any physiological stress. I'm taking my plant in the house for the winter again this year. It worked well last year. Thanks for the warning about the bread, it had better taste great if I find that fermentation smell as obnoxious as you say. I think you must grow cherry tomatoes, you should give the Galette a shot. I substituted cottage cheese for the called for ricotta because I like it a lot. Here is the PBS link for the recipe just incase - http://www.pbs.org/food/recipes/cherry-tomato-galette/ The picture doesn't show how juicy the galette is but it is nice and juicy.

Grilled the bacon first Rolled out the crust and topped with cottage cheese and parmesan cheeses. Ready for Pebbles. Baked. Sprinkled with bacon bits, mini basil and served. Galette recipe can be found here - http://www.pbs.org/food/recipes/cherry-tomato-galette/ Right after that jacked the heat up and baked my second loaf of sourdough bread on the KK. I'd like to get a shot with Komodo Kamado in the frame but with the food so high in the grill it escapes the frame.

The setup like in the photo above (two zones) can be created on all KK grills using the basket splitter and cooking on the lower grill. The 32" Big bad come standard with a beefy 3/8" SS half main grill for two levels of direct heat.. This would be using the basket splitter at 50% closed

After accidentally leaving my MAPP torch down at my sister's house on July 4th vacation, it finally arrived back on my doorstep yesterday morning. You just don't realize how easy and fast a MAPP torch is until you have to go back to alcohol and cotton balls for a month. I promptly went out and bought a new MAPP bottle yesterday - yay me - LOL

In preparation for the big day, I went out today and bought a MAPP torch. Thanks