MacKenzie

Love it, what a pix.

What a beautiful little baby girl. Welcome to our world.

Cleaned the leftovers out of the fridge today. Still tasty. Za'atar sweet onions, steamed cabbage and carrots, smashed potatoes and beef roast from a previous KK cook and then there are those pickled hot peppers.

Braai-Q, carne asada tacos look deeeelicious.

Sounds like a pretty hot dinner, Tony.

Welcome. Rotisserie, don't forget the rotisserie.

Tony, dinner looks lovely absolutely perfect.

Alimac, I think you have enough pizzas to share. They look deeeeeeeelicious.

A beautiful dinner to celebrate the end of beautiful weather.

Freezer diving today and came up with some smoked meat that I did earlier. Found some rye bread and I was off to the sandwich bar. Toasted the bread, added some mustard and pickled peppers that were made a few weeks ago and took the torch to the Swiss cheese.

Nice ribs and salad, Aussie as always.

I just light my KK and when I know the fire is going I set the stone in the KK. The shinny side is up, that is where you will place your pizza.

Perfection. [emoji16] Sent from my SM-T710 using Tapatalk

Troble, you are going to end up growing gills.

Looks and sounds extra tasty, Tony.

Tony, I saw your post mentioning that dirty word and now it's true.

Troble, you are bound and determined to ruin your KK by cooking that fish on it. Great pixs.

Those ribs are looking very tasty. All those people, not looking so good.

Just don't eat Morris. What an awesome gift and the fact that your mother made it is even more meaningful.

Too late, Jon, nice try but the lovely pix caught my eye first thing. It made my mouth water until I read the caption. Originally I thought it must be an extra thick pork chop.

Hobo, welcome. The KK is amazing, the customer service is amazing, the food cooked on the KK is amazing, what more can I say.

All I do is make sure it it lit then I close the lid right away that way you will get a draft coming in the bottom vent and out the top vent, this should get the fire going. Good luck today.:)

I usually aim for a temp. about 550F for my pizza cooks. I light the lump, shut the lid, and the bottom vent are open. The top is probably open a full turn or more. Once I near the target temp. I close the top vent down to keep my temp. around 500-550F. The KK is not meant to be used with the lid up, I believe it can damage the gaskets. An IR thermometer will tell you the temp. of your pizza stone so will know when to load your pizza.

Thanks, Braai-Q

"They prove why you must dissolve the salt completely in water before adding it during mixing. Not a single recipe I've seen even mentions this or explains why it's necessary." Braai-Q, I've never read this before either, interesting. I'm going to try that provided I remember it. LOL I have not noticed excess saltiness with the 8 gms of salt recipe and I'm fairly sensitive to salt.