tcoliver

Well they are very tasty!!! Enjoy.

Well I love this type of preparation, go to store and buy a "steak", take out of package and wahlah its prepared!! Oh I usually add some meat magic too!

but have not tried it since owning a ceramic.

So what are you waiting for???

Yeah, they package it here as a cut also. It is very tasty if you slice it up thinly. We enjoyed both the London Broil and the lobster. The lobsters were so big we only ate the claws and even the legs, along with the steak it was plenty. We froze the tails and will have another feast tommorow evening. We'll heat them up in boiling water in the shrink wrap package and then throw them on the grill for a short high temp grill.

Tony' date=' how come the kids look so much happier than you do???? [/quote']

Well they got the Lobster I only got the london broil!!!

Wayne, my wife is happy when I do ANY of the cooking. The kids have loved the food that comes off the KK, they don't like things that are dry or burnt and as we all know everything that comes off the KK is moist and juicy.

Happy New Year To All!!!!

Thats a nice little upgrade and Dennis didn't even leed on to it. One of these days I'll get a nice new KK with ALL the upgrades. Maybe once I build my lake house. Enjoy!

Those look great, we often do the large chicken legs too. We just add some hot sauce, the kids love them and there is much more meat than the little ol chicken wings/legs.

Ah yes, that is a great idea, need to find some Cuban bread at the local grocery store.

The ham was awesome, everyone enjoyed it and we now have lots of leftovers. I think I will be doing the other one for Christmas. Hope you all enjoyed your Turkey day too.

Well I definately dispelled the theory that EC doesn't get hot. After the cook I took out all the whole pieces of EC and left the half burnt ones and opened everything up to clean things up a bit. Came back an hour later and the temp guage was pinned. May have been partly the leftover grease burning but it definately got hot.

Don't worry Oliver, thats what I am doing this Thanksgiving. (See my thread)

Just got up an hour ago,meat temp is at about 160 and the grill is still chugging along at 220. No hickups thru the night, slept like a baby. The beer is actually a Black and Tan, however I do have a couple Yuengling in the fridge, they just started selling them hear in Georgia, used to only be able to get them when I went to Hilton Head. Pictures will be coming soon!!!

Well folks its been a while since I did a low and slow cook and what better time to dust off the cobwebs than Thanksgiving. I have had two 30 pound hams in my freezer from when I butchered a hog a while back and its time to cook one up. Just started at 6:00pm and got er on the grill about 7:45. All I did is rub it down and inject it with some Jerk marinade. Simple but hopefully delicious.

Here is the setup:

Here is some extruded coconut lump that I still have from several years ago when RJ had the good stuff. Don't be fooled this is NOT the crap he is selling now.

This is what it looked like when it was the good quality. Notice no mold even after 5 years.

Here is the KK loaded up, this is all but one row of the box of lump. I put some regular lump on the bottom to get the extruded stuff going. This should easily last the 15 or so hours I plan to cook this beast.

Here it is all 30 lbs.

Here it is loaded on the KK

Thanks DJ for the polder plug!!

Here is the beautiful KK at work.

Now I sit and wait.

I will get some final product pictures tomorrow, I plan to pull it about 10:00am tomorrow morning.

Well here are the final cook pictures, pulled it at 165 deg., about 15 hour cook time. I'll let you know how it tastes in a few hours.

Final Pictures, and no thats not my wife, its the hostess, good friends of ours. Have to say the ham was awesome, very juicy and luckily lots of leftovers too.

I have found it very easy to snuff out, easier than regular lump. I have always loaded up the basket, snuffed out what wasn't used and then put back in the box. Very easy to do, the burned part falls off easily and does not crumble. Most chunks will not even have been burned. When I first tried the EC I tried the "just put what I need in the basket" method and found that I could not get the temps I wanted and the fire tended to go out. I also used MORE coal than when I filled the basket.

Whiz' date=' you mention that you'd lean away from the EC for high temp cooks. Is this because of the lighting difficulty or that the EC just won't get to the really high temps required?[/quote']

EC will get to high temps and it is not really that bad to light especially with the gas option however; it has been my experience that there is no benefit to using the EC for high temp burns as you will use much more charcoal (in value) than the cheap stuff. The benefit of EC is that it will burn a loooooong time with little coal and will keep a very even temp. Keep in mind you need to load up the basket with coal no matter how long you are going to cook. Don't try to just put a few bricks in there and expect it to just cook for a short time, this doesn't work. Load it up and then snuff it out and save the remaining.

Oklahoma? How'd I get to Oklahoma??? How about Hawaii???

Absolutely, I can tell you all the stories of BOTH owners as I was/am personally involved with both. One for the good and one for the BAD! I sent you a PM with my phone number, give me a call and we can get together.

Mine is one of the originals before all the upgrades, drying procedures, and new adhesive and it looks as good as when I bought it, not even a loose tile. I have to believe this thing will outlast me. I could post pictures but I wouldn't really be showing you anything except a new looking grill.

Mine is for LP but I'm sure you can get one for NG too. You could also probably buy just the regulator and then attach it to your hose for NG use.

Mine came with the hose attached.

It actually is all factory stuff except I use an adjustable 0psi-20psi regulator in lieu of the standart 10psi non-adjustable regulator. Here is a pic.

Yes, when I do pizza (every Friday) I only use gas. I do however use an adjustable regulator and can get temps around 600 deg.

I've had good results with just he heat deflector on the grate and the ribs on the main grill. 250 for 3-4 hours. The only time I have put them on the top rack is when I had too many to fit on the main grill. Don't remember noticing any difference in taste or texture.

I too have moved my pizzas down to the main grill, have foung better results. Only use heat deflector on lump basket. No foil on pizza stone. Usually cook at 450-500 deg. for 30 mins. I have done some pizzas with the paper tray still under it only because my kids like the crust chewy rather than crispy and this definately made a difference so I would remove that from your setup.

Did you guys try Mike (Nator) he was interested in the Atlanta share? I sent him a PM.