MacKenzie

From what I see the 21 has the feet and the dome is the standard depth. The 22 TT has the hi cap and you get more height for grilling plus you can get your pizza up higher in the dome. You will need to make a stand for the 22 TT.

Thanks, Paul. I was expecting much nicer colour from the butter cook too.

Thanks, Garvin.:)

Roasted some sunflower seeds today to add to the already roasted pumpkin seeds to make some sour dough bread. Can't wait to cut it. The crumb-

It is as blue as blue can be.

That was a riot.

Garvin, that is a tough one, there are so many great colours to pick from it is not an easy task.:)

Looking moist and tasty, Aussie.:)

Beautiful. [emoji4] I don't see how you are going to improve on that.[emoji4]

Welcome, GASMAN, when do you expect your birthday gift to arrive?

Fantastic!!!!!

Who would have thought that you could have this finish after seeing the original shot, awesome job.

A wonderful cook.[emoji4][emoji4][emoji4]

Sous vide boneless cross rib roast for dinner today. Started it Fri about 6pm at 135F. I'm pretty sure 36 hours would have been just fine but I didn't want it for breakfast. Should have put it on later Fri. night but no harm done.:)

You have that right, Aussie.:) I'm glad it all worked out so well for you.

Interesting read, and cuddling would work but I hope I don't have to do it.

That looks sooooooo gooooood.

Awesome, so appetizing.

Stunning, simply stunning. Now for the first cook.

No way, I'm not trading for Garvin's mother's waffles.

Just like a parent with newborns, can't stop taking pixs of the beauties.

Aussie, that looks sooooooooooo tasty.

Keith, I'm moving in.

The donair meat was from the freeze as was the pita bread so this was a quick fix. Pita bread, donair meat, melted cheese, greens, salami, tomatoes, just made donair sauce and sliced red pepper. Plated.

Wow, that looks tasty, Keith.