MacKenzie

Don't forget the before and after pixs, please please, we really would like to see the cook. JD, if you are saying your temp.is 220F it wouldn't take much to move it a little higher, use one of the larger holes on the RH dial, but personally I'd be happy with the 220F.

If you think you won't need to roll your KK to another location for some special occasion then a Table top model would work perfectly and I have a personal preference for the Hi-Cap, lots of head room and you can get your pizzas, bread up in the dome for a fantastic cook. I am thinking as I write, even if you get the TT model you could have a cart on wheels that would fit into the space and still move it. Either way you are going to be ecstatic about the KK and the food that you cook with it.

Tony, you are evil. Don't think that I thought he was going to listen for one minute to that new rule. LOL You know that when we all show up to his place for dinner we want some of that beer too. He cooks, we drink the beer.

Paul, new rule, no beer before the final pixs. Having said that I must say the pixs you have take sure make that cook look appetizing.

I would not suggest the deflector stone, mine is still in mint condition. Any type of pan will act as a heat deflector, an old pizza pan, etc. The fire will not be huge so you don't need a big pan. That's my 2 cents. Remember too, that in the KK the fire will be quite far from the food so that helps to keep things from spot burning.

Sounds like a great list and I am happy to see that the baking stone is in the definite list, it is fantastic at keeping the bottom of the pizza from burning while the top bakes. I would really recommend that you add the spit to the definite list to me it is a must have there are sooooooo many uses for it. I have gone the hairdryer route and while it works fine, but with the compact blower one has much much more control over the amount of air flow and that is important when it comes to lump that does like to spark when it is first lit. I also use it to blow off the deck, the counters in the outdoor kitchen, clean out the shells in a bird feeder, etc. Time to tweak the list ? I almost forgot, there is one more thing that I highly recommend and that is a good instant read thermometer. It is in my mind essential and thermapen makes a beautiful one. http://www.thermoworks.com/Thermapen-Mk4 As you can see it is made in the England. While I'm on the topic of temperature, I just order a Smoke Gateway so that I can get my readings on the cell phone and make adjustments if need be. I already have the Smoke but the gateway is new and they sent out notices to owners of the Smoke before putting the gateway on the web site. This is the link from the email. http://www.thermoworks.com/Smoke-Gateway?utm_source=Nl-2017Aug26&utm_medium=email&utm_term=SmokeGatewayMessage&utm_campaign=Aug2017-Introducing-Smoke-Gateway-so-cs The link to Smoke - http://www.thermoworks.com/Alarms/Cooking-Alarms I hope you are having a great bank holiday.

Flht, some very fine eating at your house.

I do love that colour.

Great accessory time is approaching. We are ready for you, just say the word.

One of my summer time favourite sandwiches, cucumber and mayo but this year there is a special ingredient, purple crack.:)

Bruce, if it is too salty try soaking it in water, for maybe 20 mins. dry it off and fry it up.

erik, everything on the plate is looking delicious. I haven't made meatloaf in a long time I need to get on the ball as I do like it. It does make for great leftovers.

That does sound wonderful but I was referring to the beet and spell check changed it to beer. LOL. I suspect when I view it on the PC it will clearly look like a beet slice.[emoji4]

Delicious, Aussie. [emoji4]That beer looks like ketchup. LOL

I usually smoke my pork belly for bacon around the 200F+ but no more than 225F. If it creeps up a little more towards the end of the cook I'm ok with that too.

I would suggest more lump than 1 small piece, I'd use several pieces and get that going really well first. and if your KK is running around 225F or so you should have enough draft to keep it going along with the pump. Once it's going add some of your smoking wood. Then when you see that is going add more of your smoking wood. I find using the Milwalkee compact blower on one of the holes at the bottom will get the coals really going. I just use a very small volume of air and it takes off. I Find that if the KK is running under 200F that it is harder to get the smoker going, I guess not enough draft.

Welcome, Steve. Beautiful as is but just imagine what it would be like with a KK or two.

tekobo, I had what I thought was a brain wave today and hope you think so too. A pix of you wearing your 40th ear rings accepting the arrival of your 50th , the KKs.

Thanks, everyone, I have to say that the bread was one of my better loaves and the controller was fantastic at holding 450F

Biggest advantage is that you can add more fuel to the cold smoker if it is needed, can't do this very easily with the smoke pot.

Thanks, Flht, I know what you mean sometimes I look at the posts on my phone then later see them on the pc, and there is a world of difference.

If you are planning of baking bread or pizzas this stone it the cat's meow. It is specially formulated so that the bottom cooks without burning while the top cooks. No tricks needed to bake a pizza on the KK with this stone. You don't have long to wait, lucky you.

That will look stunning. Did you order the KK baking stone, the rotisserie, and lots of lump as getting it all shipped with the KK is the most economical way to purchase things? I forgot to mention just wait until you taste the food, it also moves to the next level.:)

Cottonswab, welcome. It is going to be like night and day when you start cooking on the KK. What colour and tile type did you pick?

Why I thought the hottest day of the summer that I'd make bread and 2 pizzas I'll never know. I guess it must have been the thought of trying a tip Syzygies mentioned. He used a controller to keep the KK steady at 450F for a bread bake. I figured that I might as well do pizzas since the KK was already hot. I didn't up the temp after the bread bake and next time I will bump it to 475F. I just wasn't sure there would be enough lump left to do that but I am pretty sure there would have been. I have not used this controller for 5+ years but it still worked perfectly. Bread ready to bake. Baked. The crumb. Pizza 1 These little tomatoes just give you a burst of warm juice when you bite into them. Pizza 2