CeramicChef

If I were Down Under, I'd be beating a path straight to Perth for dinner! Those are great looking halves and wonderful plated shots. Very nicely done. Kudos to ya!

KKers, thanks for your comments. As for Kamado Guru, to my mind, I'm done there and will never bring it up again. The less said the better. I wish the Site Admin every success.

I posted a tongue-in-cheek, facetious, compliment dealing with the KJ marketing prowess and the site admin took it completely wrong. The Guru admin has run off more than a few folks, some of whom visit here, who dare to call things as they see them. The Guru admin has very deep ties to Kamado Joe and if your don't worship at the KJ altar and bow down, the Admin see you as a threat If you ever get on the site admin's wrong side, nothing will get you back in his good graces. He's a small man with a small man complex. The site admin has a reputation at other BBQ sites as being rather fractious in his dealing with people who see things differently than does he. I won't be back.

That's a wonderful looking loaf. Congrats.

Stunning cook! Giga-kudos to all involved. The Lessons Learned section of your post is worth it's weight in gold. Thanks for all the info. Very helpful and ultimately useful. I've got a KK BB 32, TheBeast, and I'm seriously considering doing a suckling pig to close out the Summer Season. I'm retreading this post several times between now and then. Thanks for a great cook and an even better thread.

@SmallBBQr - as I recall, we've had KK Family members from Alaska who have cooked all winter long. Last I checked, Alaska is pretty cold during winter. I don't think you'll have any trouble. As for times to get up to temp, of course it'll take longer than it would in summer, but you'll have that problem with any kamado. How much longer for the KK over any other kamado, hard to tell. What model are you looking at? More mass will necessarily mean more time. When I heat soak (for low-n-slow cooks) TheBeast, I really don't worry too much about time. I just light my fire, set my vents for the temp I want, set up TheBeast, throw the cook on the grate, and close everything up. No big deal. I've also lit the fire, closed up TheBeast , and heat soaked for hours overnight, and then gotten up and set the cook on the grate early in the morning. Differential fuel consumption isn't really a factor because these cookers are so efficient. You might want to speak directly with Dennis and you should also check out an area of this Forum that deals with actually seeing a KK in various locals. Check for Alaska. Maybe you could contact them directly through a PM here.

+11^. Very well said, Charles. I particularly like the Mr Clean Magic Eraser.

Jamie - welcome to the KK Family! You and your whole family are in for a real treat. As far as the cover, I have both my KKs covered with the Sunbrella cover. I live in Oklahoma and I was mildly concerned with the weather out here, mostly snow, ice, sleet, etc. Rain won't be much of a problem, or at least it isn't out here in OK. My advice is to get the covers. They are very well made and don't fade in the brutal Oklahoma Summer sun. Talk with Dennis and get his help in choosing the color of your cover. He's really helpful. He'll also help you in getting added to the owners' group. Again, welcome to The Family.

This is getting really good. Reminds me of my time back in grad school. We do cabrito (roast goat) in my offset stick burner at the end of every semester.

@Kevin H - well I'm really liking how this pig is taking to the cook! Beautiful color. I also really like how you laid the aluminum foil under the pig to funnel all the grease to the drp pan. Very nice hack! Extra kudos for that one.

I'll take a couple of slices of those tasty pizza pies, please. Kudos.

Go with what you like. KKs last far too long and cost a pretty penny to not get what you truly like. You don't think about scratches, dents, etc when you shop for a new car, which costs much more than a KK, so why are you doing it now? Get the cobalt blue and enjoy!

I love beef, pork, fish, etc cheek meat. That just looks lucious! Kudos on a great cook.

@Aussie Ora - as an expert on fish, I'm old school Catholic, that fish cook looks absolutely droolicious! Kudos to ya.

Fantastic spin. I can taste all the way here in OKC. Kudos.

@kbrink - great rib cook! Kudos. Love that rib tower.

+1^ Yeah! Inquiring minds wanna know ... Pics, we want pics!

I'm not overlooking any breast, or beast for that matter! Congrats on the breast, er ... beast Pelican. They really are nice, aren't they. Enjoy!

Dadgummit all anyways, @MacKenzie! Now I'm starving and my diet is on life support! Beautiful colors and a wonderful cook. Kudos to ya.

I'd certainly throw a tooth at the piglicious cook! Very tasty looking. Kudos!

I'm not much for store bought BBQ sauce. Most it too sweet for my taste. I prefer to make my own. About the only one of the above I've seen is Stubbs and its okay, but doesn't get raves here at ChezChef.

@tangles163 - nothing better than a family cook with great food like those pizzas. Kudos to all y'all!

Isn't it a tad bit early for "... chestnuts roasting on an open fire ..."?

@tony b - those are some really delicious looking cooks. Very nice indeed! Kudos to ya.

Absolutely droolicious! Congrats on a beautiful cook, Charles. Very nicely done.