MacKenzie

PJ, I've been feeding mine for years and mostly only bake the bread that I've posted on this site although I might go from a round to a long loaf occasionally. If I come across something interesting I'll let you know.

I remember when I was first looking at ceramic cookers and I signed on to view the Green one. I didn't know a thing about ceramic cooking and was looking for a friendly place where I could get some help if I needed it. WOW, talk about a place I didn't want to be. That was end of me getting a green cooker. It's no fun with the nasty stuff. That's where mods can come in handy if need be. I'm sure that future buyers will look at the connected forum to the product they are researching and it can have a big effect on what they purchase.

ckreef, don't forget to post procedure pixs.

Beautiful and I'm looking forward to seeing the whole wonderful story.

Poochie, that steak dinner looks lovely, I can taste it from here in Nova Scotia:)

ckreef, I'll have to admit when I was unpacking my KK I opened the dome at the first opportunity and it gave me a great deal of pleasure so I had to repeat the experience to see if this is really how it works.

Thanks everyone, Wilbur, if it helps, there is 1.5 pounds of pork out of the 5 pounds of meat.

That is wonderful news, Dennis, 26 grills going out to those lucky new owners.

egmiii, I have the 21 inch and have done ribs, smoked bacon and sausages low and slow. For the ribs I used the round drip pan that comes with the grill (It is so nice it looks like a serving tray. and that was all. I have yet to use the heat deflector that comes with the grill. I ordered the double bottom drip pan but have not used it yet but I'm sure I will. For my bacon smoking used the upper grill in the high position to create distance from the meat and the fire. I have yet to do a pork butt.

Before I got into smoking some chicken sausages made some chicken thigh bag soup with previously SVed pork tenderloin. Using the upper grill on top of the fire basket smoked chicken sausages with apple wood. 180F-190F until the internal temp. was 163F then dunked in cold water. Sausages in my hotdog buns with some onion, cheese, mustard, and some relish. Put the dog under the broiler to melt the cheese then added the relish. Tasting -

tinyfish, nice looking Montreal smoked meat. Lots of great sandwiches in your future.

RedStick, I hadn't thought about adding cheese but I could easily do that along with the onions, put it under the grill and top with relish and diced tomatoes and a side of chips.

No you can't but after a little more practice I'll post the hotdog bun recipe.

Wilbur, that is an excellent trimming job followed by perfect cooking. The meat looks soooo moist and tender.

tinyfish, that is why I'm not putting a store bought hot dog in them.

Thanks, GoFrogs, we need to keep tinyfish in line:)

Thanks, Poochie. I've only done them 3 times so I need to do more. Now hamburger buns I can do in my sleep.

Poochi, I bet that chili had lots of great flavor and a little heat too.

tinyfish, that tracking pix brings back many memories. I hope it's only 3 weeks for you. Those beer can burgers look delicious and all the stuffings are ones I like.

These should go well with my smoked chicken sausages:) Buns formed and rising. Baked buns. Ready for the dogs.

RedStick, that is fantastic news that you wife in looking forward to a KK. I'd like to make a suggestion, wait until you cook on your KK and see if you will really want/need your Kamado Joe. The KK is just so lovely to cook on that you might want to trade in your K Joe for another KK and then again you might decide that the 23 does everything you need. Just a thought. Start saving, give each other a piece of a KK for anniversaries/birthdays/Xmas/Mothers' Day/Fathers' Day. :)

This is my go-to recipe for hamburger buns.

Restick, as tinfyfish mentioned, there is a heat deflector that comes standard but there is also a stainless steel drip pan that comes standard and it is round. Both the heat deflector and the baking stone are in the shape of the grill but they are a different composition. The baking stone is specially formulated to be a baking stone and it is awesome. Personally I wouldn't be without it. It works like no other. If I haven't posted the bun recipe I will do that.

Gottcha, egmiii. I never priced the green one.

I am really a breakfast person and it all goes down hill as the day progresses.