ckreef

I'm very excited - I can't wait to start exploring just what I can pull off on the Super Jr.

I better not tell Mrs skreef or she'll start making vacation plans.

Hey buddy I'm reading this, better put your flame proof suit on - LOL Yea you would have been toasted - LOL

Nice looking meal. Having pork chops tonight also.

TY EGGARY - I'm sure I'll enjoy it frequently as I currently kamado cook 4+ times a week.

The super Jr does not come with a rotisserie but it's sort of small for that. I just asked Mrs skreef what her favorite cook was. "Shrimp and Grits" was her answer. Yup she's a true Southern Country Girl.

Eventually I'll have a screened in outdoor kitchen. This is one more piece to that puzzle. I recently moved my outdoor appliances off the front porch to the "back 40" I live in the country if you couldn't tell - LOL

I'm just going to call it a Super Jr. I've done a lot of cooks on a 14" kamado. This is so much more. A Jr sized kamado on steroids - Super Jr. As for 1st cook I originally thought killer steaks but giving it some thought I might have to do one of my Jr cooks I did on my honeymoon. I pulled out all stops for my honeymoon cabin cooks. Hmmmm - I got about 10 days to think and shop. No worries it will be something special.

TY MacKenzie. I hear you are into photography. I am getting better every day with my food photography and hope to be posting many cooks in the near future.

Very pleased to be joining the family.

Yup talked to Dennis today and ordered a KK 16.5" Super Jr. I love Jr sized Kamados (cooking for 3). With the amount of cooking and posting I do I felt I deserved the very best at this point in my life. Expected delivery sometime around March 31st. More details next week and pictures the following week. Here is an exact stock picture of what I ordered.

Great looking meatballs. Never thought about doing that with noodles. Will have to give it a try.

Dang it CC - are you sure you're not my brother from another mother - LOL That post sounds just like me although I am rarely smart enough to keep my mouth shut. Just wait till she gets her own login. On the Guru I have to watch what I say but not here. She knows about this place but I'm hiding the details - LOL

I used a MAPP torch for lighting. Depending on the cook I would light either one or two spots. I would usually pick a spot that had the least unburned charcoal. When picking a spot I also kept in mind that my firebox typically burns left to right. If using standard lump I would have stired the lump every few cooks to get the ash down in the ash pan area. With the low ash production of the Extruded Coconut Charcoal I did not feel the need to stir it. Every few cooks I did move some of the charcoal around. Usually taking unburned pieces from the sides to fill in some of the gaps in the middle. It was the easiest charcoal/lump I've ever used. Light it, cook, close vents to snuff it out. Light, cook, snuff, repeat. Occasionally move a few pieces around. I could probably burn through 2 to 3 boxes of it before haveing to clean my ash pan area out.

TY GoFrogs91. The entire lump experiment series has been a real eye opener for a lot of people and this part (Extruded Coconut) was a really great phase. I think most people were surprised by how long it lasted. People fuss too much over lump. Seems when they have a temperature control problem the first thing they want to do is blame the lump. I think most of their issues is an airflow issue. One of the features I like about the KK design is the charcoal grate basket. The open grate design eliminates airflow issues that the other big 3 (BGE, KJ, Primo) have by design, having a plate with holes for a charcoal grate.

TY CC. It was a very interesting experiment. The last few cooks really showed me just how little is needed to get another cook out of it. I still have 3 logs left. I do have another experiment I want to try with one of them. Maybe in a week or two.

Dang it tinyfish - congratulations!!

I've been doing a series of lump experiments to see how many cooks I can get out of a full firebox of lump. Although done on a non KK kamado this experiment focuses on the charcoal. Ceramic Chef being the fine kamado gentleman he is, sent me a box of KK Extruded Coconut Charcoal to test. TY again CC. I started by breaking up the charcoal into smaller pieces and filled my firebox. This took 21 logs (out of 24), approximately 17.5 lbs. I then did a series of separate cooks. I got 13 separate cooks out of that load of charcoal. Here is what was left after the 13 cooks. I've done this experiment with other brands of lump. This was a very impressive run using the KK Extruded Coconut Charcoal. It burned very consistently and I was beginning to think it would never run out. Very little ash production. It worked equally well for Low-n-slow and for high heat. Here is a list of the 13 cooks I did along with a couple of the more interesting money shots. A mixture of Low-n-slow, MD heat and high heat cooks. Basically whatever I felt like cooking that day. 1 Pork Sirloin 2 Bisquick Chicken Pot Pie 3 Kung Pao Steak and Shrimp 4 Pork Roast and Stuffed Scallops 5 Chicken Breasts 6 Baked Spaghetti and Meatballs 7 Garlic Lime Street Tacos 8 Whole Tilapia w/ Cedar Wrapped Asparagus 9 French Toast Stuffed w/ Fresh Raspberries 10 Raspberry ABT's & BBQ Chops 11 Undecided Pork Loin 12 CI Italian Steak 13 White Castle For Breakfast Cook 13 is sort of silly but a running joke with wilburpan After this run there are no doubts in my mind how efficient and easy KK Extruded Coconut Charcoal is. A great product for sure. Get some, you won't be disappointed.

Great looking steaks.

I post 4+ kamado cooks per week (with plenty of pictures) on another forum but I'm not cooking on a KK yet so I feel it might not be appropriate to post them here. Ceramic Chef can attest to this. Some of them are just no flair dinner's but others I feel I hit it out of the ball park. I have recently done a lump experiment using KK Extruded Coconut Charcoal which yielded 13 separate cooks on one load of coconut. Very impressive results. Will post a summary of this within the next day or two.

I'm one of those non-owners for the moment (although that will be rectified asap). I do a lot (4+ times a week) cooking on a kamado just not a kk yet. I do read this forum daily but only limited posting for now.

That sounds really good. I make a cracker crust pizza that is best used as an appetizer pizza so I can imagine how good your cook was. I do agree a recipe is not given proper justice without a picture.

LOL A CI pot going Low-n-slow on a kamado - a true crock pot

TY CC - I finally got to post something decent over here.

This is something I came up with and have been using for the last couple of years. This is Mrs skreef's favorite sauce of mine. I usually make it early summer with fresh picked Blueberries from the front yard. Blueberry BBQ Sauce 1 pint Blueberries (about 2 cups) 1/2 cup ketchup 1/3 cup packed brown sugar 1/4 cup orange juice 1/4 cup white balsamic vinegar 2 Tbsp yellow mustard 1 Tbsp sriracha sauce 2 tsp lemon juice 1 tsp sea salt 1 tsp fresh ground black pepper Smash about 3/4 of the Blueberries, saving the rest for later. Add the remaining ingredients. Bring to a boil then reduce to a simmer. At first it will have a red color. After simmering for a while it will turn to a nice purple/blue color. Stir in the remaining Blueberries. Continue simmering until the desired consistency. A pulled Chicken sandwich. Served on a Kings Hawaiian sandwich roll with a seeet/tangy Blueberry BBQ Sauce. Just enough heat to balance the sweet. Fresh sliced oranges and kiwi with a side of summer slaw (vinegar based)