MacKenzie

Shuley, it certainly does look nice and I just wish I could taste it. Dinner looks perfectly delicious, fantastic cook.

That comment caught my ear too. She doesn't have to respond to the neg. comments her work does it for her.

Aussie, what a great article that was, thanks for posting it.

Ahh, Tony, the advantage of retirement. [emoji7]

I guess it is snowing, ice pellets, and extremely high winds. It should make for an interesting night with those hurricane force winds. [emoji44][emoji44][emoji44]

Now the Urban dictionary didn't tell that meaning, but I must admit you read my mind about renaming your KK, and that is a dangerous thing. [emoji23][emoji44][emoji44][emoji44]

I can see a good use for that word. Tara is a girl who is absolutely perfect and beautiful. She may be shy at first, but once you get to know her she could be friendly, crazy and loving. She supports all her friends and helps them through all their problems. Tara is a caring person and will always be there for someone.

I will be watching for it and won't leave it in the mailbox for long, on that you can count. The temp. is going up with the weather bomb.

Personally once I started cooking on a KK I no longer wanted to cook on any other kamado style cookers or on the gas grill so sold them all. I am pretty sure that if I had a wood fired pizza oven that I would still have that. I have made lots of pizzas on the KK and love them but will admit that they do not taste the same as a pizza made with 00 flour and cooked in a wood fired pizza oven. The flour is not easy to find in my area and to have it shipped in makes the price unreasonable due to shipping costs. I like, correction, I love my pizzas and am very happy with doing them on the KK, with regular flour and temp. around the 500 F mark. Hope this helps some.

One huge advantage of having two is that 2 cooks can be done at the same time but at different temps. A good many of us have bought without ever seeing one live . After talking to Dennis all the doubts are put at ease and the fun begins. It is really a wonderful experience.

Now we just need it to get through the weather BOMB we are getting, starting today and going until...

Aussie, dinner looks really delicious, nice veggies and great colour on the chicken.

My parcel is in Montreal so maybe, just maybe early next week I'll be the lucky recipient of a very tasty treat.

Lucky you, Aussie.:)

Here's to an uneventful burn in day, smooth sailing. [emoji41][emoji4]

Thanks, Tekobo, for posting the pixs, they are making my mouth water. I am surprised you were able to get any pixs with that miserable weather you had.

Quote from Tekobo- "In my ten days of experimenting with M&M I have tried chicken wings and whole chicken. I thought they were good but I wasn't blown away by a sudden improved "moistness" of the chicken I ate." I have been mulling this over in my mind and I am wondering if when you were doing these cooks did you open the lid at all during the cook? Normally I find chicken to be very moist when cooked on the KK. So I am trying to figure out what went wrong. The only think I can think of at the moment is opening the lid which always lets a ton of moisture out. What do you think, Tekobo?

In that one cook you have experienced everything from hardships to delight. You have just gotten your professional KK cooking license. I am thrilled that it all turned out perfectly and your experience sure made for a wonderful read on our part even without the pix proof.

We think alike, Bruce.

Bruce. I have another one on the other side for hot water.

And right back at you.🥂

Tony, that was a wonderful pix tutorial, the duck looks delicious. I am so happy you didn't wuss out.

Look out world, I have water. My kitchen is now in working order, thank goodness.

I am still hoping for today.

Happy New Year, Everyone!