ckreef Posted May 7, 2016 Report Posted May 7, 2016 Nothing special here, just dinner. Cooked on the 19" KK at 600* for 6 minutes. . . My brain did go left field during this cook. Heat soaked the KK at 600* for about an hour. Added my extra thick baking stone to the upper grate and let it come back up to 600* (didn't touch the vents). Once back up to 600* I knew the stone was ready. Went inside to build/dress the pies. . OH CRAP ............. I had totally spaced out and forgot to form the balls and let them proof. I went back outside, closed the vents a wee bit and let it ride at 600* for another hour (while balls were proofing). At this point the KK had been riding at 600* for about 2 1/2 hours. Sure glad I had totally filled it with lump beforehand. All's well that ends well - just dinner an hour late. Sent from my XT1585 using Tapatalk
MacKenzie Posted May 7, 2016 Report Posted May 7, 2016 Ck, your pies look great, perfectly baked and I bet they tasted extra good since everyone was extra hungry. 1
ckreef Posted May 8, 2016 Author Report Posted May 8, 2016 Ck, your pies look great, perfectly baked and I bet they tasted extra good since everyone was extra hungry. Yea dinner an hour late sort of sucked. Glad it was a Friday night and I didn't have to work today. Sent from my XT1585 using Tapatalk
tinyfish Posted May 8, 2016 Report Posted May 8, 2016 Better late then never. Your KK went through a cleaning cycle too.
