CeramicChef

I just love how my heat soaked KKs cook so even,y and radiate that heat all over the cook. It's especially good for pizzas! I've found that an hour is generally good enough to get me to where I want to be. On really cold days here in OKC, I've learned that maybe 15 more works well, but it's gotta be down in the low double digits. Ryan, have you seen how all that thermal mass of your 23" or your 32" really stabilizes temps during a cook?

I've used meat glue and for the cost, I just can't see it. I get really good closure with a couple of strategically placed toothpicks. Make certain you standardize on a set number, I've found 2 to work well. That way you always know to pull 2 toothpicks from each piece before serving.

Haven't we all been there before? And won't we be there again? Thanks to all my KK friends here who help me so often avoid making mistakes. I do so appreciate your posting those mistakes here. Sincere thanks to you Tony!

Ryan - you've just begun to understand the KK experience. There is some much more to discover about your KK and knowing you, you'll get it quickly! You're about to have some kind of fun over the next few months. And with your inimitable style, you'll take us along for the journey. And we will have fun with you. I'm looking forward to a lot more of your OMG posts!

+1^ MacKenzie, I really do like the way you give me new ideas on what to cook on the KK. Thanks!

Thanks, MacKenzie! You're my new bestest friend. And my waistline's new worst enemy!

Charles, that's ome very fine chicken cook! Major congrats and mega kudos! I've got some chicken breast need a cooking. Thanks for posting the pointers for the cook.

MacKenzie - dadgummit all anyway! That's just not fair. Posting those kicked up more than a few notches french toast pics just isn't fair one bit! French toast is comfort food, and coconut cream pie is my favorite, but combining them is simply way, way too much! You have to post the recipe for this. Please!?

Jon - certainly works for me! Very inventive. Kudos!

Wow, MacKenzie! Beautiful plate of pasta. So what exactly does a cured yolk taste like?

Tony! C'mon man! Ya had just one job … There's no soap in it and you dadgummed sure won't melt!

Being incorrigible is just one of my many inimitable charms!

Tony - now that's what we're talkin' 'bout! Very nicely done. Kudos, kudos, kudos!

To hell with the JP! I'm looking to work up a sweat with a young sweet thing.

Josephine - time is one of those things that is really hard to pin down. Time to cook os dependent on a lot of things…how stable your fires/temps are, the actual shape of the cook, etc. A 14# pork leg should take about 1.25 hours per pound, as a rough estimate. What I'd suggest you do is get a nice dual prone thermometer and use that to monitor your cook. A lot of people use a Maverick 733. One probe goes into the center of the thickest part of your cook. The other probe can be used to tell you the temp in your KK at the main grate level. Probe one will tell you when your cook reaches the finished temp, i.e. 160°. Mavericks are relatively inexpensive and can be ordered through Amazon. You can also use jus a plain old single probe thermometer to monitor the temp of the cook.

Wow, Tony! You must REALLY like smoked cheese. Whenever I smoke cheese, I just take an AmazingTube Smoker, fill it with pellets, put it in the bottom of the KK, open the vents wide, and let it smoke for a couple of hours. Voila! Smoked cheese. Of course, down here in Oklahoma I can only smoke cheese during the winter months or I have a helluva mess to clean up! (Don't ask! It was really ugly.)

Jon - you took the prosaic and made it truly special! That spinach and artichoke dip looks simply wonderful. A great variation on a theme! Kudos to ya!

Yeah Tony, you are right. I've been spending time talking to large crowds lately, gripping and grinning. That's never a good thing. Exposure to too many people with too many germs. I'll survive. I've got to stop this speaking thing. Thanks for the well wishes. Hope this finds you and yours warm and well!

Suzy! My two favorite cakes are Mississippi Mud and Red Velvet. Both simply delicious to the extreme.

Tony - I'm flat on my back with a bad cold. Do you deliver to OKC? Those ribs would surely prove to be the balm that soothes my ravaged throat! Beautifully done. Kudos! (especially if you deliver to ChezChef)

Well and truly said, Tony, especially when you're cooking on the Big Bad 32"!

Wow! I'd forgotten how blasted expensive things were in Singapore! And it's been 20 years since I was there.

Can I find a way to be related to you so I can get a b-day dinner that fine? That's one sumptuous repast judging by that money shot! Kudos.

+1^ What Ken said! I think I'd also consider pulling at 150°-155°, wrapping in foil and then a beach towell, and placing the ham in a cooler for a couple of hours. That rest in the cooler gives the juices time to redistribute. Merry Christmas!

+1^ Well said, Tomy! I recently tried my ANOVA on asparagus and finished it on the KK. Absolutely wonderful!