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I'm making up for the miserable weather with lots of comfort food. A hot chicken sandwich made with some rotisserie chicken, mini leaf lettuce from my garden and the end of last years peas. Followed by some homemade vanilla ice cream and a sugar waffle cone.:)

I might be comfortable but these 5 humming birds are not looking like they are enjoying the weather. I'm watching them from my kitchen.

Breakfast for me this morning - chicken and waffles, with a Cajun bloody mary. Oops, the picture of the BM won't upload - dammit.

A scroll through a few threads with pics in the forums will yield enough visual evidence to convince you don't need CI. If you get a dome temp of 500-600F, the pit temp is going to be well over 1000F (I think Dennis has this data if you want it). You can get the KK set up for searing just above the firebox / basket. I don't care if you had super thin SS, at that temp, everything is going to sear in a hurry. It doesn't hurt that the SS used in the KK is heavy-duty. You do not need CI. All of that said, @ckreefuses a cast iron skillet pretty often and turns out some killer cooks. The CI skillet has its place, but CI grates not required.

On a balmy 54*F day with 25 mph winds, I was wearing a winter hat when I fired up the 19" TT for the first marina cook. Heat soaked the KK at 375* for an hour and threw in some beer bread. (top shelf with the factory SS pan as a heat shield below) 60 minutes later..................... Since the grill was hot...........we threw on some boneless-skinless chicken thighs seasoned with a generic chicken seasoning......................... Bread was excellent..............chicken would have been better cooked directly over the fire (left the drip pan in the cooker). Paired them up with some sweet corn. All-in-all.........a decent dinner on a freezing cold June day !!!!!

If you have a mexican market...get some banana leaves (fresh or frozen; fresh need to be rolled over a flame to soften...frozen don't) and do a Cochinita Pibil. The wow factor is big along with the flavor. Its really Central American not Mexican but just keep that secret to yourself and no one will complain! Have done several on my KK...CoffeeChar would kick it over the top. Otherwise mesquite lump will do quite nicely

Happy birthday Dennis! Rob

Now that's a great excuse to celebrate, here's to a very Happy Birthday, Dennis.

What the heck.........................HAPPY BIRTHDAY Dennis!!!!!!

What an excellent way to repurpose an old CPAP machine. Brilliant!

Benson & Hedges - that was the name.

Good thing I'm hiding out in Baltimore for the week. It's really nice here.

My Dad has a Weber gasser with CI grates, he never scrubs them other than lightly on top to knock off any crud from the last cook, they are so seasoned now that I'm starting to question the airflow in the grill; however, he has no hot spots and zero rust. If I remember, I will take a pic when I'm home in a few weeks and post it.

Now that's funny - I think you meant Taco Hell Reef's Bistro

The title says it all. I really like this recipe you just have to get the proportions and technique correct. . Tried the King Arthur Pizza blend flour. . Mix the ingredients until just incorporated. Cover and give it a 24 hour counter rise. . After the 24 hour counter rise. . Divided in two. Stretch and fold over from the right then the left. Rotate 90 degrees and repeat. . Turn over and form a proper ball. Place in a floured bowl. Cover and let proof for 1 hour. . Meanwhile preheat the KK. . Forming the pies I first do a board stretch. This is very wet dough so liberal use of extra flour helps. Try not to disturb the the outer ring of dough. . Next I do a quick air stretch allowing gravity to do the work. . A final shaping. Everyone loves a round pie. Try not to disturb the outer edge. . First up is a sausage and Canadian bacon pizza. . My favorite for the evening was Shiitake mushrooms with thin sliced tomatoes. . And the money shot. . There's my guru pizza challenge entry. Glad to get it over with so I can get back to using my Blackstone Pizza Oven for thin crust, hot and fast pizzas. Reef's Bistro

I thought you had perfect pizzas the last go around...you outdid yourself.

Excellent idea!! Rob

There was a cool Post on grilled Red Grapes and someone mentioned Cobbler. This recipe is a go-to for us. Got the recipe from Man Cave Videos. We even made a Berry Cobbler with Strawberries, Black Berries, Raspberries, and Blue Berries. It is killer. Recipe: Man Cave Peach Blueberry CobblerIngredients: 1 cup flour 2 cups sugar, divided 1 tbsp baking powder pinch of salt 1 cup milk 4 cups peach slices 1 cup blueberries 1 tbsp lemon juice 1 stick of butter, melted Ground Cinnamon to taste Directions:Preheat your kamado to 375°.Wisk together the flour, 1 cup of sugar, baking powder and pinch of salt until smooth. Set aside. In a small stock pot or sauce pan, combine peach slices, blueberries, lemon juice and the remaining cup of sugar and bring to a simmer and then let cool.Pour the melted butter in the bottom of a 9x13 baking pan. Pour in the batter mixture into the pan on top of the butter (do not stir.) Pour the fruit mixture on top of the batter in the pan (do not stir.) Sprinkle ground cinnamon on top of the fruit mixture.Place in the kamado grill and cook for 40-45 minutes or until done!

I found the torch works well for spot lighting, but it still takes awhile for the unit to get heat soaked for grilling, at least a lot longer than it took for my #7 Kamado. My son got a spark in his eye the first time he lit with the MAPP torch so I have goggles at the ready now. Since I like to do prep work work while the KK is coming up to temperature, I decided to expand on the hair dryer idea so I didn't have to hold it. I had an old CPAP hanging around. This worked great!

You are a pizza master. It's in the bag.

I am not able to confirm this, but memories tell me that the heat transfer coefficients between most iron based materials isn't that different.