MacKenzie

I just use what is called a Kurly Kate and after that I use an old dish cloth to wipe it clean. If I have thick stuff baked on then I use a metal scraper, followed by Kurly Kate and a last wipe with the old dish cloth.

I have been busy cleaning out the fridge, took out 25 jars of "things", you know the ones, the ones that are leftover but you think you will use them later. Then did the same to the fridge freezer only this time it was 37 jars. In there I found a Salisbury steak sooo had that for dinner, it's gone. Made some spaghetti to go with those leftover mushrooms. Let's set the mood-

I've always done my pizza using the method Tony just posted until I read the uses for the double bottom pan that Syzygies posted. Since then I've been using the double bottomed pan on a grate under the upper grate with the KK pizza stone on it. The top cooks better and the bottom does not burn. This is now my go to method for pizza.

Wow, qundoy, that looks awesome.

Thanks, Aussie. I really don't spend a lot of time cleaning but the gunk doesn't get much of a chance to build up because I really don't like putting my food on it. It just takes couple on minutes at the beginning of the cook to clean it up and then you're off to the races.

Just look at that cherry smoke on that cheddar. Kitchen smells lovely.

Now that the tubes are nicely cleaned out, why not smoke some cheddar.

Thanks for the smiles, guys. Smoking experience was interesting, guess who took a chance on the smoker being clean enough for this smoke and lost. The good news is I thing the cheese is fine and I now have a clean smoker for the next time. Used Dennis's idea of the long T wrench for the large tube and I found this baked potato stand that works well on the little intake air tube. I is about 1/4 inch short but the perfect diameter. Once the tube is removed I can clean it from both ends, no problem.

Yes, jalapeños so you'd think there'd be lots of flavour but not in my mind it didn't. let's hope the smoke helps.

This cheese needed some serious taste improvement so I've decided to hickory smoke it. KK cold smoker in action.

Thanks, Bruce.

Mission impossible.

Looking gooooooooooooood, Aussie.

Syzygies, that would be the one. A beautiful tool and it works perfectly. I had a small amount of the home ground flour dough left so made some soup noodles.

I made two different pasta doughs, one with home ground Durum wheat berries and white bread flour. The ravioli was stuffed with spinach, ricotta and Parmesan cheese. Cooked the ravioli and added it to mushrooms, garlic, spinach, semi dried tomatoes, some pepper and hot pepper and Parmesan cheese. The darker ravioli are made with the home ground flour (on the left hand side) and the white ravioli are made with regular white flour (on the right hand side).

Nice looking meal, Aussie.

Looking very tasty, Tyrus.

Aussie, that was a riot.

That's why we need to look at sous vide, maybe we could get her interested in the idea. A little study should show her that red/pink does not mean raw. I remember when I wanted well done steaks. It was sous vide cooking that cured me from that perception, thanks goodness.

That is looking like a great idea. I have not done one yet. Looking forward to seeing it cooked and sliced for dinner.

Have your tried introducing your wife to sous vide steak? Once you get her used to the fully cooked steak that is still red/pink inside then she won't be so apt to turn down the steak that looks the same from the KK.

Basher, it does look juicy and I'm sure it was tasty.

That is going to be wonderful.

I couldn't even start to watch it.

Aussie, you've got yourself a smoke ring and a tasty dinner.