ckreef

That's the bottom lighting. LED rope lighting. Goes along the entire bottom edge of the Bistro. If I turn that on by itself it give a nice subdued mood lighting effect good for after dinner cocktails.

I thought about that but ........ The sooner I shut it down the quicker I'm up and full steam ahead.

450 miles for a killer meal (I'm assuming egmiii will feed you) and some charcoal. Where is your dedication - road trip .............

I think you have it backwards - we're trying to keep up with you, tinyfish and others. When bosco gets his setup me and Mrs skreef will be eating everyone else's dust.

I'm taking a different approach. If I totally take down the KK's it'll move me along to complete the stand that much faster. That is why I sold my Akorns some time ago, forced my own hand at getting a second KK sooner rather than later.

Final trim boards installed this evening. So what's next? Wait for new KK to arrive. First few days of November me and Mrs skreef need to do our November guru challenge cooks. At that point Prometheus comes off the porch so I can build a stand for both KK's. While that's happening there will be no kamado cooking. I hope to have that complete within 4 weeks but before Christmas at the latest.

Looking good. Definitely interested in the burn results.

I had to break out the magnifying glass to find that dirty grate. Sent from my SCH-I535 using Tapatalk

It all looks good to me. I like my pork in the md well range so it looked perfect.

Great pictures - yummy looking chicken.

That's sort of kewl.

Put me on the list - I'll trade 2 jars of grilled Peach preserves

I had a date with Mrs skreef - the date will end when one of us goes 6' under - just sayin ......

The searing grate is when you install the upper grate down low just above the fire basket. This gets your food only about 1" above the hot coals. Good for super searing a steak. (note: you might have a separate lower searing grate - I can't remember)

Great looking ribs and nice money shot.

Sure beats my cold cereal - LOL Fantastic

Yea that's what I was thinking too. Figured you were just dreaming about lamb chops.

Yummy.

Looks good.

Unfortunately I don't know how to make that work. I've tried searching and can't find what you're looking for. Sent from my SCH-I535 using Tapatalk

On my 16.5" I use a metal spatula to do the same thing. About 3 cooks then push the ashes to the back. Another 2 or 3 cooks then clean them out. Sometimes I'll take the lump basket out and just sweep the ashes to the sides. Accomplishes the same thing, extending the time before full ash clean out. I'll have to come up with something for the 19" because I'm sure the spatula won't be long enough.

Tinyfish - I was looking at the list of challenges left and fatty is on the list. You know I'm going to steal your plastic wrap twist method to make a perfect fatty - just giving you fair warning - LOL

Looks really good and I love sweet potatoes so I'll takes seconds on the orange goop. That would feed my family of 3 for a few days.

If I remember correctly I got that at Bed Bath and Beyond. That day I was on a mission to buy a Lodge ceramic coated DO. The 3 or 4 local stores that sell Lodge only had them in red and red just wasn't going to compliment my Terra Blue KK (Yea I know that's silly). I then went into BB&B and saw that one and knew it was for me. They make three different sizes and comes in a few different colors. A little cheaper than Lodge. I'm happy with the purchase and will eventually own the other sizes.

I found once fully heat soaked my dome and grate run within 10* of each other. 10* could easily be the combined margin of error.