MacKenzie

Delicious pizzas.[emoji7]

Dennis, that is a stunning piece of news, so sorry for your loss and your family's loss.

I have been waiting to do this and tonight was the night. Crust is rolled out and the ricotta and Parmesan cheese are spread over the crust leaving a 2 inch rim for turning up. Tomatoes added and pastry is coated with yolk and water wash and YES that is purple crack. On the KK ready to bake. Baked at 350F for 45 mins. Plated.

That is a beautiful sandwich.

Things are looking very tasty on that platter.

That was a great cook and only your first, wow. The pix showing the white interior and just lit lump is gorgeous.

I see some shrinkage along the bones, that is good.

It looks beautiful but it won't stay white for long, at least it shouldn't, if you are using it.

WOW, 20K followers.

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.