ckreef

Great looking chicken. Nice spin. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking KK. I'm a little confused with Water my flower.... But that's not saying much as I'm confused a lot - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

A really great looking Chicago style deep dish pizza. Making me hungry and I still have about an hour to go for dinner. Charles - Prometheus 16.5", Cassiopeia 19" TT

I think it's secret code between Buffalo and Syracuse. I didn't understand the Buffalo, NY thread. Charles - Prometheus 16.5", Cassiopeia 19" TT

When is that huge blizzard suppose to arrive in Toronto? 8 days from now is what I hear with record breaking snow fall .... Charles - Prometheus 16.5", Cassiopeia 19" TT

I cooked for a few years on a Akorn kamado (insulated steel with lump grate and removable high capacity ash pan/bottom). During that time I would stir the old lump and add new lump before most cooks. Every 6-8 cooks I would empty the ash pan. That process seemed normal to me but ...... Over those years I read lots of threads from people who owned various kinds of ceramic Kamados. They always talked about cleaning out their ash and fireboxs every couple of cooks. Some do this before every cook. I understand if you're planning a large weekend of cooking but seemed a little excessive for quick simple week night cooks. I have recently purchased Cassiopeia (Komodo Kamado 19" high capacity table top model) and have not yet emptied my ash from it so I decided to make an experiment out of the situation. Experiment - How many cooks can I do before being forced into cleaning out the ash because of performance issues? Equipment - Cassiopeia - Komodo Kamado 19" high capacity table top model. When I Started - purchased and did the first cook on October 30th - 20 days ago. I have since cooked on it 15 times. I have done all different types of cooks including a long, high temp burn in and have used approximately 18 lbs of lump. A little RO with the remainder being CoffeeChar. Procedures - before each cook I stir (with gloved hands) whatever lump remains and add new lump to fill the lump basket. Approximately every 8 cooks I remove the lump basket and using gloved hand sweep all the ash to the back and sides of the lower ash catching area. I have not removed any ash from lower ash catching area. Here are some pictures after 15 cooks. Lump leftover from cook #15. I stirred it and removed the lump basket. This is looking down into the lower ash catching area. Same view after sweeping the ash to the back and sides. I then reinstalled the lump basket and topped it off with fresh lump. Ready for tonight's cook. Thoughts At The Moment - I believe I will easily get a total of 25 or more cooks before I am forced into cleaning out the ash. Will update again in another 5 or 10 cooks. Charles - Prometheus 16.5", Cassiopeia 19" TT

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