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Ok, no hope for delivery today and I've been told to expect delivery Tuesday late morning...heavy sigh! On a more fun note, I've decided to follow the lead of CKREEF who named one of his KK's after the Titan Prometheus that stole fire from the Gods and gave it to man... I will name my KK after "Pele", Hawaiian Goddess of Fire. I will further tempt fate and get a rack of St. Louis ribs rubbed up and in the refrigerator to be ready for tomorrow late afternoon, by which time I hope Pele will have been set up for her burn in. Of course I will sacrifice some of those ribs in her honor!

We have been working on the issues, first was the adjustable bracket which covered all the variations in motor sockets. We no longer need the outside drive shaft to be adjustable so we have solid ones. the last is we now have cradles with pins instead of threads.. Solid shafts were sent before the factory closed for Idul Fitri. If they are not there now they will be any minute now.

BAD MacK - stomping foot - you are NOT allowed to use my own words against me! They did call to tell me they found my grill but now can't find the other stuff - joking; but it doesn't seem beyond the realm of their bumbling. Now I'm nicely trying to convince them they need to make this right and do whatever they have to do to deliver today. I know they don't want to pay any drivers overtime, but that isn't my problem!

Figs stuffed with goat cheese and wrapped in prosciutto.

I'm into the Zen camp at this point in life. I got tired of most the quant stuff when I discovered Woodford Reserve!

The recipe I used one of the steps is to slowly heat the mixture until the sugar is dissolved. Once dissolved it's dissolved. Finer sugar would probably make that procedure go faster but the outcome should be the same once it's dissolved. I can see where finer sugar would be an improvement when you are not heating a mixture to dissolve the sugar. Reef's Bistro

Here she is. May not be pretty but it was really tasty and definitely not dry. I pulled it at 152, covered with foil and let it rest for 10 minutes. By the way, the Sangria was really good and went well with the chicken. For dessert I made Blueberry Cheesecake Ice Cream.

Cheater's peach ice cream

A few nights ago we did a Chipotle Mango sizzle corn. Tonight we're going to try Zesty Lime. Brush on the marinade. Grill as desired. I like a fair amount of char. When you pull the corn put on a foil pan. Cut the kernels off the Cobb. Add some butter some more marinade. Dump that into your hot foil pan and allow to sizzle for a couple of minutes stirring occasionally. . Of course we couldn't have just corn for dinner so we made a rotisserie chicken to go with it. . The Zesty Lime was OK but needed a heat component. The Chipotle Mango from the other night was better. Reef's Bistro

So I had some friends over the other night for dinner... And one of them ways very little meat. I decided it was good a time as any to make a veggie pizza. Pretty simple. I just pre cooked all of my veggies (red onion， red bell pepper， green bell pepper， olives and artichoke hearts) then added a more generous layer of parmesan than I normally would. Also fresh basil when it came off. I also topped my pieces with jalapeno. I did pep for my boys. My (super bad) plate shot. With Cesar salad and I made a yellow watermelon and feta salad with mint and balsamic glaze. Pretty solid.

Found a sale on rack of lamb so I picked up a couple. I marinated them with rosemary, garlic, lemon zest and olive oil over night. I cooked them indirect at 375f for a little to long, I should have taken them off sooner. I severed them with rapini, mashed potatoes and some frozen corn.

This is a totally new adventure for me, thawed out a fillet of haddock, sprinkled with granulated garlic, pepper and a touch of cayenne then brushed with clarified butter and added a little lemon juice. On the grill at 350 F along with some SV potatoes that I put on about 15 mins before the fish. Baked for 25 mins. at 350F. Plated. Interior. I think I should have taken the fish off the grill about 5 mins. earlier, however the fish was still moist.

You are finally coming to your senses - LOL . Besides what's not to like about that cook. I just might have to get some fish for the weekend after seeing it. Reef's Bistro

Thanks, everyone, actually that is my first grill cooked fish. Everyone that knows me knows I hate fish. What's happening to me ?:)

Delicious looking meal. I will have to try that with some corn.

@EGGARY - That sounds like an excellent sangria. I am not much of a wine drinker, but I have a weakness for champagne. The bubbles in that sangria sound great! I also like @tony b's suggestion of substituting a sparkling rose. I attached a recipe for a cava sangria. My wife and I had it at Jaleo - a Jose Andres restaurant in Washington, DC. We fell in love with it and immediately began scouring the internet for the recipe. I found it at Food.com, but it is originally Jose Andres'. It is sweet, but it packs a punch.

Patience, Grasshopper. Stick to your guns.

Well 90 minutes into their business day and the shipper still doesn't know the location of my grill. Maybe this is an omen that tells me I should call Dennis and go with a BB32 instead? Of course that means changing out the 23" accessories too...hmnnnn? I should go look at the store site and see if my other colors choices are there since the only TerraBlue BB32 there shows it doesn't arrive until later this month, and it is already spoken for...

