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Focaccia di Recco, to christen my new KK pizza stone. (Ligurian cheese and crackers.)

Way to crank up all the engineers Bosco!!!!!! Having been an Industrial Engineer in a former life and after doing a time study on Bosco's foil method vs. the deflector stones,..................... I have come to the professional conclusion................ that the foil methodology is a "heck of a lot easier" (technical talk). PS - Almost afraid to see what Syzygie will say about this

Even my Engineer brain hurts just thinking about it! @Pequod - good one!

I never had sauerkraut until this weekend and it was extra tasty so when I got back home I had to look it up and do a batch. It really should sit in the fridge for longer but I can't wait.

Cleaned them up then gave them a bit of cherry been saving this one on it goessitting nicely looking goodand ready to gothey turned out great the rub tasted awesome Outback Kamado Bar and Grill

I always pictured bosco being on the taller side. Who knew??

Looks tasty I had to Google it lol sounds like the best cheese toastie ever Outback Kamado Bar and Grill

Wayne - you've offended no one here. Relax and have some fun here! That's what we're all here for, so join on in. You're doing just fine.

Basically what the foil is doing is blocking the direct infrared radiation from the coals, which is what the stone deflector was also doing. However, the stone, once heated, will radiate heat the same as the walls of the KK, but to a much lower extent than directly from the burning coals. The foil, being very shiny, reflects a lot of radiation and doesn't absorb nearly as much as the ceramic heat deflector (especially a used one that is darker in color). Both also absorb heat via convection (hot air/gasses) and conduction (direct contact with the hot grate), and while the foil is a metal, which transfers heat better than the ceramic, the foil has so much less mass than the stone, that again, the stone will transmit more heat than the foil.

I forgot how nice it is not to require deflector stones. I was helping a buddy install his new big joe the other day and remembered just how much I hated them. I hated the smell and taste dirty stones would impart into my cook so I always foiled them. Removing them to add wood and always worry about them cracking or dropping. So nice to add a small piece of foil and an instant deflector. Someone asked me how this is possible. I really don't know but assume it has to do with the fire to grate distance being greater on a KK then other ceramics.

Mixed some left over peach rub with some dominator then chopped up some spuds carrot and onion with some rosemary drizzled with evvo. then gave some corn a dash of Qnami Tony sent metied it up and everything is ready to gocan't wait Outback Kamado Bar and Grill

I sent you a sample to try out first, so a full bottle might have to go in your next shipment.

I wouldn't be able to wait either. I would say the leftovers will get the proper wait time but that is assuming leftovers.

Great looking cook Aussie looks yummy

Those look so good. I just can't find a good rack of short ribs where I am. What I do find have so much meat cut off that you can almost see all 4 sides of the bones. Even the butchers don't have them. I guess they can be ordered, but the price of beef here is sky-high to the point I do large chuck roasts instead of brisket. Anyone around Philly that knows where I can get good beef ribs---I'm all ears!

I've used my deflector once .on all my low cooks I just use foil I'm sure there will be a study out there that it's killing me just like the food I'm eating and the drink that goes with it. Lol coming from a kj with the divide and conquer set up I love how the foil has helped me keep this up Outback Kamado Bar and Grill

The dawg gets gobs of attention and spoiling. Did you notice the stump behind that porch? One of the average to smaller ones that were on the property, others got very big and could be used for small buildings inside the hollow stumps. Current setup is several hundred miles north in the Seattle area. The current German Shepherd approves

Its all about Chillin' and Grillin'

I think it was about a shrimp cook ...

And it turns out Maxwell's equations are really just the ideal fluids form of the Navier-Stokes equations, so they apply to electromagnetism as well. I remember skating through an electromagnetism class in college by just treating the entire thing like a class in ideal fluid flow. Aced it until I got to the final, when the first questions was, what are the units for various e/m things. No clue, but it wasn't psi, m/s, or anything I knew about! What was this thread about again?

Oh come on guys! The transport sciences, mass, heat, and momentum, all use the same forms of the same equations! That's why I liked it so much. Only had to learn one set of equations. And the reason I'm a thermodynamicist is there are only 3 equations to remember. Simple things for simple minds like mine!

Well, I'm still an engineer for the next little while, but have moved into more bleeding edge researchy sorts of things. Don't live in the D.C. area for nothin'. Lots of R&D agencies out here. I've just moved away from "rocket science," because it turns out it ain't rocket science! Our mantra back then was "build 'em and burn 'em." If they don't blow up, ship 'em! No technology in that. Much more fun now.

Preach on, preach on! @Pequod - a very smart plan, indeed! Last year, I "retired" my PE license, so I'm off the hook if anyone wants me to do any engineering work now!

Spoken like a true Southern Gentleman!

I did the QNAMI on the corn tonight. Slater of mayo, heavy dose of QNAMI, tie up the husks and onto the KK for 40 minutes. Still needed salt at the table, but was a tasty ear of corn.

Been a lot of years since I did fluid dynamics and heat transfer for a living. Today, I do my darndest to keep that dark side of my past hidden from my employer, lest they ask me to do it again!

Wayne, we just need to see pixs of your stunning KK, please take lots of them, you will never get a better chance.

wayne, you are doing just fine.

New to some things on the computer sorry, if I didn't press the like button on the side. I'm no Mickey the Dunce but, I'm definitely new to any kind of social media. So sorry if I offended anyone .

@FotonDrv - tough duty, but it looks as if you're man enough for the job! Beautiful scenery there to cook in. Good looking dawg you have there. Give it an extra bone from the KK family.

@Aussie Ora - So I'm not the only onewondershow thinks spatchcocked fowl looks like road kill, huh? From my vantage point, that's some kind of droolicious looking road kill! Beautiful pics and even better looking cook! Kudos to ya. Very nicely done.

Aussie, you are just eating too well.

Oh yeah Outback Kamado Bar and Grill