Leaderboard

A rotisserie cooked pork loin, with roasted creamer potatoes, Swiss Chard fresh from the garden and some mustard pickles made last year during cucumber season. Now for a double espresso.

I've been practising and can't wait to put a bit of smoke through this in a KK. The sourdough starter has been running now for a few months. Nowhere near what Pequod, Syzygies and others seem to produce. Gotta say I am having fun with the bread and have shared the starter with a few friends.

Just wanted to add a few pictures now that we are approximately 40%-50% completed. 32” Big Bad-Zeus still sitting in his crate. I will share the latest updates again in about a week! Make it a great KK week!

Hi all, I took delivery of my 22 TT about 3 months ago but am just now getting my out door kitchen built. The 22 TT will be built in to the island on an appropriately braced 12inch platform. The builder wants to know if there will be any heat transfer from the cooker to the granite base of the platform possibly cracking the granite. If that's to be expected, he wants to place some sort of non conducting barrier between the base of the cooker and the granite - flat travertine pavers or something similar. Does anyone know if heat transfer from the base of the KK is something significant to be worried about? I've reached to Dennis also to get his thoughts, waiting to hear back. Thanks!

If I didn't already have the Signals I would not have bought the Billows. @Tony, when I get mine back I will at least try it to see what I think.

I’m not happy with their answer. I really wanted an adapter to work with the fan port on my KK. I really don’t want to take apart my vent and use tape. The cyber Q is looking really attractive now.

I did some for breakfast yesterday with a combo of olive oil and bacon fat - perfection!

Welcome, there is only a burn in no break in and you can cook on it at a reasonable temp. before doing the burn in if you like. I think you are going to be surprised at the new taste flavour you are about to experience.

Welcome! You're going to love your new KK. You need to do the "burn-in". Heat up to 500°F and hold for an hour, increase temp to 550°F and hold for a couple of hours, increase to 600°F and hold till there's no chemical smell. Make sure you have something ready to cook so you don't waste all that heat. As far as cleaning, Zep 505 and a soft rag works good on the outside. Lots of info on this stuff in the forum.

Well, I did have to replace my gasket recently, though I don't think the steam did it. Just time. I highly recommend a gasket change if warranted; it's like sharpening a knife. My KK runs so much better now. I am hard on cookers. I basically destroyed a Richard K. My KK can take everything I give it.

Personally, I *love* pizza on my baking steel. Pizza in a KK on a baking steel (using something like Grill Grates on the grate below as a deflector) is perfect, in my opinion. Just watch the temp...don't go over 550 or you'll get carbon instead of a perfect leopard spotted crust. Pizza in my Blackstone Pizza oven just can't compare. I know others disagree. YMMV. I also love my steels indoors -- I have a baking steel griddle I use often for both the stove top and in the oven for thermal punch when I need it. That said...I'd be worried about using them for steam generation. I suspect they could/would warp over time. I might be wrong on that.

Dunked them in our homemade Bama white sauce and they were killer! Sent from my iPhone using Tapatalk

They do provide you with the tape.