CeramicChef

And Chance favors the prepared mind!

MacKenzie - I also think, based on some experience that just about any dried fruit would work. I have used apricots, figs, etc. in cooks similar to yours. Never used craisins before. I think it would work.

I hope your Mom likes her first taste of pulled pork! To make it to your 70s and not have tasted pulled pork is just amazing. Poor woman! @_Ed_, you're a good son. I hope all y'all have a wonderful time together. I'd give anything to have one more meal at my parents' table with all my siblings gathered and Mom and Dad there. But alas …

@Ed - I started off with a BGE back in thE day. It really changed how I looked at cooking. But, like you, I got frustrated with the niggling little details that BGE never did anything about. The hinge is simply unforgivable. The I went to Primo. And then Dennis rescued me! You are gonna LOVE that KK headed your way. I've had my KKs for quite some time and the nature of these KKs still amazes me. The uncompromised excellence is stunning to me. You're a lucky guy.

MacKenzie - WOWZERS! Beautiful ribs. Kudos all over the place to ya! Instead of yellow raisins, what would you think of Craisins?

Absolutely gorgeous cook, Charles. Absolutely mouthwatering. Kudos to ya!

Congratulations, Dennis! I hope you sell every KK you have sitting in your State side warehouse! This is gonna be great! Again, congrats to you!

Ed - congrats! You do know, of course, that time slows down the closer your KK gets to London, right!

Why Rob, ME for one. I have of couple of those gorgeous beauties sitting out back!

WOWZERS! MacKenzie, up there you get snow. Down here in Oklahoma this time of year, we get golf ball to tennis ball hail and we're dodging tornados! I'll take snow anytime! Beautiful pics!

You've hit the ground running! Nice. I'd really recommend the baking stone. There's nothing like pizza done in your Big Bad and that specially designed baking stone is a great way to get great crust.

@Enginerd - congrats on joining the KK family. I assure you that you've made a great choice and you'll not be disappointed in the least. In fact, you'll be kicking your own butt for not having pulled the trigger on this deal sooner! We all do that. So, beside the basic Big Bad 32, what else did you order? I love my teak side tables, my rotisserie, my baking stone, and the firebox divider. I also ordered an extra lump basic for easy switching when I change charcoal types. That means when I want to do a low-n-slow cook using KK Coconut lump, I just pull the basket loaded with my everyday lump, and swap it out with the KKCoconut lump. Easy peasy. Now is the time to talk with Dnnis about his speciality KK Charcoals. So, again, welcome and congrats

@MacKenzie - You crushed this ome! That steak doesn't get any better; it's shear perfection! And the rasin and pistachio topping is new to me, but I'm going to try it soon. Congrats!

Congratulations! Welcome to the KK family!

Wilbur - thanks for your post on this. I just remembered to check my TEL-TRUs in both Beauty! and TheBeast to see if they were coated. Coated? Yes, both were blacker than the Ace of Spades. What I didn't expect to find was this really beautiful set of structures that reminds me of the hoar frost I used to see on pine trees when I lived up in Colorado. Absolutely a beautiful sight. Flocked trees are a sad attempt to copy that. My TEL-TRUs had these beautiful black delicate crystals all over! Without your post, I'd never have discovered that. Thanks!

@Firemonkey - now that's a seriously good pizza! I love the colors and the brown cheese is just gorgeous. Big time Italian kudos to ya. Just a beautiful cook!

Tony - I love this cook and I especially love the marketing shots of the cook on your KK! Let's not forget that plated shot, either! Wonderful cook my Friend! Here's to many more cooks like this. Kudos!

Wilbur - wonderful cook! I'm slowly becoming a real fan of chicken and this chicken cook is stunning. That this is done to perfection makes me wanna see if I can do half as well this evening. You set a very high bar indeed! Kudos, kudos, kudos to you my Friend! I'm off to get some chicken.

Wilbur - BANG! Those pics are wonderful! I'm not a big wing fan, but those wing look so good I'd eat 4-5 dozen. Congrats and kudos to ya! Just a beautiful cook from soup to nuts.

Tony, that's a very fine brisket cook! Any leftovers you can send South to OKC?

Charles - 30 minutes start to table has got to be a record! Very nice cook.

OMG YES! Thanks, Charles.

The recipe says it serves 1. WRONG! It served exactly 1!

O.M.G.! Well, there goes my blood glucose. And my diet. And my waist. Damn.

Wilbur - that's a good question! I would think that if the soot does indeed act as an insulator, it would not be long before temps equilibrated and a correct temp would be indicated. I don't think soot makes for a good insulator. That said, I really don't rely on my dome thermometer. I tend to use my electronic thermometers over the dome thermometer.