MacKenzie

ckreef, sure looks tasty.:)

What a great video, she has talent galore:)

I've been working on Pebble's new home so that not only Pebbles will be out of the snow and rain but I will be out of the weather too. Very soon I should be able to post some up to date pixs.

Poochie, what an awesome cook, first cook or not, it's awesome.

I can see the smoke rising from that pork butt.

These Canadian Customs are not really all that co-operative when we try to get some "fuel" as they call it:(

Rak, your daughter sounds like so much fun and just wait until she starts to cook on the KK:)

Nanuk, thanks you. You will shine just as soon as you get your KK.

Unfortunately, I agree with you, CC

I just now saw the grill in all it's glory, stunning:):)

Thanks, GF and CC, it is just so easy to smoke on the KK:)

I don't think so, I've had it many years and it was case either cut it to fit the KK or throw it out. Once it was cut I thought I can have a little fun with this and call it my new yakitori. I'm certainly not advocating the need for this on the KK. As you said all I need to do is flip my upper grill and set it over the fire basket. Enjoy:)

Nanuk, it will seem like forever to import;)

Thanks, it was fun:) Not much lump required for this cook.

PJ, that is a lovely looking pizza. It is making my mouth water:)

I've had 2 wire haired terriers and they were both full of the devil. Loved them:):)

Nice serving tray,aka, drip pan, Poochie. Just waiting to see the grill. Glad all is safe.

Do I have your attention with that title? There was a little meat leftover from the pepperoni cook so I decided to use my new Yakitori to cook it. The rack is sitting directly on top of the KK fire basket. Served by candle light;)

Thanks, everyone and thanks Bosco for that tip. I use it when cooking sausages and do an ice bath for a very short time to keep the sausages puffed but never thought about doing it for pepperoni, next time:)

PJ, I see you were in good hands with Tony while I was away from the PC:) Ask all the questions you wants:)

Standing by.......

2 pounds of beef pepperoni stuffed in natural casing is on the KK for smoking. Looks a little anemic but just wait. Smoked with cherry and apple. Started about 160 F and worked up to 210F. Colour is added:) After 6 hours and with internal temp. 150F it is off the grill. It should make a nice pizza topping;)

Guess I'm safe without the 00 flour and I'm happy with a cook in the 500s.

PRippley, I just bet you are a great cook and your new KK will make you even better. On that you can count:)

ckreef, sure looks like lots of fun. Just like a fondue