MacKenzie

Such a nice evening, perfect time to fire up Pebbles and bake a couple of pizzas. Cheese on the bottom and cheese on the top, hot pepperoni, tomatoes, Salsa al Tartufo Speciale, fennel and anise seeds. KK is a little hotter than my normal cook but it is only heat soaked to about 500F. First one is baked. Second one is done, both took 8 mins and no wait time in between. Sliced. I used the Baking Steel 15 inch griddle just to see how it would work. Bottom crust.

I have the Hottop roaster and have had it for many years, since I bought mine they have developed programmable models. I did have trouble with mine in the beginning but they were excellent to deal with and the problem was fixed and I've no trouble since then. I would buy from them again.

And unlike a hair dryer this tool has variable speed for fantastic control. [emoji39]

erik, nicely done.

Steve, your cook is making my grilled cheese sandwich pretty lame. I love corn can't get fresh here for another month and a half at least, those mushrooms sound delicious and I'm sure the chicken kabobs are too.

Let's try that mayo trick on a grilled cheese sandwich. Homemade toasted pumpkin and sunflower seed sourdough bread, KK smoked Gouda cheese and mayo on the outsides of the sandwich.

I put it on after the shot.

Foton, I'll start with a double please.

cschaff, I had the OctoForks in to make sure they would clear the lump. I was using my 16.5 inch KK and there is not a lot of clearance between them and the lump. After I did that I wished I had taken the OF out because I then had to load the hot forks with the meat. I hope I don't make that mistake again. I think my mind was on my new tool and playing with it.

erik, hopefully someone will chime in on their experience.

A quick lunch with some leftover rib meat from yesterday's cook, sweet potato air fries and salad greens from the deck salad bar.

Yes, but along with the fire starters I would use hair dryer, etc. to get it going good and then shut the lid. I would shut the lid to get that draft going from the bottom vent to the upper vent. BTW I would resist opening the lid also until need access.[emoji4]

Probably, only one way to find out for sure just a very thin coat I would say and try it on your grilled cheese sandwich. [emoji16]

Just to add to erik's post. Instead of leaving the lid open shut the lid tight and open up the top draft wide open and that will create a nice draft that should get that fire going.

Thank you very much Bruce, I appreciate your comments a lot. I guess now that you have your hands clean you want to keep them that way, I can under totally.

Very nice assortment, I am thinking the hotter things are maybe the less one eats, if that is so it's a great way to diet.:)

After seeing Aussie's rotisserie rib cook I just had to try it. Normally I would sous vide boneless beef ribs but what the heck it's a nice day and I feel like playing. Camera battery was dead when I put this on the KK so no start pixs. After 6 hours at about 240F it looked like this- Sliced, the meat had a wonderful flavour and it was moist. Thanks for that great idea, Aussie.

I'd like to try that Habanero Death Wish, maybe just once.

FotonDrv, I can see you are having a rough day,

No no , Tony, I can have a gentle air flow with this thing, total control at the finger tips.:)

I couldn't resist Syzygies's suggestion of the Milwaukee Compact Blower. He says it is the bomb and I second that. I love the amount of control you have over the air flow, there are 3 speeds and the trigger is a variable control for each of these. This amount of control means that when the sparks start to flow you have fast easy control that will keep the sparks manageable. I suppose this is more important in the 16.5 inch KK which is where I was using the blower. Another benefit is that one can blow the ODK counter clean as well as the floor. There is an extension of about 10 inch with a soft tip and I have that on in the pix but you could take that off it you thought it was too long for the job. It really does just take a few seconds to get a nice fire going. Today I am doing a low temp cook so I don't want a huge fire. Thank you Syzygies.

everything on those plates looks sooooooo tasty.:)

cschaaf, thanks for posting that link. Some great tips there. I have used mayo on buns to toast before but never tried it on the actual meat but I do need to try that.

Aussie, those sure are tasting looking ribs and you have a nice smoke ring on them too. How did you like this method as opposed to the non roti cooks you have done?