It's a common lament on this site, "Why did I wait so long to buy it?" Like I used to do when buying cars - open a special savings account and automatically stash a bit of money each payday until your accumulate enough to buy it. Painless.

I would consider myself a fairly decent cook. When I upgraded from a kettle to the KJ I was blown away. When I upgraded from the KJ to the KK there was a noticeable difference in my cooking. Nothing changed, the cooker just made better meals. i am really impressed with the KK. Best investment to date

Been there, done that! I went through all the gyrations as well. Reversed the spin on the motor, loctite on the motor shaft, figured out the left/right threads on the basket (no loctite needed there, which preserves the ability to easily switch between the high post and low post).

WOW Ceramic Chef; if what you are saying is true -- that the improvements are that big, and I'm already sooo good... well, I can only imagine!

+1^ Buying fine, superfine, and ultra fine sugar is a waste of money. When I need any of those grades, i just put the sugar in the Vita Mix or food processor and WHAM! Problem solved.

Charles - there are few things that beat fresh corn done on the KK. This is high season for corn and I'm loving it. That is great looking corn and that chicken is beyond words. Very nicely done. Kudos to ya!

@twharton Great post. It is amazing how everyone suddenly wants to come visit when you move to Florida. We keep a reservation book so we know who is coming and when. Now, they will have another reason to come visit, besides the beaches and fantastic weather! It sounds like you have had some great times and great memories around your grill. My family is still young (two boys 13 and 11) so hopefully, we still have a lot of that to go! I do know Tinho. My boys have done the summer water sports camp with him for the past several years. Kelly Park is great for boardsailing. There is also a place they call the slick that is world renowned for kite boarding. We are lucky to live in such a wonderful place! I will take your advice on the wrench!

Here's where I get my briskets. http://www.snakeriverfarms.com/ There is also a butcher in Cleveland or Cincinnati (http://www.misterbrisket.com/) whom I've never used but has great reviews. You won't be disappointed with Snake River Farms.

Welcome xraydoc. You will be so pleased. I purchased my first 23" 10 years ago and became, in family and friends eyes, a BBQ legend. During my two girls' teen years we were the 'go to' house for all the cooks after swim meets, softball, baseball, etc etc etc. I, at both of my daughters request I was their chef for the rehearsal dinners....110 people w/ 12 beef tenderloins for #1 and 70 people w/ BB ribs and pulled pork for #2. I am awaiting delivery of a 32" in the next couple days and have donated my 23" to a nephew. Both my girls and hubbies, plus one set of outlaws from TN, plus Dad in law, bro/sis in law + nephew/niece + 4 yr old (who I am proud to say I taught how to make bridges out of yard sticks between the furniture for matchbox cars) will be arriving on the 14th for the annual Blue Angels Homecoming air show on Pensacola Beach. 35 people total...10 in our the house and 25 in two houses out at the beach (across the intercoastal WW) Among other things we have one total get together planned where I am cooking a 15# WAGYU Packer Brisket, and probably 6 racks of BBR + maybe a butt or two. It is truly an obsession. I've been pretty quiet on the forum the past 4 or 5 years...still cooking obsessively....while along the way there were 2 high school then college graduations...then 2 weddings. When the various family segments aren't coming here (which they do a lot because we live at the beach) I am expected to bring treats when we visit....usually ribs. I love the constant kudos and as my wife will tell you...nobody likes my cooking more than me! Merritt Island has some great windsurfing spots. Do you know or know of Tinho Dornellas of Calema Watersports? http://calema.com/windsurfing/ Kelly Park is famous world wide in boardsailing circles. Anyway....welcome! (PS) Pick up an open end 3/8# wrench next time you're at the hardware store. About $3 and the last grill cleaning tool you will ever need.

My two KK's are named Prometheus and Cassiopeia so I went both ways. Reef's Bistro

I've used icing sugar with my cusinart ice cream machine worked good Outback Kamado Bar and Grill♨

Hey Dennis, if you need a little help running some numbers for springs or something drop me a line. It won't cost you anything -- I'll do it for fun! I'm a mechanical engineer and I do structural analysis of flight vehicles. I'm guessingbthere isn't anything on a BBQ that I couldn't handle. Cheers, Kenny

I've got a decent Oklahoma Joe's smoker that I can satisfy my general lust for BBQ. In fact I just cooked the best brisket I've probably ever eaten anywhere, any time. So I'm not in a huge hurry. I've been intrigued by the kamado cookers for some time and would like to go in that direction to try them out. OK, so why don't I get a cheap one to start? I appreciate quality and functionality -- I guess it's the mechanical engineer coming out in me! Anyway, engineers don't make that much money, are frugal and aren't into borrowing money; so, I can be a bit patient. I waited 6 monthsn to find the car I wanted for my wife (and bought it half way across the country!), and I waited 30 years to buy the car I wanted and had it shipped over from the UK! I can wait for a smoker...

