Jack.

JayBee. Cast iron requires some attention to properly maintain, and weighs considerably more than SS. Other than that it is a fine material to cook on.

I was told by a chef I worked for many, many years ago that a falling knife has no handle--only blade edge and point.

asmir. Spritzing meat while it cooks on a kamado will not damage the ceramic.

For health reasons, I gave up red meat about a year and a half ago. I was forced to get creative with chicken breast, fish, shellfish and, of course, vegetables. Eggplant is one of my go-to vegetables these days, be it grilled, baked, sautéed or in a casserole. I'm lucky, living so close to a source of fresh eggplant, squash, zucchini and other vegetables year round. The change in diet really has made me a better, more creative cook.

TarterSauce12.

Thank you, philpom. I'm working on some variations, including one suggested by Boater which involves changing the seasonings, adding a béchamel topping, and creating a moussaka.

dhanselnh. I use a small outdoor storage shed that I bought at Loews. I added a shelf to store smaller items. Waterproof, rodent proof, and lasts years.

Those teeth look outrageously sharp. Very cool.

James. On behalf of John, the others named and myself, thanks for the acknowledgement. This Forum is a wonderful source of information and inspiration for us all. We're looking forward to seeing some of your cooks with a South African twist. I'm happy that you've become a member.

I hadn't thought of the ingredients seasoned that way. Thanks for the notion. I'll try it a la Grecian next time. Gotta love the Mediterranean as inspiration.

Sammy.

gadgetguy03.

Andrew. Lots of information and opinions on the two cookers here. Join the conversation.

I cooked a Costco Prime tri-tip last weekend @ 300* to an internal temp of 130. After cutting against the grain, it was so tender the meat cut easily with a fork. I did not use wood chunks, just RO lump and McCormick's Montreal seasoning.

As a friend of ours used to say, "Outstanding!!"