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It has been said that squares/tiles cook better, and this/that color cooks better. "Point Taken". Now from someone who doesn't have their 32BB yet or any KK for that matter. Let me tell you which KK cooks better. Mine is going to cook better because it's going to be the latest one shipped and the most recent delivered. And it's going to be chameleon tile color if it's available when I purchase. Now here is why they cook better in my less than 1/2 % opinion. First of all, everyone that has solid color kk's cook well but not as well, look good but not as good. There is one exception "Royal Blue Tile/Pebble that's a sweet looking chic right there. Ok, back to my 1/2% scenario. Solid colors are one color, cooks one way although the food is superb. Remember, my 1/2% haven't tasted food off the kk yet, but can't wait I'm already sold. I'm a 11yr.egghead. Now, let's take the chameleon tile. Here is why it cooks better. You get 4, minimum 3 color grills in 1 It changes colors according to the ambient light,"Per Dennis" Gottcha. Hello😉 So now, #1. In the morning it's one color, food taste good. #2. Afternoon it's another color, food taste better. #3. Evening it's another color, food taste even better. Last but not least, #4. Cloudy/Rainy day another color. I'll be dog gone if that food isn't just absolutely delicious. You gotta be kidding me, I can taste it now. So depending on what day you come to my house rain or shine you could see 4 different 32BB grills. And be asking what happened to the other one that you had? This is why the chameleon tile cooks better hands down. Now ladies and gentlemen this is my less than 1/2% facts that I have stated here "No longer an opinion." We will all be grown up about these facts and we will all agree from here on out about which color cooks the best. My claim to fame is the "4 in one" cooks the best. So let's all say it together, Which one cooks the best? "The 4 In One".

Well, your absolutely correct...square tiles are the chosen and original tiles of discovery. I wrote a post on this subject some time ago describing the evolution of square tiles to pebble. If you missed this Pulitzer please allow me to refresh you and those whom may have forgotten. While on a trip to Bali I observed Dennis at his jungle KK plant speaking with one of his employees that was tiling a KK with square tiles. A number of tiles had slipped from the workers hand over time and chipped, they were then placed into a large coffee can. Dennis a former resident of California with that inherited mindset and urge most Califorians have to recycle,, took these broken tiles to the grinding stone and fashioned them into pebbles. Let's uh,, keep this under the hat, we wouldn't want those with the pebble finish thinking anything otherwise. With color, I'm sorry, but I have to differ. I have the Denim blue, a magnificent color and what most people don't know is one outstanding characteristic it possesses. While standing beside my 23 KK wearing my Levi's I'm invisible, yes, completely camouflaged. Being a retired engineer of the textile industry we developed and ran in production a camo fabric that had infra red capabilities. Understanding this and it's significance you can't ignore the importance surrounding a military application with the denim KK. Knowing this don.t wait, don;t hesitate it may not be too late to be, "one of the few, the proud, the denim.

Well, doesn't really have anything to do with the smoker, but here is my taco meat recipe... I have tried using fresh chopped ingredients before, but didn't end up with the texture I like, so after many trials here is how I make mine. It takes about 2oz meat per taco, so when done and you are portioning it out for later consumption, it is a guideline. I package 8oz, so gives two people two tacos.. YMMV I use the leanest beef I can find, don't like it greasy. This also gives me a reason to make chicken scraps into stock, as this is the perfect use for it 3 lbs Ground Beef 1 cup Dark Red Chile Powder ¼ cup onion powder ¼ cup Garlic Powder ⅛ cup Seasoned Salt 1 tablespoon Ground Black Pepper 1 tablespoon ground cumin 1 tablespoon Dried Oregano ¼ teaspoon Slap Yo Mamma 5 whole Bay Leaves 1 pinch Saffron 1 quart Chicken Broth 1. Brown the beef in a large dutch oven: 2. Add other ingredients and simmer until most broth is reduced and the beef is sticky. Remove bay leaves and serve!:

