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It has been a fun day what with Ora's unveiling and then two high temp. cooks on the KK. First, the sour dough bread. Proofed and ready to bake. On the KK at 440F for 22 mins. The bread is singing to me, what a nice sound. It lasts quite a few mins. The crumb- On to the Fresh Mozzarella pizza. Ready to bake at 450F. BTW, if you are ever in Halifax, Nova Scotia THE place to get the best beer is at Unfiltered. It is awesome. Ready for the fresh basil. Sliced. That's all folks.

The innards of this loaf.

@MacKenzie-here's today's oven loaf.

I cut sausage in about 1/2 inch slices, then take each piece and wrap half a slice of bacon around it. There is then a lot of extra space above the sausage up to top of bacon. Almost like a "shot glass". In this upper portion I put the cream cheese in and then brown sugar to " fill up the shot glass". The bacon: I used regular cut, not thick, and took package and cut right down the middle to half all pieces. I think I has 2 slices left so one sausage and pack of bacon is perfect. 1 seven ounce cream cheese block was perfect amount too. If you google "BBQ Pig Shots" you will find recipe on a forum or even on Pinterest. The sugar is tasty. You almost can't put too much. Definitely fill the "glass" up even with sugar or a bit higher. Some may fall off or melt away a bit Sent from my iPad using Tapatalk

Thanks, Aussie and Steve.:) Steve, I know what you mean about the missing the aroma in the kitchen but the bonus is that in the summer no heat in the kitchen either. The KK and the baking stone do a fantastic job baking bread, the stone is amazing. It just any old stone, as we know. It is especially formulated. I never get a burnt bottom on the bread and the same with pizza both the top and bottom cook properly.:)

Mixed up some orange juice and the zest added some worcestershire sauce. olive oil. star anise. A cinnamon quill and s&ppored it over my Drumsticks and let it marinade in the fridge for a couple of hoursgot Ora sitting just under 400f and put it on direct for 45 min off comes the foiland cooked for another 45 min just a simple first cook to suss out the vents which turned out to be pretty easy really like the vent with the holes.even though I cooked this in a liquid I could definitely tell how moist and tender the meat was yum. and plated sticky drumsticks with airfryed chips for mid afternoon lunch Outback Kamado Bar and Grill[emoji621]

The dials and damper are very responsive I have the top damper open two spins and the bottom ventsfor this temp Outback Kamado Bar and Grill[emoji621]

CC, no, no yesterday was one of those fantastic days but there are other days when I try to do the same thing and it seems like I can't even boil water.;) @Halfsmoke, I'm looking forward to seeing your bread from the oven or the KK.

Nice! Doing a loaf of sourdough today myself. In the oven. Next one will be on my KK.

Well I can't stop staring lol Outback Kamado Bar and Grill[emoji621]

… and joining in the next cook! KKs are real show stoppers. I'm still amazed at how folks who have never seen a KK stop, stare, and then touch. Every. Single. Time.

Great looking first cook buddy. Looking forward to more of your creations. How was the burn in overall?

... Or buying one themselves

I don't think the number has been reached. Whenever the white coats show up, they end up staring too. Rob

Cheers stile I've cooked this on my kg before and can tell the difference Outback Kamado Bar and Grill[emoji621]

Excellent first cook on Ora those drumsticks look yummy You are on your way now aussie looking forward to your future cooks

Cheers CC I don't know what I was thinking I closed the top snug not tight and that set my left ear I gave it one turn to the snug point and the story ends there lol Outback Kamado Bar and Grill[emoji621]

Cheers ckreef after realizing it fitted nothing on the out side it must be for the spring. loving how easy the lid lifts but really like hoe it does not slam shut that's sweet Outback Kamado Bar and Grill[emoji621]

@MacKenzie so this cook was a result of a day when you "couldn't boil water" huh? Given how great these cooks looked, I'll take your "couldn't boil water"days every single time here at ChezChef!

