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I know there aren't a lot of posts here about Dennis' teak flooring. I thought I would post some pics of the flooring that he supplied me for our new pool house. This stuff is incredibly gorgeous, and Dennis's pricing is very fair. The flooring arrives in crates that are well suited to protect it for the voyage. Hard to describe just how beautiful this stuff is, or how good the deep grain feels.

Howdy KKers! I lost my password and have been absent here. BUT, I have not been idle. Here's a quick little cook from Sunday evening. Nothing big here, just did a reverse sear on a Tri-Tip over FOGO. I marinated it in my FoodSaver marinater. If you don't have one, you should really check it out. You can get one for under $20 at Amazon. I highly recommend it. Here are a couple of pics at the beginning and end of the cook. I just wasn't too ambitious, but all y'all get the idea. Beginning: Ending: So there you have it. I took the Tri-Tip to 120F on the grates, cranked up the volume to about 475F. TheBeast took about 10 minutes to go from 200F to 475F. I pulled at 128F, tented on the carving board for something like 7-10 minutes and then carved and served. Just your typical reverse sear. Thanks for looking.

And don't forget that with a Tri Tip, hanger, skirt, and flat iron steak you MUST cut/slice across the grain.. I've been served mis-sliced Tri Tip so many times and it becomes a jaw killer.. If after cooking you can't see the grain run a flashlight across the meat to create shadows and remember that the Tri Tip's grain changes at the bend.. I usually cut it in two there (@the bend) first and then slice the two pieces separately.

@Shuley - I have both the 19" TT (aka Beauty!) and the 32" BB (aka TheBeast). Moving Beauty is entirely manageable by one person. TheBeast, well that's another matter entirely. TheBeast is just a pork butt shy of 1,0000 pounds! You aren't going to moving a 32" by yourself. I've cooked only a few times on the 23" and it might be too much to move by yourself. Understand that each KK has great castors underneath and once you overcome the inertia of a few hundred pounds of concrete and stainless keeping it moving isn't much of a problem. Stopping all that moving mass could be probleNowmatic for a lady. Having a guy move a KK isn't much of a problem. I'm 6'1" and about 200#s and I have no real problems moving Beauty! at all. When I do move TheBeast, overcoming inertia is the biggest challenge. I've only moved TheBeast once since I got him. WE get hail storms and really sever weather that moves through here on a regular basis from March through November. All I do is keep the covers in place during those times. Moving my KKs isn't high on my list of priorities. I, like you, live in a hot place during the summer months, Oklahoma City with day time highs routinely between 95 - 105. I always keep my KKs covered when not in use. Now, let's talk how often do I cook on my kamados. Shuley, I cook most evenings on my kamados. Its gotten to the point that the only evenings I don't cook on my KKs is when I'm out for dinner. You know how I always welcome new member with "Welcome to Komodo Kamado and welcome to The Obsession!" There is a reason for The Obsession part ... I"m obsessed with trying something new, innovative, and trying to out do myself. I, and my guests, absolutely love the food from Beauty! and TheBeast. The best and most versatile cookers I have sit on my patio. I've got some kind of high dollar oven sitting in my kitchen and about the only reason I turn it on is for keeping things warm. MY KKs are at once roasters, smokers, braisers, smokers, low-n-slow, and grills. No other single thing I have is that versatile. It never gets old and I've been cooking on kamados over 20 years spanning 3 decades. And it just keeps getting better. I wish you well on your journey to owning a KK no matter which size you and your family chose!

Shuley, it is not that hard to wheel the KK, the hard part is to get it started and from there it is easy. I keep mine in an outdoor kitchen and especially in the winter I need to move it out a little to cook. I'm moving it to keep the dome hat from hitting the winter shades that are over the windows. Once I discovered the vast improvement in taste there was no way I was going to be using the kitchen stove to do my meats, poultry, etc. I know it's a little more work to light the KK than to turn the knob on the kitchen stove but the improvement in flavour is well worth it. I live where we get lots of snow and lots of freezing temperatures in the winter but I still use the KK all winter long. The KK is another appliance in my cooking arsenal, one that has made a huge flavour improvement, definitely not a fad. If great tasting food is your goal you won't be disappointed with the KK.

