ckreef

Great looking 1st cook. Yes the deflector does make a difference but mainly in the heat soaking phase. When I go for 350*-400* with deflector (did 400* deflector last night). I would fill it full of lump (always fill it full). Light it good in one spot and let it go for a minute or so. Assemble your diffuser and grates. Bottom vent wide open, top vent at 3 turns. When it gets to 300* set top vent to 2 turns. When it hits your target 350* set top vent to 1 1/2 turns and bottom vent about 1/4"-1/2" open. Let it ride at 350* for 30 minutes. If it creeps up a little don't worry as temp will drop down a bit once you put all that food on. Put your food on then let it go at that setting for 15 minutes and see what temp you get. At that point adjust as needed with either the top or bottom or sometimes I do a combination of both. Biggest issue with the diffuser is letting it properly heat soak. Once fully heat soaked your temp will be very stable and even opening the dome to take a peak will only require a minute or two to recover temp. After a few cooks you'll learn just how fast you can bring it up to temp and then adjust to that temp. If I'm doing a Low-n-slow I don't slam it up to temp as I do when doing 350*+. The slower you bring it up for Low-n-slow the lower you can keep it. Charles - Prometheus 16.5", Cassiopeia 19" TT

I've thought about doing that before. Next time I grind my own might have to give it a try. Charles - Prometheus 16.5", Cassiopeia 19" TT

Mrs skreef always has a hard time logging onto the KK forum from her pc (our router I'm sure). So I showed her the picture - she really liked it. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice looking legs. Charles - Prometheus 16.5", Cassiopeia 19" TT

Never used a burger press always did it by hand. Might have to try one sometime. Love all the pictures with Beauty. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking pork roast meal. Never used a coffee press before but I only drink an occasional cup. Charles - Prometheus 16.5", Cassiopeia 19" TT

In reality there really is no benefit for spinning a lean cut of meat like this. It was definitely a little more of a pain and although the basket isn't hard to clean it's definitely harder than the plain grate. I would say the most benefit comes from fatter cuts of mean and birds of all types with it's fatty skin. Was worth a try to see how it would fair. Charles - Prometheus 16.5", Cassiopeia 19" TT

Pizza looks good. Did you use a pizza/baking stone to cook them on? Charles - Prometheus 16.5", Cassiopeia 19" TT

Cook number 14 on Cassiopeia (more about this later in the week) Key Lime Coconut Shrimp The shrimp marinade. The coconut batter ingredients and the first batch coated. On the CI griddle. While the shrimp was cooking Mrs skreef made a key lime buerre Blanc sauce. Probably not a true buerre Blanc sauce with the addition of cream but it sure tasted good. (no bean substitution for this recipe - LOL) 15 cnt tail on shrimp marinated in white wine and key lime juice. Coated in a coconut batter then cooked on a CI griddle. Served on a bed of Jasmin rice. Drizzled with a key lime buerre Blanc sauce and sprinkled with lime zest. Taste and texture was fantastic. I just need to perfect the cooking technique. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yummy. Did you stuff them with cream cheese? Charles - Prometheus 16.5", Cassiopeia 19" TT

Brewing room is way kewl. I want to sample! Charles - Prometheus 16.5", Cassiopeia 19" TT

A great start to a fantastic outdoor kitchen. I'm sure your family can't wait to join you. I can't wait to see some more pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's a strange looking KK you have those pitas in - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice looking cook. Looks delicious. Charles - Prometheus 16.5", Cassiopeia 19" TT

Cut straight and don't get the plastic side on the iron - it will make a mess of the iron. I can see it now. Sorry I messed the iron up Mrs skreef but I was trying to save a few pennies by making my own baggies - I ain't stupid enough to go down that road again - Yea I already messed up one iron not going for 2. Charles - Prometheus 16.5", Cassiopeia 19" TT

That is totally awesome. Is there one in stock ready to ship at the factory or does he have to make it? Should be interesting to see how long it takes to deliver. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking beer can burgers. Charles - Prometheus 16.5", Cassiopeia 19" TT

I keep telling Mrs skreef to try harder and she can have both KK's - Doh .... Did I actually say that - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Burger looks good but it does look a little sad all lonely like that. Charles - Prometheus 16.5", Cassiopeia 19" TT

A reverse seared pork roast on the rotisserie. Me and Mrs skreef wanted to compare regular reverse searing to a reverse sear using the rotisserie. I used the same cut of pork and the same herb mixture she used for her bone challenge entry. The pork roast oiled, seasoned and loaded in the rotisserie basket. Cassiopeia running at 235* with Prometheus running at 350*. Asparagus and scallop potatoes cooked on Prometheus. Pork roast Low-n-slow phase on Cassiopeia. I pulled the basket and drip pan at an IT of 140*. I cranked the temp up for searing. I then reinstalled the basket for a nice high temp rotisserie sear. Here is a reverse rotisserie pork roast. To be honest we couldn't really tell the difference and the pictures are almost identical. Charles - Prometheus 16.5", Cassiopeia 19" TT

You got me looking as I feel there is no good substitute for the taste of butter in cooking. It's an interesting article and maybe in brownies or some cakes but I don't think I could do the butter substitution in most other things. Beans just aren't going to work in a buttery shrimp scampi recipe. Charles - Prometheus 16.5", Cassiopeia 19" TT

Dang it bosco will your setup get here already - we are all dying to see some real life pictures! Charles - Prometheus 16.5", Cassiopeia 19" TT

Yummy Charles - Prometheus 16.5", Cassiopeia 19" TT

Man that is tasty looking. Charles - Prometheus 16.5", Cassiopeia 19" TT

Today I changed the title of this thread since it now encompasses more than just Prometheus cooks. Last night we had pork steaks and carrots on Cassiopeia.