Pequod

Wow, what a transformation! Nicely done!

Sweet!

Huh. I guess "refractory cement" wouldn't fit on the bag, so they went with "ceramic".

At this point, the most likely outcome is that I move both and then assess from there. One factor is that I’ll be living extremely close to Skyline Drive, Blue Ridge Parkway, THE Appalachian Trail, Shenandoah National Park, etc. I just *might* want something more portable like a PK360 which is also a good size for day to day home use for two people. So...love my KK’s, but I could see a scenario where I don’t have even one.

Me too! Lucky to find some left for me this morning.

No! Would only unload that if I have no KK to put it in.

Honestly..the thought did cross my mind.

I have been asked whether I would sell the 32 alone. I've pondered and decided I will not. However, I am considering selling both together, along with the load of charcoal I still have. IF I decided to sell, the whole lot would go for $12,000. Still pondering whether there is any cheap and/or easy way to move these beasts. Would need a lift gate truck and a bunch of burly types to schlep them around. And then those burly folk would need to follow me 2-1/2 hours to my new home. Hmmmm. This includes (prices for new in the right column): and 20 boxes of coffee char + 5 boxes of coco char.

I think it was spot on. This loaf was 30% fresh milled whole grains (rye, spelt, hard red wheat). It spread out a bit more than the long cloche I usually use, but still great volume. Haven't cut into it yet...still cooling.

Trying out my new Challenger Bread Pan. https://www.challengerbreadware.com

Edmonton isn’t that far! Only 2400 miles or so.

Never knew it came in powdered form. Sounds like it would be great in a rub. Umami bomb.

Butter Kuchen ★★★★★ Breads, Breakfast, Desserts Prep Time: 2 hrs Cook Time: 30 mins Difficulty: Easy Servings: 8 Ingredients Dough: ¼ cup milk 2 tbsp butter, melted 2 tbsp sugar ½ tsp salt ½ package dry yeast 2 tbsp warm water 1 egg 1-1/2 cups flour Topping: 1 stick unsalted butter, melted 3/4 cup sugar 1 large egg 3 tablespoons water 4 teaspoons all-purpose flour 1 teaspoon pure vanilla extract 1/8 teaspoon salt Directions To make dough: Heat milk until lukewarm; add butter, sugar, and salt. Dissolve yeast in warm water and add to milk. Beat in eggs: then beat in flour. The dough should be very soft and wet. If the dough is too much like batter then add a little extra flour. The dough should be soft and sticky. Cover and put in a warm place for 60 to 90 minutes. Turn out on a floured board and roll to fit a 9-inch cake pan. Pinch the edges to form sides, and press down the center some which later will hold the butter topping. Put in a warm place again for 45 to 60 minutes for a second rising. Mix ingredients for topping and pour onto the dough after the second rising. Reshape edges to contain topping if necessary. Bake in a preheated 350 degree oven for 30 minutes. Let cool completely before cutting.

I do have a recipe for butter kuchen somewhere. Love that. Have been looking for a good recipe for Austrian (Steyrischer?) Apfelkuchen, but not yet found.

Nein.

Now THAT’s cool (pun intended). Love the meat hanging hooks.

That could be.

I move mine like this all the time. No issues at all. Interestingly, my 32 rolls even more easily than my 23. No idea why this is.

That’s definitely an Imperial Kamado. Here’s a link I found with a picture of a No. 5. https://www.kamadoguru.com/topic/9603-newly-acquired-kamado-no-5/

You left out Trapper!

I don’t, but leapfrogging plywood sheets (on an incline!) is exactly how I got my KKs into my back yard. That and four burly Army ROTC’s.

No wonky. Just perspective.

I recall seeing pictures of an Imperial Kamado (I think it was) with No. 5 on it. I think it also had Mt Fuji, but not sure. Is this an Imperial Kamado? Impressive grill regardless.

Here ya go. Note that the spider gunk costs extra. Hope that helps.

Well...I do live in DC. I can get REALLY low. What are we talking about again?