MacKenzie

KK breakfast of warmed up wings and left over beans here! Now that is the real spirit. [emoji7][emoji4]

Why am I thinking about this now? LOL After you have closed the vents and the KK has cooled down, indicating the fire is out, loosen the top vent a tad and move the locking handle to the first position. This will relax the pressure on the gaskets and help preserve their longevity. If only I could do that to myself and not just my KKs.

Your pizza looks perfectly delicious.[emoji4]Making your own dough is the way to go and it gets easier as you go.[emoji4]

The more I look at that plated dish the more hungry I get.

I would have hung it out to the very end, my motto, never give up. You are so correct fill up that charcoal basket right to the top. Once the cook is done shut the vents and the fire will go out and you'll have some nice lump left for the next cook. It will light easier too although you may have to top it up with lump. One of the great things about the KK is that the grate is a nice distance from the fire so you can do direct cooks without scorching the food. 160 or 170 C should do a great job on the wings. It takes some practice to learn how to control the temp. Key thing is give the KK time to settle before making vent changes, next thing you know you'll be doing it with your eyes shut. Sometimes I even drive into town to do a short errand knowing that the temp will be stable. BTW, I'd like to know how you got all those boxes unpacked sooo quickly.

Thanks, Bruce I am thinking of maybe a re- run tomorrow. We'll see.[emoji6]

No, no, Tony, that's not how we do it here. I want them crispy, I want to hear that crunch.;)

and now you know the reason for the big celebration, Tekobo's KK arrived

Don't forget the pixs of the first cook. Notice how white the interior is, better get that in your pix too because that won't be there for long.

Awesome, soooooo glad to hear that the docking has been a success. You will be able to sleep easy tonight.

Strike up the band.......

I am so excited about an up coming event that I thought I have to have a special breakfast. Made some latkens. Here are the mixings before frying- Frying first batch. Breakfast still on the grill. Plated.

I have some of their products and love them, for my casserole I picked the 4 qt size and really like. https://ancientcookware.com/colombia/black-clay-la-chamba-casserole-detail Nothing will saute onions like one of these. I have used it on the kitchen gas stove, in the oven and on the KK. Don't you just love that bread that Syzygies made?

Oh my goodness, talk about drama.

and right back at you, Dirtman.

Tekobo, it's a done deal, my friend and I toasted out specialty coffee to the arrival of your KKs before Xmas. The coffee was especially tasty so taking this as a sign that your delivery is on track. Better make sure the batteries are fully charged we won't want to miss a minute of your delivery.

I am in fantastic company and it is rubbing off.

Tony, this one is for you.

Swing by Bruce and I'll do one just for you.

I think you are onto the problem, the flour. I thought you were using all purpose flour.

Did you get the stone up to 550F? If you have an IR thermometer you can get the temp of the stone. It sounds to me that maybe the whole grill was not up to temp. It takes a while to heat sink. I put my pizza stone on the upper grate and pizza on top, getting the pizza up high in the dome. 6 mins. is none too long to bake a pizza at that temp. not that I'm suggesting a higher temp, just a little longer. Hope this helps some.

Dirtman, your check is in the mail. Seriously though, thank you for making my day.

Pizza two, purple crack, mushrooms, red pepper and bacon pieces.

Awesome sandwich, Aussie.[emoji4][emoji4][emoji4]

I hope you take pixs, I'd love to see what you do.