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Looks like grilling paradise to me. Sent from my XT1585 using Tapatalk

Just not MacKenzie. Wouldn't want her to start entering the challenges. LOL - We'd all be doomed. It's hard enough keeping up with you and tinyfish. Sent from my XT1585 using Tapatalk

Yummy lamb dinner. Sent from my XT1585 using Tapatalk

Really great looking KK. Mom did you right with that one.

If you ever need a high resolution picture of anything I post let me know. I shrink all my pictures before posting on a forum. Sent from my XT1585 using Tapatalk

I completely agree but then I wouldn't be cooking, I'd be riding the motorcycle Sent from my XT1585 using Tapatalk

TY everyone. We got rained out of work yesterday. I was up at 7:00 and figured the dough needed a 2 hour rise so that would be perfect for a late breakfast/early lunch. About 30 minutes before the rise was over (with a fully heat soaked KK) they called and wanted me to come in to help on a special project. I told them it would have to wait a bit - no stopping grilled pizza - LOL Credit for the creativity goes to@MacKenzie @tinyfish Yea I'm trying out different ideas. Still not sure where I'll go with that challenge but doesn't look like anyone wants to pick that category until the end.

Sounds yummy. Sent from my XT1585 using Tapatalk

Great looking breakfast but really great looking taco shells. I've made bacon weave taco shells before but never out of cheese. Will have to try that sometime. Sent from my XT1585 using Tapatalk

That looks really beautiful!!! Can't wait to see some pictures of it all installed. Sent from my XT1585 using Tapatalk

Personal sized Chicago style deep dish pizza cooked without a pan (boat fashion). . I got this idea from@MacKenzie and her breakfast boat, I knew the idea had lots of potential. TY for posting that cook. . I started with a batch of my deep dish pizza dough divided in two. I made a traditional Chicago style deep dish - sliced mozzarella on the bottom, Italian sausage, sauce and a final sprinkle of shaker cheese. While adding the ingredients I folded up the sides to make it a self contained boat. . . I baked it in the KK using the upper rack and pizza stone at 452*. After 10 minutes I pulled it and added a little shredded parmesan, some fresh sliced mozzarella and a few pepperoni. . . I put it back in and baked it another 15 minutes. . . Not bad for my first attempt although next time I'm cooking it at 450*. This has a lot of potential for other dishes not just pizza. Here are a few ending shots. . . . Sent from my XT1585 using Tapatalk

Great looking dinner and really great looking pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

Can't wait to see some pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks good but I have to ask - What is a pronghorn? Never heard of that. Feeling a little backwoods after asking the question - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

TY CC - I didn't intend to do it but once it was done I wasn't worried about the KK. To be honest I like the built in firebox of the 16.5". The 16.5" is a seriously fast grilling machine, much faster than my 19" and for 3 people plenty of room. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice indeed. Charles - Prometheus 16.5", Cassiopeia 19" TT

I wasn't really intending to do that. I was going for the 600*-700* range. It was heat soaked at 350*. I opened it up and went inside to prep the steaks. Literally I came out 5-7 minutes later and that is what I had. I made the best of it. I knew the 16.5" KK was really quick at climbing the thermometer just didn't think that quick. Charles - Prometheus 16.5", Cassiopeia 19" TT

. . . . . . . . . . . . . . . . . . . . . . . . . Uhhhh - NO !!!! . Gone all the way around the dial and then back up to 212 on the thermometer. Top vent set at 3 turns and bottom vent assembly removed. I should probably recalibrate my thermometer after this ride. . Looking in the bottom vent assembly. . . . . Three small filet mignon's. 2 1/2 minutes total time. . 45 seconds - rotate 45 seconds - flip Take picture 30 seconds - rotate 30 seconds - pull . Not the best picture for showing the rageing coals because I used the flash. . . . . . . With a parmesan cheese crust and in the broiler for about 40 seconds. . . . . . . On the rare side of md rare but how else would you eat a filet mignon? . . . . . One of the best steaks I've cooked in a while. Also the hottest I've ever taken this KK. Looking forward to doing it again. . . Charles - Prometheus 16.5", Cassiopeia 19" TT

Coming along nicely. Charles - Prometheus 16.5", Cassiopeia 19" TT

Glad to hear you're home. Hopefully a nice speedy recovery. . . Charles - Prometheus 16.5", Cassiopeia 19" TT

I just have the regular tel-tru gauge on my KK. I just saw a picture of the fornetto oven gauge on the Internet and thought it was a really nice looking gauge. Charles - Prometheus 16.5", Cassiopeia 19" TT

That looks yummy. Charles - Prometheus 16.5", Cassiopeia 19" TT

I have to agree with that. No weight gain just a lot better tasting food and I tend to cook fancier meals when I have the time (not enough lately). Now my everyday meals just seem sort bland. Charles - Prometheus 16.5", Cassiopeia 19" TT

Fornetto has really a nice looking temp gauge on their wood ovens. I tried to download a picture but never got it to capture. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice looking pies. A really great write up - TY for posting all the details. Charles - Prometheus 16.5", Cassiopeia 19" TT