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A couple of days near 100 F here in California. Nice to be able to bake bread outside in the KK.

We just took delivery on a 21 with autumn gold pebbles. We were looking at the 23 but this one became available out of the Las Vegas warehouse so we jumped on it. Looks like it will be just right for the two of us. We mostly need it for smoking, roasting and baking. Our typical cooks are brisket, ribs, pork belly, pork shoulder, pastrami, oysters, breads, pizzas, strombolis... (but I'll throw pretty much anything on the smoker) We've been using a small home built water smoker that requires a lot of temperature management. It was a real thrill doing the burn-in and seeing the KK sit for hours at a constant temperature on a fairly windy day. This is my first time seeing a KK in real life and wow, it's exactly like everyone says. Cheers, Eric & Sarah

this was done on the anova toaster oven. but you can do this on the kk, pizza oven, whatever that can get real hot.. so you take any lobster (mine was a live ornate spiny). split it in half. sauce the body in garlic butter. par cook it at 180c for 6min. remove and preheat oven to broil. put shredded cheese on the body. the more melty kind the better. roast it at 250c for 8 min. serve with lemon and even more melted butter.

Bringing this back from the dead, i just got the Fireboard Pro and can confirm that their ball valve adaptor does not fit the KK. It sure is close but it wont work unless you grind off the threads. i'll be sending back their fan and will keep using the one from my flame boss 300 with the adaptor that I know fits. If anything happens to that I'll just buy the BBQ Guru fan. Really looking forward to trying the fireboard, i charged it up today and did some configuration.

That was a "tribute" band concert, but not just any tribute band - it was made up of Jack Bruce's and Ginger Baker's sons and Eric Clapton's nephew. They were DAMN good!

What a beautiful KK and just wait until to taste the food you cook on it.

Day 6 of COVID called for a Porchetta here tonight- around 1.5kg, so all done in an hour or just over at 400f. Sliced and served in milk buns with some Dijon, pickled fennel, salad and pickles. Good times. IMG_4254.MOV