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CeramicChef

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Everything posted by CeramicChef

  1. CeramicChef
    Shelly - I use a MAPP Torch exclusively these days. Right now I have a propane bottle in the Benzomatic. You can tell because it's blue. MAPP gas is in a yellow canister. Here is a picture of my rig. Notice that this rig has a 4-5 foot hose. I like that because it makes lighting easier for me. I have also used cotton balls soaked in 91% isopropyl, starter cubes, cooking oil soaked paper towels, etc. Anything that gets your KK lit EXCEPT FOR STARTER FLUID works. Never use starter fluid!
  2. CeramicChef
    Ryan - that is one beautiful setting you have there. And I can see your hockey-playing kids do just fine in liquid water as well. Happy Victoria Day! Here's to a happy and safe summer up there. All the best to you and your family.
  3. CeramicChef
    Beauty! and TheBeast, my 2 KKs are gorgeous cookers and people love touching them. That's the very first thing everyone does when they see them in person. To me, the lines of the 23" KK Ultimate are just stunning. I understand the high capacity lids, but the lines of the 23s are dadgummed nearly perfectly designed.
  4. CeramicChef
    @wilburpan - wow! I really love this cook. Great looking seafood. This is going to be hard to top. Kudos and congrats on a first rate cook! @wilburpan and @ckreef - I, like you gentlemen, have found it's to my advantage to light my lump later in the afternoon and leave Beauty! or TheBeast just idling along until I decide to get serious aout dinner. Once I figure out what I want, I'll open the vents and in o time at all, I'm putting food on the table. The KK is such an efficient cooker very little lump is used. Cooking on a KK is such a pleasure!
  5. CeramicChef
    @koolmac - I believe that based on what I've seen the KJ rotisserie will fit certain Visions. You'll just have to check. I'm MUCH more familiar with Komodo Kamados than I am anything Vision or KJ.
  6. CeramicChef
    And we have yet another satisfied customer! Thanks for the report, @brett! Here's to another decade of happy grilling.
  7. CeramicChef
    Bingo! Grapeseed oil is all we use here at ChezChef. BUT! Don't spread the word too wide. That'll create a shortage, increased demand, and higher prices!
  8. CeramicChef
    @dstr8 - I love hamburgers no matter how they're dressed. I give you props for this cook. It's bugers and any burger cook is a very fine cook. Kudos and congrats!
  9. CeramicChef
    I, like MacKenzie, am all over squash on the KK. Butternut, Acorn, Spaghetti, etc are all so much better done over charcoal, and I love squash. Just that hint of smoke sends squash into orbit. Great stuff!
  10. CeramicChef
    Ok! Just got home and saw this! Rob, you're aces. Thanks!
  11. CeramicChef
    @Gnomatic - you're quite welcome. I never knew so many PBS stations would preempt something like Project Smoke for, in my case, an amateurish program on how to plant grass seed!
  12. CeramicChef
    Oh WOW! MacKenzie, that's quite the set of money shots. I just love squash and that cook is just beautiful!
  13. CeramicChef
    @Bruce Pearson - welcome to the KK family! Good to have you join us. Happy birthday to you. Seriously, don't sweat the burn in. It's just easily done. All you do is preheat your KK to 350° for a couple of hours and then slowly take your KK to 500-550° over about an hour and keep it there for 2-3 hours. Just watch for the venting of some of the solvents. I only had a very little venting on my 19" and none on my 32. If a tile begins to rise, just push a straight pin into the elastomeric polymer and you're good to go. Then just push the tile down. See? Nothing to It! You'll do fine. Again, happy Birthday and we are glad to have you join us.
  14. CeramicChef
    Loesnt it always work out great?
  15. CeramicChef
    I am green with envy. Absolutely beautiful! Congrats to you and an attaboy to Ivan!
  16. CeramicChef
    Charles, I vote with my dollars!
  17. CeramicChef
    I gotcha! Of course, my vote goes to you, unless it goes to Susan!
  18. CeramicChef
    MacKenzie - if I could get my local PBS station to carry the show I might could swing your PBS station! I comtribute all kinds of bucks to my local PBS station and that means nothing. I was 7 kind of POed to find out the show won't be carried locally. Instead, it's Oklahoma Gardening! Go figure!
  19. CeramicChef
    Charles - I understand you like perfection. But really! I'd eat those pizzas and ask for more. Those look wonderful! Don't be so hard on yourself. Very nice job on these pizza pies! Kudos and congrats.
  20. CeramicChef
    Charles, that sucks! Here is the PBS link to the videos of the show. You can watch them at your leisure! http://www.pbs.org/show/steven-raichlens-project-smoke/episodes/
  21. CeramicChef
    Shelly - as ckreef says above, the burn in is a non issue. Once you see your new 23, Koko Komado, you'll understand why you can't hurt it. Your grandchildren will fight to see which one gets it in 60 years or more. The KK is bombproof. If I can't screw it up, neither can you. Dont forget Project Smoke today, 11:00 AM, PBS.
  22. CeramicChef
    Howdy KKers! Well, today kicks off the new season of Raichlen's Project Smoke featuring Dennis' Komodo Kamados! Heres a teaser: http://www.projectsmoke.org/home/ Here's the PBS website to find a station in your area: http://www.pbs.org/show/steven-raichlens-project-smoke/ Ill be sitting in front of my 55" HDTV at 10:59 CDT beer and brat in hand for the season premier. Please join me! Congrats and kudos to ya Dennis!
  23. CeramicChef
    What a beautiful cook! That bird (goose) on the right is really something.
  24. CeramicChef
    @Stile88 - except for the few occassions I use the KK Coconut Char, I am strictly a FOGO guy. It has wonderful size distribution (about 75% XL and L, 25% M, and 5% Small and fines), very little detectable odor, it burns clean and hot, it is dense yet lights easily with my MAPP torch, and produces very little ash. I love the stuff enough to have ordered a 36 bag pallet. You can get FOGO at amazon or through the FOGO website.
  25. CeramicChef
    I've bought exactly ZERO bags of RO. I'm decidedly not a big fan of RO. I don't like concrete, rocks, mill scraps, plastic, metal straps, etc. in my lump. RO has been going downhill for quite some time. It used to have a good size distribution; not so much anymore. I didn't walk away from RO, it walked away from me. "The bitterness of poor quality remains long after the sweetness of low price is forgotten.". John Ruskin.
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