MacKenzie

I agree with CC, 23 and 32

Stiles, I'm sure you will and a suggestion is to start early in the day, give yourself lots of time to vent .

That is some cook and fantastic eating.:)

twharton, what a get set of arrival pixs. Your KK is absolutely stunning, perfect colour to go with the brick on your house. I'd recognize those blue ropes any place. Gorgeous setting. You will have food that has never tasted so good coming off that grill.

Kevin, your brisket looks verrrry good and dinner looks very rewarding also.

Calling, SK

Izzy, I hope things settle down very quickly for you, your family and especially for your wife.

Steve, what an awesome cook. I love chicken and I sure wish I could taste those for real and not just in my imagination thru your wonderful pixs.

CC, he has already rolled.

Aussie, that is really long for our bacon. Interesting though. Thanks for the comparison.

Welcome to the club.

tinyfish, that rib dinner looks oh soooooooooo tasty.

Thanks everyone.:) It has been so long since I had nachos but it won't be that long again.

What a cook, and what result, perfect.:)

Steve, be prepared for a flood when you cut into that chicken.;)

I love the brisket pixs especially the wrapped one.:)

I had a big bag of tortilla chips and thought OK let's do nachos. Started to load the goodies- All loaded and ready for the KK @ 330'F On the grill. 30 mims. later and call them done. Plated. and with sour cream. I put that broccoli on especially for Tony B, B is for broccoli.

, well it would work for me.:) I love the brisket pixs especially the wrapped one.:)

Welcome, what a beautiful KK you have. It will give you fantastic cooks for a very long long time and I'm sure you'll enjoy everyone of them.:)

ck, you sure went all out for this challenge, good luck with the contest and that egg looks great. What a fun thing to do.:)

Steve, those ribs certainly look wonderful. Personally I would not use the ceramic heat deflector. I think it just slows down the heat sink process and actually I have never used mine for any cook. If you need the drip pan just set it on top of the lump basket of set it on a rack under your cooking rack.

Shuley, I have done a little bread baking in the KK but not as much as I would like. The baking stone does take some time to heat up and as you mentioned there is no way you are going to get the temp to drop in that short time frame. You could close down the vents some just after putting the bread in. Any bread I have baked has come out fine. I do the same as Kevin in my oven, use a ceramic baker and put the lid in as the oven is heating. When the bread is ready to go in I take out the cover, put the bread in and put the cover on. Personally I would not be messing with putting water into a hot grill. Accidents do happen and I don't need to increase the odds. I have read about putting some ice cubes in a tray but never tried that. It will be interesting to see what you do for your cook.:) BTW, I do use an IR thermometer to check the temp. of the baking stone.

Kevin, that looks awesome. I sure do have the rolls, please send me the pulled pork and I'll fill the rolls for you. No return postage needed.

Aussie, that is really interesting looking bacon, a combination of breakfast bacon and Canadian Bacon. How long are those strips?

Doesn't that just look appetizing.....