CeramicChef

Absolutely beautiful cook! Stunning pics. Congrats and kudos to Suzy!

Tony, et al. My CI smoker lid fits so well, I don't have to seal it at all! Lucky me! It's a 2 qt. Lodge. It's a wonderful little invention. I encourage everyone to get/make one. Bryan - I get thin blue smoke from the time it begins generating smoke! That's what's so dadgummed cool about this smoke pot!

MacKenzie! OMG! I fat fingered a reputation and you got a negative! I'm so dadgummed sorry! I meant to hit the positive for your KK showing up and your plans for getting it set up! I can't wait to see pics of the uncrating, setup, and first cook. You (and we) have been waiting so patiently for this exciting day! Here's to you and your new KK!

I prefer to think of it not as being cheap, but more as finding a cost effective solution with a repurpose thrown in for good measure!

Bryan - great chart. For my gable, I always leave the tips attached but I trim off the bottom skirt. I use the skirt for the Chef's prerogative and a real appiteaser for my quests. Thanks for the pointer.

I know this sounds like heresy, but we have several Indian markets that make really fine Naan. I have made Naan in years!

mk1 - looks like a wonderful time! Thanks for the pics of the great food! 5,000 meals!? You were a VERY busy cooker! Kudos and congrats.

Aiden - beautiful cooks! Nothing wrong wit a great burger and I love your brisket! Kudos!

Aiden - WOWZERS! An absolutely gorgeous KK you have there! Congrats all over the place to you! Welcome the the LK Club! I couldnt be happier for you. I'm really looking forward to seeing your cooks on your new KK. I notice that you say this KK is one of the nest investments you've ener made. Well and truly said! I never looked at any of the 5 kamados I've owned as an investment until I got my KKs. You will find as you cook on your KK that Dennis put a lot of thought into every single aspect of his KKs. There are subtle nuances built in that make cooking on a KK such much more a wonderful experience than cooking on anything else. You notice it from the first time you open the lid. Your KK is simply Uncompromised Excellence. Again, welcome aboard and congrats on a gorgeous KK!

Dennis - I've seen them used and they are not for me. I used an industrial sized pumice stone to clean grates when I owned a restaurant, and yeah, it gets stuff clean, but for Beauty! & TheBeast, I stick with my GrillFloss, just like the Tonester above! Easy peasy.

Simply amazing! Dennis, what beautiful craftsmanship! Buddy, is there anything you don't do at a world-class level?

MacKenzie - Ma'am, you do know how to hurst a guy! Gorgeous pizza and gorgeous pics! Nothing short of droolicious! And not a single bite to be had by yours truly! Dadgum the luck anyway! Kudos all over the place to you!

Ok, first the disclaimer ... I have a 32" and a 19" KK. I don't have a 23" or a 21". As has been said in other situations, size matters. It's better to have the size and not use it than to need it and can't get it! Buy the 23" Ultimate. First off, even though you're cooking mostly for two, what about those times when you have company or the kids drop by? You'll find that once folks find out you have a KK, people will suddenly appear! A 21" won't give you the flexibility that the 23" will provide. Secondly, you've already made the decision to buy a KK. Money at this point simply isn't an issue. The 23" costs just marginally more than than the 21". What's a few more bucks at this point? Get the size and never worry about it again. Just my take on your question. Let us know what you decide upon. Either way, rest assured you're getting the best made Kamado made. Cooking on either a 21" or the 23" will be an absolute joy!

Beautiful cook, Tony! Major kudos and congrats to you! And you are spot on with The Other White Meat. I love buying heirloom pork from local farmers and having it custom butchered. Wonderfully tasty!

Elaine - welcome to the KK Club! I've been away sick since you joined and got you KK. Mega Kudos and Congrats! That is one very nice looking KK you have sitting on your patio. Again, welcome and congrats!

I use a 2 Qt Cast Iron Duth Oven as a smoke pot. I get my fire lit, load up my smoke pot with the wood du jour, heat soak my KK for about an hour, bury the smoke pot in the lit lump, put on the cook, zip everything up, and walk away. Because the smoke exits through the holes drilled in the bottom of the Dutch Oven, all the volatiles are burned by the lump and you're left with a really nice thin lie smoke from the outset.i get plenty of smoke production when the cook is coolest and smoke is easily adsorbed by the cook. Works like a charm!

The mantra of every hippy! Brought to you by Du Pont.

Not taking Prometheus, huh? He's gonna be pissed! And hell hath no fury like a pissed off Prometheus! CK - here's hoping all y'all have a wonderful and safe vacation! Kiss all the pretty girls for me! It's ok, kiss 'em. I asked Suzy if you could do that for me and she said that as long as it was for me, she'd let you! LOL!

I'm thinking Canado Day yesterday didn't help anything, did it! MacKenzie, this would be killing me if I had to be as patient as you for this long. It's said patience is a virtue ... and I'm NOT a virtuous man! Take lots of shots in your inimitable style. I can't wait to see your new KK, eh? LOL!

MacKenzie, Tony - you guys are absolutely killing me with those money shots! I haven't lit a fire in almost two weeks and now I'm getting withdrawal pains! Beautiful cooks! BIG time kudos!

The single most neglected appliance I own is my oven. Honest to goodness, I only use it to season cast iron cookware! Everything else is done on one or both of Beauty! & TheBeast.

BigLazy - that's one very righteous looking pizza pie! Beautiful cheese crust. Kudos to ya!

Davey - that's a fine looking chicken cook! Beautiful veggies. Kudos!

Ok! CK and SK and Teenager and Prometheus ... All y'all have a wonderful time and return safely to home and hearth! Enjoy!

cgl - Wow! Keep that picture of that pristine white interior because it'll serve as proff in a couple of weeks of cooking that The Tank was indeed white in the inside! Mega congrats on getting everything set up and ready for cooking! Your were one very busy KKer! Now all you have to do is your burn in where you get The Tank up to about 450-500° for about an hour or so to get the few gasses left in the elastomeric holding your tiles on to offgas and everything will be set forever! Just read the instructions in the owners manual and you're good to go. At the end of the burn in, think about searing off a few NY Strips for dinner as a reward for a job well done! Once again, welcome to the KK Club and congrats on giving The Tank a great home!