I also have a down an dirty salsa recipe.... Now mind you, I have taken up to 3 hours on making a batch of salsa, roasting all the chiles, blanching the tomatoes and removing the skins, using a molcajete etc... Pretty nobody but me noticed the difference, so wasn't a wise use of my time... Now..... 4-5 large jalapeños 1 bunch green onion 1 bunch cilantro juice from a lime .5T salt I process all that in a food processor until combined to your liking on consistency 9 or so Roma tomatoes, halved, seeded and cored. Then chopped into maybe 8 pieces each. Add them to the processor and pulse to desired consisency.. Put It in the fridge overnight if you have the time and let the flavors meld. You can drain off excess liquid if you choose. I dont drink them, but bet the juice would be good in a Bloody Mary... You can add Serranos or whatever you like to get the heat you want... And one thing about making it HOT, is people are more likely to treat it like a proper condiment, instead of a side dish LOL

@Lance I believe you're wrong! 2 KK's of any color cooks better than 1 chameleon KK. Throw in @Pequod's George Forman grill, why that's just icing on the cake so to speak. Just remember - he/she who has the most grills wins and I play to win...........

I was interested in this when I looked at your spreadsheet Syzygies. I too have a spreadsheet and, because I am not yet varying recipes, it primarily exists to give me some sense of what time things will be done and to adjust if that looks like being the middle of the night. Since I learned about leaving dough overnight in the cellar at the bulk fermentation stage I have not worried so much about timings and stopped using the spreadsheet. What is interesting about your approach is that your long "in cellar" stage is the autolyse stage. Helpful to know because I have been going max 4 hrs on autolyse when, sometimes, it might have been convenient (and better) to let the autolyse run for longer say if my levain isn't quite where it should be. Maybe one day I will get to the stage of tweaking to compensate for the hydration levels in the levain but for now I will simply steal your recipe and see how it works for me. Thanks.

We really like this loaf. 100% home ground grains. We cook the potato in the autolyse water, blitz it with an immersion blender, and top up the weight with more water. Mix in a stand mixer. The potato has a really nice effect on texture, and smoothing out the grain flavors. We actually bake 385 F for 35 minutes in the loaf pan, then 10 minutes out of the loaf pan.

...and here I was thinking all I really need is a George Foreman GrillTM 😷

@tony b that’s awesome. The Tahitian is the 7x7 model great spa. They’re super high quality will last you another 12 as long as you maintain it which I’m sure you do. That’s really awesome.

Here we go, a copy cat of Tony's dinner. I do like steamed cabbage with butter and lots of black pepper but after seeing CK's cabbage cook I thought I'd try it. Glad I did, it tastes totally different and also great. It does take a long time to cook as ck mentioned. I should have done mine for a little longer.

Not the prettiest paella I've made but not bad for an impromptu cook scrounging ingredients from the house. Cooked on a CampChef burner. Yup camping in the backyard again but what else is there to do with a shelter in place order.

Massive 3” thick ribeye. Sent from my iPhone using Tapatalk

I have made one of Sygyzies' bread recipes, it was a few years ago and I still remember the taste. Awesome, awesome awesome, I can say that it was the only bread that I ever wanted to sit and eat the whole thing with butter right then and there.

Chameleon shameleon, my pebbles in autumn nebula cooks the best and is a color changer already! In the spring it has a nice green sheen from all of the pollen in the air, in the fall it has a red sheen from all the red dirt that was blowing around and by Christmas it has a nice grey sheen from the dust that has built up since it was last cleaned. And as anyone knows Dennis fine tunes the build process removing any inefficiencies and strives for perfection! As we all know it takes more insulating grout for a pebbles vs a tile KK, but did you realize that in older models more grout was used as they were perfecting the application method and over did it a little… So there you go, proof that my KK is the best!

, nice job and do you do your own tailoring too?

Leaks are fixed. Hot tub was delivered today. Should be soaking in the tub tomorrow night with the family. Extremely grateful for that. I grew up in the hot tub business and this brand Caldera Spas was started by my Dad and godfather. We got out of the business long ago and it’s now manufacturers by Watkins Manufacturing which also owns Hot Springs Spas the model I got is called the Cantabria it’s essentially the KK equivalent of hot tubs https://www.calderaspas.com/shop/utopia/cantabria

Why you are most welcome !

@tony b this was my claim to fame back in the day. I had LT do our commercials for 8 years when he was dominating the league check this out

I like that explanation tyrus.

