MacKenzie

Here is my first KK pizza, rotisserie chicken, mushroom, onion, fresh mozzarella, Monterey Jack with an olive oil sauce. Spread some of the oil sauce over the dough- Topping added, mushrooms, onions, chicken and fresh moz. Loaded and ready for the grill which is at 525 F. Baked for 11 mins. Plated. Bottom Crust.

The standard drip tray looks good enough to be a drinks serving tray;) I have the double bottomed one as well.

Maybe

Those steaks look grrrreat.

GM, those sure are tasty looking wings, yum yum.

Wilbur and GrillingMontana, thanks, I think it looks pretty good too. I'm going to do a chicken pizza later today, first one, first chicken one and first pizza on Pebbles.

Tomahawk, very much enjoyed reading about your SV adventure and I'm positive now that you have the real McCoy life will be so much easier. Here's to your getting a KK very soon. You will have so much pleasure from it, you can't imagine how much.

ckreef, that is beautiful, down right gorgeous.

Oh my goodness that is one mess of butts and the KK seems to be handling it in fine style.

It is a tough one, if you really want pebbles I'd say get what you really want. You will have this grill for a very long time and it should be exactly as you want it.

That's a tough one, do you wait until the pebbles arrive or take the tiles and get it now. Whatever you get I'm sure you will be thrilled with how this grill works. It is amazing.

I don't know, Poochie, but that Terra Blue looks pretty sharp to me.

Thanks, Tony and you are so right although I never doubted it for a minute.

I am teasing, I just feel so darn good about how that KK pulled off that loaf of bread.

CC,me or the bread I put that bread to good use, made a flank steak sandwich for lunch.

I'm doing my first sourdough bread on the KK. There is a story to this cook- I didn't light the KK early enough and the dough rose faster than normal. You know what's coming, panic It is cold here today, 65 F so I set the proofing basket outside and opened the vents up. After about 45 mins the grill said 500F. I took the proofing basket with the dough- and flipped it over. I could smell disaster coming Spritzed, scored and use the pizza paddle to put it on the baking stone which is now a whopping 287 F. This is a disaster waiting to happen ;( No time for taking, I wanted to get it onto the grill ASAP. Rotated it a couple of times and here it is. The baking gods must have been with me today;) Took it off the baking stone and flipped it over to get the shot of the bottom crust. It is now in the house waiting to cool before slicing. Maybe it was Dennis that was with me. I couldn't be happier:)

Some times I like to cook things directly over the fire with no heat shield in between and I don't want them to burn so it is nice to have the distance. That's my main reason. I'm thinking I would like to cook my pizza high in the dome but needless to say I have not tried this one. I'm only in my first week with the KK.

Thanks, chicken pie is one of my favourite dishes too:)

Robert, your brisket looks absolutely wonderful. You must be very pleased and smiling from ear to eat at every bite.

Actually the total mass of the 21 inch is more than the 23 inch. It is due to the high top. The 21 weight of top and bottom, no grates =500 lbs The 23 weight of top and bottom, no grates=432 lbs. If you have all the grates in then they are closer together. To me it comes down to do you want the extra grate space or do you want the extra height. The 23 also has 3 grates and the 21 only has 2.

Well said, tinyfish

tinyfish, what an awesome cook and every single thing looks delicious. Did you parents grow those apricots? You must have had your wing craving satisfied.

Poochie, I've only had the 21 inch for 4 days. Did you talk to Dennis? That is what I did and he suggested the 21 inch so that's what I went with and I am very happy. It depends upon how many you will cook for, it is my understanding that the 23 inch in only 2 inches bigger one way. What I really wanted was the high top. If you haven't talked to Dennis I would suggest you do that.

Grrrreat:)

That stall is a killer.