CeramicChef

Mickey Dee's has the best fries in the universe followed by Arby's seasoned curly fries. Hands down the top two. After those guys is a long way down to 3rd place.

@Aussie Ora - I absolutely LOVE those plated shots. Very nice. However, I've always HATED my food looking at me when I cook it. But that fish did make a wonderful entrée.

Nicely done. Very nice indeed!

@MacKenzie - If indeed a picture is word a thousand words, you said a mouthful!

Breslin was quite the original. I admired greatly his writings. I might not always agree with him, but you had to admire the way he crafted his arguments. He will be missed.

Happy, happy birthday, Vera!

Not to rain on everyone's parade, but here in Oklahoma City it's 88°., breezy, and not a clod in the sky.

Two words: Krispy Kreme! One more word: WARM! I can inhale a dozen in under 2 minutes. Gastronomic crack.

For drip pan's I use the heavy gauge foil pans. I've the KK drip pan, but it's simply too lovely to use as a mere drip pan. Instead I use it as a serving platter and it compliments my Que quite nicely.

An undeniable icon who has impacted music for 7 decades. He influenced so many other icons he will be long remembered. A musical genius. I loved his music.

Thats like asking which of your kids you love the most! Donuts - I love 'em all and I have the waistline to prove it!

@Pascalpro - Welcome to The Family! You are about to experience the ultimate in kamado cooking. We can tell you how wonderful the KK experience is, how delicious the food is, we can use all the superlatives in the world, and until you get your KK, it'll just be words. After a month of cooking on your new KK, you'll begin to understand. Then you'll wonder what you ever did before the KK. We look forward to your posts and answering any questions you may have. Welcome!

Welcome to the KK Family! Very nice KK ... congratulations! I never tire of seeing pics of a new KK being uncrated. You are going to love the food that you cook on your KK. Again, congrats!

Looks as if Ben did a first rate job. Nice addendum to the kitchen!

One of the funnier first cooks posts I've ever read! Nicely done!

I don't wrap any cook using foil, peach paper, etc. I like my bark well set and to my mind, kamado cooking solves the moisture problem endemic to cooking in most high airflow cookers like Franklin uses. I've never had a dry cook in a kamado, especially using the KK!

I can understand ordering pizza delivery. I owned a restaurant back during the 80s, hamburgers, franks, fries, onion rings, and grilled cheese. Made a really good sandwich. But .... you got so tired of eating the same thing every day! We traded bags of burgers for seafood, stakes, pizzas, chicken etc. and we did it all the time. Even chateau briand gets old eventually. I bet even the guys at Franklin's down in Austin get sick of brisket and will kill for a pizza.

@MacKenzie - I woke up to marvelous sunshine and temps on the way to the mid-70s today. Trees are budding and the grass is turning green. Tough duty up there my friend. Stay warm!

And I thought my son was HUGE at 10 # 7 ounces! He grew up to be just shy of 6'5" and 240#. He does triathlons for fun. That baby above will be shaving by his first birthday! 23# ... OUCH!

@MacKenzie - by gosh, in the time I've been gone, your meals have only gotten better! You just keep setting the bar higher and higher. That plate is making my mouth really water!

Gavinque - I think the very fist thing I would do is get a really good baking stone and get that thing heat soaked at the temp you want to cook your pizzas at. That is going to help immensely. It'll also help with those big temp transients you mention in your OP.

Like tiny, I let my corned briskets that I buy commercially soak for at least a day or so before I cook them on the KK. I find the older I get the less I like really salty food.

I used to look like that before I sobered up and lost all my hair!

MacKenzie - you are the Julia Childs of the kamado world! BRAVA!

I like mass when I am baking. Keeps the temps nice and stead. That is why I love baking in my KKs. That is also why I love using the baking stone that I ordered with TheBeast, my 32" Big Bad. Because of that mass, whenever I cook multiple pizzas, I get really fine and consistent crusts. I also use it for breads, pies, cakes, cobbles, etc. I particularly like using my baking stone whenever I cook lasagna. I haven't used a baking spell in a very long time.