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Yeah, there's a sensor in the crate, if you don't start taking pics as soon as the crate is removed, your kk transforms into a weber tailgaitor!😂😂😂 Robert

Tonight I cooked ricotta manicotti with some potato salad and corn bread. I got the KK set up for direct cooking at 350f. The manicotti cooked for 40 minutes. The crepe shell with the ricotta filling The manicotti loaded in a foil pan ready for the KK After 40 minutes manicotti are ready First time making corn bread need to adjust temperature a little lower next time. My recipe called for 425f. I cooked the cornbread direct not sure if I should keep the same temp and go indirect next time or lower the temp to 375f. All plated up... And my potato and tomato salad

Working on my pizza technique for Pebbles Ready for the grill, an onion, mushroom, fresh mozzarella and Monterey Jack Cheese pizza. Temp. 550F. On the grill. 8 mins. later. Crust was wonderful, light, crispy and chewy inside. Plated. Next time I'm going to go for 600 F just because I want to see how that works.

6% is a "regular beer" around here. You want to talk "high test," you need to go a lot higher than that! Hell, I just made an Imperial IPA that was 10.4% ABV (alcohol by volume). If you REALLY want to get serious, we'll start talking Russian Imperial Stouts and Barleywines in the 12% - 14% range!!!

Heck fire Tomy, maybe I can be the KK stocking distributor for Central North America! Open a showroom! The whole nine yards! Go big or go home!

Careful, Ken! Dennis knows you all too well. They might already be on the truck and headed your way!!

Very easy cook for sure. Crepes - makes about 15 3 eggs 1 1/2 cups milk 3 TBSP melted butter 1 cup all purpose flour Pinch of salt Whisk together all liquid ingredients then slowly whisk in flour and salt. Refrigerate for 1 hour to slightly thicken. I use a 8"-10" pan (10" pan but a 8" cooking area). Use medium meat and 3-4 TBSP (in a ladle) of batter per crepe. I brush the inside of the pan with a little butter each crepe. Cook about 30 seconds each side. I put the cooked crepes on a rack to cool for a minute or two. My filling 1 pound ricotta 1/2 pound mozzarella or similar 1 egg 1 tsp salt 1 tsp sugar Ground black pepper You can add some fresh fine chopped spinach too Garlic powder optional (I add it) Mix all ingredients till well blended refrigerate till needed. This will make enough for about 2 TBSP per crepe. Next time I will make 50% more filling so the manicotti are fuller more plump. Use your favorite sauce. Add some sauce to the bottom of the pan add manicotti then some more sauce on top. Cook at 350f for 20 mins lightly covered with foil then 20mins more no foil.

Reef's Junk Pie A Sicilian style pan pizza with soft fluffy dough. Done in the Backyard Bistro Junk Pie fashion (put on any thing you got).

Just regular lump. Small pieces from the bottom of the bag. Gets way hot enough to scorch anything if you're not careful. I looked into the Binchotan but way to expensive for my wallet. As for Coco charcoal I think you would have to break it up way too small. Also it's a much slower burning charcoal and you really want the glowing coals to spread as quick as possible to have even heat. With that said I'll probably give it a try one day just to see.

Hello again, After a lot of thought and already ordered a 23, I called Dennis and changed the order for a 32. The call was in time, right before it shipped from Calif. So ordered the 32 with side tables, basket splitter, baking stone and cover. Thanks again

Stop, Ken, Stop NOW!!!!! MacKenzie and I have threaten to have an intervention with you once already; don't make us threaten you twice!!!

Way to go, Pale Rider. I received my email today too about it being shipped out soon. I know you're as pumped as I am!