Chanly1983

@MacKenzie exactly, also remove hand fast! @tony b thanks tony, just pulled into my campground for the next couple of months and probably going to book for nov/dec through match down in Florida. My camper is finally getting pulled tonight! My new TEC is loaded into the bed of the truck and looking forward to learning how to cook some great stuff on that at the jobsite. @Poochie yeah here is hoping someone agrees that has the money. Someone offered me $5k for grill, tables, accessories and they wanted ME to pay shipping.

Table is going to be gone Saturday. $5000 for Grill attached side table and accessories.

$7,500

@Aussie Ora & @tekobo I am hoping it will be a great time, so far it has been nothing but headaches! @tekobo We will be on the road for quite some time and as much as I love the unit it is too big for needs. If no one wants it I will sell the table and store the KK.

Thank you @BOC, it will be tough to see it go but I will be glad to let someone else have the enjoyment that I do not have the time for. I was talking to the wife today and I told her a tabletop KK will be in our future when we get closer to settling down.

@tony b yeah unfortunately this thing weighs 1/3rd of my payload capacity. I settled for a TEC G-Sport FR Portable Grill. It is not as versatile but the quality is definitely on par. If I cant sell it, it will go in storage until we finally settle down somewhere and it will be proudly moved to be showcased there. The damn thing is just too gorgeous to be locked up somewhere though, so here we are.

I do not want to do this but my wife has given up meat and we are selling the house to travel in the RV. I bought the unit I believe in 2018 and used it extensively for a year or two and started traveling on the road for work. Needless to say at the time of purchase I bought every accessory besides double pan & gas assist, I believe. I also purchased a lot of other accessories that go with it. Starting at $8,000 for everything, all reasonable offers will be considered. Pickup and delivery will be on buyer. There are a few people asking for the table so I would be willing to break it up but the grill has to go first.

@PVPAUL if I need to split I will. Prefer to sell as a set but if I have to I will break it up.

How does a used 32” in terra blue with a custom teak side cabinet sound, located in southern WI. Love the grill but I cant take it with me in our new adventure on the road. I am pretty sure I have everything besides gas assist and double drip pan, plus plenty of extras. -Original for sale post on KK site. -Dennis sending photos as y cabinet was being built. -Original “blue print” -Final product

“Senior member”

I subscribed on the Fogo website for the coupons and discounts the other day and yesterday or the day before they sent me a email about what to grill and such with their charcoal. One of the topics was roasting coffee with a big green egg, my immediate thought was how much better would be coffee roasted on my KK! Seriously why is this not happening on the forum? Or is there a super secret section I will get access to when I become a “advanced member?” A few people sell these on line but I think I am going to just make one out of scrap stainless from work. Ok back to my coffee and bread making. I hope everyone is being safe and enjoying their weekend!!!

And the yummy bits of bacon!!! My dogs were going nuts after I brought these loaves into the house to cool.

After a disastrous try of making bread in the KK last week, I decided to jump back on thehorse this week with a batch of Pain de campagne and Pain au Bacon from the book Flour Water Salt Yeast. It actually turned out tasty and not black. I decreased my temp from last weeks 500 to 450 and once I dropped the bread on stone I closed the top hat. Also decreased my times from 35 or 40 to about half. Here is my Hybrid dough proofing. So I tried 25 minutes gave the bread a rotation and another 10. A little too long for the rectangle loaf. Ok onto the straight leaving Bacon bread tried 20 minutes with a rotation and another 10 minutes and the money shot! Next week I am thinking a merlot rosemary with cracked pepper sourdough... maybe

Well that sucks! Hope to see you back on here sooner or later.

@MacKenzie they worked out too well! I have a list longer then my arm for flavors to try! I know I was worried they weren’t going to be too small for the tines. They fit just perfect!

Thanks @tekobo, I saw @MacKenzie cloufitis cook and it peaked my curiosity. I think I might need that recipe. @MacKenzie those biscuits brought great memories back of baking with my grandmother! A fresh kick in the butt as to why I love cooking sooooo much!

My wife and I had some friends down this weekend and I like to show off my talents. I cold smoke some bacon with coffee wood for 8hrs and finished it this morning at 215 degrees with some bourbon and merlot barrel chunks that I will be using for eggs Benedict tomorrow morning. Then moved on to finishing up my 80% biga that I started last night. The main course was Cornish game hens spun over some Brussels sprouts with garlic and shallots. I rubbed everything down with purple crack and herbs de Provence. The only potatoes my wife let’s me make now are Yukon mashed with chives, sour cream and horseradish. We washed everything down with a bottle of wollersheim winery prairie fume. For dessert I made sous vide vanilla Creme brûlée with grilled peaches soaked in calvados.

Here’s hoping @MacKenzie, I hate to have my wife’s friends drive 4 or so hours for nothing.

I am making sous vide Creme brûlée this weekend for some friends and I am going to grill some peaches for the top of them. I’ll post some Picts if they turn out well, if not I’ll keep quiet and act like nothing happened.

I just discovered grilled peaches a week or so ago, I would say they are the best thing EVER!!

I second rockwood and fruitopia.com for smoking Woods. If you can order dennis’s Charcoal do it! If not we can do a group buy later on when it’s available. At least order some coffee smoking wood, depending if you get a cold smoker will determine size to order.

Ok @Syzygies I get what your saying about cooking on the tail end of your cook but then your letting the fire dictate your cook. When you said you use your stoker to control your temperature, are you using the same temps as you would in the oven? How about timing Compared to the Dutch oven? @Pequod haven’t used a lame sense school. I can’t wait for my cabinet arrives so I have place for my stone! The crust from KK sounds perfect.

Ok @Syzygies I get what your saying about cooking on the tail end of your cook but then your letting the fire dictate your cook. When you said you use your stoker to control your temperature, are you using the same temps as you would in the oven? How about timing Compared to the Dutch oven? @Pequod haven’t used a lame sense school. I can’t wait for my cabinet arrives so I have place for my stone! The crust from KK sounds perfect.

Thanks for the sound advice @Syzygies and @Pequod and I am hoping a little light chop busting!?! It scares me that we need to make it a point to other people to not kill themselves by smoking your food with plastic or gassing your grill with zinc or galvanized steel. But speaking of smoking food. I am assuming there is a different flavor profile from bread in a Dutch oven baked in a oven compared to cooked in the KK? Well the timer rang and here is it is... loaf #1 and loaf #2

That was my thought process on leaving my bread making to my oven until I get a chance to get the stone out. It looks like I am going to have to get to the hardware store and buy some chain and a larger cast iron pan in the next few weeks. Thanks for the feed back and guidance.