salamander

Johnnyboy / Firemonkey, Thanks for the tips on the potatoes and charcoal. I may experiment with some different charcoals as well. It does seem that the ECC takes a long time to get to temp. I thought maybe I didn't have it properly lit a few times... If you have any favorite brands, please let me know. I suppose I should search the forums--I seem to recall some discussions on charcoal back when I was doing research on the KK pre-purchase. I will be doing quite a bit of grilling next week--will post some results. Thanks again.

JD, Thanks for the info.. I am using the Extruded Coconut Charcoal, but a few experiments may be in order.... I appreciate the help.

I agree with you on the forgiveness of the KK. That is one of the things I learned early on. I was also using indirect heat (which may add a bit to the time? not sure on that), but was basically running the same test as you. The fork test showed it was soft enough to eat, but I definitely would have left it on for a few more minutes if I would have, you know, started dinner before 9:30. Can't wait for the second go round... Another question: Is it normal a 400 degree top temp cook still holds a ~200 degree temperature about 8 hours after closing down both dampers? I know the retention is good, but is it really that good?

Johnnyboy, Took your advice--the potato was great. Out of curiosity, how long does it typically take? I was maybe a bit higher than 350 (375?), but it took probably 50 minutes (and maybe could have gone a bit longer).... Was certainly delicious, though...

Sanesmith, I have seen several posts regarding veggies on the KK. I need to go back and find them again, but that is another thing I am looking forward to. In particular grilling veggies / making kabobs / and especially grilled corn on the cob. The KK may be a decent investment, but it really is great for so many things. My girlfriend is a pastry chef--so we might even try a few things on the KK I'm not sure have been done before. It's also quite a conversation piece. When I mention having a cooker that can cook a pizza at 750 degrees, often people ask if it's a green egg which sets the aesthetic bar very, very low. So everyone is pretty much wowed once they see the KK. Which I'm sure would be the case even without the low aesthetic expectation! It really is beautiful, yet the matte black rings true to old school grilling. I'm pretty sure you'll love it and be able to easily stick to your goal of eating healthy. Enjoy.

..No meat, poultry, or seafood, but I'm quite certain our favorite Mexican joint has lard in the beans..... and my baseball mitt is real leather... so definitely no soap box going on here. I'd love to see any good recipes you may have... Thanks!

I had been following the KK forum for a long, long time before finally making the purchase. I went with the matte black and think it looks awesome. Dennis has been great--particularly answering my many, many pre-sale questions. I'm not sure if I am the first vegetarian KK owner, but I imagine there are not many of us. Before I get flamed (pardon the pun) by the masses, rest assured that the KK will see plenty of meat cooks for family and friends. As for myself, I primarily purchased it for use as a pizza oven, although even as vegetarians, we are finding more and more uses each day. I have attached a few photos, although I need to get some better pictures of the KK and the 'za. That was actually my first attempt ever and I certainly did plenty wrong. Even so, it turned out. Anyway, the KK, and Dennis's service have both been awesome. Edit: I don't think it'll let me post the photos as a new user!