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Looks good. Sausage does look nice and juicy Charles - Prometheus 16.5", Cassiopeia 19" TT

I've been slacking on my picture taking lately. I'll try and pickup my game. Charles - Prometheus 16.5", Cassiopeia 19" TT

At a BBQ Festival I went to last summer one of the cooks stood there racks up leaning two racks towards each other looking like a long tent. They were able to pack a bunch of ribs on the grate that way. Sort of like a rib rack without actually having a rib rack. With the direction of a KK grate that will hold the bottom edges in place. The main problem I see with using the lower grate is having to remove both upper grates to get to them. I believe you would want to rotate the racks off the lower grate so that's a lot of grate shuffling. Plus with that many racks I think I would want a drip pan down there. Charles - Prometheus 16.5", Cassiopeia 19" TT

Add some mayonnaise and send it my way. Looks yummy. Charles - Prometheus 16.5", Cassiopeia 19" TT

This is after 21 cooks. Went through almost 40 lbs of CoffeeChar. A couple cooks using RO and have now switched to B&B Oak. After removing the lump basket. Swept it to the back and sides. It's really hard to see (in the pictures) exactly how much ash this is with the slope to the back. I should be able to get 30+ cooks before I'll need to clean it out. Charles - Prometheus 16.5", Cassiopeia 19" TT

Baked Tacos on Cassiopeia. Charles - Prometheus 16.5", Cassiopeia 19" TT

It wasn't that clean - until my high heat adventure - now I have to get it dirty all over again - ugh ............Charles - Prometheus 16.5", Cassiopeia 19" TT

After the Sear Then Bake thread I wanted to see just what was easily possible. This was chicken and dumplings (Bisquick drop dumplings). Sear the chicken then finish the dumplings phase in a DO at 250* Started with a quick high heat sear on some chicken. I then put in the diffuser, lower grate in the high position and my DO with the gravy and vegetables. Set the vents for 250* and waited it out. (top slightly less than 1/2 turn, bottom at 3/8") After about 40 minutes it was sitting right at 240*. I let it sit there for another 30 minutes. I then added the cut up chicken and the drop dumplings leaving the DO top off. The end of the dumplings first phase. I then put the top back on and finished up the cook. No real money shot as this was really all about the technique not the cook. A forward sear followed by 250* was easily accomplished. I could have just as easily stopped it at 225*. I'm going to use this method on a few different cooks in the future. Pulled beef street Tacos come to mind, or possibly a really thick steak instead of doing a reverse sear. Charles - Prometheus 16.5", Cassiopeia 19" TT

Pizza and especially the crust is looking yummy. What dough recipe did you use? I see you have the new prototype working just fine Charles - Prometheus 16.5", Cassiopeia 19" TT

A Smokey profile can be an issue with baking. Best solution is to use Coco char. This was about a 50/50 mix of Coco char and RO. Couldn't taste any smoke flavor. Charles - Prometheus 16.5", Cassiopeia 19" TT

Just used the standard Philadelphia chocolate cheesecake recipe off the Internet. I actually don't like the rise as then it sags in the end and doesn't look pretty although it tastes the same. Going to work on this in the future. Charles - Prometheus 16.5", Cassiopeia 19" TT

Really awesome deep dish. The money shot itself looks like an improvement. Very tasty looking. Glad it all worked out. 35 minutes at 450* sounds right to me. If you're interested in additional toppings pull it after 20 minutes, add some extra toppings and a bit more mozzarella then put it back in for the final 15 minutes or until the top cheese is browned. Not a traditional version but sure makes a good pie. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks tasty. Rotisserie looks like it's working fine. So far for me the rotisserie cooks seem to do just fine at a slightly elevated temperature compared to what I would normally cook something at. Also I bought a mini cookie sheet (cheapie from Walmart) that will sit on the lump basket which allows you to do a indirect rotisserie cook on the 19" and gives you a small drip pan. When setup this way I do swap out my thumb screws for 5mm Allen head bolts (12mm long if I remember correctly). Depending on how big the chunk of meat is the thumb screws may not clear the cookie sheet properly. If that made any sense. Going to spin a Boston butt one day. BTW - KK looks way to clean - get cooking buddy - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Good question. I was just checking it out in a position that would be a little higher than the main grate but not fully up in the dome. Probably no real benefit to doing that. Either the main grate or upper grate in the dome from here on. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great story and a lesson we can all learn from. Charles - Prometheus 16.5", Cassiopeia 19" TT

Wasn't really in picture mode but I have a few pictures from the Thanksgiving meal. It started thanksgiving eve with a pumpkin pie, chocolate cheesecake and cornbread to go in the dressing, all cooked on Cassiopeia. Doing all that cooking made us hungry so we put a few steaks on Prometheus Just a few pictures from Thanksgiving day. Not the best pictures but you get the idea. 5 lb. Bone in Turkey breast rotisserie style. While that was spinning cooked a couple of dishes on Prometheus. Candied yams and standard green bean casserole. The only money shot I got was desert. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks tasty. Charles - Prometheus 16.5", Cassiopeia 19" TT

Getting really close now bosco. I hope rak is at least recovered enough to come watch the uncrateing. I know he was excited for you and wanted to help. Charles - Prometheus 16.5", Cassiopeia 19" TT

Sounds like a great setup. Can't wait for delivery and to see it in action. I see you ordered the Coco char - no CoffeeChar? Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice looking pizza in a pinch. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great rib cook. You're not getting in a little practice for next month are you? LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice plate of food. Love the 2 dipping sauces. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice looking brisket, nice view. Charles - Prometheus 16.5", Cassiopeia 19" TT

Would make for some interesting looking grill marks on a nice steak. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice. They look like they belong in there. Charles - Prometheus 16.5", Cassiopeia 19" TT