MacKenzie

A little grilled cabbage and some hot Italian sausages on the menu.

There should be a plug that came with your KK for you temp. probe holes. I'm not clear if you have the lid closed shortly after you light your fire but normally I start my fire and shortly thereafter close the lid because that is what creates a draft from you bottom vent to the upper vent. Hope this helps.

Wingman, all great reasons to get a KK, not to mention the food moves to the next level too.

Just think the second steak is only going to cost half as much.

LK, what a great plate of perfectly cooked beef.

Exactly.

That had to be tasty, Tony.

Just as Basher says, interesting and would love to taste that steak.

Whatever you use the food will taste better, spit or cradle.

Great looking dinner, lots of nice colour on everything, Tony and you have a bonus meal waiting for you in the fridge.

Beautiful colour on those chickens, Dennis.

Good one, Jon.

No, I missed that guess my volume wasn't up, but soon I'll hear them here.

Delicious and the perfect day for it.

Kevin, those are all awesome cooks and I can smell the video cook, how'd you do that.

Put some of those pork ribs from the other day to good use. Made a potatoe salad with sous vide potatoes. They work great because they stay in tact. Sous vide potatoes, all in tact. Ribs and salad plated. Pepper, smoked paprika and silk chili all from B&B spices.

One never knows what's lurking at the bottom of the freezer.

What a dinner, Basher.

I use that setup also, a tip from Syzygies. It keeps the crust from burning and gives more time for the top to cook especially if you have a loaded pizza. More of the heat goes up and around the edge making it so the dome gives off more radiant heat to cook the toppings.

Steve, oh that is a nice surprise, I'm glad you liked it.

Another tasty looking pizza, now I'm craving pizza.

What a great first attempt, sure looks edible to me, I would be happy to have a slice or two of that pepperoni one. Fun cook with the girls.

Sounds like a great idea for country ribs.

Just look at that moisture.