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Tonite was Cheeseburger Wellington with Truff hot sauce (not too hot) liberally spread, a slice or two of thick cut bacon and a slice of onion with a nice piece of Swiss cheese all wrapped in pastry dough. The side was Pineapple slaw. I used the skillet as a test and the control burger by itself was uncovered. The burgers prior to wrapping as the bacon were both cooked, seeing how the burger came out towards the well done side, it should have been cooked a bit less, but they were tasty and moist just the same. Pictured you'll notice the skillet pastry browned quite a bit more than the control burger. Both were cooked @ 350 for 35 mins using the KK23 with a full half basket, I was also using a perforated deflector.

the highlands of tibet 😄

That Truff hot sauce makes a real good Buffalo Chicken dip, just use the Franks Red Hot recipe

Another cook, the right side using the skillet, the left without. 350 for 35 mins with deflector. One significant factor I alluded to earlier yet might not had been clear on is, for better and quicker results try heating the cast in advance while the KK is heating up or before you put your food on.

The yakitorium, of course!

I mean if you're going to get a hot dog cooker, might as well go for the best hot dog cooker out there! 😃

Thanks all for the kind words! Absolutely adore my new toy. Spending time out with it has me itching to upgrade the back patio to get it on a matching level! @MacKenzie much to my cat’s dismay, I did not! I think he did sneak some licks of the plate as I went out to cover the KK though

I had a few volunteers come over to help, but hit a snag getting the lid off! I have since figured that out, but between work and some travel, haven’t been able to get a group together to re-attempt the move! This of course means I have a beautiful KK taunting me in my not-quite-flat-enough-to-cook-on driveway. I am itching to get it to where it needs to go!