ckreef

You can even put it back in the freezer for an hour before cooking. That will allow even more smoke and help to keep the md rare from edge to edge. I'm starting to use the freezer for an hour method for my BBQ meats. Charles - Prometheus 16.5", Cassiopeia 19" TT

Droolicious breakfast for sure. But .......... I really think you needed some Grilled Peach Reef Jam instead of the strawberry or whatever it was - just sayin to bring a bit more of the KK summer into the meal. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice potatoes. Mrs skreef would love them as she really likes salt crusted potatoes. Charles - Prometheus 16.5", Cassiopeia 19" TT

All good Rak - the buttons don't work the same on the KK forum as they do on Guru. Looking forward to her next creation. You know I'll give it a try. Charles - Prometheus 16.5", Cassiopeia 19" TT

Put in the meat locker on Christmas day - a 4 bone ribeye. After 22 Days. I was going to go longer but after a long day at work I really wanted a steak so time to carve it up. In the past I've always cut the bones off from the long side. This time I tried cutting them off going down from the end. This worked much better and I was able to get right up next to the bones. Will always cut the bones off from the end from now on. It wasn't a big piece of meat but was able to carve up a few steaks of various thickness. Last night's dinner. 2 1/2 minutes on the first side. 2 minutes on the second side. Should have gone 2 & 2 but still came out md rare. Tried a new Bistro seasoning blend. Getting close to formulating my signature steak seasoning. IG picture. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice - how did you get those tiger stripes? Charles - Prometheus 16.5", Cassiopeia 19" TT

Your post has Trifecta written all over it.

Tasty looking rolls. Charles - Prometheus 16.5", Cassiopeia 19" TT

I think that smile on your face says it all. Very awesome, can't wait to see one all tiled up. Charles - Prometheus 16.5", Cassiopeia 19" TT

Sounds like I could do that and it would make a good garnish for an upcoming Asian challenge. Now if I can figure out how to ban tinyfish and bosco from seeing this thread - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

I cut it at 15". Mark it on one side with a sharpie. Cut the peaks on that side then flip it over and cut those peaks to complete the cut. You can then use the cutoff wheel to debur the cuts. I just cut it off one side to make the 15" length. You'll be happy with the results. Probably Sunday I'm going to do a whole fish, direct cook and use the diffuser to spread the heat as I'll have 3 fish which will basically take up most of the main grate and I'll need even heat distribution. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice. Interesting on the pineapple flowers. How did you make them. Looks like a kewl garnish for a challenge cook. Don't you pay any attention to this tinyfish - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Good looking bread and pizza but I still want a wood fired pizza oven one day. Charles - Prometheus 16.5", Cassiopeia 19" TT

I like the uncluttered F only one but I do recognize the need for a dual scale thermometer when selling world wide.

I've never attempted sour dough before but will one day. Love the DO Charles - Prometheus 16.5", Cassiopeia 19" TT

It really was easy to cut and with a KK bigger than 19" it may not even need to be cut. It was just a little big for the 19".A dremel tool with a cutoff wheel and less than 10 minutes. I'm confident you could could do this modification. Don't forget safety glasses - safety first - LOL I'm a safety supervisor at work - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

For both cooks I lit the fire dead center. The Gyro the fire burned towards the left and by the time the KK was heat soaked at 350* or so the fire was far left. Exactly opposite for the chicken. Lit in the center but the fire burned towards the right. This situation is what the diffuser solves. You never know the path that the fire will take. On low-n-slow cooks the lit coals doesn't move that fast but for 350*-400* the fire will almost always burn away from center where you started it. Here is a picture of the fire where it ended up under the chicken cook. Way to the right but still nice even browning. Here is a turkey breast prior to getting the diffuser plate. Hard to tell in the picture but the fire was to the far right. Notice how the skin was much darker to the right where the fire was. This was my final rotisserie cook without the diffuser and was the cook that sent me looking for a solution to this problem. It wouldn't matter where you lit the fire after an hour of heat soaking at 350*-400* it's not going to be there anyway. On a 32" this is probably not as big of a problem because of the shear amount of lump the resides right where you lit the fire but still the diffuser would help. Charles - Prometheus 16.5", Cassiopeia 19" TT

I agree with what everyone said about the vents. By 200* you should have it shut down to 1/4 turn top vent and just a hair line crack in the bottom. I also thought way to big a piece of smoking wood. Raw wood tends to burn hotter and you have less control. If you want that much smoking wood break it up into 3 or 4 smaller pieces spread a little bit apart so they are all not burning at the same time. Great looking KK - Love the color. Charles - Prometheus 16.5", Cassiopeia 19" TT

Used my magic direct grilling diffuser on a rotisserie chicken 2 nights ago. I really like this diffuser for rotisserie cooks. Nice even heat and browning. Charles - Prometheus 16.5", Cassiopeia 19" TT

Next time make it yourself. Sea salt spread thin in a pan. Try for 200* and a lot of smoke. Stir occasionally and 2-4 hours later your done. I did mine on an Akorn, should be much easier to maintain a lower temp on a KK. Charles - Prometheus 16.5", Cassiopeia 19" TT

The thermometer is held onto the KK by an inside clip. Will take maybe 30 seconds to remove. Test it in boiling water, should be 212*. If you live in extreme altitude you might want to compensate for that but 212* should be close enough. A nut on the back will change the calibration. For those who have used their KK a bit between calibrations, remove the clip then try and clean the probe with a scubbie before removing thermometer from the KK. It will pull out easier if not all gunked up. Charles - Prometheus 16.5", Cassiopeia 19" TT

That looks like a good loaf. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice dinner plate. We love smashed potatoes. Charles - Prometheus 16.5", Cassiopeia 19" TT

The salt picked up a bit of smoke. I now know (after talking to others) how to smoke salt even better. With salt you really need a low temp and thick billowing white smoke for 2-4 hours. Sort of counter intuitive to what we normally do but salt works a bit different and doesn't get rancid with thick smoke. The darker the salt gets the smokier it is. That batch was only light brown. A nice dark brown would be better. Charles - Prometheus 16.5", Cassiopeia 19" TT

TY everyone - the Watermelon Margarita was an interesting drink for sure. I was a little disappointed in the Watermelon itself. When I cut it open it had a huge rind. At that point I was committed to this endeavor so I made the best of it. If I ever grill Watermelon again I will have a seriously raging bed of coals. Would work a little better then the hot bed of coals I used. Charles - Prometheus 16.5", Cassiopeia 19" TT