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My oven has a bread proof setting, works great 😊

Hello, I am posting here to introduce myself and show off my new 23 Ultimate. I live in Seattle WA and thus far I have made pork ribs, roti chicken, and a pork butt. The food has been very good!!

I’ve never used the deflectors and probably never will. There just isn’t any real need to do so

Hi, is that a question or an answer ?

I have two KK’s, one with teak side tables and one with SS side tables, I recommend SS ones, easier to clean / maintain.

Ha! Liar, liar, pants on fire @Pequod. I learned a lot from you and am missing your bread and pizza game. What have you been cooking? Please share! I am in Italy at the moment. Made great wholewheat spaghetti yesterday but my focaccia dough failed overnight. Thinking it must be temperature related (too cold). Not sure I can justify a bread proofer here so will see if the warming bowl in my mixer will help.

Roast chicken, mashed potatoes, roasted vegetables & gravy

I was driving home in the early morning hours when a police officer pulled me over. The officer asked where I was heading so late. I proceeded to tell him I was on my way to a lecture about the use of alcohol and the toll it takes on your body and marriage. The officer thinks for a minute and asked. "Who in the world gives lectures at this time of the morning????" I stared at the officer for a moment and said “my wife!

Got it clear coated and in its spot. Sent from my iPhone using Tapatalk

Just wanted to ping this 2014 post to new members can see it..

LIkely true, but I was answering @Dennis's request for feedback/input.

Only one way to find out, looking forward to your bagel cook.

Guys- I would be pretty certain that this is a bot post...

Took advantage of better temps today and did some chicken drumsticks. Plated with pickled onion, potatoes and carrots. Interior.

Well I have learned a lot here thank you so much for sharing with me. Here are some pics of a brisket cook i did this weekend. I used B&B char logs and got a 27 hour burn time. So all of my concerns about being able to pull off a long cook are gone. The density of the charcoal is significant because a full basket of the char logs weighed 16 pounds while a full basket of the Blues Hog weighed not quite 6 pounds. This was easily my best brisket ever, it was only a choice cut and it was phenomenal. I separated the point and flat because going into it I was worried about cook time. Throughout the cook I measured the temp on the main grate and the riser grate and once the Kamado came back to 225 after I put the brisket on they were within 2 degrees of each other for the next 9 hours. However, as the kamado was climbing back to temp there was a big gradient between the upper and main grate. The main grate was at 180 and the upper grate was at 120. Probably because the flat was absorbing most of the heat coming up from the pit. When the grate temps finally converged at 225 (took 90 minutes) both the point and flat were at the exact same temperature 103F. Neat!!!