MacKenzie

Lovely, David. 

I nearly destroyed my rib dinner. I am in the process of getting new glasses thank goodness. I was reading the KK temperature from in the house today and thought it was right on target 225F but just near the end of the cook I realized it was really on 325F. Almost destroyed these ribs. Rescued enough for dinner.

C6Bill, you are making me sooo hungry.   👍👍

I love smoking cheese although I have not done it for some time. I need to smarten up.

I did some beef burgers for dinner this evening. It was a nice change, homemade buns, the works.

I've been doing raised bed gardening for decades and I love it, I get more produce than you can imagine and nothing much for weeds. There is no room for weeds once they are full with veggies. Neat bird house, too.

That is a beautiful KK, and your cooks will be too. Some leave the clip off and turn the thermometer so that the desired temp is at 12 o'clock, that makes it easier to see from a distance.

I bought the last batch and have been grilling them on the gas stove for part of my breakfast.

You say it was in the danger zone for 4 hours (95F-130F for 4 hrs)  but then you continued on  and got your fire up to 225F. I be cautious and not pig out on it at first. 🫰🫰

I bet she will be thrilled with those beauties. 

Great job, wish I could taste it.Are those shishito peppers? 

Lucky friend, I love walnut. It is beautiful and just wait for it mellow, it will only be more beautiful.  👍👍

Wow, they look tasty and they are huge.

I also use Lumberjack and like them a lot.

Quite a few years ago I was lucky enough to find a dealer near me and bought what is turning out to be a lifetime supply. 👍👍

Love it. 

You will have to trust me on this one, it did taste goooood.

I used 2 lbs of Bison very lean ground meat and made 1 meatloaf and with the leftovers made to large meatballs.

WOW, wish I could taste it. 

Remi, so sorry to hear of your accident. Hopefully your recovery will be without incident. 🫰

WHAT an amazing cook.   

That is disappointing to hear, I would hope they would stand behind the unit for a longer period. $340 US is like $500+ Canadian. I won't be happy if I don't get a much longer use than 3 years out of it.

Love those blue pebbles. 

Tekobo, you have a nice smoke ring on your meat.

Have you seen the new system from Thermoworks, the RFX?

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

I'm not sure which one is "Goldilocks".