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You know , not too bad , I ain't too disappointed , Got the SBB up to 500 and banged a few on , different toppings and all came out extremely acceptable, Nice crispy base off the Pizza stones . Game on loving the KK. will have another go soon, Looking forward to experimenting with these vents and the dough try get a thinner crispier one next time.

All this talk about meat loaf plus seeing Mac’s pictures is making my mouth water! I’ve never made it though, guess I can remedy that by buying some ingredients and fire up the ol KK.

I always go for the thinnest cheapest bacon I can find. Once you do the weave it's double thick. If you use thick cut bacon it will be twice that thick in the weave and won't cook properly (in my opinion anyway).

Did a rotisserie chicken cook using the Meater + tonight. Worked as stated. Probe in the bird just past the line (so ambient side was sticking out a good ways). Meater + base sitting next to the grill. Smartphone running the app in the kitchen which was also streaming Pandora that was Bluetooth connected to my Bose speaker in the game room. Everything worked as needed. A minor observation. The meat end of the probe came to temperature almost immediately. The ambient end took about 15 minutes to sync up with the dome temperature. No big deal there. Towards the end of the cook (an hour into it) the ambient was running about 10* higher than the dome. I guess that's sort of expected as the probe is sitting about 15"-18" closer to the semi direct flame than the dome thermometer. All in all I was pleased with it's performance.

So I'm really wanting to try out some pizzas on a pizza steel and would like the option to go from my oven to my 23 KK. Problem is, the pizza steels I see are square or rectangular in shape that would just barely be too large to fit on the top rack because of the handles. Are there any good pizza steel recommendations? Should I just stick to one in my oven? Or should I ask a guy I know who welds if he can cut a 14" piece of steel and give him a template?

Congratulations are due on two counts: 1. On starting to build your rainbow stable of KKs. I am sure more will follow now that you have caught the bug. 2. On having a new toy to play with so soon after the first. I am sure you will like the 23. I find it does pretty much everything I need alongside my 21. I hope your 23 doesn't feel cowed by your 42! Still jealous of that carcass absorbing real estate.

Great to see that you are both happy with your new, long awaited purchases. I've loved mine for a while and am looking forward to the upgrade to the block.

Bruce, that reminds me of another story. I was in Belgium in the summer and it was hot hot hot, a friend and I went to a cafe to get a cold drink. I asked for a coke, although I really wanted a Pepsi, then I said, "Is it warm?" She responded with, "Don't be silly, it's not warm." When I the drink arrived, I took one sip, yikes, it was warm, revoltingly so on such a hot day. I then realized that when you ask is it warm, they think you mean is it heated. I'll never forget that drink.

So I got a chance to use the Block yesterday, and treated a whole chicken like a voodoo doll, sticking all four probes in it before loading it in my roti cradle and giving it a spin on my grill. The range of the probes to the block is limited, but such is the nature of Bluetooth. Its the very reason I chose the Block with its built in Bluetooth-to-Wifi bridge. One little thing I noticed is that the ambient temp part of the probes give a more accurate reading if they are sticking out of the meat perpendicular to the meat surface vs a probe inserted at a 45 degree angle or less. This makes perfect sense really, they need to have a bit of distance from the meat surface to give a reasonably accurate reading if the grill's temp. They did a good job on the app. I find it user friendly and quite intuitive. All in all I'm pleased with the product. I can see my CyberQ Wifi going into retirement.(aka sold) I won't miss the bird's nest of probe wires at all. The chicken itself turned out fine. If anyone wants a peak of the app's graph of the cook, click on the link below. https://cooks.cloud.meater.com/cook/8dfcf7ff-6357-497e-b291-a0a3431f213d

This loaf was done in a Lodge combo cooker in the oven as I’m tweaking too many variables already — new proofer, different ratios of spelt and rye, hydration, etc. Next weekend I’ll take it to the KK and use @Syzygies steam oven technique. The fall leaves should make a nice backdrop too. Properly scored bread will have pronounced ears, but will it listen?

I defrosted these .. And I thought I would try something different .chicken rub .Gave the bottom some purple crack and some chicken.. Then gave it a sticky chook rub. . And thought a bit of gun powder would work well..ready to go. . On they go over Peach. . Outback Kamado Bar and Grill

A good friend of mine has her Mother and Auntie visiting and they got together yesterday to make a huge batch of Joong bundles. This was a first time experience for me and interesting. I took one home and heated it up today, I thought I'd heated it thoroughly but I didn't, as a result it didn't fall apart as much as it would have but none the less very enjoyable. This one has glutinous sticky rice, mushrooms, chestnuts, mung beans all wrapped in bamboo leaves, tied up securely and then pressure cooked. I picked a vegetarian one to try, skipping the ones with dried shrimp, Chinese sausage and pork. I hope to try one without the meats but skipping the shrimp next. I thought boiling it in water for 20 mins would have been long enough but not so. Rice is put in the bottom and then the goodies are added, followed by another layer of rice, then the leaves are folded over and the whole thing is tied up tight before putting in the pressure cooker. You can see the layers in this pix.

Good luck to all my mates in the states. 1.6 billion. Unbelievable. https://abc7ny.com/no-winner-means-mega-millions-rises-to-record-$16-billion-jackpot/4489307/.

