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I've done this cook before but I think this is the first time on Prometheus. Two HD taco racks fit perfectly. Crappy pictures but I wasn't really trying. HD taco rack loaded with a sm flour tortilla then a hard taco. Filled with 4 layers (from left to right) Spanish rice, Corn, Taco seasoned chicken, Cheddar cheese blend. Two racks fit perfectly. 500* indirect for 5 minutes. A soft but crunchy taco.

I know everyone is on the edge of their seat wanting to know about my Komodo delivery...maybe not. It's at the port and has cleared customs, but the container is in a "closed area" of the terminal. They're either doing construction or some other activity that prevents the container (with a shipload of Komodo's in it) from being accessed. So other people, and maybe forum members, are waiting too. This was a couple of days ago, so I'm hoping they're able to get to it soon. Dennis is keeping me posted. In the meantime, all I can do is admire the cooking photos you guys post and hope for the best. I'm really looking forward to getting this Bronze beauty and have several cooks planned already.

After not buying a BBQ book in over a decade, I thoroughly enjoyed Aaron Franklin's Franklin Barbecue: A Meat-Smoking Manifesto, published in April 2015. http://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron-ebook/dp/B00N6PFBDW/ As everyone's circumstances are different, and our ceramic cookers behave very differently from Webers or offset-fireboxes, the only book I'd found useful back in the day was Robb Walsh's Legends of Texas Barbecue Cookbook, which by describing the history and diversity of techniques in central Texas BBQ, serves more as background philosophy for one's own search than an actual cookbook. http://www.amazon.com/Legends-Texas-Barbecue-Cookbook-Recollections/dp/0811829618/ Aaron Franklin is self-taught, while very much in the central Texas tradition. There's a remarkable similarity with self-taught bread bakers, who have written the most useful tomes in that category. The obligatory restaurant origin-legend is nevertheless an amusing read. Then an equipment chapter that dives headlong into how to make the ideal smoker from a 1,000 gallon propane tank, assuming basic metal-working skills? Ha, reading this is as close as I may come to welding. Franklin's preferred style involves a very contemplative, simple treatment of the best meat available. This was the hook that got me in: I felt like everything I'd learned in a decade was an itty bit of what he had figured out with a compatible philosophy, and that by the end of a day's reading I'd be transported much further along. Then the differences became apparent. His preferred pit temperature is 275 F for everything. Rub goes on by eye (no weighing salt) mere hours before cooking. He manages moisture along with smoke, and foils (or butcher paper for brisket) to close out the cook. Again like running a bakery, there are many schedules that could work, but one needs to figure out a protocol that maximizes production given the logistical contraints of available storage, equipment, and worker schedules. His discovered principles are as much a solution to these constraints as global truths. Our problems are different; my biggest logistical concern is fitting the cook around a night's sleep. Nevertheless I intend to try his protocols as close to verbatim as one can in a ceramic cooker. Once one has hit a plateau in anything, one can only go further by starting again from scratch, and seeing if the "science" one believes is repeatable. If I fear anything from old age, it is the "I already know I am right!" ossification that keeps one from venturing back down these rabbit holes. While I can "place" this book as cooking the highest quality meats in a central Texas tradition, its greatest strength is explaining a system of thought that allows one to adapt to changing circumstances. Mainstream books assume a Weber and cheap meats, teaching how to mask all this with 12 ingredient sauces. Franklin is unapologetic about the chapter on welding, but has dealt with his fair share of hardships trying to produce great BBQ while traveling. There's been much debate in this forum on the best way to cook brisket; Franklin sees a continuum of technique parametrized by the characteristics of the meat, melding the fast and slow approaches debated here into one world view. I nervously read into the section on "dwells" wondering if he'd flub the science, only to realize that he understood dwells better than any author I'd read. He then takes some of the myth out of smoke rings. I'd had the impression that BBQ judges get their tastebuds zonked early from bad smoke, and go by visuals that competitors learn to manipulate. Just as the crema in a good espresso is an easily manipulated artifact orthogonal to actual coffee quality. Franklin doesn't worry about producing smoke rings. The recipes are if anything an afterthought, one learns instead from all these master class side discussions. The recipes serve to consolidate the points in the book, to make it clear there really isn't anything else going on. It was fun reading this after serving pork butt to 60 people for Sunday lunch, and deflecting every "what did you do?" question with "as little as possible". The discussions on trimming and on slicing brisket are alone worth the price of admission. This is a "once every decade" BBQ book for me, highly recommended.

This type of Taco is usually reserved for stuffing with leftovers so I've tried just about everything. This past week was a frustratingly bad week of cooking for me. The two pizza cooks came out as planned and I was pleased with that. Most everything else I cooked gets dog food status at best. I took the easy route last night with something that couldn't get screwed up. It helped that Mrs skreef did a lot of the work for the Tacotillas. The bonus was I got to use the taco racks on Prometheus. Sent from my SCH-I535 using Tapatalk

I have a 23", and unless you're regularly cooking very large amounts, or you just want a 32", the 23" is extremely capable and versitile. I cook 8-10, 1 1/2" ribeyes regularly on the lower grill, which is smaller than the main, plus you have the reversible grill that can either sit directly on the firebox, or on the main, giving you an upper level. It's way more usable and functional than other grills its size, personally I think it's just right. Robert

Its going to Mexico. And thanks for everything.

Keep trying to hold them back tinyfish. Sooner or later they'll get on board with the food porn idea. It took me a year or two but now my family actually helps out with the pictures - probably so they can get to eating the food - LOL BTW nice cook