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She arrived today without incident. I got it uncrated with my husband in maybe 30 minutes. Getting it over the plywood box and off the pallet, just the two of us, was nerve wracking but we got it safely down the ramp. I took a few pictures — nothing beats seeing it in person though! Now to read up on the burn in and start meal planning...

Did a couple of boneless pork chops and did the brine that Syzygies mentioned, added some fennugreek and granulated garlic to the salt/sugar brine. Did an 8 hour brine this did a wash out soak in fresh water for about 1 hour. In the brining bag. Rinsed and dried. The fat on these chops really was pure white. Plated, done on the grill until IT was 150F, a little more than I was hoping but what the heck, brown it on the baking steel in the kitchen. Those are fresh from the garden peas that are uncooked, Oh sooooo sweet. Look at that moisture.

Once again the pizzas [emoji487] turned out amazing and I'm a big pizza snob I've drove 100 miles to get pizza from all over the valley and probably 60 different places and I can't say I would rather go out to any of them over what I just created. We did smoked BBQ pork and a deluxe and We am totally amazed by both can't wait to make them again really soon. Sent from my iPad using Tapatalk

A chocolate truffle made by my friend and lime ice cream. A very good friend sent me a recipe for lime ice cream that had only a few ingredients, whipping cream, sugar, lime juice and lime zest. Lime zest. All ingredients mixed. and into the ice cream maker. Almost done. Served with the chocolate truffle.

Shiny new kks, love em. Time to get it dirty. Don't sweat the burn in, just don't let the grill get over 500°-550° ish, it may not take that much. Patience is key. Start with a full load of coal, a plentiful supply of your favorite beverage, and maybe even some good steaks. No need in wasting all that heat! Sent from my iPad using Tapatalk

Defrost the meat by putting it under the covers on the wife's side of the bed

The great white pail compared to Orcas as predators,

When I was in grad school we had a prof who owned a fishing business on Kodiak Island. We went up there, helped him build his log home, and attended seminars in the afternoon. Great learning experience. On the weekends we would go out on the fishing boats. A grand experience. Wile on this fishing boat we got very close to a polar bear swimming out in the ocean and a pods of orcas. Amazing animals, especially the orcas. The lights were on and someone was definitely home. Very intelligent animals who used cooperation to hunt and subdue their prey. Powerful and swift swimmers. Completely adapted to their environment and apex predators.

Phred, you must have the 1K model because I called Mill City Roasters with other questions and once I had those answered I asked about that tube; it is on the inside under the sheetmetal hood. The cooling tray exits straight down and does not redirect the smoke/chaff flow from it to the outside. So I have decided to get a Bella Taiwan mini500 roaster. It has all the features I would like and the wires for the probes are not located in the moving dump door thus flexing the wires. It has a separate blower motor with ducting to pump cooling smoke and chaff outside as does the separate roaster/cyclone blower motor. It has a cast iron drum... It also has cooling arms which are a nicety but not a necessity.

I whipped up a hot fire blowing a hair drier down into the coals. Read that in a few forum post, thanks. Tossed 3 tomatoes, 2 garlic cloves, 1/4 red onion and a whole jalapeno in salt, pepper and a little avocado oil. Flipped the small grate upside down to get it close to the heat. Got a nice char on everything. I put a little extra char on the tomatoes with some long tongs and a welding glove right next to the coals. Put the whole thing in the Cusinart with lime juice, cilantro and salt and pepper. Salsa with a touch of char.

Looks absolutely delicious.

Wow! That sounds superb!

I'm fortunate that I can get Rockwood at the local BBQ store.

You know that if you are in water that is NOT deep then you run the risk of hitting your head on a boulder underwater I once ran about 20 miles of white water down the Salmon River in Northern California (before they dynamited the Class 5 falls) and I can honestly say that it was not mellow compared to Sea Kayaking. We went over that fall and it took some really strong paddling to get out from under it down force and if you were not prepared for it could have killed you easily, hence the Department of Forestry dynamiting it. After that run down the river I went to sleep that night in a nice comfortable hammock and while dreaming about dodging a boulder iin the river I dumped myself out of that hammock!! Funny at the time since I have only fallen out of a hammock on one other occasion that I cannot describe here . I will stick with deep water since the shoreline is the most dangerous. Here are a few kayaks that I have made that are extremely light and tough.

