ckreef

Ambitious first cook, looks great. Charles - Prometheus 16.5", Cassiopeia 19" TT

It all looks good. Have you tried meatloaf direct on the grate with a drip pan below. Charles - Prometheus 16.5", Cassiopeia 19" TT

I've done pulled Bugs Bunny why not pulled Bambi. Charles - Prometheus 16.5", Cassiopeia 19" TT

I'm good with the pre packaged mix but loose the bread machine - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking meatballs. Charles - Prometheus 16.5", Cassiopeia 19" TT

Ribs look good. When it's challenge cook time both my son and Mrs skreef know to stay out of my way. I usually make it harder on myself than it needs to be. And I'm running around half frantic to get it all ready and setup for a good picture.

Nice deer pictures but you can keep the deer. The reason I don't have any peach trees in my yard is deer ate them. One night they ate all the peaches and spit the pits on the ground. The following night they stripped every leaf off the 3 small trees. The following day the lawn mower got pissed about the situation and devoured what remained - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Almost forgot - very creative cooks you have. If I would have known about the awesome prize this month I might have gotten even more creative with my entry. Charles - Prometheus 16.5", Cassiopeia 19" TT

These challenges are getting harder for sure. The main contestants who enter every month are definitely getting better with their cooks and their photography skills. I was a little worried as Smoke and Awe is definitely getting better every month. I almost thought she was going to steal my win - it was close. We are sort of sweeping the challenges month after month. After this month is over we will be halfway through the challenge series and I'll post a recap of the total points to date. It's looking like between tinyfish, bosco, myself and Mrs skreef we will be holding 4 of the top 5 or 6 positions. Charles - Prometheus 16.5", Cassiopeia 19" TT

Thanks everyone - wasn't what was planned for dinner but the tails were on sale $5 each so I went for it. Charles - Prometheus 16.5", Cassiopeia 19" TT

Mixture of butter, lemon juice, garlic, oregano and tarragon. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yea I know. Almost didn't want to post the picture (hangs head in shame - LOL) Charles - Prometheus 16.5", Cassiopeia 19" TT

Save your fire extinguisher - kick the gasser to the curb...... Charles - Prometheus 16.5", Cassiopeia 19" TT

Small, 20 day, true dry aged NY strips with small 5 oz. Lobster tails served with balsamic carrots and brussel sprouts. Spilt cooked between Prometheus (16.5" KK) and Cassiopeia (19" kk). Duel smoke while coming to temp. (this was a hard picture to capture with a constantly changing wind) CI veggies at 400* - Prometheus CI steaks at 525* - Prometheus Direct 350* - Cassiopeia lower grate in upper position. Normal money. IG money. This one is for you @bosco Charles - Prometheus 16.5", Cassiopeia 19" TT

Forward sear. Sear it first then do a low-n-slow. When you finally pull it off it will end maybe another 5* higher - just an easier way to control the final temp. Charles - Prometheus 16.5", Cassiopeia 19" TT

I do both of those all the time ....... Oh wait not really cold nights as my really cold might be 26* f.Sorry couldn't resist MacKenzie Charles - Prometheus 16.5", Cassiopeia 19" TT

If you don't have the long handle Allen wrench get a ball end 5mm Allen head wrench. The ball end allows you to easily come in at an angle with the long side. You might have to use a pair of pliers to help turn the short side. My 16.5" didn't come with the long handle Allen wrench. Fortunately I had a ball end 5mm Allen wrench in the tool box. Charles - Prometheus 16.5", Cassiopeia 19" TT

You both are right. This method is a quick sear and the KK never got to heat soak status. Then when you put in the diffuser that sucks up a bunch of heat. This is a really easy no brainer method for doing a forward sear followed by a low-n-slow. I am now a fan of forward sears whether done on a single KK or across multiple KK's. Forward sears just gives you more control of the final IT compared to a reverse sear. Charles - Prometheus 16.5", Cassiopeia 19" TT

Fill it up every time all the way to the basket handles. The unused will be waiting for your next cook. Charles - Prometheus 16.5", Cassiopeia 19" TT

Sorry about your epic failure but we've all had them. Sucks when there is guests involved. No worries just invite them over for a redue. If they don't want to come I'll show up to try the redue. I have what I consider a failure weekly. It's all a learning curve. But I do think you learned. Next time forget the gasser. KK would have been more controllable. Charles - Prometheus 16.5", Cassiopeia 19" TT

Still need to check mine - maybe later today. Charles - Prometheus 16.5", Cassiopeia 19" TT

One really great chunk of meat. Can't wait to see some pictures of it sliced up. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice can't wait to see some cooks on your KK. Charles - Prometheus 16.5", Cassiopeia 19" TT

bosco - Dennis would much prefer people post directly to the forum and not through 3rd party hosting companies (he's mentioned this before). On forums when people use 3rd party picture hosting, if anything happens to that account pictures are lost and then the forum has holes in it where pictures should be. Picture holes really suck in a forum. Charles - Prometheus 16.5", Cassiopeia 19" TT

Here is a post with pictures of removing the dome from a 19", including pictures and detailed instructions. You should have a helper. This procedure takes less than 10 minutes. All the different sizes are the same. If you have issues putting the spring cover back on let me know as I've also done this on a 23" which is a little trickier to get the spring plate on. http://www.komodokamadoforum.com/index.php?/topic/6003-Removing-19"-Dome Charles - Prometheus 16.5", Cassiopeia 19" TT