ckreef

I would love to see how that comes out.

When I finish getting through the current 10 I might put a few others through the paces. BBQ Guys will ship Jealous Devil for free. That and the Eucalyptus. Also since Rockwood so far has been the most unstable I'd like to give that a go in the KK to see if it burns more stable in a KK.

Fantastic garden.

I like that. Very rustic looking. Would look right at home in the garden. I swear I wouldn't get another grill - LOL

Not sure if you all actually paid attention to some of the results but Marabu and Quebracho burned the least amount of lump doing the 500* test. Noticeably less. KJ Big Block was a big surprise doing 250* low-n-slow for 34.5 hours. Can't wait to run the low-n-slow on the Fogo lumps.

Until they saw the picture - LOL

Nope no Naked Reef - LOL Just a few simple tests to confirm my suspicions.

@tony b This started as a desire to compare Royal Oak (regular) to the new Royal Oak XL Cut. It quickly morphed into something a bit more. I did this on the Kamado Guru forum. I gathered together 10 different lumps that I could easily obtain and started comparing them using real life tests. All these tests were done using my Primo Oval Jr as i felt that was closer to the type of kamado that Guru members had. The individual results would be slightly different using a KK but for comparing one lump brand to the next the actual kamado shouldn't matter. Anyway it's a bit of reading and a fair number of pictures. It's all contained in the first 5 posts of the referenced thread. I'm currently in the low-n-slow tests and have gone through 6 of the 10 lumps. The last 4 are all Fogo brand lumps and I should get through those one per weekend coming up. If anyone is interested check out this link to the Kamado Guru thread. As I update it (about once a week) I'll let you all know. https://www.kamadoguru.com/topic/41864-reefs-lump-comparison/

Yea I set mine just open enough for the fan forced air to escape. We're talking 1/8 of a turn there abouts.

Take the clamp off the thermometer and put it in your spare parts box. You don't need a clamp on the inside or outside. I never installed the clamp on either of my KK's.

@MacKenzie the problem without a damper on a KK is more than just fan output. Think about how small of a bottom vent opening you have for low-n-slow. The fan opening will now be your bottom vent opening. That opening needs to be closed down fairly small otherwise when the fans not blowing you have a huge bottom vent opening. This is really just a KK issue since low-n-slow requires very minimal vent openings compared to regular ceramic Kamados. Hopefully that made sense.

Interesting color. Beautiful setting.

I didn't read that entire article but...... Lately I've been doing different low-n-slow tests using my CyberQ, a Primo Oval Jr and different brands of lump. What I'm finding so far is how stable the temperature runs has to do with the type of lump and the size of the pieces. My guess is that's true across all controllers. I still have 4 more tests to run (out of 10 total) before I'm really willing to make a conclusion. Also with a controller if it fluctuates plus or minus 10* or so who cares as long as it properly recovers.

Try this link http://www.nakedwhiz.com/productreviews/thermoworksbillows/billows-1.htm

That is a bit of a bummer. Unfortunately they designed it for standard vents that are basically credit card thick SS not a tube type arrangement. I wonder if your friend couldn't just make you a new set of wings that were longer? The pin that holds the wing spring in place is probably just pressed in. He should be able to knock the pin out, install new wings and bang the pin back in. Just a thought.

Looks great. Yes inquiring minds want to know - what is the reasoning behind pink flamingo?

TY @Tyrus I love the individual Caserole dishes. One more for the day. Me and Mrs skreef cooked this for the mechanics at work. Pulled pork Mac & Cheese Layer of pulled pork lightly sauced. A layer of Mrs skreef's awesome Mac & Cheese. A crumble topping. All these cooks would work just as easily in a KK - just not quite as fun as playing with live fire.

Basically a cross between baked Spaghetti and pizza. These were Angel hair pasta, pizza sauce, Italian sausage, pepperoni, sweet peppers, Mozzarella, Asiago, and Fontana cheese.

Bronx Bombers for lunch today. This is one of our favorite dishes and really easy to make. I always have the ingredients on hand. 

Last time I forgot about the KK until the next night when I got home from work. It cruised at 250* for 30 hours. There was no lump left - LOL

Sounds like my kind of night

So we ended up with thighs and legs. I guess that makes leg quarters - LOL. Initially I fired the grill too hot. Having realized my mistake I shuffled the coals and chicken around a bit. Not bad for first attempt with the Grill Grates - Yea they can get screaming hot. Also some balsamic marinated cabbage. And one for Instagram

The fire is lit. Unfortunately we had a chicken disaster. I open the whole chicken and it didn't smell right into the trash it went. Mrs skreef is down at the local grocery store right now grabbing up some leg quarters. Just a minor blip in dinner.

We had a late lunch at a Vietnamese restaurant so the current plan is to fire up the grill at 7 pm.

No worries. With tonight's chicken dinner we'll start dressing them up