MacKenzie

@Braai-Q, the influencers strike again.

Yes, mine too.

I like that idea alimac.

The moral of that story is: It is so much easier to get a KK than a sofa.

I need a job at the school.

That is fantastic news from Dan the Man. Not about his Achilles heel but the fact that he's keen to be there for the delivery.

I hope you are able to see it go by and get a pix. Fingers crossed for daylight and sunshine.

Troble, I'd say you have a leg up on this caper. It also appears that you have the judge's approval.

Delicious, Troble.

Tony, I remember those days well.

Could this be tekobo's ship arriving with her Xmas stash of KKs?

Stunning.

]Sure looks delicious.[emoji4][emoji4][emoji4]

A bowl of leftover Sweet and Sour Gochujang Chicken.

What a traumatic experience and to had to go through that with your contractor on top of it all. Now, you have a dream kitchen, it is stunning. I hope you safely get your KKs home soon.

I certainly did and expect to enjoy it many more times.[emoji4] Sent from my SM-T710 using Tapatalk

Thanks to Alimac for posting his Sweet and Sour Gochujang Chicken cook and recipe. I made it today and it is indeed deeeeelicious. Plated.

What I'd like to know is when they say the glove can handle 800 degrees I want to know for how long? If it's only for a few seconds that's not enough for me.

Wow, so round and so puffy, great job.

Talk about stirring up the taste buds, Tony.

That was a close call, jonj. [emoji4] Sent from my SM-T710 using Tapatalk

No, you do not need to use the heat deflector, put it into storage, most of us never ever use it. It will take a lot longer to heat up your KK and burn up a lot of charcoal in the process. Have fun with the pizza.

To me cooking in the KK is more like cooking in the kitchen oven, the fuel is lump and once you get within about 50 degrees of your desired cooking temp, start closing the vents, mainly the top vent until you settle at the desired temp. By then the smoke should be good so put your goodies on the grate. Unlike the kitchen oven your cooking temp. will remain stable and not a lot of air passing through the KK if you keep the lid shut and you should. The result will be a much moister cook than the oven.

Why not cook it at a lower temp and then remove it when the IT is what you want, open the vents and let the fire roar then sear the roast.

I find that if I have lots of leftover lump it doesn't take much new lump to have a good fire. The smoke will clean up fairly soon too. One thing to remember, poultry soaks up smoke like a sponge. Was your turkey at room temperature when you started?