ckreef

Welcome JaxxQ, nice to see you over here. My only real thought is two KK's are definitely better than one. After recently selling my Akorns I am now down to my one KK and it sucks. Two many cooks that need multiple dishes cooked at different temps at the same time. Currently me and Mrs skreef is feverishly trying to complete our Bistro improvements so we can purchase a 19" TT to solve this problem.

Reef sheepishly raises his hand - LOL

Nice plate of food.

A really gorgeous color by my eyes. Way kewl your son likes the auto opening dome.

Interesting link.

Great cook but that is a really nice pan. Will keep my eyes out for something like that.

We have a couple Hispanic grocery stores and a Indo-Pak grocery store but I haven't found an Asian one. Might have to do a Google search and see what I can come up with.

Very nice looking plate of food. Can't hardly find whole duck where I live (except holidays) let along leg quarters.

The interesting thing about that rule is that it is barely enforced. There are one or two current threads discussing emails between the user and customer service. Those threads are not being locked down. As for wilburpan's thread - I know my fuel efficiency comment did not help that thread along and for that I am sorry to have even posted that comment. There is a more detailed explanation why I felt the way I do about fuel efficiency in my case but I'm scared to post it on the Guru for fear the explanation would be read wrong and that thread would turn in yet another direction.

Waiting patiently with anticipation for your arrival.

Good looking steak. Using a torch to sear the steak - never tried that.

Use ceramic or ceramic coated DO's, Caserole pans etc all the time. I've gone into the 500* range on a few occasions. Never a worry and cleanup is easy. I won't ever buy a regular CI DO again and generally like ceramic anything. Of course a CI griddle is the main exception.

It's getting there. I hope you can take a picture or two of the final cook even though you will have guests over.

You might have missed the family atmosphere/glory years of the Guru but you're here now on the KK forum for some glory years. As for that pizza thread - wow that's sort of an honor you went back to check that out. You either have a really fast Internet connection or you were sitting there for a while - LOL I miss that pizza thread from time to time. It was fun. A few bad meals but mostly really decent pizzas.

Bosco I know me and you butted heads a few times and I know I instigated it a couple of those times. I've also read probably every post of yours where you had a personal run in with members of the Guru. For me the next day it was all over, I don't hold any grudges. I doubt anyone on this forum feels you need to apologize for anything. Your passionate about what you do and sometimes the passion takes over in all of us.

RedStick don't get me wrong, it's still an awesome forum - best forum for general kamado cooking, a wealth of information with a lot of great chefs putting out some awesome cooks and generally accepting of all kamado brands but.... It's just not as friendly as it use to be. I've thought this for the past year or so. Really just has to do with how quickly it's grown.

I like pictures and will do my best to document the procedure.

A few years back when I first joined guru it was very much like this forum - one big happy family. Over time as guru grew in size, anger and animosity slowly crept in. On a couple of occasions I was even the culprit. Now I try my best to not comment much in the questionable threads. Mostly now I just post cooking threads and comment on the same. Even some of the help threads can turn sour with so many different opinions so I usually just let others help. I too really like the laid back nature of this forum and it's still small enough I can read all new posts daily.

The click is kewl for sure. Also the ability to let go of the handle when the dome is half way closed and the dome stays right where it's at without slamming shut. Admittedly after months of heavy use my spring has loosened up slightly. Still effortless to open it up buy not fully automatic anymore. One day really soon I'm going to remove the back spring cover and tighten the spring ever so slightly (with the supplied wrench of course). Will report back in a few days (probably this coming weekend) on how that procedure went.

Nice steak cook.

Very nice. I especially like the last picture. Gives you an idea just how big it is.

^^^^^^^^^^^^^^^^ Yea what he said - LOL

Background - I cooked on Akorns for a few years before buying a KK. The Akorn being insulated steel has a really lite dome. The KK's hinge system makes it effortless to open the dome. I've played around with other brand ceramic domes so I know a decent amount of effort is needed to open them. Mrs skreef has only opened an Akorn and KK dome. Onto the story - last weekend me and Mrs skreef were in a large outdoor kitchen store. Like usual I was walking around playing with ceramic Kamados. I opened the dome to a KJ classic. I then called Mrs skreef over and had her open the classic dome. She got it about 4" open, gave me a screwed up look and put it back down. After that little test she'll never want to cook on anything but a KK. Bosco once your KK's arrive you will be truly amazed at how easy the domes open up. When I got my KK the dome was so kewl I played with the dome for 5 or 10 minutes before I finished unpacking everything - LOL

No need to apologize. Those of us who have been guru members for any length of time sort of figured that was going to happen when you let the cat out of the bag. There are many people who will never understand the desire to own the very best for the things we love to do. I know for you, this leap to KK was not done on a whim after being a diehard KJ user. Like you, most of us spent hours and hours researching KK's and the decision to outlay this kind of cash for a kamado was not done lightly. There will always be some resentment by others. Don't let that get you down. Once they arrive you will truly realize what a great purchase you made.

It was one of the better scampi cooks I've done and I just winged it and threw some ingredients together. I too would have loved some leftovers for lunch today but we tore it up hard and fast - LOL