MacKenzie

I just had another sip, I hope I don't drink it all.

Seasport, I am on the opposite side of Canada, Nova Scotia but I do remember someone from Victoria joining the group but she has not posted in a long time. I think quite a few of us have bought sight unseen, not something that I would normally do but after talking to Dennis and reading the posts it was not something I worried about. Not to worry, Dennis will NOT pressure you but he will be able to answer all your questions and give great advise if asked. This has been a wonderful experience for me, in fact it was so fantastic that I did it twice.:)

I am having a peachie day, thanks to SK and CK. It arrived cold but not frozen, in perfect shape. Thanks to your fantastic packaging. You two are sooooo thoughtful. and that is purple crack on the right, it goes on my egg every morning. I just had to taste it immediately, ahhhhhhh what a great peachie flavour, love it.

You should be able to smell it also. The one I notice the most is the whiskey barrel smoke, it is just so sweet smelling.

That's the spirit.

Tekobo, I forgot to mention, your pork roast does look delicious.

I have found that if my cook temp. is under 225F that I don't get near as much action from the smoke pot as I would like. If I read the graph correctly it looks like for most of the cook the temp. was just under that. Robert, have you noticed this or maybe it's just particular to my setup?

@@@@ TonyB CK, I want to contact Tony, but his email box appears to be full. I am sure he will read you post about the awesome boil you did so I hope he sees this.

I would very much enjoy a plate of those ribs and salad.

Thanks,Grant, I am looking forward to see how it toasts in the morning. Bruce, it is early for this type of weather, just so long as we get it over with it's OK but we'd better not have to go through this twice. Good luck with your bread, Bruce, don't forget the pix.

About -34C this evening so perfect time for sous vide and air fryer dinner. Earlier today I baked a couple loaves of 40% whole wheat bread that was proofing overnight. Yesterday ground up some hard winter wheat berries to make the whole wheat flour. 600g regular white flour and 400g of fresh whole wheat was used to make 2 loaves. The crumb-

Pretty yard Eddie mac, but that work schedule is very difficult. I hope you get some letup very soon.:)

Aussie, you are all set to go.

Looking forward to your ODK pixs, KayJab.

I'll say that is a mouth watering dinner, Shuley.

Tyrus, it is not you doing something wrong, those folks with the white insides just need to cook more and the white will soon be black.

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.