ckreef

I hate carrot cake but I tried a slice and it was really good. She may have converted me with this cake. Charles - Prometheus 16.5", Cassiopeia 19" TT

That is totally awesome Rak. Congratulations. I assume coming from LA? What time frame are you looking at for delivery? Charles - Prometheus 16.5", Cassiopeia 19" TT

I'm part of that. I got in when they were right at $69,000.I did finally receive my Christmas card so at least they are still alive and kicking. Charles - Prometheus 16.5", Cassiopeia 19" TT

Jon, I don't think it matters how many sub 400* cooks you do, the first time you go 500* or higher it's going to vent. It's just not a big deal. Both my KK's vented for the first 2 or 3 times I went above 500*. I do a lot of 500*+ sears so they get up to high temps frequently. If I do a quick steak and sear they never really heat soak at a higher temp but if I use my CI griddle I like to get that heat soaked in the 400*-500* range. Charles - Prometheus 16.5", Cassiopeia 19" TT

They are just marginally acceptable. They don't have a full temperature scale so you just have to read where the numbers are and go from there. One of them already got grease inside so that one might be a throw away. I do like the small size but I'll look for a better small thermometer. Charles - Prometheus 16.5", Cassiopeia 19" TT

Damm you - that is probably the tastiest looking brisket cook I've ever seen. Send me a plate please. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yea exactly ......... Charles - Prometheus 16.5", Cassiopeia 19" TT

Just curious - what year was your delivery? I'm sure we all want to know. Charles - Prometheus 16.5", Cassiopeia 19" TT

What boo boo - I still don't know what you're talking about - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

I would have liked it better using sweet peppers but green and red was a better contrast for a challenge cook. Charles - Prometheus 16.5", Cassiopeia 19" TT

Don't let my entry stop you. Always love to see different takes on food. Me and Mrs skreef sat around all day cooking and doing a few different projects. A good day was had. Charles - Prometheus 16.5", Cassiopeia 19" TT

What Rob and Ryan said is spot on. The only thing I can add is don't worry about this. It really is a no brainer and whatever you do you can't permanently screw up a KK - believe me I've tried hard without success. Charles - Prometheus 16.5", Cassiopeia 19" TT

TY everyone, it looked good, tasted good and was a perfectly executed cook so a total success in my eyes but ........ I'm a serious carnivore - this was probably the very first no meat cook in my life and it will probably be the last - next time stuffed Tomatoes with a meat and cheese filling. Carnivores rule - herbivores drool. Charles - Prometheus 16.5", Cassiopeia 19" TT

What are you talking about, I don't see a one word post Charles - Prometheus 16.5", Cassiopeia 19" TT

Why else would I do this - must be a challenge cook - LOL Tomatoes stuffed with a Ricotta and Pesto mixture then stuffed in green peppers. Served on a bed of angel hair pasta, semi homemade marinara sauce and fresh grated Asagio cheese. Was a good late lunch for me and Mrs skreef. There is only one or two small tweaks I will do next time - but wait ........... THERE WON'T BE A NEXT TIME ---- LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Dremel tool with a cutoff wheel. I did use a flex shaft attachment but that wouldn't be needed. I marked it and cut through the ridges on one side then flipped it over and cut through those ridges to finish the cut. Used the cutoff wheel to debur the cut once complete. I did go through about 3 cutoff wheels in the process but they are cheap for a pack of 5 or 10. Only took about 10 minutes in total. Definitely needed to shorten it in the 19". Might fit as is in a 21" or 23". Charles - Prometheus 16.5", Cassiopeia 19" TT

Day 2 of the lump experiment. Here is what is leftover from day 1 I didn't stir it. I just dumped some more straight from the bin. All ready to go. This burn was about 2 hours total time at 380* Mrs skreef is working on cook number three as I type this. It's her January guru challenge cook so I'm not allowed in the kitchen - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Yes just a small improvement and not strictly needed but.... After cleaning it this morning and seeing how much grease was on it I will never do another direct rotisserie cook without it. Sort of the best of both worlds. Keeps the grease out of the KK/lump (like an indirect setup) but still gives you nice direct heat. Charles - Prometheus 16.5", Cassiopeia 19" TT

I was going to put something along the lines of Rak inspired which was MacKenzie inspired but that's getting complicated and nobody on Guru would understand. I double post almost everything. I have it down to a really quick copy and paste so I rarely change the post between the two forums. Charles - Prometheus 16.5", Cassiopeia 19" TT

I guess I should check mine too as currently I go strictly by the dome thermometers. Charles - Prometheus 16.5", Cassiopeia 19" TT

Congratulations Jon. By the look of the groom on the couch it must have been a great wedding. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks good. Everyone looks like they were enjoying themselves. I have to ask. The price tag - is that in US dollars? If not, how much would that be in US dollars? Charles - Prometheus 16.5", Cassiopeia 19" TT

Who need plans when you have a KK and can cook like that. Great job. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very beautiful roast. I especially like the picture of it cut in half. Serious money shot there. The entire meal looks mighty tasty. Charles - Prometheus 16.5", Cassiopeia 19" TT

Let's start with Rak's Gyro. I don't have a lot of prep pictures because I followed Rak's recipe/technique exactly except for the meat. I used 16 oz ground lamb and 12 oz 85 /15 ground bison. Last night I prepared the meat. Here it is ready for 24 hours in the fridge. Today I got Cassiopeia heat soaked at 380* Put the Gyro meat in the freezer for 60 minutes prior to loading it in the rotisserie basket. Cooking along with some really good smelling rotisserie smoke. Ready to pull at about 60 minutes. Ready to carve. Carved off the outer layer of bark for dinner. Served with some accompaniments including a Greek Feta cheese dressing and a homamade Tzatziki dressing that Mrs skreef made. Now on to the rotisserie improvement. I was going to call it an experiment but it worked so good we'll call it an improvement. The problem with kamado rotisseries is that so little lit lump is needed to maintain a reasonable temp. If that fire is not directly under your meat you can experience uneven browning. I have noticed this already with my limited kamado rotisserie cooks. Also any part of the meat that is not directly over burning coals that drips fat that fat is dripping into none burning lump - a situation I really don't want in my KK. Here is my solution to that problem. I bought a Char-Broil infrared diffuser/grate from Lowes ($30). I threw away the grate and cut down the SS diffuser to fit Cassiopeia (19" KK). Note the ridges with the Mico holes. This takes the direct heat and more evenly distributes it across the width of the kamado. This also catches and burns the dripping fat just like it would if you had burning coals across the entire width. Tonight was a perfect example. Notice the direct fire to one side. Without the diffuser that end of the cook would have gotten more direct heat and colored up better than the far end which is basically indirect. With the diffuser the heat was distributed properly and I had even coloring across the entire meat (see pictures above) This diffuser was a huge improvement in rotisserie performance in a kamado. Charles - Prometheus 16.5", Cassiopeia 19" TT