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Lamb Shank Steak. Forward seared on the 16" KK then 300* coasting to 130* IT on the 19" KK. Served with leftover mashed potatoes and corn.

Baked these this morning. These are 70% hydration, Using KA bread flour and KA whole wheat. My starter and leaven are both 100% whole wheat. Fermented over night in the fridge, approx. 18hrs. Baked in the oven using a clay baker. The first loaf looks nice, good oven spring, the crumb is denser than I would like and a little on the gummy side. The flavor is great, nice mild tang. The second loaf has not been cut into yet. The oven spring is good, blew out at the slash. Not sure what the cause of that is, should I slash deeper? Pequod, breadwerx, great info. Kook on KKers steve

Similar to @Saucier post, here's Cook's Illustrated simplified method of making the "pommes purée." https://www.cooksillustrated.com/recipes/9246-french-style-mashed-potatoes-pommes-puree Plus, if you cook the spuds in the sous vide with the butter and milk, as noted in this thread, it's even easier.

Those must be some really special mashed taters.

No basket splitter. Grill Grates in the 16", heat deflector/drip pan in the 19". Two KK's is a minimum in my world. with just me and Mrs skreef 2 smaller KK's is just fine. Unfortunately (or maybe fortunately) with my latest acquisition (will post soon) a 42" KK is now officially off the table.

I don't know about you but I may have to leave this one off my to do list..........it doesn't have a bar

Don't mean to sound insulting but Righty tighty, Lefty Loosey and then when your done step back and admire your work and open another. It's only right or was that left

Please have the lid open when tightening the spring bolt. Check every two turns. You want it to open completely but not fly up so aggressively it bounces back off the top.