ckreef

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

I'll have to admit I've been tempted to buy one just to stop buying sandwich bread if for nothing else. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks very fresh and tasty. Definitely a different take on deep dish pizza. I like it. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yummy pizza - you need a refill on the Corona. Charles - Prometheus 16.5", Cassiopeia 19" TT

Watermelon Margarita made with grilled Watermelon, Jalapeño infused Tequila, rimmed with smoked salt and garnished with a slice of lime and Jalapeño. Served with grilled Watermelon wedges. We are a full service Bistro - LOL Ahhh summer can't get here soon enough. Charles - Prometheus 16.5", Cassiopeia 19" TT

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