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Our 6 month old Maine Coon kitten decided the space under the 16KK makes an excellent observation post:

I actually think the hardest part is when the driver puts your crate and pallet jack on the truck lift gate, which tilts toward the sure and certain destruction of your Komodo Kamado as it lowers to the ground. That 30 seconds seems like weeks.

Ah, but it looks like you have nothing on this guy.

Here is the 16. It’s fantastic. But if this is your first Kk, maybe lean towards the 22. The 22 has more flexibility in distance from fire to grate and is closer to the 32 in that respect. Cheers!

Boudreaux: Hey Thibodeaux, you told me Hawaii was a good place to go and my little wife Marie got pregnant . Thibodeaux: I remember dat. Boudreaux: Then you said Haiti is where it’s at. And lo and behold my Marie got pregnant again. Thibodeaux: This is true. Boudreaux: After you sent me to Paris, sure enough Marie was pregnant again. Thibodeaux: She’s has some beautiful babies! Boudreaux: Well this time can you recommend a cheaper place so Marie can come too?

some shrinkage on the pate sucre, but tastes good nontheless..

Here is my coffee setup 😁

Indeed, they are big, fluffy kitties. I have a friend that raises them. Super friendly, as cats go! LOL

Wow. A Maine Coon. Hopefully she will realise she can’t fit in there once she is grown otherwise you will have one stuck kitty! Or one upturned KK.

Ohh shucks!! Just "Give Me" a pebble and a square KK and I'll let y'all know which one cooks better. I couldn't help myself!!

Now you're talkin'!

Mine is wine, guitars, and woodworking hand tools... After all, as @tony b always says, "Welcome to the Obsession."

Looks like and sounds like a competition. 😀

That is first class David! Beautiful!

That was a cool show too

my wife has an obnoxious shopping habit. she likes to taste things, a bite of this, a sip of that. and when she buys something she likes, its not “how many grams of this..”, but “how many kilos of that…” and this is just tea. she’s really into chinese medicinal herbs. cordecyps, fish maw, birds nest. all this weird funky stuff in the cupboards is all hers. my coffee station pales in comparison to what she has…

Wow - that’s more tea than I’d drink in 10 years. And I’m British!

Gorgeous!

Our "house" sourdough is built more for comfort than Tartine-style drama. We like the flavor from freshly ground flour; we don't like a burnt crust. A recent innovation: I question the need to adapt to handling wet, sticky doughs, and I've never liked how the starter squirts out on me when I try to combine it on a board with dissimilar dough. A Tartine bread would simply be turned in a bowl, though I've found that kneading is necessary with my flour. Finally, Captain Obvious visited me: One can have it both ways. Pick your favorite hydration for board kneading. Hydrolyze at that hydration, and add flour to the starter to reach that same hydration before combining. Combining is less frustrating, and kneading is more fun. Then move to a bowl, and fold in the remaining water to reach the desired baking hydration. One can dissolve the salt in this bowl water, which helps better distribute the salt. This would never be a commercial technique: They don't hand knead, and if a worker can suffer to save a bit of time, that's the job. For amateur bakers, this technique restores the fun in handling dough. I actually prefer kneading dough by rolling out long ropes, folding them over on themselves, and repeating. Here's a crossover lesson: Only an inexperienced woodworker ignores the grain of the wood, but we bakers don't consider the "grain" of the gluten. It's certainly jumbled if one uses a stand mixer, but my rope technique tends to align the gluten. My whole motivation for kneading in the first place is to lend more structure to the final loaf, so it better holds its form. If the stretchy gluten is better aligned, one can move to higher hydrations without the loaves collapsing.

That looks great David !!!!! I made pumpernickel

Sfogliatella and coffee. Nightmare bake but worth it..