MacKenzie

Thanks, CC, boonies are boonies, I guess.

CK, the dough is the same one I've been using for a long time and it is posted in the recipe section. If you want it and can't find it just whistle and I'll get it to you. The one draw back for the prototype is that there is no smoke taste but I nothing works as well as the KK. I am so glad that the kitchen gas stove is working properly. It was working all along just so long as I didn't want to bake at 450F or higher. I feel so gooooood. I don't like it when things don't work like they should.

Rak, it sounds like you are on the mend, at least I hope I am interrupting correctly. Take care and hopefully you'll be back to yourself soon.

Wilbur, that slice of deep dish pizza has my mouth watering and I just had pizza for supper.

For more than a year I've been trying to get my gas stove repaired and Fri. my dream came true. Living in the boonies has some draw backs. Today I set my oven temp. to 475F and hoped for the best. The problem with my oven was that if I set it at 450F and ran it for long it would shut off and not come back on until the temp. dropped to a certain level. Makes bread making interesting. Here's my pizza with mushrooms, onion, KK smoked pepperoni and cheese. 8 mins. later- Plated. Oven is working.

Jon, I bet that was tasty steak. :)

What a feast, looks wonderful.

Jon, I am just so happy that no damage was done. I bet I know what was on your mind all through your dinner at your daughter's. BTW, how was the ham or did you notice?

The excitement must be starting to build, Bosco.

tomahawk, I was thinking about your grill arrival yesterday and thinking it must soon be coming. Sounds like a great idea to get the 2 different sizes of baking stones.

Hugo, that certainly is tasty looking pulled pork.

tinyfish, great cook and I hope you have some leftovers to enjoy another day.

One batch of wings sprinkled with garlic and pepper. The other batch was coated with the following spice mix and left to sit in the fridge for 2 hours. Spice Mix 1t salt - Cut back to 3/5t salt 1t granulated garlic 1/2t cayenne pepper A few grinds of black pepper. 2.5t baking powder. Just on the grill. At the half way mark flipped everything. Ready to come off the grill after 1 hour at 360F Ready to plate. Plated. As Wilbur says, the baking powder wings could have passed for fried wings. Mind you both tasted great. The BP ones may look dry but they are just crispy on the outside, inside is moist.

I like the flame like cutouts.

I think it's gorgeous. and it will look even better on my Pebbles;)

GoFrogs, that is an absolutely beautiful turkey.

Bryan, that is great news about you and your pix problem.

What great thing to happen on their trip, an occasion they will not forget.

ROFL

Rain or not, you still have a beautiful site to view from your KK.

A very Happy Thanksgiving to all who are celebrating.

LOL, thanks☺☺☺I'm so good I forgot to check both rotisserie sizes (small and large). I only checked the small rotisserie size and I did check the large rotisserie with the heat shield stone and the SS drip pan, no problem with that arrangement. I forgot to check the large rotisserie size with the double lined SS drip pan.

You could block the exits with foil;)

I checked my 21 inch KK this morning and I can fit the heat shield in with the stainless steel drip pan on top of it and the rotisserie will clear. I can also put the double lined stainless steel drip pan on top of the fire basket and the rotisserie will still clear but I'm not sure it's a good idea to put the double lined SS drip pan directly on top of the fire basket. I would not want to warp it out of shape.

Hugo, those ribs look wonderful.