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Howdy KKers! So as many of you know, I was planning on a Simple 4th of July Cook. I wasn't entertaining a big group of folks as I've done for years. I was just having my brothers over to drink a little beer, grill some dogs, burgers, and sausages, eat a few chips, and watch a little baseball, etc. Well, here is the result of a "Simple 4th of July!" I knew I was in trouble and the best laid plans of mice and CC were shot to hades when I walked out of Sam's Club with over $200 in food and beverage! Here is the table with the appiteasers on it. Here is TheBeast getting loaded up for his time to shine! I spiral cut jalapeño and cheese sausage, and Oscar Mayer hot dogs (what else? ) My brother loves spiral cut ever since I introduced him to them. Next up on the grate was the burgers. Gotta stage this cook ... Here is a money shot that is just a couple of simple dogs, some German potato salad made by my brother who lives just around the corner and an ear of corn. That's all the money shot. However, I guess my house is now known as BBQ Central as all of a sudden, my neighbors show up carrying burgers, buns, and beer, and they just came in and sat down! At the end of it all there were about 30 folks here. It looked like the swarm of locusts of Biblical proportions eating at my table! A great time was had by all. Just a great 4th of July here at ChezChef! I hope your 4th was as much fun as was mine!

Ok， so there were a lot of qualifiers in my First cook statement hahaha. Our good friends have a 4th if July shin dig every year and this year they wanted me to bring a pork shoulder. I was a little nervous about cooking for an event not at my house and it was also my first overnight cook on my new kk. The only thing was I lit too much charcoal from the beginning (new weed burner) and then I guess because it was an overnight cool， I did not have confidence in my vent settings. I logically knew that my fire would go out of I closed it anymore， but when I woke up at 2:30 AM and it was still sitting right at 300， I went and closed them more. Shouldn't have done that. At 515 my alarm went off because the grill was down below 200. I set the vents correctly again， and then everything was fine. I just need to quit listening to those nagging thoughts at night!!! Oh Well， I'll get it sooner or later. Probably the more over night cooks the better I will be about it. Turned out well. I didn't take any other pictures.

Thanks, Chris. We all had fun. My brothers and I were the evening's entertainment … we'd regale the neighborhood with tales of our childhood. That's always good for more than a few laughs!

The solvent venting will have to wait a couple of more days as I am pretty tied with this software release. On another note, I am looking for stainless steel cabinets for the outdoor kitchen. I need to store those grates somewhere, but the problem is that they are so big and it is hard to find quality outdoor kitchen cabinets that are spacious enough to house the KK accessories including the grates. Please let me know if there's anything out there for the KK 32 or will have to go custom.

I've been thinking about creating some youtube videos for several months and this week, I finally got around to making it happen. This is my first stab at anything like this (other than a few home movies). It's just a music montage of a brisket cook. I'm barely in it and there is no talking, but that will come in time. Anyways, I hope you guys enjoy. https://www.youtube.com/watch?v=UCcwOnqRICM

Hiya friends! I haven't posted for a while but that doesn't mean I haven't been cooking! Today I was trying a recipe from Diva Q's new book and it was seriously good! Pineapple stand chicken served with fried rice. The chicken was moist and tasty with a hint of sweetness, really good combo of flavours. The book.. Step 1...turn the pineapple into a stand... Step 2..Season chicken and place on stand. I figured since I was using pineapple, something with an asian theme would be great. The family with happy with this decision Step 3..Cook chicken around 300F until done. Mine looked a little drunk and leaning, but it held up! Step 4...serve and enjoy! PS - the rest of the pineapple was grilled and served with ice-cream.....if you know my kids (and me), you'll understand how there are no pics of that!!! Thanks for looking Rak

Thanks CC! I appreciate the feedback and look forward to all of the fun and results soon to be enjoyed from KK use!

@Hogsfan - Justin, every time I see this video I'm struck by how great that full packer looks and the gorgeous color of blue in your backyard. Truly a great looking KK. @KevinD - I run my briskets across the grate rather than perpendicular to the grate. The couple of hot spots I have in TheBeast are really dependent on the heat deflectors I use in a particular cook. If I use the rectangular deflectors, the hot spots are at either end of TheBeast rather than in the back. If I'm using the "round" heat deflectors, the hot spots are around the perimeter of the interior wall. Air will follow the path of least resistance and that seems to mean that air gets either funneled to either end or to the perimeter. That's my experience with my KK BB 32, TheBeast. Getting to know your KK is going to be a ton of fun!

Ok MacK, you sound just as bad as some of the people in my Corvette club that claim red is the only color "Real Corvettes" come in and that they of course, are also the fastest...LOL

The thing I really like about the pellet grill is the ability to go forever at a steady temp and cooking with wood. The problem was you were pretty much limited to indirect cooking. I like the versatility of the kk and one of the best things I ever tasted from a grill came off a BGE. Thanks for the welcome

Nice job and I do have a question for you and the KK community as my 23" KK is pending delivery so this info will be useful for my first cook: I noticed that the point end was placed back towards the hinge of the cooker – is that the hotspot (if you could call it that) for the 23 inch KK? Thank you!