Aussie, that chicken cook looks really tasty. Congrats to you and Ora on a wonderful first cook! Kudos to you both. Youre about to find out that keeping track of that top damper is no big deal. Dialing in temps is easier than ever with a KK.

Well Aussie the wait is over now the fun begins. Those drums look pretty tasty. You guys come up with such good looking food. I'm going to try a steak I marinated for the pat 24 hours and a couple sausage. May go buy some corn. Did the burn yesterday. Happy grilling mate!

Aussie, that sure is tasty looking chicken. I wish I could same a few of those drumsticks. and so the fun begins.

Great looking drumsticks. Yes the 19 mm should be for your spring nut. You should have also gotten a long T handle Allen wrench 5 mm I think. That is to remove the back plate. . After some time the spring tension will loosen a little bit. It's a really easy 5 min adjustment. I have a thread on here about that. Sent from my XT1585 using Tapatalk

Cheers pesto it's bloody amazing well worth the cost everything is top notch getting the rotisserie shaft and it working on my jt motor is a bonus don't have to buy another motor Outback Kamado Bar and Grill[emoji621]

Great stuff Aussie. Picanha this end was superb Sent from my iPhone using Tapatalk

Well, she finally turned up! Congrats mate!! Fantastic looking bit of gear!! Sent from my iPhone using Tapatalk

Great looking first cook Aussie, glad to hear everything went so well.

Youhoo. On your way buddy. Great stuff. I'm about ready to put picanha on the JT Sent from my iPhone using Tapatalk

Hopefully this replaced the crazy picture. Sent from my XT1585 using Tapatalk

Thanks everyone. Some times things just work fine and today was one of them other days you couldn't even boil water. There was another bread pixs i wanted to post.

Nice choice.

Aussie - here's to a great first cook!

Thumbs up buddy. What's going on the grill? Sent from my iPhone using Tapatalk

First fire and cook I will do the burn in later Outback Kamado Bar and Grill[emoji621]

I'm hoping I can take the top off and then roll the cabinet through the house. The cabinet itself without the top this supposed to be 66 Long by 30 inches deep and 40 inches high and it should fit through all my doorways if not we'll just have to either take the fence down or lift it over the fence either way it's going into the backyard.

Hi Rick; I have the two side tables and didn't want to take them off so I had the cabinet made as a free standing unit. In retrospect I should have had it made rectangular and another thing I would have done is make the two bottom shelves pull out. to late to change anything now its on its way here. can't wait for it to arrive. I'll take pictures. only hope I don't have to lift it over the fence it probably pretty heavy with all that stainless steel. have a great day.

Excellent. If the corn is super fresh, leave it in the shucks to steam in its own liquids. Nothing better.

Hurray! Looking good, Aussie!

Thanks to ckreef I have spent the past week researching and learning how to make deep dish. I have learned that Chicago has various pizza styles ie thin crust, deep dish and stuffed crust. I have finally perfected my sauce and it is where I want it to be. My bread making adventure last year has taught me more about dough and this Chicago dough was pretty darn good. I strayed from from the traditional Chicago style a bit and didn't do the sausage layer. I added my favourite topping combo. Pepperoni, mushroom, green olive, hot peppers. Onto the komodo Kamado at 450 degrees for 45 min. I can can say for certain that this is the best thing that I have ever cooked since I started cooking 5 years ago. I wish that I had my better camera out for these shots but the iPhone will have to do for now. Can't wait to do this again. Next time i will pre cook my mushrooms and dry the olives and peppers better to prevent the juices from pooling

Throw in my Welcome and nice setting for that KK. Can't wait to see the food pics!

I want that rod in the worst kind of way. Very very jealous

I'm with Bosceaux, red is a great color for a planter. Rob

I'm so stoked been figuring out if I can use the new rotisserie shaft with the motor I got with my joetisserie it's 11.40pm at night and the new long shaft works great had to loosen of the wing nuts to get it in place then tighten back up spins perfectly both ways Outback Kamado Bar and Grill[emoji621]

What a great idea.