CeramicChef

Gnomatic - congrats, kudos, and welcome aboard! That Terra Blie is a beautiful color. Have you thought of a name for your KK? We kinda have a tradition here of naming our KKs.

Mike - welcome to Komodo Kamado and the wonderful world of the 32! I own TheBeast, a 32", and you are absolutely right. The KK is a phenomenal line of cookers! We love looking at pics of cooks, so please post often, especially pics of your cooks on your 32!

That yard bird cook is pure money! Kudos to ya!

MacKenzie - wonderful ODK! Absolutely beautiful. You'll be as snug as a bug in a rug when Old Man Winter shows up. The ribs are beautiful as well. I see you decided not to sauce them. How did you like that method? That money shot is killer! Kudos on a cook that ought to be in Home Beautiful Magazine.

Done and done and done again!

It's always better to have the size and not need it than to need it and can't get it.

Nanuk - WOWZERS! That 32 is almost as handsome as TheBeast! Seriously, that is a wonderful looking 32. And that 32 is lucky to be owned by you. Now get busy, do the burn in, and get to cooking some great Que! Congrats to you!

Ken - I love pulled pork sammies! All the best for a great cook! Enjoy.

Grilled fruit is simply wonderful. Apricots, nectarines, apples for pies, pineapple, even watermelon works!

You spend $300 for sauce and rub and they throw in the CyberQ for free? For FREE!? I gotta go order me 3 or 4 cause before you know it, Christmas is upon us! Shop early and avoid the rush!

Guinness - sweet nectar of the gods! MacKenzie, you are absolutely correct .... Guinness for breakfast, lunch, and dinner. And let's not forget Guiness for a mid morning and mid afternoon snack!

Hey, I voted early on Day 1! Having been to Chicago and in that spirit, can I vote early and often!?

The wait is OVER! Congrats!

Nanuk - not as big as you thought, huh? Try loading that bad boy down with meat! The price will stagger you! Then tell us it's not as big as you thought it would be! Congrats on your KK BB 32! Your wife is soooooo good to you. And you must be really good to Her. I'd say you both deserve eachother. Congrats on your Bride and congrats again on the 32! Do you have a name for your 32?

Those look absolutely droolicious! And you're so right about the baking stone, MacKenzie. Best I've found for pizza, breads, pies, cakes, etc.

Charles - you're right. The meat tissues admit the liquid injection just fine, but it's those same meat tissues that help act as a barrier and plug up the needles. I've found that is I pull the needle out as I inject this simple action helps leave behind a trail of savory bits. That method still isn't perfect. What I generally do now is use a paring knife to poke holes in the meat itself and then I use my fingers to push a paste of all the savory bits into the meat. That works better than anything I've found. It works really well with garlic cloves, green onions, rosemary, thyme, peppers, etc.

MacKenzie - this is no big deal. Cook your ribs dry, a la Memphis style. And sauce your ribs (if you must) at the table. All ribs here at ChezChef are served dry and my guests never complain! Of course, all the beer consumed waiting for the ribs to be done may have something to do with that! All the best on your rib cook this weekend!

STILL NO CORN down here in the Land of the Red Man! I'm writing my Congressman! This is an outrage!

Charles - your son doesn't like mustard!? How does he eat hot dogs? Hamburgers? Brats? My goodness! He's an abused child and it's self inflicted!

Yet another beautiful cook, Wilbur! But hey, only 2 chicken breasts? What did you do with the Munchkins? Grandma and Grandpa's house?

You're entirely welcome! I'm living proof that even a blind pig finds an acorn once in a while!

Poochie - nice wing cook. Kudos! Now for the real congrats ... On the birth of that Grandchild! That's always cause for a celebration. Here's to a boringly normal delivery, a happy and healthy Mom, and a wonderful new life that's hale and hearty! This is just wonderful news. And your little niece gets to be there as well! Congrats, congrats, congrats! Please give my very best to the proud new parents.

TheBeast is in and his bags are packed!

Grill floss. Best I've found. I use Grill Floss when the grates are warm. Then a high temp burn. I then follow up when everything is cold with a very, VERY stiff nylon brush made by CharBroil. I NEVER use anything with metal bristles on my grills. I have too many MD friends who work emergency rooms and to a man, they hate metal brushes scrubbers. Bristles beak off, end up in/on the food, are ingested, and you end up in the emergency room with major gut problems. Nobody wants a perforated intestine.

So far, so good! It's only been about 6 months, but it's still looking good.