I see benefits to both designs, especially for specific cooks. I'm thinking I'd like to use my fish basket with the new straight rod to do a whole red snapper, rotisserie style. I also like MacKenzie's wing idea. But, for large whole cuts, like chickens, roasts, etc., the basket design wins in my book.

@CeramicChef - Sounds like you have been anointed the neighborhood party house, my BBQ brother! My only rule is BYOB. I'll feed you til you bust a gut, but not gonna share all of my alcohol! @Bruce Pearson - given the issues you have with that fence to get your KK to the backyard, it might actually be a good trade with your buddy! And, trust me, we'll peer pressure you into using that KK, no worries it's going to join the rest of the "collection."

My long time friend drove 3 hrs. yesterday to help me work on my fence, he is amazing, works like a machine. This time he brought his lovely wife with him to help out she also works like a machine LOL. I think the real reason he brought her was to see my KK BB32 when he was here last time he fell in love with the one I have. I wouldn't be surprised if they buy one. I heard the 42 is coming out next month I told my friend that If buy the 42 I'll give him my 32 LOL. But only if he helps me move the 42 into the back yard.

Thanks, hickory smoked salt! is there no end to the things you guys do with your konodos? I have to be honest here I haven't cooked on mine yet but plan on doing something tomorrow I have a shipment of meat coming so will start. I have funny quirk I don't like to use things once I buy them. Stupid I know especially with something as good as the KK. I know once I get pass the first cook I will be using it all the time. anyway I like reading all the post here and am learning a lot. Thanks again CChef

Ha....I worried. Called Dennis at 2am Eastern time. The pebble had 4 spots where it vented that it pulled up a bit off the ceramic. He was so cool to explain everything. I followed the procedure to a "T"....except where you are supposed to take temp back down if you see lifting. I kept it steady....530 for 3 hours, 50deg more every 30/40 minutes...let sit at 750 till started to cool. Now, the grills are at 250F, I'm going to try again to get the lifted parts back down, but honestly, it's only slightly visible at all...but I can FEEL it when I push that area...it won't stay down in those 4 spots. I opened up the holes to definitely release vapor, but those spots are just not sitting on the ceramic alike they used to. I'm being assured it's no big deal if not visibly discernable as a bubble. On to clean up and grout....

Howdy, Bruce! Thanks for taking a look and complimenting that cook. I appreciate it. I'll see what I can do to get my Brother's recipe, if he even has one. he makes this as a Vegan German Potato Salad as our other brother is a full on Vegan. There is no egg, no bacon/ham, no hint of cheese, etc. Only vegetable stuff. It is quite tasty, but I don't know if he has an actual recipe. I do know that I had to hickory smoke some salt so that he could make that recipe the first time.

Yeah, but... if Bobby was smart with his money (or, even better, had someone smart managing his money for him), he may have been better off with the payout up front. I saw an article last year where a bunch of money managers said that Bonilla left some money on the table with that deal - but only if someone smart was managing it. It was a good idea by the Mets that turned went sideways on them. They didn't know that Madoff was a scumbag that was playing with Monopoly money - should they have known? Maybe. But Madoff had a lot of other smart people fooled for a long time. Even then, $1.2M isn't a huge hit on their cap. It would put Bonilla in the lower half of the yearly salaries they are paying out. Heck, Syndergaard is only pulling in $535k, but that will change this off season. By 2035, the rookie minimum might be more than $1.2M Their deal for another former Pirate, Jason Bay, was much worse. 4 years, $66M handicapped them for those 4 years.

Looks onolicious as we say in Hawaii. Now I'm hungry guess I'll go get a hamburger or hot dog. Your brother made German potato salad! When I was a kid my dad made German potato salad it was one of my favorites. Think you could get me your brother's recipe?

It's been cold here lamb shanks done in red wine and balsamic vinegar hit the spot Outback Kamado Bar and Grill♨

Some simple chicken breasts that came out looking great. Some lemon pepper on top and pecan smoke. They tasted even better than they looked.

Love it that everyone just pops over! You must be one heck of a neighbour Ken!!

That's a beauty! My decision came down to that one or the terra blue. I was trying to imagine what it would look like in it's new surroundings and went with the blue. I still think about it and will continue to do so until it arrives.

Great food and sounds like a fun party too. One day me and Mrs skreef will join you in the festivities. Reef's Bistro

When are you expecting?

I prepared my family for the new arrival. the first comment was "I thought you loved your pellet grill". There will be a tweak or two of the heart strings. Hopefully the food will ease the pain.

I ran across one while searching some youtube videos for bbq'ing. I was pretty intrigued and the more I learned about them, the more I knew I had to have one. I can't wait to take some photos; we should get along well.

Looks like everyone enjoyed a top feed nicely done mate Outback Kamado Bar and Grill♨

Thank you. If I had just stuck with what I knew was right....I would probably have given myself enough confidence to think over night cooks are no big deal. Hopefully my next one....maybe if I start it earlier?

