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Yes , cooking right on top of the soapstone . I was thing about using it for half the grilling surface, and the half grate for the other. Soapstone retains heat much better than cast iron also no rusting ) , and is supposed to give a much better sear. Kamado Joe sells half stones for their grills , and people seem to like them a lot. BTW anti-bacterial as well. Only draw back seems to longer heat up time.

That yard looks even bigger cleaned out. That fire magic is similar to what think I’ll run with. https://agequipment.com.au/twin-burner-commercial-flat-griddle-hotplate-610mm-width-natural-gas/ Jon B I haven’t seen a nexgrill over here until yesterday. It was beaten up on gumtree. Sent from my iPhone using Tapatalk

Curious. My instinct would be to try the soapstone out as a heat resistant work surface. Another potential way to use it would be to have a piece that you heat up and then bring to the table to cook on. Its heat retention would be a real advantage there. I am not so sure about cooking on soapstone in the KK. The time taken to heat up would see me choosing my cast iron griddle over soapstone. Having said that, a semi-circular piece could be fun. If possible it would be good to get a lip around the edge so you can cook without having stuff drip down onto the fire. If nothing else, it should be really beautiful! P.S. You asked whether it should go over the grill on your half grate or next to it. I would say next to it. Moving between the soapstone and the half grate bars would give you options.

Hi @coolpapabill. I just had to go and read up to find out what soapstone is. Interesting. It seems to be good with heat, either as a work top or as a wood burning stove. What are you thinking of using it for? Cooking direct on top of the soapstone in the grill?

Neat!

We recently upgraded our Instant Pot to one of the newer, fancier models with a sous vide function. Decided to run a little test to see if this thing could potentially replace my Anova circulator. I set the temp to 130F and let it preheat. At the end of the preheat cycle I took the water temp and it read only 122. Decided to let it run for another 30 minutes and take the temp again. It’s a bit better, but not sufficient. Time and temp have a big impact on sous vide cooking, and undershooting can be downright dangerous due to bacteria. I rate this a fail. Will stick with my Anova stick.

Has anyone ever asked @DennisLinkletterabout this? In the process of designing my outdoor kitchen. A KK Pizza oven would look pretty awesome.

@Basher I would put it in the same quality level at the Blackstone (have both brands).

I love it Mac. Sent from my iPhone using Tapatalk

My "non Super Bowl" dinner (I watched the Puppy Bowl instead - Go Team Fluff!! - ha, ha!) - nice Bavette steaks from Porter Road, 2x baked spud, sautéed mushrooms, steamed broccoli, olive bread and some chimichurri sauce.

Looks like there is room for improvement.

What the... I haven’t seen that one on the KK Shopping Channel!

Started some bread yesterday and baked it today on my new Tandoori oven. Stretched the dough out this morning just before baking. One side done.

Thanks Paul! Cabrito is great. My freezer is bursting at the seams at the moment but I see a goat in that 32's future.

I did buy some fancy pants stoneground grits when I was last in Texas. Just have to get around to cooking them!

@Tyrus turned me on to this really well written article about Nigerian food: https://www.nytimes.com/2019/06/24/dining/nigerian-food-yewande-komolafe.html I cannot vouch for the authenticity of the recipes - there is never any set way to cook any of the dishes anyway - but the pictures certainly remind me of home. In other news, Texan friend has turned up with a box of grits. They are 5 minute Quaker grits. Are they "authentic"? She says I will love them and that I am to add cream. I will see what @tony b's recipe says. I have told her I will return the rest to her if it turns out that I don't actually like grits. Shrimp and grits, coming to a house near me soon.