CeramicChef

Tony, this is a home run cook! Touch'em all and take a bow. Kudos on a gorgeous cook. Oh, and congrats on getting the roti working!

@Bruce Pearson - get to intimately know your KK. Use the vents. As to the internal temp (IT) I cook butts and briskets to probe tender not some temperature. I'll start seeing how tender the cook is about 195°-200°. When you stick in your Thermopen, it should probe like warm butter in several spots when the cook is ready to pull. That generally happens between 200°-205° for me. Heres to a great first cook!

@_Ed_ - wow, that's just some really nice chicken and the recipes sound delicious! My pastor is a priest from India and he's coming to dinner in a couple of weeks. You've just inspired me as to what to cook. Thanks! Congrats on a very nice cook! And I LOVE pink flamingos!

@Bruce Pearson - I always suggest a new kamado butt cook right out of the gate. It helps you see your kamado in action over a long timeframe, it's impossible to screw up, and pulled pork os always a favorite. Have fun with you butt cook!

Uhhhh … @tony b … you forget I live in Oklahoma! We just got rid of the Pony Express 3 years ago! LOL! Ive been to the Big City before, but never had a breakfast pizza. Serves me right for sleeping in!

@MacKenzie - dang, just DANG! What a great set of money shots! I just finished eating and now I'm starving! All the congrats and kudos in the world to you on this cook!

When John posted this "Challenge" I was thinking to myself "What's the challenge here?". I'm the guy that preaches ad nauseum over there that you've got to know your vent setting and how your kamado responds to changes in vents setting, i.e. the response curve. If you know and understand your kamado, this challenge is dead simple. Our KKs are rock steady as Charles points out above. Not every kamado can lay claim to that. Not every kamado cooker knows their basic vent settings for basic temps. Not every kamado chef knows anything about how to tell if a cook is done except by looking at an electronic thermometer. And therein lies the challenge for a lot of people. Basic skills sets are lacking. Those skills were pounded into my head first by my father and later by my kamado mentor. (It was a very tough job as I'm very thick skulled! ) I think that John is/was trying to get the folks over there at the Guru to think about the breadth and depth of their skill set or lack thereof.

Charles - you've got this whipped! Congrats and kudos to you! I'll join you in this "challenge" next weekend and we'll compare notes over a couple of tall frosty ones. Looking forward to the money shots.

@MacKenzie - I never knew what chives looked like. I just thought they were kinda the tops of little immature green onions. Thanks for the post. No wonderf flutterbys like them! What kind of wildlife do you feed up there.

Chris - as @MacKenzie says, just wait for that same cook on your soon-to-be-delivered KK. It's really sumptuous right now; soonits over the moon! Nicely done and kudos to you!

Tony - this is very interesting to me. Thanks for this post. I'll be looking forward to your next installment. Thanks, my Friend! Oh, very nice corn! But then, it should be, right?

Tony, my Friend that's one beautiful cook! Breakfast pizza … that's a new twist that's absolutely inspired! Kudos to you! Best of luck with this entry. This is a top 3 entry for dead sure and certain.

@MacKenzie - wow! That's one beautiful cook. I'd eat those ribs every day. Kudos to you! Please don't take this the wrong way, but the real show stopper is the flutterby pics. It is REALLY hard to compete with Mother Nature's unbridled beauty. Knowing you, I'm betting you planted those chive plants with a dual purpose in mind. Am I right? Thanks for the pics of the cook and especially your flutterbys!

Call Dennis a call and see what he can tell you about how things are progressing.

Charles - that's one very tasty looking surf and turf cook! Kudos to you, my Friend!

@Mtroo - I'm not aware that that the basket splitter includes an extra basket. However, I have both the extra basket and the basket splitter and wouldn't be without either one. It gives you a level of flexibility you won't believe.

@Syzygies - Wow! It doesn't get any more complete than that list. This post of yours needs to be put in a "Sticky" and posted in the New Member Area. As for that SMOKE POT idea, it's shear genius! I made one after reading your post from some time back and it's just shear genius. Highly recommend everyone do this! Thanks for posting that idea (again).

Chris - id definitely get the second basket. I use both mine all the time. It's so very easy pulling one and putting in the other. I'd also get the cover. Weather here in OKC is much like what you have in Perth. My Father always said "Take care of your tools and your tools will take care of you."

Charles - those are really gorgeous pizza pies! I could eat both of them right now. Congrats and kudos!

Tony, it's dadgummed hard to get any better than that cook! I'd take a plate of that anytime. Kudos!

Thanks, Ken! I appreciate it.

Then Chris it is, Chris!

@Stile88 - nah, I couldn't care less about the count. But I really do love sharing good food with the good folks here!

@Aussie Ora - thanks, Joe! Simple does indeed have its merits.

@tinyfish - hey, Thank you, my Friend! I appreciate it greatly. Be well and stay cool up there!