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Fresh out of the oven, not the KK as this was an early morning bake of a refrigerator proofed loaf. 100% naturally leavened (no commercial yeast) loaf of 50% fresh milled hard red wheat sourdough.

I recently burned through 2 bags of RO I had left in the shed. Both bags were mostly chips 1/2 dollar in size or smaller. The second bag was so bad I threw the second half of the bag in the trash. Won't buy RO ever again. I also recently bought a bag of Rockwood. Lots of smalls. I didn't manage to get in on the coffee lump so I'll just stick to lump from Fogo. Good hard South American lump and reasonably consistent pieces. Plus free shipping delivered to the porch makes it hard to pass up.

It’s going well. Question asked on the burn-in video thread in the owners forum. Sent from my iPhone using Tapatalk

Placed an order with Dennis in February and needless to say i’m Very excited to soon be receiving my 32” BB KK. I’ve been a cook pretty much my whole life, not professionally.... just a great hobbie. I’ve also been a home brewer for over 26 years as well. For grilling I’ve been cooking on charcoal, gas and recently added a Cookshack PG500 (Pellet grill) to the arsenal. I also have been dabblining in SV cooking for a couple of years now. I have been reading the forum extensively looking for ideas and tips so I can hit the ground running once my KK arrives. I’m fortunate enough to have recently retired and this is the present I bought for myself so with the extra time I look forward to creating great meals for family and friends. I was going to wait to join the forum until after my KK arrived but decided to start now so I can chime in and start asking questions etc. I’m looking forward to meeting with the great people who take time to help out us newbies. All the best, Paul PS - I’ll be keeping this grill at our vacation home in Northern Wisconsin. We call our up north place “Puravidaville” and therefore the natural name for our grill will be “Puravida-Grill”!!! (My wife says I have a Grill fetish......I think she’s right!)

Picked up a 100% grass fed and finished flank steak from my meat guy at the Farmer’s market today. So, a classic two-zone cook. Sear it over some Fogo: Then bring it up to a nice medium rare on the “cool” side. Never overcook grass fed beef...’it’s a crime. Then onto an arugula pesto board sauce. Fantastic meal.

Great spring and colour on the loaf. That fresh milled flour will surely add a flavour punch.

I will post some pics when I get her in place after burn-in cleanup. She’s resting in the garage right now. I have put some stuff on my Instagram story (if you are on there and understand how that works) but I haven’t posted any pics yet. Sent from my iPhone using Tapatalk

True! Extra points for symmetry.

i'm a few days away from having my starter ready, hasn't stopped me from trying some breads. That looks superb Pequod.

At least it has a nice geometric pattern.

How’s the burn in going? Sent from my iPhone using Tapatalk

That rice looks so fluffy. Each grain is so distinct, yet perfectly cooked. No two grains are even sticking to each other. I...I...I don't believe I've ever been so mesmerized by a pile of rice.

I heard a rumor that Thermoworks is coming out with a fan operated temperature controller soon. I’ll probably wait and see if it’s to see if it’s true.

Hello Tony b, Yea I’m definitely totally excited. I went with terra blue tiles that have a lot of brown on them. I liked this look a lot. Will definitely have the uncrating pics and the whole 9 yards. Since my home brewery is at home and my grill will be up north I’ve been a brewing fool this early spring. I’ve got 40 gallons of home brew for the summer....Munich Helles, American Amber, Blonde and a Belgium Red IPA (one of my staples). I also have some 2 year old Belgium Dubbel and I’ve got 2 Barley Wines as well. One Barley wine is about 1 1/2 years old and the second one is only about 5 months old... Just removed the Oak from it a few weeks ago....and now it needs to age.... How about you? What do you have on tap? All the best, Paul

Is anybody else having problems with they’re reply posts going to a different subject??????