ckreef

I too agree with everything posted. Getting the inside temp up is quick but fully heat sinked is a good bit more time. Low and slow vent settings are really small. The top vent being open only about 1/4 turn for 225*. That took me a few Low-n-slow cooks to wrap my brain around that. Charles - Prometheus 16.5", Cassiopeia 19" TT

I love French toast and that looks and sounds extra tasty. Charles - Prometheus 16.5", Cassiopeia 19" TT

Chicken Cordon Bleu with a Shiitake mushroom white wine sauce. Served with full skin mashed potatoes. We were also going to have carrots but by the time we remember that it was a little late to start them. It was a good meal but needs some tweaking. * pocket chicken breast from the end not the side. * thinner sliced ham. * more cheese. * keep mushrooms separate from the sauce. * thicker sauce. Will revisit this cook soon. Charles - Prometheus 16.5", Cassiopeia 19" TT

That was a tasty looking cook for sure. I appreciate the compliment but I'm just try to hold my head above water with you, bosco and DerHusker, not to mention Mrs skreef who now has one more overall point than I do. Charles - Prometheus 16.5", Cassiopeia 19" TT

I'll say it again, awesome egg idea. I would put that on a lot of different dishes. Charles - Prometheus 16.5", Cassiopeia 19" TT

That just got me laughing - next time tough it out and give us all something to laugh with you about. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yea what she said......... Charles - Prometheus 16.5", Cassiopeia 19" TT

No, No, No, No - note that was 4 no's. If you're going to post failures we want to see them. Besides maybe some of us likes Salvador Dali Charles - Prometheus 16.5", Cassiopeia 19" TT

The conclusion to my experiment. I currently have 27 cooks worth of ash. I probably could have squeezed 35 in but it seemed pointless. It was a kewl experiment to know you really can go for awhile on a KK without cleaning it out and performance was not effected. After 27 cooks. As promised here is a picture of the space up under the fire bowl, up against the wall. No air flows through that space so you can push all the ash you want under there. All cleaned out. A Walmart sack full of ash. I do have another experiment or two I want to try. Will crank another one up soon. Charles - Prometheus 16.5", Cassiopeia 19" TT

The dip looks really top notch. I'm sure the Ribeyes were good too. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks interesting although I'm definitely not a fan of pumpkin. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking cook. Nice plated shot. Looks yummy. Charles - Prometheus 16.5", Cassiopeia 19" TT

She said it was one of the best meals she's ever had so I call that success. The Asiago crusted Mahi-mahi was over the top delicious so that helped. That is now one of my favorite ways to finish off fish. Charles - Prometheus 16.5", Cassiopeia 19" TT

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

It was Bass Pro but I'm sure that was just relabeled for them. Unfortunately I threw the box away long ago so I can't check for manufacturer. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yesterday was the DIL's B-day so we had her and her husband over for dinner. The night before we baked some individual cornbread loafs. Using Cassiopeia we had cedar wrapped Mahi-mahi on the main grate and green beans on the upper grate. We let Prometheus take care of the shrimp. Shrimp in a grits bowl, Asiago crusted Mahi-mahi, green beans and cornbread. Charles - Prometheus 16.5", Cassiopeia 19" TT

Interesting comparison. Have you totaled up all grates for your 3 KJ's compared to all grates for your 2 KK's? Just curious what the total figures work out to be. Charles - Prometheus 16.5", Cassiopeia 19" TT

Here is my outdoor Wok burner. 65,000 BTU's so it'll heat a Wok up in seconds. Nice thing is the wings that hold the Wok fold down so you could put a large stock pot on it. I always thought it would be easy to remove the legs and mount it in a table. I'm sure you could find something like this mail order. Charles - Prometheus 16.5", Cassiopeia 19" TT

That bacon looks spot on. CC you need to up your game and post more full cook pictures. We now known you have the skills. Charles - Prometheus 16.5", Cassiopeia 19" TT

In keeping with tonight's roll theme ....... This is part of tomorrow nights dinner so I'll post the details later. For now let's just say individual corn bread loafs. Charles - Prometheus 16.5", Cassiopeia 19" TT

You're on with this contest. And to think just a few weeks ago I threw away a fairly large metal strap. No worries I'm sure there is more where that came from. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's getting close to caveman coals. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice bacon and ham. Can't wait to see the finished ham pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

I noticed that too using B&B Oak. I think it is the initial smoke while coming up to temp. Once up to temp and stable I don't think it lays that down anymore. Never seen it on the actual food. I have a another 50 lbs of B&B Oak to go through before I make my mind up on that. I've used Frontier before and didn't notice it. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yummy great looking Tenderloin. Charles - Prometheus 16.5", Cassiopeia 19" TT