Three years after the Kickstarter, my four probe Meater Block is finally on a FedEx truck on its way to me. Apption Labs certainly had their challenges bringing this product to market. The wait was long, but at the end of the day, I hope they got the kinks worked out and this thing functions as expected. Now to decide what my first cook should be to try out my new device ...... I'll be posting my impressions here when my unit arrives next week.

All sorts of goodies added, green pepper, onion, mushrooms, parsley, Panko, eggs, tomato paste, hot sauce, and pepper. Add 2 lbs of ground pork. Sauce it up and put it on the KK for 45 mins. at 350F then add more sauce and continue to cook another 45 mins. Still baking. Slice of meatloaf. Plated with mustard pickles and mashed potatoes.

Great Pic Tony but where’s you turning the Ribeyes in your bobble hat and scalf ? [emoji3] Sent from my iPhone using Tapatalk

Gunpowder? Was it smokeless gunpowder or black powder? They look really tasty. Aussie I think you must be the rib king here on the forum, your ribs always look great.

ask the guy you know you will be much happier and is going to be less money plus its a custom job i had a local welding shop do one for me mine is 18 in round... i called baking steel to see if they could do same thing but there price for 18 in round was a little more then double the price plus shipping i was very happy with the way my local welding shops price was and the product ..

I always wanted the Terra Blue but couldn’t get in the 42” I will use the 23 for everyday cooking , and the SBB for the carcasses [emoji23]. Sent from my iPhone using Tapatalk

Baking steel does have a 16 in round option depending on the size of your KK

I don't know if Baking Steel steel does this or not but they used to make custom steels. You could ask them if they can do one to fit your KK. Mind you I perfer the KK stone in the KK and the steel in the oven.[emoji16]

Yum I think I would like it to

Yes, I did like it, Bruce and my friend has more for me so I am looking forward to try the one with sausage and pork in it.

I had my first guiness in Dublin back in 1966. Being from the good ol USA I expected it to be cold. Emagine my surprise when I tasted it LOL. Ireland was my first stop on my way around the word. It was also where I joined the youth hostel federation.

I would happily eat that pizza.

Looks like something from an Aliens movie!

I think the graphs on this thing are so cool!

Oh, yeah!

Tekobo, you strike me as an old soul whose lived many fantastic lives.

Can't wait to hear how those turn out - Gunpowder, really??

That is going to look stunning in your yard.

First I must apologise to @MacKenzie for not saying how nice her meatloaf looked. I was more preoccupied with trying to figure out what a meatloaf is. Sorry. Your meatloaf looks v moist and tasty! I read about references to meatloaf like food in history books but it sounds like what is eaten now is largely an American invention. It is funny how things that were created in times of difficulty and for convenience become the comfort food that we turn to even when we have so much to choose from. As for the fatty/baconator? Wow. It is hard to say no to anything with bacon but that is quite a thing! My local pig farmer is pretty much up for anything so I might send him the recipe and see if he can pick out some bacon with the right width to make a decent lattice. What fun. Heart attack, here I come...

That looks lovely @Aussie Ora. At first I thought it was too cooked for me but that nice red tinge tells me it must have been moist and vey tasty.

I think I am with you on that. Not keen on the idea of coming back and starting again. Maxing out this life is quite enough for this one soul.

Tri Tip ... .. Outback Kamado Bar and Grill

Just cut the second one

Sorry Tom, neighbors folks came in the weekend, tried a new recipe. One came off at 10 hours, other off at 12 hours. Turned out excellent. Spicy and juicy. Cheers!

Today I made some instant pot apple butter, a loaf of sourdough (proofed in my proofer), and some yogurt (also in the proofer). Yogurt is kid of boring, but here’s the apple butter and bread. Pretty decent crumb. Nice ears too.

I'm headed off to Baltimore in a couple of weeks and one of my planned stops there is to visit the Guinness brewery/taproom. The brewers make small batches of experimental stuff for the taproom. Should be great!

Ok I’ll post some pictures of my next instant pot cook. Definitely not as exciting as a KK cook, but what the heck I’ll give it a try.

My Meater + units arrived yesterday. Two individually boxed units. I opened one of the units and left the other unit intact. After charging the probe I gave it a quick test. I put the probe in the KK and the Meater + charger/repeater on the grill table. I was able to get a good signal in the kitchen which is what I need. That's about as deep in the house as it would go but the kitchen is an acceptable range for my use. I'll do a rotisserie cook this weekend to get a real world test.

@tony b glad you had good experiences with Airbnb. I have pretty much stopped using hotels now. I am currently working away from home in Wales and am trying different places out. Small dilemma comes with reviewing places honestly. Last week I was staying in a v nicely appointed apartment but I didn't like the area at all. The host can't do anything about the area so it seemed a bit churlish to say that I didn't like the fact that there were no chi chi coffee shops and the eggs in the shops were from "caged hens". Felt too snobbish and middle class and so left that out. Must get on to some product reviews as I rely on them from others but generally don't get around to leaving my feedback. As to why I wrote my original and rather pompous treatise about how I use reviews? Well, it stopped me writing what I really wanted to write which was: " Hey you, why are you taking more notice of a random anonymous reviewer on amazon.co.uk than of me, your reliable KK friend?" There, I have said it.