MacKenzie

Thanks, 5698K, there is a gap but I will be pulling with boards mostly I just may not be able to turn it.

2X6 Boards

I know where I'm heading

I'll ask this here, "How easy it to roll the KK 23 on a deck? Just want to know if it's reasonably easy to do. I'm getting the 21 but it weighs the same as the 23 and the base unit is the same as the 23. In the winter especially I will want to put it out a few feet to use it. Do you think I'll be able to do that?

I was in there the other day talking to myself

Cook_Shack, that sure sounds good to me and not only that fun

ckreef, I am so glad you decided to post that ham pix. It looks delicious

ckreef, those pizzas look yummie

EGGARY, I love cherries, especially sour red cherries. That cake is very impressive looking and I'm sure impressive taste wise too

Lucky you, tinyfish mine is still in Indonesia

Hankvon, Puff is absolutely gorgeous, stunning. Great pixs and your son is anxious too. I'll be watching for your first cook pixs BTW, I love the name you picked for the KK

mk1,

ckreef, I sure did

Thanks, guys. Can't wait for breakfast Once you start making bacon there is no going back to buying it!

I was hoping to do this on my KK but next time Here is a 5 pound slab of pork belly ready for smoking after being cured for 5 days, rinsed and allowed to dry for 24 hours in the fridge. Doesn't look like much but the end product will Smoked to internal temp of 150 F. Looks like candy to me:) Sliced and ready vacuum seal and freeze.

Gotta love food that looks like that

Thanks, tinyfish and just think it is still cooked even though you have that great colour.

Dinner time, Just pulled the meat apart, the method works -

wilburpan, I can just imagine how tasty that was and that is the leanest pork belly I've ever seen

Thanks, dstr8, yes, the beef ribs are fully tender when done at 137 F for 48 hours. I'll reconfirm that at dinner this evening.

Someone has to make the sacrifice and you're just the man to do it

ckreef, do those ever look tasted from where I am sitting

tinyfish, the fat will soft up and become clearish and there will be some fat in the bag juices that remain but not a lot. This pix shows what the fat looks like. Hope that helps.

Trying something different this time, searing first then SV @137F for 48 hours. I have 6 slabs of ribs altogether- Seared.

Goes to show you how accurate this article is:)