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I started to post the same thing earlier but my connection went bonkers. Flip a steak and put it back in the same spot just as good of grill marks like the first side. This is because of the size of the SS grates. With thinner grates you have to flip to a fresh spot on the grate - not with KK grates. Reef's Bistro

The Reefs are on fire on over at the KG site. The Reefs just finished 2nd and 3rd for the May challenge. It was a tight race in voting. Congratulations @ckreef @skreef you guys/gals deserve it.

The title says it all. I really like this recipe you just have to get the proportions and technique correct. . Tried the King Arthur Pizza blend flour. . Mix the ingredients until just incorporated. Cover and give it a 24 hour counter rise. . After the 24 hour counter rise. . Divided in two. Stretch and fold over from the right then the left. Rotate 90 degrees and repeat. . Turn over and form a proper ball. Place in a floured bowl. Cover and let proof for 1 hour. . Meanwhile preheat the KK. . Forming the pies I first do a board stretch. This is very wet dough so liberal use of extra flour helps. Try not to disturb the the outer ring of dough. . Next I do a quick air stretch allowing gravity to do the work. . A final shaping. Everyone loves a round pie. Try not to disturb the outer edge. . First up is a sausage and Canadian bacon pizza. . My favorite for the evening was Shiitake mushrooms with thin sliced tomatoes. . And the money shot. . There's my guru pizza challenge entry. Glad to get it over with so I can get back to using my Blackstone Pizza Oven for thin crust, hot and fast pizzas. Reef's Bistro

@ckreef - Every day is a struggle when you have a KK and a waistline that needs to be a little less today than yesterday. If it weren't for Dennis and his dadgummed great KKs, I"d be 180 pounds! That's my story and I'm sticking with it!

Thank you, Charles! I actually kind of like leftovers, especially steak.

Totally agree with CC if you don't heat soak until the baking stone is up to temperature the KK may read 500F and the stone 350F, etc. not what you want. It should all be at the same temp. or nearly so. That's my 2 cents.:)

I don't know about better heat transfer, but I do know that when you go to turn the steaks looking for grill marks, recovery time is really good.

First a little explanation...........for the last ten years I have lived on a boat in the summer time, on a small lake north of Syracuse that is part of the Erie Canal system. You can reach Lake Ontario, Lake Erie and the Hudson River from our lake. I do most of my cooking during the summertime at the marina. When I bought the KK last fall, I moved it to my friend Sue's house for the winter. Yesterday was the big moving day to take Mac to the marina. I built a cart to hold the grill so i could cook on it this winter. I put some small caster wheels on it, so that it could be wheeled in and out of the garage. That set up worked great. So now it is spring and it is time to think about the logistics of how I'm actually going to move the KK to it's summer home. I come up this plan to change the small caster wheels to big honking pneumatic off road tires. With these tires I will be able to roll the grill & cart up the landscaping trailer ramp and then back down and across the grass at the marina. I purchase them and mount the new tires on the cart. Yesterday being moving day..................I strap the grill to the dolly, line it up with the landscaping trailer ramp, give the caster dolly tire a kick to straighten it out and I hear air escaping from the tire I just kicked. Mister coordination somehow managed to kick and break the valve stem on the tire. WTH????????? OK....now I have a flat tire. Time for plan B!!!!!! I drop the trailer ramp, line up the listing grill with the surface of the trailer and push the KK off the dolly onto the trailer. Get it to the middle of the trailer and strap the heck out of it. With the grill secured to my liking, I take off for the 15 mile trip with a stop at Tractor Supply to buy a new caster tire for the dolly. I luck out and they have the matching tire, so I complete the drive to the marina. I switch the flat tire with the new tire and reverse the process of off loading the grill on to the dolly. The off-loading goes without a hitch and the grill & dolly travel the 40 feet to the grill tent without a problem (two people will be much better next time around). Push the unit up a little ramp onto the pallet platform and get the KK in place. I mount the dolly on blocks to get the weight off the tires and level the grill. Plan to build a skirt around the bottom to keep the sun off and make it look finished. I bought some plastic seats with storage to hold the grill accessories and they fit perfectly under the side tables. Will even open with out hitting the tables. My anti-theft cover.................disguising the KK as a Char-Broil The grill tent overview. And....................... Finally, Mac's view at her new home. First cook is Wednesday night........baking some bread and smoking some beef ribs. Looking forward to a great BBQ summer!!!!! Thanks for taking the time to look!!!

