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Thanks for slicing tip. The brisket is cooking a lot faster than I expected. I’m normally drunk by the time the brisket is done. Drunk me just cuts away. So I’m sober now hopefully I’ll be sober by the time I cut the brisket. If I’m sober the slicing should be a little nicer.

@tekobo and I were in Italy last month and saw this 3-group SDE (software defined espresso) machine in a café. The owner said it is the “Ferrari of Espresso Machines”. It made a nice cup.

Next time I’ll use more mop and a little less liquid/broth. I was expecting to have left over for chili but there’s nothing left.

Brisket is tasty. The mop made it super tender I had a hard time slicing. The mop gave the brisket a really beefy flavor.

A quick lunch today as I'm busy with my carpenter making a vacuum sealer stand/shelving unit. It was a terrible day with lots and lots of rain, temp. about 15 C and mosquitoes by the hoards. Made the buns the yesterday and also cooked the patties yesterday so it really did make for a very quick lunch. Shelving unit is done except I have the sanding and finishing to do.

I totally agree with that. Mine is 30" inside diameter. It sounds big but it's really sort of small. I make it work but if I had to do it over 42" inside diameter sounds much nicer.

Mrs skreef is a pickup truck, country gal. When I came home almost 2 years ago with a brand new Nissan Rogue she wasn't really thrilled. For almost 2 years I listened to her whining about the car. Last weekend we took the Rogue for an oil change. Instead of an oil change we came home with a brand new Nissan Titan V8 4x4. It's a full size 4 door pickup truck with a short bed. Really big on the inside and a very comfortable ride. Mrs skreef is very pleased with this purchase.  The world has a saying, "Happy wife, happy life." I have my own version of that saying, "Happy wife, time for another grill!!!"  So with that thought in mind we took the new truck to Lowes and got a few more pavers. Let the new grill project begin. Will post a detailed thread as progress is made and the new grill arrives. Hopefully I'll order it this weekend. 

Amazing looking machine! Still loving mine. Have now paired it with a Niche Zero grinder. Pretty content with that combo.

I think a 42 inch pizza would be kool Charles lol. But a 30 inch one would also be awesome?

None here yet as well. The regular sweet cherries just appeared however, so the Rainier variety shouldn't be far behind.

Leftovers from yesterday's cook. There is something special on this plate and it's for Tony.;) Best to pull the blossom apart and sprinkle it over the plate. I managed to scrape a few greens from the garden alone with the chives.

We have a 23" Ultimate KK, and a small Weber I sometimes use for preheating my smoke pot. Our neighbor has our previous K7 ceramic cooker, and a wide selection of other cookers including a pellet smoker, one of those South American grates that goes up and down, and a wood fired pizza oven. I'll go out on a limb and say one can only achieve pizza greatness in a wood fired pizza oven. One can also lose a pizza in a blink of an eye; constant attention is needed. I also have experience with various roadside wood fired pizza ovens; a stand between Salem, OR and Monmouth, OR comes to mind. In general, a smaller wood fired pizza oven than a restaurant in Italy would choose saves fuel, time, space, and money, at the expense of the pizza. While I'm completely happy with my 23" KK and wouldn't change it out if I inherited another comma; my neighbors are already plotting a size up for their wood fired pizza oven. It's very simple: In a too-small oven, the fire is uneven, and the pizza needs frequent fiddling and turning. A larger oven is more stable. If one knows one's KK and one's pizza recipe, and has a good sense of one's fire, one can pour wine at the table like there's no tomorrow, armed with only a timer for retrieving a credible finished pizza. The main issue with the KK (once one learns to get a hot enough but not excessive fire) is that the heat comes from below. I like using the KK double-walled drip pan as a heat deflector, to protect the KK pizza stone (as good as a Fibrament stone, and it fits) from radiant heat from the fire. For a wood fired pizza oven, go big or go home.