MacKenzie

Success on the first try.

I wish I was having it for my dinner.

Dinner is looking very tasty. Good luck with the smoke next weekend.

You might also want to consider a Competition shower screen and a silicon E61 Group head gasket.

I'm glad it all worked out for your family and a helpful neighbour. Just wait until you do the whole cook at 250F. Nice cooker colour and you are already changing the white interior to a shade of black.

Pequod, are you getting any sleep these days?

You won't regret this purchase. Whatever you cook on you new KK is going to taste delicious, the taste moves to the next level with this grill.

It has been years since I've done this but I do remember, make sure you soak the corned beef before hand and as alimac said change the water a few times.

You said it. LOL

Looks delicious.

What a riot. ROFLMAO

Better hope a big wave doesn't come along.

Delicious, Aussie.

Sounds like a tasty plan, Tekobo.:)

Yes, save the beer for a better purpose.

Thanks, sf. You are in good company. Let's hope some of those bread vibes flow your way. Good luck with your first bread cook. Take pixs.

Seriously though, your butt cook is looking very tasty.

Did it hurt? Sorry I couldn't help myself.

Chickens look wonderful as does your plated dinner, great cook.

I'd say that was a lucky break, although at the moment I'm sure it was more like a tragedy. Oh, you are in for such a treat. Looking forward to seeing all those arrival shots.

On occasion I have had mine not rotate after starting the motor. I did find that the sleeve inside the KK for some reason seemed to be stuck so now I make sure it is free to turn. Just put the shaft in and turn it by hand to see if the sleeve turns when you turn the shaft. You will also see how far that shaft must go in for the rotisserie to work. There doesn't appear to be a lot of leeway so things need to be snug. Hope this helps some. You might want to do the same thing with the rod before you load it, just make sure that sleeve turns.

Thanks, Tony. This one turned out a good 2 inches high and the recipe says it should be 1 inch, all I know is that it is delicious.

Welcome, Sharky, it's great that you have chimed in on this thread. I notice you even have an espresso in that cup.

I will be making this bread again. I loved the taste. I was a little apprehensive about the blue cheese topping but it was wonderful, also added olives, partially dehydrated then frozen tomatoes from last summer's garden, ground pepper, a sprinkling of cumin and fennel. The recipe is from "The Bread Baker's Apprentice" by Peter Reinhart

Started a new to me recipe for focaccia bread even though I knew my pan wasn't quite large enough. It couldn't be that bad could it!? Reaady for an overnight fridge proof. Getting ready to bake. Baked. Yes, it is much thicker than it should be but it does smell great. After it cools we'll see how it tastes.