Howdy KKers! Here it is Tuesday evening and I found a package of NY Strips on sale at Sam's Club today. They followed me home! They were so dadgummed cute! Here is a pic of the NY Strip in its natural state ... Here is the NY Strip After the first turn ... Here is the Money Shot complete with Pete the Salt Pig Supervising ... A Money Shot with just a bit tighter view ... And finally, the aftermath ... These were MONSTER strips ... and I had to wave the white napkin. Oh well, lunch tomorrow will be droolicious! Thanks for looking!

Susan? LOL Not my wife.. remember she's Thai. Her name is Saisuda, we call her Sai

I was able to view/record the first two episodes on PBS (Oregon Public Broadcast - OPB) using my local cable TV provider (Comcast), but the third episode didn't air or at least didn't record. I set the cable box to record all episodes and now no more episodes show in queue within the 14 day schedule window. So I watched the third episode online and expect to have to do that with the rest of them. I have no idea why OPB would start the series and then take it off air after two shows. It could be a local thing. A search of PBS.org does show when they are supposed to air: Project Smoke Schedule

I found the torch works well for spot lighting, but it still takes awhile for the unit to get heat soaked for grilling, at least a lot longer than it took for my #7 Kamado. My son got a spark in his eye the first time he lit with the MAPP torch so I have goggles at the ready now. Since I like to do prep work work while the KK is coming up to temperature, I decided to expand on the hair dryer idea so I didn't have to hold it. I had an old CPAP hanging around. This worked great!

Nice cook and pics!

You're correct Dennis is a perfectionist. It his attention to detail that makes the KK extraordinary.

Way To Go Mr &Ms. Reef!!!!!!

I agree with tony, you're fire wasn't out, a likely culprit is the latch wasn't closed completely. Bronze is my favorite btw. Rob

TY CC - I'll let you know when I start taking applications for taste tester - LOL I don't know - I think the pizza challenge is going to be the hardest field to compete in to date. Reef's Bistro

Excellent. Love the setting. Next time, double check to make sure that you have the vents and lid firmly closed. As efficient as the KK is, it shouldn't have stayed that hot overnight if the coals had completely gone out.

Congratulations!

Nicely done, CC. Why wait until lunch? Nothing better than steak and eggs for breakfast.

Welcome to the Obsession, Aussie Joe. Can't wait to hear which style/color you pick. And don't forget those all important pictures when it arrives.

Congrats. Too bad it wasn't a KK sweep. Next time.

congrats guys!

TY CC but Mrs skreef is 100 lbs soaking wet and well I haven't posted a picture of my gut (on purpose I will add). Reef's Bistro

OK I found on the top if I was not careful they would slide around anyway they are a great product leave the best grill marks I know that is not everything but when you want to show off to mate it's everything lol Sent from my SM-P600 using Tapatalk

Great looking steak dinner. Always nice to have some leftover for lunch the next day. Reef's Bistro

That is nice it allowed me configure them for my 19" and can reconfigure them to work on the 16.5". The only drawback is they can slide around on each other. Brad at Grill Grates did mention that they were trying to come up with some type of clip but haven't tested a design they really like. Reef's Bistro

TY tinyfish and MacKenzie - it was a tight race right down to the wire. I will add CC was poised for a third place tie with Mrs skreef and somebody pulled the rug out from under him in the very end. Oh well I guess that's the way it goes sometimes. Reef's Bistro

I still love the look of the 23 the most. I love having the large grill space of the 32 but the 23 just has that look. It is functional and will do everything that you throw at it. What tile are you leaning towards? Hope everything gets sorted out for you buddy, you are going to love this purchase

Hey CC I have the 23 set in my sights I think it will do me well can still do normal cooks for 2 with the splitter and give me the capability to do more when required hopefully my business gets sorted out sooner than later Sent from my SM-P600 using Tapatalk

@Aussie Ora welcome, you are on the path to a great cooker!