for me I was a griller more than a smoker but I liked the idea of being able to do it all. The Kamado is the Swiss Army knife of BBQ. More so, the KK is the Ferrari of the Kamado world. Ypu probably turn out great meals on your current model, however, you will find the quality will be twice as good with a KK. The cooker actually plays an important role in the food quality. Mug you live in a colder climate area Dennis recommends a cover to protect the grout jacket. Plus it is nice to keep clean and out of the elements. Dennis makes a great heavy weighted cover out of sunbrella material that lasts. Mad for loving it, it is super easy with the wheels. You are going to get a bunch of spare tiles and they are easy to replace if needed. I don't think you will have any issues with cracks. Just do it you won't regret this purchase. In fact you will likely cook more now

CC, I wonder where you have been. We need your input. Funny thing, I did a Tri tip on Sunday too. I also did a Reverse Sear. I was trying Steve Rachiln's way of doing it. Let the Tri Tip cook to 110* at a cooking temp of 225. Pulled the Tri Tip and covered and let it rest for 10 minutes. Can letit sit up to 30 minutes. The idea is because it has been rest for a period of time the juices would/should go back into the meat. So right after doing a Reverse Sear, just slice the meat. I can say that idea didn't work for me. Either I did something wrong or Steve Rachlin doesn't know what he is talking about. I did let the Tri tip get up to 132 during the Reverse Sear. I turned the meat every 2 minutes. I was trying to do it Santa Maria-style. My Tri Tip was very good and it wasn't tough. I think cooking it medium rare to medium the Tri Tip comes out just right and I do like my meat Medium Rare to Rare.

Welcome Back CC very nice cook looks real yummy

As if all those options weren't enough, here's another... Get the basket splitter, which can be used to have lump only on one side of the basket. When you use that, you have 2-zone cooking, and direct/indirect zones in your KK! Use the indirect side to keep a steak warm while you're cooking another more-done for a friend, or use the 2 zones to reverse sear steaks. Also a great place to melt cheese over a burger. Enjoy

I use the grates that I need for each cook. If I’m not using them, they’re not in the grill. Ideally, I’ll heat soak for low and slow cooks. In my hands, that means letting the grill sit at my target temperature for about an hour. This isn’t time wasted, as what I usually do for cooks is light the grill, set the vents for the temperature I want, then do food prep. By the time I’m done with food prep, I’m at least pretty close to being done with the heat soaking time. Having said that, I did a rib cook recently where I didn’t have time to heat soak, and the ribs still turned out fantastic. I did light the grill first, and then prepped the ribs, but it was only 30 minutes or so of heat soaking. You can hang the unused grates off the hooks on the side of a KK grill. I built a storage unit out of 2x construction lumber and 1x pine boards from Home Depot.

I am new to the KK, just got mine a week and a half ago. I tried the tinfoil heat deflector method on the bottom grate and it worked like a charm and easy clean up. this was Dennis's recommendation and i will be using it from now on.

I was really taken with yesterday's drumsticks and put another batch on today. Here are 8 ready for the grill after the Frank's Hot Sauce overnight marinade. On the grill. A friend dropped by just as I was done with my garden work and he gave me a big bag of fiddle heads that he has just picked. Those drumsticks are like little sacks filled with moisture. Plated. These are just sooooooooooo moist.

Main reason that I buy most of my bbq cuts at CostCo is that they aren't "enhanced." My local butcher's stuff is excellent, but a tad pricey, so I tend to reserve buying from him for special cooks. And I see absolutely nothing wrong with wanting to use the best grade of meat that you can get your hands on?? I buy prime brisket when the price is right at CostCo. Don't think that makes me a "hipster" at all - because I patently refuse to wear white socks with sandals - LOL!! Have read Mixon's book and he's always been totally unapologetic about being a douche bag, even before the TV exposure, but when you got the hardware to back it up. For the rest of us, there's Steven Raichlen and Chris Lilly (and countless other "nice people" in the BBQ world, like on this Forum!)

Ya mean this big bad cabinet? Turned out great!