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Smarter than the average bear, eh, MacKenzie!

Well.....well.....look what just arrived, my new custom stainless lined cabinet. Had to get one after seeing Mr. Pearson's !! This is 48"W x 36"H x 28" D I must say I'm extremely pleased with the quality (wouldn't expect anything less from Dennis!!!) and look; great addition to my KK family . Attached are some unboxing photos for your viewing pleasure.

It has been an interesting morning right from the word go. First thing looked out the kitchen window to see two bird feeders ripped right off the poles hangers included. So I checked the motion detection pixs from over night. Saw a raccoon and I thought I had seen the last of them for a while. Imagine my face when I opened one of the emails to see this- Spent and hour doing repairs and hanging things back up. It was a beautiful sunny morning so time to remove some of the winter shutters in the ODK. It feels some nice to be looking out the windows while cooking on the KK. I did leave the shutters up on the other half just for a little bit long. Time to play, marinated some drum sticks in Frank's Red Hot Sauce the put them on the OctoForks to spin. Cooked. Plated, as always the chicken meat was sooooo juicy and tasty, thanks to the KK.:)

Oh I get it. Your carpenter is a smart man.

@ Paul, I don't believe it's code but with critters running around I think my carpenter used the best protection just in case those squirrels take a liking to the cable. Maybe I should fill my picnic basket with the bear. All quiet last night, thank goodness.:)

Awesome meal Mackenzie! ...and that bear.. Yikes!

Great cook.. We rarely eat out far as Dinner.. 99% of the time, our meal is cook on the grill.. I think we may have gotten our money out of them by now... And the food is so much better than eating out.

Great pic of the bear.. Love fried Komodo Chicken.

I got my 45 on, so I can rock on!

Good looking ribs. Just the way I like them...no glaze or BBQ sauce. Perfect!

Charles (ckreef) is the Pro here for all things pizza. So look for some of his pizza cook threads and dough recipes. There are others here that are wise, as well. I'm no expert, but can offer a couple of tips. First, most important, heat soak your grill for at least an hour once you reach your desired cooking temp. That stone takes a long time to heat up to match the dome thermometer temp. If you have an IR heat gun, use it to check the stone temp to ensure it's at the cooking temp you want. Also, when using the KK stone on the upper grate, there's no need for an intermediate heat deflector - it just slows down the heat-up process. It can handle the direct heating. Cooking temp depends on the style of crust and dough recipe - hence, the reason you're seeing the big range. Really hot temps (>550F are for Neopolitan style). Most regular style pizza cooks just fine at 450 - 500F. Deep dish styles do best at lower temps 350 - 375F. Cook times also vary with style and dough recipe - really thin crusts at high temps will be done in a matter of a couple of minutes, which is why it's essential to cook up near the dome to get the top done at the same time as the bottom. Regular styles take around 8 - 12 minutes. Deep dish go for 30 - 45 minutes. Parchment paper - my go to for getting the pie off the peel onto the stone. It barely affects the browning of the bottom crust; but if it bothers you, wait about a minute then, you can slide the peel between the crust and parchment and easily remove it once the crust starts to brown. I like it because it works, first of all; and second, you don't get any scorched flour or cornstarch flavor on your pizza.