tony b

How big are they, MacKenzie?

@tekobo - the problem is ya'll don't speak plain English! And, a true Southern biscuit is NOT a scone, honey! It's so much better than that!

Break a leg, kid! That's one helluva Guru Challenge entry!!

WELCOME to the Obsession! You'll understand once your KK arrives and you start cooking on it! A 42" - WOW! We don't see many of those on here, so can't wait to see the uncrating pics and those all important first cooks.

Just to second many other's ideas here - Your list of accessories is a good start. Only add-on would be lots of boxes of cocochar, coffee wood chunks and charcoal, if allowed to be imported to Australia?? Yes on the basket splitter! It's a "must have" in my book. I like having both the roti spit rod/forks and baskets - use both equally. I also got a 3rd party accessory - the Octo-Forks, but I'm not a big fan of them. I always manage to cut myself either putting the food on the forks or taking it off after the cook. Plus, you end up having to tie many food items on with silicon bands or butcher's twine to keep stuff from falling off during the spinning. Kinda defeats the purpose of them in my book. I was an early adopter of the cast iron smoker pot and think it's a great tool, but I did get the cold smoker accessory when Dennis brought it out. I'm using it about as much as the cast iron pot - my challenge (which you won't have with a 32") is that I only have 1 port (your 32" will have 2) - so I can only use either the smoker or my Guru fan on a long cook. And on that topic, I've owned my Guru fan/controller for many years (longer than my KK.) I use mine on most longer cooks (> 4 hours), just for the piece of mind of not worrying about runaway temperatures. Since it's a 3rd party item, you can wait until you get your KK and then decide if you want one or not. I was an early Kickstarter backer of the MEATER wireless thermometer probes. Only way to actively measure food temperature during a rotisserie cook that's on the market as far as I know. All the other "wireless" temperature monitors have wired probes. If you don't have one the new Maverick XR-50 is a very nice setup. And last, but certainly not least - WELCOME to the Obsession! You'll understand once yours arrives and you start cooking on it!

You left out the single best reason to own one of those Lodge pans - biscuits, child! I've owned mine for so long, I can't remember when I got it.

Lovely baguettes, MacKenzie!

Yummy looking pies there, Aussie!

Excellent job! FWIW - I never wrap pork butts on the KK, only to hold in the cooler afterwards. BUT (pun intended!), I ALWAYS wrap beef briskets in pink butcher paper after the stall (170F - ish) for the remainder of the cook (203F).

Where's the suckling pig that comes with it, Dennis??

Mozzarella is good smoked, too. I've done pepper Jack as well.

Sans beets, please!!!

That macaroni salad looks pretty tasty, too!

Yummy looking hunka meat there!

Did I see cauliflower in the ingredients list? Is this a MacKenzie recipe??

Curious as to why the ice pan, since you were using the cold smoker? Was it to help absorb more smoke in a given time period? I'm assuming that with all the lime and acidity from the tomato that you weren't worried about it being uncooked?

If one of those things passed me on the highway, I'd probably wet my pants!

Wish I could try that, but I'm not supposed to have any grapefruit or juice, as it interacts with one of my meds. It's an interesting phenomena - not what you'd instinctively think. It doesn't interfere with the drug's effectiveness, but just the opposite - it makes it MORE effective. When you take a medication, they have made an assumption about how much of the actual drug will be absorbed into your system, so the pill/capsule actually has more of the active drug in it than your Dr prescribed. The grapefruit stimulates your biotract and you end up absorbing more of the drug than intended. So, I asked my Dr if he could prescribe a lower dosage of it, so I could compensate for the grapefruit, but he didn't want to "experiment" with it on me. So, no more grapefruit!

Your weather screams Gin & Tonic to me! I had a nice change of pace last evening - Gin & Schweppes Bitter Lemon. Giving my G&T a run for its money!

Yep! CocoChar is pretty close to flavorless, so it's perfect for letting the other wood flavors shine through.

Pretty much how it goes!

Hi, Susan!! You should post more, we miss you! A two-headed reef? Sounds like something out of Greek mythology! LOL

WOW, that is an "oldie!" But, dammit, it's now in my head and probably will be an "ear worm" for the rest of the night! LOL