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The recipe I used has a high percentage of eggs resulting in an almost "light" texture. It's the best description that I can come up with. Kind of the opposite of dense. No plated pics, but my favorite secret for decadent spaghetti and meatballs is to cook the pasta al dente and drain. Return to the cooking pot with butter, salt, pepper, and Parmesan and stir until all is incorporated. Trust me. You won't want much sauce.

tony - ya know its all I can do to keep SWMBOI from reading over my shoulder here. She wonders about these pales of laughter that come rolling our of my home office. She keeps asking me if I'm okay! Okay you fat rat bastards! Let's do the math. SWMBOI is a petite lady, about 120 lbs. Tony, you tell her I told you her weight and I will HUNT. YOU. DOWN. Now if she's about a third of the total package, that makes me 240, which I am. And YES!, SWMBO and a LOT of others will tell you I am a VERY BIG PRICK and I DO have a set of Cajones. And I have references! Sometimes I am almost intelligent enough to know when to keep my mouth semi-partially shut! It doesn't happen often, but occasionally ... LOL!!! I may be stooopud but I'm not dumb! I know who butters my buns! Gotta hurry up and post this so SWMBOI doesn't read this!

Tiny - Buddy, it is so very good to have you in the Club! Welcome aboard! You are in for an experience that will exceed your wildest dreams! You know, I've "met" the best folks here! KKers are the most amazing folks I've met starting with Dennis, then Rob (5698k), Wilbur, that nut in Cedar Rapids aka tonyb, and the list goes on. WE've a fair number joining us here from other kamado forum due to the posts by certain members there. From Dennis on down, it is my pleasure to be associated with each and every one of you great people. Tiny ... its great to know you!

Well I did it, I finally pulled the trigger on a KK 23 in bronze metallic. I am going to take delivery near the end of May. Now the hard part begins....the wait. Now its time to think of a name for my KK. The first name that comes to mind is piggy bank because I had to smash piggy bank for the purchase. LOL I would like to thank everyone that responded to my early threads asking for advice, you are all so helpful, thank you. It will be hard to even come close to CC's excellent photo shoot of welcoming Beauty.

R2D2, and R2D3. Sent from my iPad using Tapatalk

Hang on for the ride of your life. Also, as we said in another thread - go out now and buy a new belt, 2 sizes bigger, because you're gonna gain that much weight when you start cooking on the KK; you're gonna want to cook everything in sight, just for the fun of it (and, oh yeah, because it's damned tasty, too!!!)

I can't speak highly enough about the charcoal, and this is a great opportunity to get some at the lowest cost possible. Give it some thought, I can't recommend it enough. Sent from my iPad using Tapatalk

TY GoFrogs91. The entire lump experiment series has been a real eye opener for a lot of people and this part (Extruded Coconut) was a really great phase. I think most people were surprised by how long it lasted. People fuss too much over lump. Seems when they have a temperature control problem the first thing they want to do is blame the lump. I think most of their issues is an airflow issue. One of the features I like about the KK design is the charcoal grate basket. The open grate design eliminates airflow issues that the other big 3 (BGE, KJ, Primo) have by design, having a plate with holes for a charcoal grate.

TY CC. It was a very interesting experiment. The last few cooks really showed me just how little is needed to get another cook out of it. I still have 3 logs left. I do have another experiment I want to try with one of them. Maybe in a week or two.

Congratulations tinyfish. This will be the longest two months of your life. Enjoy the endless perusing of the KK website as you wait for your grill to land in-country. The worst is to come when you know it is in town, but the local delivery company can't come for a week. In all seriousness, many congrats for joining the club. Though I have owned it for less than a year, I can't tell you how many pleasurable hours that I have spent on my Terra Blue 23". You don't get the secret password and handshake until you post your first cook.

Congratulations! I know you'll be very happy with your purchase. The end of May? It must be coming from Indonesia. The waiting is brutal, but you'll enjoy the delivery even that much more. I hope you got some charcoal!! Keep us updated, and any pics are welcome. Sent from my iPad using Tapatalk

CC great job on those steaks they have a beautiful char to them and room for lots more on Beauty.