Rak

Thank you folks! We love our toys don't we!!

LOL Rob, I'm definitely working on that! Trust me, it won't be like that for long

Looking forward to seeing this done! I know exactly what you mean about stability!

My first attempt making a roti chicken and I'd say it was a success. I did try to catch the drippings using the double bottom drip pan, but no luck. Even at 325F, everything was evaporating on contact. No biggie, still a great meal!

Awesome looking club sandwich and nice twist with the grilled cheese! Thats what I want you to make the next time I'm over

You're probably right, but I just feel better about brining it in! LOL

Delicious!!

Great job on those ribs Wilbur! how many did you have to test before you realized they were good

Did not know that, but i'm surprised its possible...Dennis really does think of everything! LMAO

Thank you for the compliments everyone!! Like most things, I think once you've had decent home made pizza, store bought just doesnt compare!

Thank you Charles! Yes, I took the shelves off yesterday. The weather was really nice yesterday so I set up my rotisserie bracket on the one side and got everything adjusted for a spin later this week Now that they are off, I'm also thinking that I'll just leave them off until spring. No point in letting the elements get to them if I don't need them right now!

Nice butts! Sounds like the whole event was a lot of fun!

Welcome Boz! I've had my KK for 3 weeks now and love it! I know you will as well, and this forum is full of wonderful knowledgable people willing to answer any questions!

Time to try pizza on the new KK! I've been making pizza's on my Kamados for a while, but this was my first time on the KK. I followed my usual recipe and techniques, the only variables were the new grill and the KK baking stone. The results were great! Because the KK was heat soaked at 600F (I wanted to get it at 550F, but I overshot!), and the massive baking stone was fully heat saturated, I was able to fire the pies one after another without worrying about having to come back up to temp, thats 3 pies cooked without worry or waiting for the Kamado and pizza stone to get back up to temp - all perfect!! On a rainy day like today, that was very much appreciated, as was the top vent!! Here are the pics, probably more than anyone needs, but its my party so Thanks for looking!

That looks great Tony! I've only made the pepper pulled beef once but it was packed with flavour....I think it must be coming up on the rotation!

I'll take one for my ultimate!

That looks great! I can't wait to see all the things you turn this into

That looks great MacKenzie!!! Cant wait to see the finished product!

I like this idea....I'd love to be able to add a rotisserie basket or fish cage to my accessories!

Nice cook! I'm a big fan of lanes rubs as well.

Thanks Benton!

My pleasure Dennis. All things being equal, the KK produces better results....its a fact.

Those look delicious and very juicy! Great job on those ribs and the sides. The ribs look incredibly juicy! Smoke is very subjective, I find using wood chunks better than chips because they don't burn up as quickly. The continued smoke you saw might be from the lump rather than smoking wood, as a side note, there is nothing wrong with that! As the smoke ring, don't worry about it. It is just a chemical reaction in the meat and is proven to have zero impact on flavour. Lots have theories as to how it works but no one really knows for sure. I'm sure the master chefs here will be able to give you more pointers, I just wanted to congratulate you on a fantastic cook!

That soup looks delicious!!

Thanks y'all! MacKenzie, I can't wait to see her cooking on it. We both really enjoy cooking and to see her interested in would be terrific! She is mostly a baker, so I'm going to be sure to point her to a few of the bakes here