Lol that depends I'm in the East Valley AZ Sent from my iPad using Tapatalk

What a Lunch! Beautiful and looks delicious.

I would drive 100 miles for great pizza. Are you within a 100 miles of me?

Those pies look yummy

Good looking pies!

Great looking pizza!

Congrats on the new addition to your family. That's a beautiful 23 you have sitting on your patio. You're going to really enjoy cooking on that gorgeous KK. Again, congrats!

Now those are some kind of tasty looking pizzas. Very nice cook. Beautiful cook. Kudos!

No, but hopefully it may help to relieve some of the angst.

Those pizzas look wonderful.[emoji7][emoji41]

650 dome temp and I used my primo pizza stone on the top rack in the dome with the heat shield stone on top of the main rack. The bottom of the crust turns out really nice and brown without getting burnt with that set up. The trick is getting the top of the pizza [emoji487] done at the same time as the bottom. Sent from my iPad using Tapatalk

Great cook! What temp did you cook them at? Sent from my iPhone using Tapatalk

May I ask what's the advantage of using the smaller round grates?

Thank you, Steve, they were really tender and tasty as well as moist, now if I can just remember what I did for the next time.;)

Looks delicious Aussie

Glad the wind didn't make you loose your cook.. I can deal with more "normal" weather but wind. Never did like it. Growing up the wind sounded so scary. Great cook.

Everything looks so yummy @Aussie Ora

The High Capacity lid design gives a tad more clearance above the handles on the upper grate.. This is only relevant when cooking on the upper grate. You can do a market turkey on the upper on a 23" Lid might touch the birds if you put two side by side up there.. I think the 23" lid is beautiful and will never make a 23" Hi-Cap.. Nobody ever complained about the capacity of the upper grate or thought it was too low.. I came up with the hi-cap idea when designing the 32" because I believed it might be used commercially and the extra volume could be handy.. I then upgraded the 19 and 16 to hi-cap because they are small and could also use the additional volume. The 21 in the works will sport a lid which is a little bit of both.. Best to measure out 19w and 17 front to back and 23w and 21 front to back on a table to "see" their size.

Best way I have found is to do a fine chop on the olives put mayo on the toasted bun then a nice big handful of the chopped olives then bacon then a slice of pepper jack cheese then flip onto the burger that you put the blue cheese crumble on right after taking off the KK. Tastes great you can also put dill pickles chips on if you'd like. I like it both ways..... I also use the Sara Lee Hawaiian buns they are the best. Also some people put iceberg lettuce on them but I didn't have any and I usually don't anyway.Sent from my iPad using Tapatalk

Looks great.

A couple of things jumped out at me. First, they covered the hole in the Bundt pan?? Wouldn't you want hot air to flow through? Loved this little ditty in the instructions - "Place the chicken in the middle of the Bundt pan, breast side up." In an upright chicken, define "breast side up??" To me, it sounded like the main purpose for doing this was to baste the veggies in the pan with the chicken drippings, not so much about a better way to roast a chicken.

Tasty chook for sure!

You can always get the 42" just to be sure

Yum looks good

Great salsa cook.

That's one really tasty looking salsa. I love the char and that added a nice dimension to its taste I'm sure. Very nicely done! Kudos.

Looks like tasty stuff to me, Chefin.:)

Nice!!! Gotta try that!

Looks great. I've done them on the stovetop > molcajete but I'll bet the flavors would be a lot better done over some nice lump.

SmallBBQr, said, "Hehe.....I was teasing MacKenize over a post of his here on the forums where a few people commented about putting ketchup on his poutine.... " but I'm sure he meant to say, "putting ketchup on her poutine.

It's Food Porn time! Here are a few pics of the finished product prior to being served. I included the clavicle bone so you can see how cleanly the meat came off. It was smokey good and so delicious and did not hang around very long. As a rule of thumb, if you want more than a few bits of met swimming in the remaining au jus, then don't be late to a meal featuring KK cooked food! Isn't it delightful, the smoke ring that a KK creates? Hope you enjoyed my post!

Cool take on chicken! Looks like a wonderful meal