CeramicChef

Dennis, I am trying to post a pic of the baking stone for TheBeast and there are no buttons on the boot of the page after clicking on the "More Reply Options" link. All I see at the bottom of the current window is "Add Reply", "Preview Post" and "Cancel". OOPS! I"m certain you'll get it figured out. You always do.

MK1 - That is one very sweet ride! Now you make me want to go get one. I swore I was done with Vette's, 911s, etc. Now I'm beginning to rethink my impetuous decision. Dadgummit it all anyway!

I'll pull KK duty for you Tony! Its beautiful here in OKC ... sunny, highs in the 40s/50s, sunny skies, and the ever present Oklahoma breezes of 15-25 mph! Come on down!

Sav - I've got your KKs brother up here in the central USA. TheBeast, as he is affectionately called, send his best regards to his brother Down Under!

Save - now that's what I call a beautiful pizza pie! Beautiful, simply beautiful! Great crust! Don't you just love that baking stone we've got? How long have you had your KK BB? Looks almost new inside. Mine was pitch black at the end of about 10 cooks.

Sav - I'm thinking of a trip in the next 2-3 years. Maybe a honeymoon if things pan out! Twenty-two years since my last divorce and I think I've found THE ONE!

Some cure for a mid-life crisis! You make certain you thank that 8 year old son of yours! I bet that he NEVER forgets those 2 days spent with Dad!

Dennis - I've never given this a second thought. In fact, I like the side to side, left to right, orientation. I have also used the lift gate on about 15-20% of my cooks. The side to side orientation makes cleaning grates a breeze and much more efficient. My vote is keep what you've got.

Sav - no Aussie in me, but I LOVE Australia! I spent quite a bit of time Down Under some years back and have been back several times. I'd say all told I've spent about 18-24 months Down Under. My first time with you good people I landed in Perth and bought a fly/rail pass. Went all across the continent and had the time of my young life. This was back in the early 80s when the TV show Dallas was in its second season. Everybody was always asking me, "Hey Mate! Who shot JR?" LOL!! I'd go into a bar and I couldn't buy a drink. "Hey, My Shout Mate!" If I heard that once I heard it 10,000 times! And you boys drink like fish! I'm a whiskey drinker and you boys do know how to throw back that whiskey! I learned that Foster's is for tourists and export. Victoria Bitters ruined me! Hard to find up here in The States. I learned to LOVE Morten Bay Bugs ... they are wonderful, simply wonderful grilled! And the Sheilas .... ah Mate, the Sheilas! Lovely ladies one and all! If I didn't have real significant business ties here in The States, I'd have my fat rat butt headed Down Under!

Oh SNAP! Those are some tasty looking, gorgeous ribs. You should be very proud of that cook! How many racks did you get on your 32?

Sav - wowzers!!! Just amazing cooks you've done there! Here's to ya, Mate! Very nicely done!

Dennis - hey, put me down for a 32" drip pan when we finalize details on the 19' High Cap. Do you have a similar trip pan for the 19" High Cap? If so, put me down for one as well!

Tinder - beautiful rig you've got there! And even better cooks as I see from your pics. I get across the pond about every two years. Next time I'm going to be in your neck of the woods, I'll give you a shout. Maybe we can burn some meat on your KK, my treat of course, and drink a little whiskey! Until then, be well!

Well, I just went into a sugar coma mentally eating all that good looking food! Love that asparagus. Kudos! Looks like you have a KK BB 32 Black Pebble just like TheBeast here in OKC. Great cookers, huh?

That's a feast! Gorgeous plated shot. Thanks for making me hungry. Kudos on a very fine cook.

Smokey - with something that looks that tempting, how do you have any left over to bag and put in the freezer? Nicely done!

Save - that is one fine looking Peking Duck cook. Any left overs you could send my way? Very nice cook. Kudos!

Montana - welcome to The Club! That is a beautiful blue KK you have ther, absolutely beautiful. And what's this stuff about a messy deck? Deck? What deck? All I see is that new KK and a great looking cook on the grates! Have you talked to T-Works customer service to see if they have straight probes? When I bought my CyberQ I asked about straight probes (Thanks! To Dennis) and they shipped them with the unit. Kudos and congrats on that gorgeous cook!

tony - Papa Murphy is my go to pizza when time is tight and I'm needing a KK pizza fix. It's good as is, but Papa Murphy's on TheBeast is hard to beat. And it all because it's done on the KK!

WHOA! Davey, that's one fine looking pig cook. Very fine indeed! I've been thinking of my summer cooks and parties and I can tell you right now, suckling pig just hit the menu! Thanks for the post. What did you stuff that little guy with? Thanks in advance!

qundoy - good looking bird! I love gumbo ... any kind of gumbo is great. Even tho spatchcocked bird look like roadkill, it my favorite way to do a bird. Only when I'm trying to impress SWMBOI's friends/family do I do a whole bird. Nicely done. KUDOS!

That's one fine looking pizza pie, Davey. I too use parchment often when, particular when it's humid here during the summer months in OKC. Nicely done, Davey! Kudos to ya!

tonyb - killer cook! Awesome pics! If that tasted half as good as it looks, you da man!

Smokeydave - my sincerest condolences to you on the loss of your wife. I simply can't imagine. I love your cook! Nothing like a little smoke therapy to beat back the rain clouds. Beautiful pics, Thanks!

wibblylee - that is one very fine cook! You should be VERY proud. And if this your first cook, Buddy, the sky is the limit for you! As for the 250 temp the next morning, something was open. To my mind, if Robert told me to go stand on my head in the corner when using my controller, I'm upside down in a BIG hurry. tonyb's advice on the damper setting is also spot on.