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What a great weekend up here in the North. We had 60 to 70 degree weather all weekend. I cooked wings on the 23" on Friday for the boys, fresh ground chuck burgers yesterday and today I did sausages. I woke up today and did a deep cleaning on my setup. I used a putty scraper to clean up the edges and used my new shop vac for the first time. It worked perfect. I then degreased the tile and stainless on the unit. I also noted that the weight of the accessories inside of my cabinet have caused a slight bowing in the bottom, affecting the doors. I cut some wood as a wedge and placed it under the cabinet and everything is level and square again. I heated them both up and ran a load of lump. I let them go around 400 and then cleaned the grills well. They look spotless and brand new. Happy spring cleaning to all of my kk friends

We both work today.. Ckreef got a cook to do, so I got the grill going.. He's still trying to teach me.. Lol.. NOOOOO...LMAO.. I got this Love. Just for you. [emoji8] See all that smoke goodness. Sent from my SM-G920V using Tapatalk

My wifes helps too...she eats the food. LOL.

Ribs look awesome!! My first low heat cook I also thought the fire was going to go out but it never did. As others have said, these cookers are so efficient that they have the ability to maintain low temps with very little airflow. Unlike other kamados, air flow on KK goes directly through the charcoal basket. It looks like your off to a great start with your KK, enjoy and keep posting pics!!

TY CC but the Kudos goes to Mrs skreef for helping out with the KK. Sent from my XT1585 using Tapatalk

I'm with Charles, if your vents are open, you've got fire. I had to convince Bosceaux of the same thing. These grills are amazingly efficient, and it appears that you're well on your way to mastering this hand me down jewel!! Rob

Aint love grand? Congrats and kudos you two! You guys give me hope.

Great cook. Joe

Ribs look good but .......... . . I doubt "the fire almost went out". You just thought that. If you only have the bottom open just a hair (literally) and the top vent at 1/4 turn it'll still keep going. Temp might get a good bit lower than you want but it'll still keep going. . This is one kamado that you can actually get to stable out at less than 200* . Sent from my XT1585 using Tapatalk

Sorry, I can't do boiled cabbage but I can do grilled. Sent from my XT1585 using Tapatalk

First off a big TY goes to Mrs skreef for prepping and firing up the KK while I was inside getting everything ready. She even went out to the shed to get a new bag of lump. . I'm not going to post a lot of recipe details. The flavor and prep techniques were spot on but a few of the ingredients were in the wrong proportions. This was a Bistro original recipe so it needs a little tweaking. Will do this again in a week or so and post all the recipe details at that time. . Here we go .......... . The two main ingredients was 1 lb of Bay Scallops (80-120 cnt) and 1 lb of small Gulf shrimp (100-200 cnt). . . Here it is loaded up in King Scallop shells. Doesn't look like much but those King Scallop shells are really big. Keep in mind I started with 2 lbs of seafood so each shell is holding a 1/2 lb. . . To get a better idea just how big the King Scallop shells are, here they are on my 19" KK. Makes the grill look really small - LOL . . And for the money. . Sent from my XT1585 using Tapatalk