Pyro

Pyro, FYI. Appreciate the comment; however, I'm not the Whiz. I realize that, none of us has made the commitment to lump charcoal that he has. He also recommended the little chimney method.

I had terrific results by following the Whiz's advice and filling them in as little chimneys. Cleaned out the cooked, put in a single level of ECC with holes us, then put in four wax-like charcoal starters spaced evenly, and then added another layer of ECC on top. Used my torch to light. Lit quickly, got up to temp (450) and maintained temp wonderfully. It take, perhaps, two or three minutes more to stack them than to simply dump them. You will be more than paid back in lighting time, max temp and burn evenness. I could have easily gotten the heat up to 650/700. If this is the second class stuff, I cannot wait to get my hands on the really good stuff.

This is Good Stuff I have not had the chance to use the ECC before today. I had a group of 18 over and one of the ladies wanted to cook kabobs from Fresh Market. I cleaned out and then loaded my Medium BGE with ECC - just two rows. She had wanted to cook at 1:30 PM so I lit it up at one and steadied the temp at 450. 5 1/2 hours later it was still rock solid at 450. Lots of charcoal left, it could have gone six more hours easily at that temp. Sorry no pictures (boy, am I sorry), my Nikon D70 picked this past weekend to die. Now, in the middle of Christmas season, I need to find the funds to buy a new D90. PS - Fresh Market has wonderful kabobs both chicken and steak. You cannot do better at home.

Stacking KK Charcoal This, as Dennis said, proves "...KOmodos are in a league of their own. " It also showed the 'right' way to put KK charcoal in your cooker. I've got the charcoal on the way, now I need to save up enough for a Gen 2.2. I'm like a golfer who always wants the latest and greatest driver. In this case I justify it to myself by saying that my medium BGE lacks the grill surface area that I need. Porkchop and the rest of you great cooks, you do not need to remind me that golfer like Water Hagan and Bobby Jones would easily outplay me using their wooden shafted clubs.

Naked Whiz Salmon Recipe TNW's recipe for Salmon is one of the finest I have ever tasted. The pecan pellets give a wonderful, slightly smokey flavor to the fish w/o hiding its flavor. As usual, the better fish you start with, the better your results. I eagerly anticipate trying this recipe with Copper River King. I have put a link to TNW's recipe as well as my own version of a tartar sauce that I believe goes well with it Wayne The Salmon http://www.nakedwhiz.com/pcnslmn.htm Tartar Sauce 3/4 cup fresh lemon juice 1/2 cup good mayonnaise 1 tablespoons well drained dill pickle relish 1 tablespoon drained and chopped capers 1 teaspoon anchovy paste 1 teaspoon dijon mustard 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper to taste Reduce lemon juice to 1/4 cup and cool. Combine 1 tablespoon of the reduced lemon juice with the rest of the ingredients. Retain balance of lemon juice. Refrigerate for one to two hours. Adjust seasonings as needed.

DJ, Please include Nator's five boxes if still possible. I will pick them up for both him and tcoliver's and then deliver them to GA during the eggtoberfest. If too late, then I will pass along five of mine to Nator. In either case, please close the thread. Wayne

That's a model cook. I am amazed by the grill marks. I have to use a cast iron grate to get marks like that on my egg. DJ, I agree with johnnyboy - DO IT!

Pending Thread Closing Just a brief note to everyone that this thread will be closed at 2:00 PM EDT Wednesday September 3rd so we can get the charcoal on its way. Please post or e-mail me with any changes before then. Dennis has offered to invoice each of us separately and I have taken him up on that offer. Wayne

Don, I sure did. You are on the list. Wayne

Back On Track I know it's boring but I really do have a question about smoke pots and how they work. BBQ's Delight, that sells wood pellets, advertises a smoke pot with this description: "Cast Iron Smoker Pot -- Heavy cast iron smoke box with no holes, smoke comes out between the lid and the base and lasts a long, long time." http://www.bbqrsdelight.com/order.html Their pellets are great for about thirty minutes. Try TNW's recipe for salmon and you will understand. Does anyone here have any real-time experience with a smoke pot and pellets/chips. It sounds like a good idea to me, but then many ideas sound good. Thanks for any input, Wayne

Fifteen it is. I'll get the invoice and pay up front. The rest of you can square up with me when we get the charcoal.

Over the Top!! Here is the count as I have it: Turtle - 15 boxes tcoliver - 5 boxes Don - 10 boxes FireMonkey - 12 boxes Pyro - 10 boxes Don - 10 boxes Tucker - 7 boxes Total - 69 Boxes Please let me know of any mistakes I have made or any changes desired by Wednesday afternoon. We are well over the 1,000 pound discount point (by more than 500 pounds). I will place the order on Wednesday and let everyone know when it is coming in, where and how much via this thread. Wayne

Turtle, you are in for eight. We now have met the 600 lb requirement and will go for 1,000. Thanks everyone for making this happen. Any people from FL, GA or AL feel free to jump in. The more, the merrier.

Central FL Pallet We have put together a pallet for delivery to Central FL (Orlando area). I know it is a drive, but would be happy to add an order for you if you want. See the Central FL thread for details. Wayne

At the moment we have 36 boxes (per my calculation). We are well over the 600 lb threshold and within eight boxes of the 44 needed for the 100lb pallet. I have sent out a couple of e-mails myself. Let's try to put this to bed by Wednesday morning. I will up my order, if needed.