Firstly， I love your term “appiteasers” I have never heard that before. Second， I love that everyone just showed up at your house looking for food. Did you have enough for them? Hahaha. Third， I will have to try that spiral cook method.

looks great. Don't worry about the pebble venting it is very normal on pebbles.

I thought that deal done by the "Mutts" was really wacky at the time. Bonilla should kiss his agent (Who is probably getting between 10%-15%) every single year!

Thanks Ken! And yes, we did celebrate Canada's 149th birthday Lots of great family fun. And a happy belated Independence Day to you! I hope it was spent with good friends and selected family

It will hold a turkey just fine. You'll use the whole 8" basket (take out the 6" reducer). And, MacKenzie is spot on about the adjustable clamps securing things nicely. This design allows some things to be "spun" that you wouldn't be able to using the standard rod and prongs, like MacKenzie's racks of ribs. I'm looking forward to putting some 1/4" mesh wire inside the basket and roasting chile peppers in it.

I hope he lives long enough to collect it all.

Does anyone remember last year when ck did the same thing with the peaches, made all that wonderful jam and we waited and waited and waited for the taste samples to appear. I finally gave up about January and it wasn't an easy thing for me to do either.

I like being able to drop a chicken in and using the clamps to hold it in place instead of trying to drive the shaft thru the middle of the chicken to get it balanced.

Hahaha Way to go, Bobby Bo! That dude will have a great 4th of July for the next 18 years, too. I was a big Bobby Bo fan back in his days with the Pirates. For those who don't know, the Mets pay Bobby just shy of $1.2M every July 1st through 2035. It's been going on since 2011, and he hasn't played since then. The Mets owed Bonilla $5.9M for the 2000 season (they wanted to trade him away away, but they had to eat some of his contract). His agent worked out a deal where they didn't have to pay until 2011, but attached 8% interest starting in 2000. The contract called for equal payouts every year through 2035. It was a good idea by the Mets that didn't work out so well. They lowered their cap hit and were able to get a few players to make a push to the World Series in 2000 - but lost. They also had what they thought was a rock-solid plan to pay back Bonilla. The Mets owners were involved with Bernie Madoff. At the time, Madoff's investments were making well over the 8% interest - almost double that. So, the thinking was - put the money designated for Bonilla in a Madoff account. By the time you pay each year, you will have made a nice chunk on the interest. Great plan - except for the fact that Madoff accounts weren't making real money lol

So the basket can't “hold” anything， correct? I guess I am confused by this design，Dennis seems to be very thoughtful in the design of his grill， so I am sure there is a rationale for maing a rotisserie that looks so much different. Will it fit a turkey?

Close the lid literally means close the lid. Some folks leave the lid open for a bit to ensure the fire is lit. Setting the top vent is another action, but the good news is that the top vent setting will likely never change. If you keep it closed enough, wind shouldn't affect the temp. The fan damper is wide open. If you feel that wind is affecting things, by all means, close it a bit. Once your grill is loaded with coal and you're ready to light, get the cyberq set up, and plugged in, vents at their proper settings. Light a very small amount of coal, a verify its lit. Close the lid, and walk away. I do let the temp soak a bit before adding smoke wood, deflector, grates and proteins, it helps in returning to target temp. I let the cyberq do the work, it's literally running before I actually light the fire. Follow these suggestions and your fire will never be more than 5° off, and closer than that once stabilized. Rob

Hope everyone had a happy and safe 4th! Dennis, enjoy that cute puppy! At least you didn't have to worry about all the fireworks scaring her. I'm fortunately that my dogs don't mind them, nor thunderstorms.

I tend to agree! I found a couple posts here recommending choking down the CyberQ, but I've found by trial and error that the top vent is the main factor. And, boy, are you right! I just BARELY come off the gasket-tight setting on that vent, and that's all you need. I've always cooked with the pellet cooker at 225, but I found that this unit "likes" to be around 250, so I might try easing the temps up a bit. One thing I learned (DUH!) is that the CyberQ can heat the thing up, but can't do squat to cool it off. The Ace hardware here in town has BGE which I've used for a long time. I understand it's made by Royal Oak, and they are going to see if they can order in some Royal Oak Lump. Either way, a lot cheaper that CoCo char!

There's no need to try and trick the cyberq, also no need to choke the fan. As you noted the trick is to keep the top vent almost completely closed. I just barely open from being able to feel the gasket. The cyberq learns your grill during a cook, so if it's not acting just right, re cycle the power. I've used these things for about 4 years, and I love them. There's no need to stay at 225°, it's not a problem, but higher, I like 275°, is way more predictable, a good bit faster with no difference in results. Do you already have the bge coal? If not, get royal oak, that's what bge coal is, just in a different bag and more exspnsive. Rob

I love folk art.

OTB=Outside the box. I think it has something to do with Dennis' inspiration for the design of his original grills. Rob