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chocolate and citron panettone's. merry italian christmas in july..

The thought of any KK owner being described as "moderate" made me laugh. A lot.

LOL, it's 6:30 am math.. After a night shift, after 10 days in Bangkok!!

Bought some ground bison meat and started out making burgers but plan soon changed into meatloaf.

I had one of the early generation 19" and 23", when I moved to NYC the 23" came with me (probably should have been the 19", but c'est la vie!). Now we've got a place in San Diego and rather than trying to ship the 23" there, we decided it was time for an upgrade. This thing is built like a tank! And I mean the crate, the KK itself is more like a beautiful bomb shelter. I love the little details you've added over the past 15 years and the fact that 750lbs of stuff can be uncrated and moved to position by myself is phenomenal attention to detail. More pics to come, I'm sure, but I was so excited I forgot to install the thermometer before snapping this one!

i was gifted a lievito madre in my baking class, which is the essential stiff starter for panettone, colomba, pandoro...and i signed up for a panettone class, but that's not until november. so i figured i might as well try making this thing while i wait 4-months for the next class..

Good panettone is one of my favourite things. Never occurred to me to try to make it. Yours looks great @David Chang

Thanks! It's slightly off-center but the seal is good and it's solidly attached. The San Diego sun is a harsh mistress on photos, but once I get a few cooks under my belt I'll get a more proper cable routing. Plus the upcoming Pulse looks interesting.

Burn-in finally started! FireBoard doesn't have a proper adapter for the KK, so I ended up ordering a Thermoworks Universal Billows Mounting Kit. A few hits with the Dremel to lop off the ears and make two slits on the side and I have it mounted to the nozzle mount for the FireBoard (nozzle mount probably optional but it adds a little insulation). Rumor has it most pre-existing fans will also work fine, but I'm starting from scratch out here. So far so good, just Jealous Devil lump (seems reasonable) lit with a Looftlighter (first time using one of those, not too bad and pretty convenient). Crack the top damper a bit and close off everything else. I set it to 300F initially and got there in about 15 minutes.

A couple chickens for Saturday dinner, with lots of leftovers lol I tried the upper grate to render the skin better for the first time and it worked great. But the skin was done before the meat so i flipped that grate and lowered the temp for the last 20 minutes to prevent burning. I think next tiime i will go upper grate but lower my temp to 350 instead of 385 ish. But the results were fantastic, one sauced with Kosmo's cherry Habanero BBQ sauce, its a winner. As in winner winner chicken dinner

The first one was done perfectly. Sent from my iPhone using Tapatalk

My lady friend wanted toast for the weekend, and didn't specify flavor so Cranberry, Cinnamon and Honey it is

Oh i vote for road trip to Bali lol

38" Goldilocks was first cast at the factory with my daughter Isla, now all grown up.

Yes, that will give an inkling of just how fantastic it will be will when done in pebbles.

gave most away to the office. next time i will try to park bake and see how they taste after frozen and finished baking..