Ckreef, I almost gave you props for that "Until" I thought about it. Now two KK's will cook more than 1 KK but not necessarily better. 2 kk's being 1 color has to cook on it's own individual merit, producing a particular quality of food. When a chameleon cooks the quality of the food is better because of the natural changing of color on the grill. The foods taste gets better, it doesn't go backwards. Everyone says the food is better on "A KK", singular. Seeing we're talking about the 4 in 1, 4 different colors 4 different qualities of food.😏 George Forman don't count, it's a inside counter top cooker. Can't compare to the kk. You guy's are trying but you gotta do better than that. Much love!!

I'm currently in the process of buying a home first, you know first things first. But she will throw down when I get her😃

Yo @Lance. That is fighting talk! You and your grill had better live up to it when you get together. Have you a delivery date yet?

Yes, sorry, I'd probably design the spreadsheet differently if my primary goal was to show it to others. It would be too complicated for me if I were doing this once. I'm going on a hundred loaves, and I want to home in on new recipes as quickly as possible. To give one example of the dozens of issues that a spreadsheet resolves for me: I can change my sourdough starter from 100% hydration to 50% hydration, then back to 80% hydration, without changing the true hydration of my bread recipes. The spreadsheet adjusts for me. I find it mind-boggling how many recipes out there just ignore the hydration of the starter. The authors have no idea what the true hydration is for their recipes. Mathematicians find it easier to figure out what someone else is doing by learning their goals, then reverse engineering their methods. Only by trying to figure it out by ourselves can we understand what someone else is doing. Here, my goals are these: I'm making bread from potato and 100% home ground grains, using a sourdough levain and an autolyse step. The spreadsheet takes bakers percentages and similar inputs (smaller print in upper left box), and converts them to the grams I need to measure (larger print in upper right box). 1. Grind the grains for this loaf. While I have sourdough starter food made up for many days at a time, I need to grind grains for this loaf. I find that with the current state of my grinder, and the sieve I use, I get a yield of 82%. The spreadsheet computes how much grain to grind, based on this. 2. Feed the starter. There's a minimum I want to feed the starter each time, but when I'm making two loaves using lots of starter, I want to make sure I make enough starter. I'd rather code this and follow directions each time, than try to remember to do this in my head. Of course I did this in my head for years. Having numbers prepared for me, to check off, is easier and more reliable. Even if I only screw up this calculation in my head once every six months, I'd rather not. 3. Autolyse the flour. I cook potatoes in water, top up the water to correct for what boiled off, and add it to my dry ingredients to soak overnight. I love the effect of the potato. Soaking overnight has a big effect, particularly on whole grains. I've tried leaving out this step. I always return to it, even when adapting recipes that don't call for an autolyse. 4. Knead the dough for the bulk rise. The next morning, I assemble and knead everything together. Then bulk, bench, proof, bake as usual. The timetable helps me start early enough to also be able to walk the dog when Laurie gets off work. Grind, feed, autolyse, knead, this is a straightforward and common way to make bread. I need numbers to check off as I work, or else once every six months I leave out the salt. For this style of bread, anyone's recipe would look something like this.

Cool story about your family starting the business. I've owned a Caldera spa (Tahitian), going on 12 years now. Mine also has that recliner seat - my fav spot in the tub with the jets on the bottom of your feet for a nice foot massage!

Welcome to Springtime in Iowa! Woke up to this sight this morning. Sun has come out and it's almost all gone now. Fortunately, it didn't interfere with last night's cook - Piri-Piri chicken. direct, 350F, main grate, cherry wood chunks. Plated with a nice carrot salad with cilantro and plain couscous.

Correct Mac. Thanks Troble. Each day brings a new adventure. Check out the fossils in the new steps laid today. Sent from my iPhone using Tapatalk

A new to me recipe, Orange Beef to try.

I’m starting to get the hang of this KK. Today I put two birds on the 32BB. Then raised that temp up and tossed a steak on for my son.

Thanks Steve and Troble. This is the start of my bench top. And oiled. It was going to be a chopping board bench top. Don’t think I can chop on this now......... maybe after the first year Sent from my iPhone using Tapatalk

Bourbon sausages

If you live in a very cold location and your grill is frozen, the gas burner is a fast easy efficient way to thaw out and pre-heat/heat-soak the hot face.. The volume of burning charcoal for a 235º low and slow cook would take too long.. light up extra charcoal and once heated you race by to 300º.. You can also use a old school sheet metal charcoal starter.. fill and light it, set on drip pan let rage until grill is heated, then pour a bit of what's left onto your charcoal in the basket and smoke away..