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Thanks, to all the Tony's out there. I have a big pot of pasta/pizza sauce on the stove as I write. One never wants to be in a position of not having any sauce on hand.

Rak, note the ck said he did a quick sear so I suspect the whole KK was not heat sunk which explains why he was able to drop the temp rather quickly. That's my story and I'm sticking with it.

Croadie, beautiful, and I can't imagine doing the move alone but then again since you rolled it thru the living room and kitchen maybe it was best you were doing it alone. You must feel very satisfied, I know I'd be smiling from ear to ear. You have a wonderful location for your KK, so close to the kitchen. Thanks for posting the arrival shots.

Very nice can't wait to see some cooks on your KK. Charles - Prometheus 16.5", Cassiopeia 19" TT

Croadie, that grill is a thing of beauty! Thanks for posting pics! I can't wait to have mine now and unpack!

Seriously nice chunk a meat there Brian... Looking forward to seeing that all Cookied, sliced and plated.

Here is a post with pictures of removing the dome from a 19", including pictures and detailed instructions. You should have a helper. This procedure takes less than 10 minutes. All the different sizes are the same. If you have issues putting the spring cover back on let me know as I've also done this on a 23" which is a little trickier to get the spring plate on. http://www.komodokamadoforum.com/index.php?/topic/6003-Removing-19"-Dome Charles - Prometheus 16.5", Cassiopeia 19" TT

Yes thanks Rak, It's a beautiful thing, have taken lots of pics, moved the whole thing up two steps through the house and out onto our deck by myself (Probably best Chrissy didn't see). No time to get pics up today - but it's outside doing the heat treatment thing now. Already noticed a huge difference to my previous one. It's beautiful though, cooking porn of the very best kind

I did those birds at 350º for about 3 hours each. No special kind of prep as they were done for the big Thanksgiving fest we had at church last Sunday. One of the easier cooks i've done. Got up at 5:00 AM, lit the fire in the belly of TheBeast, had TheBeast heat soaked by 7:00, had Ken thoroughly soaked with bourbon and coffee about the same time. First tranche came off about 10:00 and the second tranche came off at about 1:00. TheBeast held rock steady at 350º for the entire time. I shut things down to about 200º until 6:00 pm or so and then I cranked things up to sear some NY Strips. Still had plenty of FOGO to do another cook.

Re: Steam for Bread I'm back at bread experiments. I bought two rolls of stainless steel chain at Home Depot; thanks for the tip. The skillet and chain together weigh 28.4 lbs, more than enough to turn ice into 350 grams of steam. It turns out that one wants steam at the very beginning, so there's no need to feed in water as one bakes. Ice is nearly as efficient as water and far more convenient. My preferred setup is now pizza stone on main grill, and steam skillet directly on the charcoal basket, the other grills removed. One can then throw a piece of ice onto the chains through the main grill hinged door, which I've never used in my life up till now. I then close down the intake and top vents for a few minutes, to trap the steam. The fire resumes just fine later. The KK cooks by radiant heat to a greater extent than an indoor oven. I moved to the main grill to actually get further from the walls, and I'm baking at 400 F with similar effect to an indoor oven at 460 F. Others have had this experience, adjusting baking to the KK. Does anyone have a good guess as to the internal volume of a KK? I'm guessing in the neighborhood of 140 liters, about the same as an indoor oven. Water expands by 1600x as it turns to steam, so Bouchon Bakery's advice to use 350 grams of water will produce 560 liters of steam, enough to fill the KK four times over. Yes, one feels steam rushing out, but there is steam left to do the job. The bread shown is 650g total flour: 40% red winter wheat and 12% rye freshly ground and sieved to 82% extraction, and 48% white flour. It is 71% hydration (baker's percentages), 15% sourdough leaven and 2% salt (both by flour weight), 1/4 tsp yeast, and 40 ppm of ascorbic acid (to help the gluten in the "green" freshly ground flour). Bulk rise 3:20, proof rise 2:30, bake for 30 minutes. (I use a speadsheet to generate each recipe from this data.)