Hephaestus

Re: Intro, My KK, and My first Cook Hello cousin, Welcome to the forum. Your kk looks amazing, just like mine. Your bbq obsession has just begun.

Re: Order placed and now the waiting starts..... SnowyNose, it looks amazing. Don't worry about the cold or the snow. Once you get it in place you will be very happy and use it all the time. I can talk from experience.

Re: Everyday Misc Cooking Photos w/ details Thanks for the tip. Would this work with other vegetables like eggplant? We will certainly try it first chance we get.

Re: POSK Stuck Damper Remover Doc, I use the following method to remove the little accumulation on the mating surface of the damper: Right after I finish cooking, I open the damper all the way. Then, while still hot, with a glove on one hand I hold a cotton cloth against the mating surface of the damper. Now, with my other hand I turn the damper thus wiping away any accumulation. I then close the damper all the way. I haven't had any problems opening it up. Even at our temperatures which are getting below freezing.

Re: It's on! Congratulations Saison. It's nice to see another fellow Canadian with a KK. I can ensure you you will enjoy it even during our tough, cold and snowy winters.

Doc, I am glad to see your are finally using your rotisserie.

Oooh you make me feel so bad. We just got back from a two week trip to California. We had an amazing time. However, we did not go to Yosemite, even though we had plans to go. We run out of time. A little too much wine tasting. Next time.

Hi jnoble, Take it from somebody who already owns one of the other ceramic cookers. You did the right thing by returning the Primo. There is no comparison when it comes to the simplicity of use the control of the temperature etc. between the two cookers. You will be very happy

Red Snapper Preparation Hello smokykensbbq, Here is a brief description: Chop 3 cloves of garlic and half a cup of fresh parsley. Quarter cup of extra virgin olive oil (Preferably Greek). The juice and zest of one lemon and one lime. Dried Greek oregano, kosher salt, multicolored pepper,freshly ground. Mix all ingredients together and stuff some inside the belly of fish, tie around belly in 2-3 places. Score incisions on both sides of fish and stuff, smear remaining spices on both sides. Let fish marinate for at least 30 minutes. In a small bowl mix some olive oil, lemon juice, pepper, salt and oregano. Use it to paste fish while cooking, the smell is amazing, as well as to sprinkle on top when served. Set-up the kk for direct on the main rack. Make sure you let the rack get hot and rub it with a cloth soaked in grape seed oil. Like this you fish will not stick. Cook it @ 400-450 degrees for about 12min per side. Mine was about 5.5lbs. The key is to turn it only once. If not it will fall apart. It is done when the flesh separates from bone. PS You will need 2 fairly big spatulas. It might sound complicated but I can assure you if you like fish and the fish is fresh you will get hooked. Good luck.

Stuffed snapper Halibut steaks and Calamari

We need an option for ''OTHER''. I found it through the Naked Whiz's review. It took me a good two years to go for it. I am so happy I did. Thanks Whiz

I cooked mine indirect as you can see in the pic to avoid any flare ups. However, I removed the Aluminum tray for the last 15 minutes to get some direct heat. The end result was simply amazing. Super juicy with nice crispy skin without any burns. The yellow that you see, is from the saffron lemon marinate that we used. Doc, how could you have gone through a year and a half without using your roti? It is one of my favor cooking methods.

Let me make something clear. I have no idea how these pop ups came about. They started appearing when I started up loading the pics I also get them now every time I click on them. Even though it does not appear to be a problem to many of our fellow members I will ask our computer guy Pedro to eliminate them. Any suggestions on how do this????? I will post my comments on the two cookers another time.

Here is our back yard set-up

Forgot the pics http://yfrog.com/0plambshoulderj http://yfrog.com/5mrotisetuoj http://yfrog.com/4ckomodosmokingj

We now have our cooker for a few weeks. Here some pics of where is located and of what we have been cooking.

Congratulations on your purchase. Let's see some pictures. I suggest you read the instruction manual. It is mentioned not to go to hogh with the temperature the first few cooks.

Thank you guys. It doesn't of course just look great it also cooks a storm. I will post some cooking pictures on the week end. I wish you good luck Conodo12 with you Flyers. I hope you understand I could not root for them. Not after they eliminated our Canadiens

Here it is!

Thank you Conodo12, i will post some pictures on the weekend. By the way I see you are from Philly. Are you a fliers fan? If yes congratulation

Happy happy happy, After a long wait, (nothing to do with Dennis) it finally arrived last week. What a thing of beauty. The quality and workmanship is simply amazing. You simply do not realize how big this cooker is from the net. Thanks to many members, taking the crate apart was well a piece of cake. I did some sausages yesterday and a pork roast with cherry chips this afternoon. it took a little longer than i would have liked but I will get used to it. What a beauty to see it smoke away. Tomorrow Monday we don't work up here in Canada it is going to be chicken rotisserie.

I also just received my cover. Amazing quality. Like I said to John too bad I don't own a boat or something else that could use a cover made by coverworks