MacKenzie

skreef, I don't eat hotdogs either but I do put sausage in them:) I have fed my sourdough started today, planning on baking a loaf tomorrow on the KK.

Here is the story of the grape-nut ice cream- Grape-Nut ice cream is a popular regional dish in the Canadian Maritimes, the Shenandoah Valley, Jamaica and New England. One origin story is that it was created by chef Hannah Young at The Palms restaurant in Wolfville, Nova Scotia in 1919. She created it when she ran out of fresh fruit to add to ice cream, and decided to throw in some cereal. It proved popular at the restaurant and the Scotsburn Dairy company began mass-producing the ice cream variety, and it sold across the region. I've been doing that for ages, grind my own chuck beef roast and add some spices, no binders, and loosely form the burgers. Set up for indirect cooking and that's it. I know it takes a long time to cook (45 mins.) but I really like them that way and I haven't gotten any complaints. They are moist tender and tasty not to mention there is time to sit and relax. I always set them up with my needle probe so it's just a case of sit back and watch the temp., don't have to open the grill until I'm ready to put them over the fire. If you try it I'd be interested to hear what you think.

Welcome, whatever you decide, it is going to be an eye opening experience. One that you will wish you'd made before. A discussion with Dennis will yield a lot of very good advice on the size that is right for you. He is very approachable.

Yesterday I had company and decided to make cheese burgers on Pebbles. It was so easy. Started with fresh ground chuck roast, made the burgers. Before anyone arrived. Set the grill up with the fire basket divider in. When we were getting ready, lit the fire and set the burgers on the grill at 250F with a needle probe in one of them. Shut the lid. We sat around watching as the temp slowly went up to 139F moved the burgers over to the fire side after about 45 mins. Dressed the burgers put the perfectly melting cheese on each and under the stove broiler for the big melt. For dessert I had made grapenut ice cream and waffle cones the night before.

Me too.

The more I see of this grill the more awesome it looks, but I'm not sure how that is possible.

Wouldn't I like to be sitting at that table:)

Wow, it's a beauty.

tomahawk, that had to be a very tasty dinner.

bosco, great looking meal and so colourful too.

Glad you liked it, tony.

tomahawk, I have no idea, I've never had that little juice left. Usually I do my steaks at 132 F for several hours and there is not a lot of juice but never as little as 1 teaspoonful. I've never done them for only 2 hour and never below 130 F.

+2^^

I have used them often at regular casserole temps, 350 F range with no negative effects.

tomahawk, your steak dinner looks perfectly delicious and I hope you saved the bag juice to make soup.

Bryan, those juices are to die for, not matter what you SV. I love them and I'm sure you do too.

PJ, I've been feeding mine for years and mostly only bake the bread that I've posted on this site although I might go from a round to a long loaf occasionally. If I come across something interesting I'll let you know.

I remember when I was first looking at ceramic cookers and I signed on to view the Green one. I didn't know a thing about ceramic cooking and was looking for a friendly place where I could get some help if I needed it. WOW, talk about a place I didn't want to be. That was end of me getting a green cooker. It's no fun with the nasty stuff. That's where mods can come in handy if need be. I'm sure that future buyers will look at the connected forum to the product they are researching and it can have a big effect on what they purchase.

ckreef, don't forget to post procedure pixs.

Beautiful and I'm looking forward to seeing the whole wonderful story.

Poochie, that steak dinner looks lovely, I can taste it from here in Nova Scotia:)

ckreef, I'll have to admit when I was unpacking my KK I opened the dome at the first opportunity and it gave me a great deal of pleasure so I had to repeat the experience to see if this is really how it works.

Thanks everyone, Wilbur, if it helps, there is 1.5 pounds of pork out of the 5 pounds of meat.

That is wonderful news, Dennis, 26 grills going out to those lucky new owners.

egmiii, I have the 21 inch and have done ribs, smoked bacon and sausages low and slow. For the ribs I used the round drip pan that comes with the grill (It is so nice it looks like a serving tray. and that was all. I have yet to use the heat deflector that comes with the grill. I ordered the double bottom drip pan but have not used it yet but I'm sure I will. For my bacon smoking used the upper grill in the high position to create distance from the meat and the fire. I have yet to do a pork butt.