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Daughter wanted to bring her new boyfriend, Mr. Hurley, home to meet the family. I was ecstatic to meet him once I learned he's in Army ROTC and happens to be quite muscular. Hellllooooo moving crew for a future 32" KK. Time to roll out the red carpet to woo my future mover. We started last night by mixing up a batch of Brioche for hamburger buns. Here it is being kneaded in slo-mo, just because: After an overnight bulk ferment in the refrigerator: And trying out my new hamburger bun mold pan: The KK is ready and looking pretty: After 25 minutes, the buns are ready: Now let's grind up the burgers, a 50-50 blend of ribeye lip and brisket: Some of that bacon I cured and smoked recently: Now the burgers. I like some char, so I start the burgers on the outside Then flip them onto the CI griddle: Cheese 'em: Plate 'em: I think Hurley's onboard for moving my next KK.

Absolutely.. I radius everything because I just like the feel in my hands too..

Yesterday a friend and I went on a road trip to try some new meat/poultry supplier. Picked up a 5-6 pound free range chicken. It was fresh so time to do another rotisserie cook. ~ 380F for about 1.75 hrs, I think. Resting. and on Little Ms. Pebbles- Plated. I need to make another road trip to pick up more of these chickens. It was beautiful and very very moist. Trouble is it about a 2.5 hr. drive there.

You should. Gotta fix this bad impression of us Yanks down under!!

In meatballs, Yes; burgers, NO!!

You are part way there, dstr, you have the baskets.:)

Interim update: The turkey came out of the pressure cooker after two minutes at 127º F and is on the 350º F fire now. Should cook very quickly. It smelled awesome coming out of the pressure vessel! The brine was 2 quarts of water, 1/2 cup sugar, 1/2 cup salt, and a fistful of poultry rub from World Spice. Simple brine for this proof of concept test. I am going to seriously diminish my workload this year. I am querying my guests as to what parts they want and will buy the turkey parts. They should all cook perfectly since I'm not trying to finish a whole bird all at once. No dorking around with foiling the legs, icing the breast and all that other happy horse.... I will pull each part off the fire at it's exact correct temp. The entire cook should be barely an hour, I am guessing. Standby...

^ FWIW Redbird's Wote Konga is at its peak best 4-8 days post roast. Very sweetly pungent with floral overtones without bright citrus or undue acidity; one of our mainstays and favorites. FWIW #2: Now that the current owners of Redbird have had the reigns for most of this year it seems they have a handle on QC which, based upon the same beans purchased in January of this year, is much improved based upon my lots of WK.

I was just about to order another 5 lb. bag of Redbird Espresso -- my old standby. Will add some Wote Konga to that and give it a try. I also like Redbird Yirgacheffe's for French Press. Coffeegeek and Home-Barista can be a bit overwhelming -- now I know where to go if/when it's time to upgrade from the Gaggia.

I thought I was doing well when I PID'd my Gaggia Classic and bought a Pharos earlier this year. You guys are on another plane entirely!

Hey, don't look at me. I've already cast blame elsewhere!

Thanks, Syzygies and dstr, I just spent the last hour or so looking at coffee sites.

My gasser is a table lol I went to cook on my classic tonight but ended up using the KK not a good sign for the classic Outback Kamado Bar and Grill[emoji621]

Syzygies, several different tampers ... RG, Mahlgut, Kafatek (favorite right now) and a Dozer and Buzzer from Mahlgut on the way. Had one of the original Pharos with voodoodaddy mods and the past year+ have been using the Mahlgut Grist MG-1 for all grinding for my machines. I'm waiting for a Kafatek Monolith Flat which is supposed to be here next month ... then light roasts won't be such a chore to grind

Oh my, wouldn't I love one of those right now.

Cook number 12.

Jon - seek help, as you really do have a grill addiction!! But, at least you hide it well by scattering them around at different locations. I'm proud to say that I've never owned a gasser in my life. Been a charcoal man since day one. My Dad never owned one either. I was brought up right!

Bread crumbs and eggs in a burger? Really? No wonder the rest of the world thinks we Yanks are crazy!

So our KK has gotten off to a slower start than anticipated. Had to go out of town to help hubby with some potentially very serious medical issues. Sprung him from the hospital a few days ago. All should be okay. Back to KK. I have officially named her "Pleather". Her beautiful pebble tile looks like well worn leather. Pleather is a high end faux leather, thus the name. Today, I am doing a pork shoulder (bone in) and will shortly throw on some St. Louis meaty ribs. Shoulder is already looking great at only 110 degrees. Plan on powering through the stall rather than wrapping. Here's preliminary photo of the shoulder at 110 degrees to whet your appetite. Will post lots of photos in a different thread once all is done. Sharon 22" High Top KK Fire Magic gasser Humphies cabinet Pint RJ K7 and K3

I think I'll never use it on the 22 but might use it on the 16.5, the grill is a lot closer to the burning lump although I haven't used it yet.

I used the deflector a lot when I first got my KK. I burned a ton of charcoal (full basket gone in 8 hours at 225). It seemed to keep the heat contained in the firebox and limited convection. I now use the smallest drip pan I can find to collect the drippings from whatever I'm cooking at the time. I place it on the rack under the main grate, or on the main grate if I'm cooking on the upper. The further away from the fire the better. My fuel consumption has dropped dramatically, the food is better, and the grill is far more consistent. Others may have a different experience, but this has worked very well for me.

I have to say the purchasing a Komodo Kamado sight unseen was not easy. Even more difficult was picking the type and color of the tile. While I have made more expensive purchases over the years, I am not sure I have made one that I was more anxious about. Let me say that everything about this product is amazing. From the ordering process to the delivery and ultimately to the final product, my hopes and expectations have been surpasses. The Komodo itself is an absolute beast. The quality is evident everywhere, from the hinge mechanism & front latch, to the tilework not one detail has been missed. As an engineer, I particularly loved the custom made stainless steel hex wrench which was probably not necessary, but absolutely appreciated. But as good as the product is, the best part of this purchase has been the customer service. The website says that when you call you will speak to Dennis. I figured that would be the case after going through a few other people. But he means what he says. Every time I have had a question, he has answered the phone and has had great advice and imparted a bit of wisdom to someone that loves to cook but doesn't exactly have a lot of experience with ceramic grills. If any of you are on the fence and unsure of the Komodo Kamado, let me tell you that it is better than you think and you will not be disappointed. If you think it looks good on a website, wait till you see it in person. If you think it is pretty good quality, wait till you inspect the craftsmanship. If you think you will get decent customer service, wait till you talk to Dennis. If you love to grill and smoke, and if you enjoy knowing you have the best product available, the Komodo Kamado is for you. Mike Zeman