No issues with my SS grates. I forgot to mention, when you first see the quality and weight that goes into KK grill it will amaze you.

Great meal Ken. That piggy is always happy when its beef on the plate.

@Stile88 - those steaks were very tasty indeed! Normally, I am a steak purist … no steak sauce. This time I used some Chimichuri that was awfully tasty. I may try it again soon.

Don't worry I'll bring the adult beverages in fact I'll also bring the steaks. As long as you are the chef lol it would be a nice road trip

Beautiful looking. can I come over for dinner?

Do they follow willingly or do I need a leash?

I just have one question. How do I get them to follow me home? They look sooooooooooooooo delicious.

@Boz - I think you'll find heat soaking your KK before each and every low-n-slow cook really works well. I"ve done it for quite some time and it really gets rid of heat transients. I also heat soak my KK and its baking stone every time I use that ... pizzas, deserts, etc. I even let my small stone get heat soaked last evening on a simply chicken cook and it really sped things up. For my money, heat soaking is really the way to go.

@Aussie Ora - Welcome aboard, Mate! I'm glad to see you over here. Have you thought about what color and what size works best for your foray into the KK world? You'll love it when it happens, Mate! This is a great place and Friend, you'll fit right in!

Welcome, Aussie Ora. It's great to have you here.:)

Welcome Aussie Ora - glad you made it over here. Not as active as the Guru but all high quality cooking posts. Ask any questions you have were all here to help. Reef's Bistro

Fill the basket completely full (all the way to the handles) you'll have more than enough lump to do an extra long low-n-slow. Still some left for the next day. . Get the temperature settled in at whatever your looking for. With that much meat on I would go for 250*-275*. After it's settled in at that temperature let it ride for another 30-60 minutes. This allows for the complete interior of the KK to get to temp so it takes less time to recover after putting the meat on. When you put the meat on and your temp drops don't touch the vents it will work it's way back to where you had it stable at. Reef's Bistro

I think if the Guru turned off the pump the smoldering wood will go out. The air pump I'm using is 2.5 liters per minute.. not much airflow. But it stabilizes out with the chimney cracked at just over 200º. I have not tried to run it without the charcoal basket installed. I'm now going to try to make a pipe from the inside of the Guru port that directs the smoke up thru the basket.. I think I'm loosing lots of smoke under the charcoal basket. I'll have to test this out but I might make a new smoker port that enters the grill above the firebox.

I talked to him on the phone today.. LOL hook is deeply set! He's done..

Rob

I use to be an Akorn owner (CI grates) now I'm a KK owner (SS grates). I found no real difference. Once either gets up to 500* it'll leave grill marks. . I believe it wouldn't matter what the material was, as long as it doesn't melt and it's at 500* it's going to give you grill marks. . With that said, CI might heat up a little quicker which would give you the perception of doing a better job. But I've never tested that out. . Reef's Bistro

@Stile88 - I've had cast iron in the past and I'd would cook on cast iron again if you paid me major money! Cast iron rusts and there is nothing you can do to stop that. The temps CI is subjected in searing types of cooks destroys the seasoning. You have to constantly reseason CI. I've lived in both Houston and Denver and I can tell you no matter how humid or dry the climate, CI rusts. CI is a very brittle metal and breaks all the time, especially in cold climates like Denver in the winter. To me, CI is a pain in the arse. There is a reason why high end kamado and other high end grill manufacturers don't use CI.

@EGGARY - I'm stealing this recipe. Sounds absolutely killer. I've got company coming over in a couple of weeks and this is desert! Thanks!

I've been watching the episodes on the website. We have 4 PBS stations on my cable lineup and none of them were airing Project Smoke this weekend. Of course I'm in the Northeast where BBQ isn't very popular at the moment, so they might only appear as a marathon run randomly this summer.