CeramicChef

Howdy Bowser! Good to have you join us and welcome aboard. There is only one cure for the KK Fever and that's having one sitting on your patio. Let us know if you have any questions. If we can't answer 'em, Dennis most certainly can.

Poochie - that's one very nice cook! Wonderful color on those ribs. And I love hot links on the KK; a mustard, a little diced onion, a little dill relish, and a cold beer and you're in heaven! Kudos on a great cook.

bosceaux - I also have a video of everything on the list per advice from my insurance agent.

bosceaux - my home owners' insurance guarantees replacement in case of loss. I keep a list of goods and their prices. It does get scary when you add up everything!

How do y'all think canned air would work on the duck?

I can see the resemblance/inspiration!

Charles - its been my experience that money is the easy part. Really good ideas are exceedingly rare. You, my Friend, are an idea machine!

Dennis - I need one of these. How much, where do I send the money, and what's the expected date of delivery? I'm all over this! Thanks in advance.

Poochie - wonderful chicken and as for the burgers ... how do you top a burger? Kudos on a really wonderful dual cook.

Don't forget the little Lady across the table! Just trying to help you avoid the pitfalls I keep finding!

Tony! WOWZERS and them some! What a wonderful cook. And that is a killer money shot! KUDOS to you. So what time is lunch tomorrow? I'm assuming you're serving sammiches, right? How about I bring some stone ground mustard, fresh rye, and a stout?

Elaine - excellent question! First, I'm decidedly NOT a fan of mixing cheap wood based lump with Coconut Char! To me that's like mixing Mogan David with a fine wine. mixing Coconut Char with regular lump really defeats the whole reason for Coconut Char. I only use my Coconut Char for low-n-slow cooks. The neutral odor of the Coconut Char allows you to pick the flavor profile you want to lay on your cook, i.e. cherry and apple smoke word, or pure oak, or alder and peach, etc. You can't do that if you've adulterated your Coconut Char with a lesser quality lump. Secondly, as Wilbur stated, just knock the sticks of Coconut Char together to get the pieces into thirds when in the basket. Don't arrange anything; just let the pieces fall where they may. You'll get really good air flow through your Lu p pile that way. I light all my lump, including Coconut Char with a MAPP torch. It takes a bit longer than with my normal lump, but the MAPP Pro gas powers through in easy fashion. MAPP is is ole, easy to use, and very cost effective. Hope this helps!

Wilbur - One word: KUDOS! Two words: stunning cook! Three words: great write up! Four words: thanks for sharing it!

Bravisimo! Gorgeous lady there and food ain't bad either! Charles, you get more out of a small cooker than anyone I know. That's talent!

Every KK is striking. Every. Single. One. That's what makes it so hard to choose! One KK will catch your eye in a very subtle tacit way and you'll keep going back to look at it again and again. That's the one! I wish you noting but the very best in choosing your KK, Gnomatic! Nothing but the best.

Oh, and as for the adding of photos to an existing thread, it's relatively easy to do. In the bottom Right Hand Corner of the basic area to post is a Button labeled "More Reply Options" or something to that effect. Just hit that and you'll see a new reply area. On this new reply area, on the left hand side, you'll see a couple of buttons below an Attach Files and a Paper Clip Symbol. Click on "Choose File" and it's just like you did when you created the new thread. No big deal.

Heavenly - that is simply the most unique KK I've seen. Gorgeous is the word that immediately came to mind when I saw your pics. (don't worry about starting a new thread, you did the right thing) My son is a Marine Corp office and he'd love that KK ... it looks as if it's wearing camouflage! Y'all did the right thing. You know your KK when you see it! Congrats on a beautiful KK!

Amen! I'm just now beginning to understand why so many wise old men just sit back and smile! Most of it doesn't matter much in the long run. We're just made to think it matters by people who want our money! I bet so many calls these days from causes I used to contribute money to. I tell them take me off your list because nothing much ever really changes. Thus it always was; thus it shall ever be.

Out-freaking-standing! What a wonderfully perfect medium rare fillet! WOWZERS! It doesn't get any better.

Oh Poochie! Talk about stinking!

bosco - Buddy, mega kudos to you on that cook! Beautiful butts and I'm certain everything tasted wonderful!

Rak - I hate to tell you this, but you've got the KKFever and there is only one known cure. Buy your girls a KK of their very own! Okay, to answer your question, I've cooked on multiple levels of TheBeast, my KK BB 32". It's really a snap to do, and as Robert so rightly points out, once a KK gets heat soaked, there is little difference between grill levels. I tend to like to keep like with like, i.e. always cook pork above pork or beef above beef. Thus I'll cook spare ribs over butts or beef ribs over brisket. In TheBeast, the main deflector sits atop the rails of the charcoal basket. I've done a couple of turkeys on the lowest grate, a fair number of chickens on the main, and quite a few Cornish game hens on the upper. No big deal. This cook was for a fund raiser for a Men's Organization at my church. Everything came out moist and beautifully brown. I've never had to worry about recharging lump during a cook as I always start each cook with a FULL basket. The KK is incredibly efficient storing a tremendous amount of thermal energy in its refractory and then radiating it to the cook. I generally heat soak for about an hour before putting the cook on the grates. So not only is cooking on multiple levels practical, it's just dadgummed easy. Hope this helps in your decision to buy Aashni her own KK!

bosceaux - you won't have one bit of trouble. As Frogs said, ramp up slowly and you'll have no problems whatsoever. You're gonna really love your twins. Cooking on a KK is a very tacit experience unlike no other kamado. You'll take to this like a duck to water.

Simple, delicious, and a killer money shot! There is precious little better than a pot of beans. You did your Momma quite proud. Mega Maternal Kudos!

Eggary - I don't see any reason why you couldn't spin a rack of ribs on the roti. I'm not certain how you could spin more than a single rack, but that rack should be really tasty. Best of luck to you!