MacKenzie

You did it and you will not regret this purchase. Any idea as to when you will take delivery? BTW, we all want to see lots of the arrival pixs.

Wow, the finished product looks wonderful.

Bruce, that is rain and we are having a miserable spring, cold, wet and windy. We have a break from the rain right now with some sunshine but the wind feels like it's out of the North.

Tekobo, you bread looks full of awesome flavour. I especially like the round shape.

I used to own the Primo brand and loved it a lot but then I bought the first KK. It was night and day ahead in quality of the build and the taste of the food that was cooked. It moved to the next level and the service from Dennis is above and beyond anything you would have known in the past. You can call him now and speak with him. There will be NO pressure to buy and he will NEVER try to up sell you. I would suggest anything you can do on your current cook you will be able to do it easier and better on the KK. Not only that it will last and last and last. The only danger is that once you buy one KK you might very well want to buy a second.

The timber dress up is beautiful. I bet those humming birds love that yard.

Good one, Steve, yes by about 5 mins.

Tekobo, is coming to help me with the carving but I need some serious help with some recipes. Here is what we are looking at doing- . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Time to fire up the KK. Nearly there. The KK is just around the corner. Oh oh here comes MacKenzie. I'm outta here!

I'm not sure I understand the situation, if you are cold smoking no heat in the KK is required. I sometimes do a cold smoke for an hour or so then while that is happening I light another KK and let it get up to temp. for me it's around 220-225F and then when it's ready move the bacon over to the other smoker and if you want to also move the cold smoker over too but I don't always do that because I'm using a Mapleleaf lump. Hope this helps.

I don't know if he started again or these are old stock, but I can tell you the KK is a big step above and the food is noticeably better tasting, especially the chicken. It always soooooooo moist.

Troble, everything looks sooooo good that it almost makes me want to eat fish.

Here are a few:

That rub was just one that mixed up on the fly, granulated garlic, smoked paprika, onion granules, some chili and black pepper.

Looking fantastic, where's the beef, I mean the dog?

Not to worry it is an amazing cooker and your food will taste better cooked on the KK too. It's not just a pretty cooker. It works great all winter long too. Will look forward to seeing the progress.

You have every reason to love that KK, awesome, stunning

You are going to love this cooker, I have one similar but not a table top, just make sure when you build it in that you have room for the rotisserie motor, and smoke generator, just in case.

Freezing cold here with snow overnight and rain and wicked winds, time for comfort food. Chicken drumsticks, baked potato and a salad coming...... Drumsticks on the KK. Plated As usual the chicken was moist as can be.

@Troble, yes I have but not recently but I'd eat your pizza for breakfast and be happy.

Troble, I never should have looked at your pizza pixs, it is breakfast time and I love a tasty breakfast and I'm thinking your pizza would be just perfect for that. Hint hint, FedEx, Percolator, UPS or DHL will work.

Wingman, that looks like a monster brisket. Lots of great eating for sure.

Tony, you sure are cooking up a storm, a food storm.

Gotta stay with the microwave when doing chips, you could set them on fire, a BIG no no.

You can always hope.

Actually my JD had almost zero sparking.