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I saw some 00 flour for the first time in a local store so I bought a bag. Decide to give this recipe a try https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough It was a real pleasure to stretch this dough out. It is definitely different than my usual dough, more chewy and tasted just fine. I need to use it with my usual loaded toppings to see how I like it. I had two dough balls and they were in the fridge for almost 48 hours. Just out of the fridge about 30 mins. This is a phone shot. Stretched to make a 12 inch pizza. This also is a phone shot. Baked on the KK at 550F for about 5-6 mins. Crust.

Had my mother and sister in law over. Sister in law is now vegan so made a vegan cheese vegetarian pizza. Mother in law was super impressed with the Hawaiian

Her is the cook I’ve pulled the lamb off earlier. Here is the lamb. It smells soooooo good. Use a dry curry rub on one rack, cumin, chillie and paprika rub on the other rack. The beef back ribs have been marinating in soy sauce, molasses and a bbq rub- Lanes. Finished lamb Finished ribs Sent from my iPhone using Tapatalk

Here are the beef ribs cut up. Very tasty. 2 lamb cutlets left over Troble, not even 1 meal. 4 adults, 5 kids. Funny night. My 14yo daughters first boy friend- self discovered in a big city. Turns out his mother and my wife have been friends from school. So we all caught up for a feed and a few bevies. Sent from my iPhone using Tapatalk

Been using the grill floss this week, works great! The XL tip fits grates perfectly and makes it simple to clean. @Wingman505, did you get your ultimate in and settled into it's new home? Don't think we saw any pics of the new addition to the family.

All y'all are killing me with these cooks! Almost embarrassed to post mine from last night, but here goes! Trader Joe's Cabernet Rosemary Pot Roast, indirect, 275F w/Guru, smoker pot with post oak, mesquite and coffee wood chunks. Corn and crusty bread from the local food Coop. Pulled the roast at 185F (target was 195F, but it was running way behind schedule for dinner.) Plated with sous vide mashed Yukons and mushroom gravy. Lovely Pinot Noir.

Just got a 19” lil’ isla...have had a lot of fun cooking on it! looking forward to meeting you all and hearing more about the KK universe. I will post some photos soon. Cooked my first brisket ever. Also had success with baking beer bread. It takes a while, maybe 2-3 hours +, to get to higher temperatures. Not sure if this is normal or if I’m doing something wrong. Cheers! - Kyle

Congrats on your new grill.. Temperature is airflow.. My guess is that you poured the charcoal directly out of the bag. And even worse possibly poured the bottom of the bag into the charcoal basket. These smalls nestle between the larger pieces and cut off airflow. For higher temps always pour the lump into a container shake a few time to let the small crap fall to the bottom. The larger pieces should be used in the middle and the smalls can be used around the very outside against the refractory cement fire box. Please remember this mantra... Temperature is airflow..

Welcome, looking forward to seeing your new KK and your cooks. They do sound delicious. For pizza type temps it does take a while to get the pizza stone stable at 550F or so. I think mine was about 2 hours yesterday. Let's see that awesome KK.

Beautiful smoke ring on those ribs. Picture perfect

What a great story, Basher, guess it is a small world. Beefies look wonderful and what a nice smoke ring.

@Basher looks fantastic mate. Hope you had leftovers that’s a lot of ribs!

Welcome K2. Can get high temp within an hour. 1. Fill your basket with charcoal. 2. Light 2 places. 3. Open bottom vents to about 1/4. Open top vent 2 full rotations. 5. Blow lit area 5- 10 mins after lighting. This will bring you up to temp within 1 hour. Sent from my iPhone using Tapatalk

Basher, what a fantastic cook, it all looks delicious.

Great looking pizza Mac and Troble. I’ll have beef back ribs and also lamb racks on tonight. Going to stretch the KK real estate to its limits Sent from my iPhone using Tapatalk

Deeeelicious dinner, Tony. Soo nice to be able to eat out on the deck.

Dinner of grilled boneless chicken breasts, a nice slab of red onion, and a tasty hard roll. Direct, 325F, cherry wood. Plated with pineapple salsa and a nice tomato & cucumber salad with feta cheese. Pleasant Italian white table wine. Beautiful evening on the deck.

Well, so much for the theory that you can kill the corona virus with summer temperatures. AZ's case numbers are going up as fast as the temperatures!

Decided to smoke some 2" pork chops. Using the correct holes for the temp probes this time and the grill has been reading 176F and the built in gauge 190F for the last 30min. Once I knew what I was doing I'd dare say it was easy. Thanks again for all the advice everyone!

So Dennis, those 2 top end grills would fit the 32's