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Yes its very hard to believe and awesome at same time lol I forgot to add a pic steven was great enough to send me an autograph

Be there and be square!!!!!!

It got dark and I never got any pictures of the steaks. They were done well. I generally use the forward sear technique. A little more difficult with the new grill as the lower grade is farther from the coals that I am accustomed too. I think next time, I will reverse the upper grate and use the searing great technique. In the end, for a first cook, it was excellent. All of the tiles corrected themselves. I kept pushing on them. It topped out at about 680-690. It's down to about 300, 350 now. You can barely tell where any of the tiles came loose earlier.

Maybe it should be...........Be square or you're not there.

Does it sound right saying be there and be pebble lol Love the be there be square jon

I rang the shipping agent this morning and got them to arrange delivery for what it would of cost me hireing a truck and pallet jack it was about the same it out the drama lol so delivery is set for Friday Outback Kamado Bar and Grill[emoji621]

Well finally my kk arrived and boy it was a site to see just awesomeThen the crate came off The lid moved up effortlessly My daughter did some chalk artwork on crate Moved to final resting place wow looks awesome Night shot My buddy also jumped on my delivery he got the 19 tt awesome color but i am now partial to the cobalt blue Well that all folks it was a super fun day Now for some reason the thermometer never made it on so dennis said he will get it right out so you will have to wait for first food pics

Truck driver called around 1015 am and said he would be here in an hour. I'm bursting with anticipation. I can't decide if 1 hour notice is cruel or kind.... It's here!!! Unloading. I tipped the driver well and he delivered to my backyard... but he says his hand trucks won't get it up the ledge onto my patio. Oh well. I'll cross that bridge when I get to it. First I have to remove all of the boxes from on top of the crate. And yay!! Dennis included The rotisserie basket and reducers that I had asked for even though they were sold out! Impeccable service from the get-go! All the boxes are moved and my dad came over to help lift the crate off the pallet base. A little bit of work and we managed to get it off the base. Now, we have to tackle that problem of the patio ledge. Unthinking, I forgot to take off the pounds of stainless steel out of the inside, I also have not taken the lid off. Needless to say, the two of us for not getting over that ledge. Decision made. Going to have to take the top off. A little bit of work, but I'll chalk it up to getting to know my new grill. The top is off, all the stainless steel is out, it was quite a bit of effort, but we were able to get it over the ledge. We repurposed the ramp and made good use of it. Now it looks like my grill exploded in my yard. Lid back on, grates loaded. She is complete and in place. Now time for the burn in and first cook. Full basket of charcoal. I've lit it in two spots and I'm slowly letting it come up to temperature. As it gets there, I'm going to enjoy a few cold beverages. After the initial burn in, going to do some steaks for the parents later on. Will post pics then.

So cool, congratulations.

Two more beautiful KKs have arrived. Isn't it exciting to see the big truck drive up to your house. Great colours and both of those grills. Now for the food shots. :):):)

Frame that. You get to tell everyone the famous story behind your KK

Stoon, that is a beautiful back yard and setting for the new kk. With your skill set, it will be more adapting than learning. I look forward to the cooking pics.

Beautiful grill and setting, you'll be a pro in no time. These grills are as bulletproof as can be, but I still recommend a cover if it's out in the open. Start cookin, and post pics!! Rob

How about a nice cheese burger with fresh veggies. Almost cooked. Loading burger. One of my friends in the ODK avoiding the down pours.

It is hard to keep with the veggies this time of the year but I'm trying. Haddock fillets and veggies. The potatoes and onions were wrapped in foil and put on the KK to cook. The beans were steamed in the kitchen and the onions were simmered with maple syrup and water. The onions simmered in maple syrup and water was a nice treat.

@Stile88 - I don't have a picture of them on the grill in the 'storage' position, but I do have this thread which shows how I stored them in my shed. They will hand on the grill the same way - rounded edge up. http://komodokamadoforum.com/topic/6527-side-table-storage/#comment-69836

Took some pixs this morning of what's happening in my garden. Seeds that were thrown out over the winter have come to like in the compost pile. These are free range squash. The bees were busy in my cultivated squash collecting pollen. This one is having a pollen bath. The wild ground cherries starting to fruit. This one is among my blossoming oregano. I have already taken off enough to get 3 large jars of dried oregano. The potato plant has little potatoes forming under the plant which is in blossom. The parsley is nice and green. That is some of the things that I took pixs of this morning. Nice way to start the day.

If you want to stand out and have a faster better cooker, pebbles is your answer.

You did one heck of a lot of work in one day!!!!! Grill looks great on your patio and your first cook was really fine looking also. Congratulations and have fun learning the grill........................cooking even more good food!

Let the FUN begin!!!!!!!!!!!!!!!!!!!

Congrats. A beauty!

@xraydoc -congratulations! Your KK is absolutely beautiful and you made it through the venting process! Nicely done. That fist cook is a really beautiful thing … the money shot gorgeous! Kudos to you! Again, congrats! We look forward to many more posts of great cooks.

Thanks guys. ck I'm not sure about being over the fish fright yet. It is still the same fish from the same guy that I'm eating. Sent from my SM-G930W8 using Tapatalk

Great looking dinner. The next couple of high heat cooks just keep an eye on things. Mine took about 3 high heat sessions to be totally done with the venting even though it was mostly complete with the first one. Sent from my XT1585 using Tapatalk

You beauty Aussie. Sent from my iPhone using Tapatalk

Congratulations to you and your buddy. Just get a cheapie oven thermometer - it'll be close enough. Sent from my XT1585 using Tapatalk

Thats awesome stille the blue is a nice color Outback Kamado Bar and Grill[emoji621]

Congratulations to you and your buddy, those grills look great. Maybe you can improvise with a thermometer from another kamado or an electronic thermometer in the mean time till you get your replacement.

A big second on the KA pizza flour. It's my standard.

Loaded up with corn, onions, and peppers. Steaks will go on the lower grate in a few.

@aussie Ora,@stile88, and@Halfsmoke. It is like Christmas day. I am just as excited for you guys as I am for myself.

If you peel the red carrot it looks just like the regular carrot. Like they say beauty is only skin deep.:)

Another easy summer lunch.

Here is the recipe I use for Tomato Galette and the link for the original- http://www.pbs.org/food/blogs/kitchen-vignettes/ If you do a search for Tomato Galette the recipe should pop up but there was trouble on the web page when I tried. Cherry Tomato Galette from PBS For the Pastry: 150g unbleached white flour chilled in the freezer for 15 minutes 1.75g salt 105g (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water For the Filling: 1/2 cup ricotta cheese 1/2 cup grated parmesan About 1 pound of cherry tomatoes, halved 1 tbsp. olive oil Freshly minced basil for garnish (4 or 5 basil leaves) Salt and pepper, to taste For the Glaze: 1 egg yolk 1 tsp. water Directions First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper). In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes. Bake in a 375 F oven for about 45 minutes or until crust is golden. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

If you can get it for a resonable price the KA Pizza Blend flour has a fine texture and a good flavor. Sent from my XT1585 using Tapatalk

I was actually thinking about getting a new cooking grate for my Weber Kettle.................the old one is rusting and getting all the KK tools & accessories that I store inside it dirty & stained!!!! xraydoc......I cook in multiple locations and still use my non-KK ceramic grills. Like the Weber Kettle, they do a decent job but after cooking on the KK they are almost like a fragile toy in comparison. Your photos of the metal kettle made me smile thinking about how you will look back to the "Pre-KK Cooks". You are going to have fun with the new cooker!!!!!