CeramicChef

If your wife is anything like both of my Exes, her closet contains all kinds of shoes, handbags, etc. and I'm betting she never asked you if she could buy one of them. Taken together, their value outstrips the value of the coco char you want to buy. Let's get some perspective here, okay? Bear in mind that this advice is coming from a man who is 20+ years single and twice divorced! For me, a long term relationship is a 3 day weekend!

@Jon B. - all I can say is that you have really tough duty! Way to power through! Great cook. Kudos to ya!

@JimBob67 - here's to a great low-n-slow this weekend! On this inaugural overnight, use the Coco Char and see how truly wonderful all things KK can be!

@Jeff S - Thanks for the recipe. That looks delicious,

Thanks, @Syzygies. I'm beginning to get an understanding.

@Syzygies - did you purchase (if so which brand) your baking steel or have one made for you? Do you have the KK Baking stone? What determines which you use? Thanks in advance.

@Syzygies - that is a wonderfUl looking chicken cook. I really appreciate your taking time to track down your original post. Thanks for that. Very interesting read and I appreciate the recipe. I'm going to give that a try. Kudos to you!

Onward, @Izzy! Onward.

Charles, this is a very good post. For the newbie, it's indispensable. Even I couldn't screw this one up. Very well written. Thanks, Buddy!

@Syzygies - that is one very juicy looking cook. Even with late arriving guests and an extra hour of cook time, that is a very tasty looking cook. Kudos and thanks for posting!

@JimBob67 - I use a MAPP torch exclusively to light my fires. I think that a chimney is a rather blunt instrument under any rubric. It just gets too much charcoal lit. Given the efficiency of the KK and the way in which the KK uses air, less is more. Unlike any other kamado of which I know, all air in the KK flows from the bottom bent directly through the lump pile and out the top vent. Because of that single fact, i.e. all air flows through the basket, the KK requires much less air flow to maintain a fire than other kamados. This translates to much moister cooks. I think you'll find in a big hurry that your KK is more efficient than any other kamado you may have used. For low-n-slow cooks, i.e. 225-275, I typically light a single spot right in the middle of the lump pile. for cooks in the neighborhood of 300-400, I'll light 2 spots equidistant across the basket, i.e. about 1/3 of the way from the left wall and 2/3 of the way from the left wall. For cooks in the 400-500 I generallY light 3 spots in the lump pile, again equidistant from eachpther. For big sears, I'll light 4 or more spots in the lump pile. I use KK Coconut Charcoal only on my low-n-slow cooks. As @Syzygies mentions in his post above, the Coconut char is simply superior to anything else on the planet for those types of cooks. I have also been known to use it when baking breads and desserts. For all other cooks I use FOGO. It has a very light, faint aroma of oak when it is lit. FOGO has great size distribution and just works incredibly well in my KKs. When it comes to Temp Controllers, the guy you want to talk to is @5698k. He's forgotten more about these types of cooks than I'm ever going to figure out. He is the man. We're always glad to help new KKers ramp up as quickly as they'd like. Welcome! If you have any more questions, post away. There is always someone here who can help you.

@JimBob67 - glad to hear things are going well for you today.

Thanks, Charles. Heck, enchis are nothing but rolled tacos with a little sauce. I'm certain you can get that done. With your abilities, it'll be no big deal.

@MacKenzie - thanks so much. I do appreciate it. I guess I'm living proof that even a blind pig finds and acorn ...

Now I'm starving! Having to see pics was bad enough, but this video showing all the ooey-gooey goodness is just too much to have to watch! @dstr8, you really know how to hurt a guy!

@Jeff S - I give that 2 Thumbs up! Gorgeous smoke ring and it looks mighty tasty. Good job and kudos to ya!

Howdy again KKers! I had a couple of pounds of hamburger that needed to be eaten and I had a couple of friends coming over to just hand out, drink some beer, burn a few burgers, nothing big. I thought rather than burgers, I'd do enchiladas. I had one couple bring black beans, another chips and salsa for nachos, and another bring more beer. I called an audible and switched from burgers to enchiladas. Browned up the meat, onions, peppers, etc. and made a quick great sauce. Here are the enchis rolled and in the pan and on the main grate in TheBeast. Here is the pan just prior to the pull. Here is the closeup view that shows the cheese just the right color of brown for my guests and me. Just an ever so slight crunch there that was quite tasty. And finally the money shot. This was just a simple and quick enchi cook that worked out quite well. We all had our fill of food and beer and had a great time shooting the breeze. Good audible at the line. I hope your weekend was as enjoyable as mine. Thanks for looking.

I love burgers. I really LOVE burgers. I think burgers are almost the perfect food those burger look almost perfect. Wonderful cook. Kudos!

Tony, that's just some kind of beautiful cook! If tasted just half as good as it looked, it was heavenly. Kudos to you!

WOWZERS! @MacKenzie, that's a beautiful kitchen and an even more beautiful view out the window. Isn't it amazing what a really good craftsman can do? Amazingly nice kitchen. Congrats! Oh, BTW, nice sausage dinner! Kudos.

Well that just blows big time! Kinda makes me want to find a decent alternative to google. In fact, I think I'll go look this week using a google search engine!

Charles - those are some world class cooks my Friend. Simply wonderful. How you don't weigh 350 pounds eating like this I'll never know. Kudos to you. Reef's Bistro is getting 5 Stars from me in the next Michelin Guide!

Charles, you are one truly patient man. To wait a year or better for a pineapple ... that's the definition of patience my Friend! As for me, I'd just go buy one!

@skreef - Susan, everytime I eat at Taco Hell I swear it's my last time. But, I keep going back! Fresh tacos are really, really hard to beat and these reminded me of that. I saw this cook here yesterday and it made me want some enchiladas, so I just whipped some up. I'll post that cook later. I've gotten to where I can actually do basic Mexican fairly well.

@tony b - I like the presentation, the write-up, and I like your pics. Thanks for your time and keeping us in the loop. Very nicely done. Major league thanks!