tony b

Nice, indeed. See you went with the new SS table tops.

on that pizza! I told you, croadie, that you would be amazed at all you can do on a KK! Everyone is when they first get one.

For a "newbie," Lannoos, you nailed it. For Colorado Rick, listen to what Lannoos said. You had the vents open way too wide for too long. As was noted, you can't bring the temps down easily on these grills, so ease up slowly. But, you seem to cope with all this well enough to turn out some decent ribs. Hot & fast works as well as low & slow on many cuts of meat. Second, where are the pictures, man??? You know the Forum "rules." We want to see the grill and your cooks. Lastly, WELCOME to the obsession!

Amazon doesn't seem to carry it, so I'm off to Lowes to scope one out.

As a man of science, I vote for the dual scale, too!

The style is called Rauchbier (yes, it's German). The trick is to get smoky flavor but not to the point where you think you're drinking a campfire! Trust me, I've had some that smoky - not good at all!! I smoked my malt back in the day when it was a bit harder to find. Now, most brewing supply shops carry it.

Too damned funny, Jon!

I took the clip off mine long ago and never put it back on. Not needed.

Thanks for the tip, Charles. The salt was a gift, but sounds like a no-brainer to make it. I've done cold smoked almonds, cheese, and even smoked barley malt to make beer.

Great looking plate, as always, MacKenzie! I have just tried the "roasted smashed" potato recipe from Cooks Illustrated. Nice change of pace. http://www.cooksillustrated.com/recipes/6221-roasted-smashed-potatoes?ref=new_search_experience_4&incode=MCSCD00L0

I have a couple of manufactured smoked salts - one of them is quite dark and very smoky. http://www.saltworks.us/bonfire-smoked-sea-salt.html#.Vpb5uBUrKM8

Please do, we love to see new KKs being uncrated and that all important virgin cook!

Need to put it in some boiling water so you have a known reference point. I don't leave mine in the KK when it's this cold outside or it will throw off the calibration.

Hitting your stride, croadie!

Only when I enter one in a competition. I've pretty much stopped doing that, too.

Hey, don't diss the bread machine! I owned one for several years and made some damn yummy bread in it. My 2 favs were blueberry and a pecan/red onion. Dump everything in the night before, program the machine, wake up to fresh baked bread!

Thanks!!!

Uno mas, por favor!!!

We have had bow hunting inside the city on occasion when the population gets too high. Special permits, etc. A large buck and I had an "encounter" on my way to work a few years back. I was actually stopped and he came up from the side of the road and ran right into the side of my car, rolled over the hood, then got up and ran off into a corn field. Did over $2000 damage. No one plants Hostas in my neighborhood. I call it Deer Salad Bar. I don't grow roses anymore either, as the deer eat the buds just before they open. Yeah, they are cute, but do a lot of damage.

Hell, yeah!!

Your food photography skills are just off the chart, MacKenzie!!!

Good job, man! Yeah, that baking stone will soak up a lot of heat! Takes some doing to heat that puppy up. But, you will be blown away by the results when you get it right next time! You're going to have to share that eggplant recipe with us - seriously!

Yeah, that knife does look sweet! Break a leg, kids!! Keep that string going!

That's why I haven't jumped into that pool! I'm much too competitive for my own stress levels.

The 3 deer that have been inhabiting our neighborhood this year decided to sun themselves in my backyard today. BTW - the high was 4F, with a Minus 16F windchill. But, the deers didn't seem to mind - LOL!! This one shows how much attention they paid to my dog barking at them from the deck. Too funny!