Today I read my shipping posts. Wow it was a crazy story

I was only willing to go so far for this little bit of teasing.

Thanks all! And I'm a picture person....thanks a ton ckreef! I think I just need to hang loose and wait for the stuff to arrive. Happy the bracket will be included...

Thanks CC, I read a lot your posts, especially on your KKs so I'm excited to start cooking this week. Going from a Weber to a Vision to 2 KJs and now a KK probably means that I'm been obsessed. Plus, I've got over 500lbs of charcoal I need to go through in the next year before I move so what else am I gonna do lol.

MAPP It is then from now on...Thanks all!

She's not joking. Finally I just gave up and tucked my tail as I scampered to the porch. . BTW she did pass with flying colors and can do the Friday night pizzas anytime she wants. Reef's Bistro

Yes it's a 3/8" square hole. The bracket and adapter shaft along with Springs and various other parts will come with the rotisserie setup. . Just happens I'm doing a rotisserie chicken tonight. Figured now was a good time to get the KK setup. Snapped you a couple of pictures which should give you an idea how this works. I have the smaller OneGrill motor but everything should be the same. Reef's Bistro

Something like that!

Hey Tony, Right now I'm leaning towards a fairly organic, natural locally sourced stone version of something like this, in a semi circle...a KK'S about 6 feet on each side of the chimney, with proper height work space on either side. Simple, but nice brick/stone compass mosaic in the center of an abutting circular patio....possible pergola over whole thing. You'd step down off the deck on increasingly larger split stone grain wheels, onto said patio, walk across to the semi circular wall of grillage and chimney....Lots of fun, hanging lighting etc... Working on it...

Outback Kamado Bar and Grill♨

That's a stinking shame. I'm sure this will get straightened out quick.

Susan - today is our Pastor's 51 birthday. BIG party at the church this evening. Fajitas is the main course at the request of Fr. Prakash. Whoever suspected that a priest from India living in central Oklahoam would want Mexican food for his birthday dinner!

My brand new 23" Ultimate KK arrived on Thursday, and my son Dan, came over after work to help move it. The delivery driver was kind enough to set the KK just outside the entry door. While waiting for Dan to get here, I removed the screws that hold the pallet cover to the pallet. While the cover isn't heavy, it is awkward to lift by myself, so at that point, I waited for Dan to get here. Once he arrived, it only took a few minutes to uncrate the KK, move it into & through the house, and onto the back patio. The process was very easy... There is one 4" step up at the front entry to the house, and another 4" step down to the patio. Here's the KK as delivered to the front door. I asked the driver to place it that close so we could go directly from the pallet through the front door. The KK was through the front door in a flash! I has has two partial sheets of 3/4" plywood. Thought we'd need it to protect the tile floor, but about mid-way thorough the house, we decided to just push it without the plywood. We didn't experience any problems doing it that way. Since we didn't have to lift the KK, we had to find another use for the ropes... Once we were finished clowning around, it was an easy matter to push the KK through the back door, and down the ramp to the patio. The KK in position on the patio. Isn't she a beauty! The he move went EXTREMELY smoothly, and only took perhaps 15-minutes. I couldn't be more pleased!

Hi folks, This is BBQKaeding, or you can call me Joe. I live in the Portland, Oregon area and just took receipt of my first Komodo Kamado - a 23" Dark Autumn Nebula Metallic Bronze Tweed. I noticed that many owners name their Komodo Kamado, so I did too: Nimoy. She's a real beauty and really shines in natural sunlight. I purchased the SS side tables and most all of the accessories too. It was like Christmas in March. I probably spent 3-4 hours opening all the accessories and preparing the KK for it's move to the deck the following day. Opening some boxes made me smile and most made me grin. The workmanship is top notch and far beyond what Richard's Kamados sported. I was blown away when I saw the top of the dome with the spider assembly - WOW! Actually, I never get gifts this nice at Christmas! Like many have said before, the impression in person is one of awe. Great pictures and complimentary write-ups don't come close to the personal meeting. I had some anxiety about moving this unit and getting my old #7 Kamado off of the deck, but it was unwarranted. Dennis engineered this process to be simple and it was indeed straight-forward. My crate had a corner post damaged at the bottom and the ramp that was installed in the top of the crate was too weak and brittle to handle the load, but the ropes and 2x4s worked awesome so we were able to just lift it out of the crate after removing the dome and anchors. I was especially pleased at how easy the dome was to remove and reattach - but you will want a ratchet for the spring tension bolt because you're going to be so anxious to get cooking. We had to navigate a few steps in the process but it was simple enough. One piece of advice is to survey the path and cut the 2x4's to a length that will allow you take any corners and still get 4 able bodies on the ends. Having the bodies on the inside with the cooker will allow you fit though most doorways. I've attached some pictures of Nimoy for your viewing pleasure.