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I got a nice little chunk of beef tenderloin and thought I would reverse sear it I started cutting up some bacon to make some crispy bacon bitsI then smeared the bacon fat on the beefand gave it a quod sprinkle of thisthe mandatory salad lol it was hot here yesterday got up to 37'c- 98.6 f. I got Ora upto 300 and threw on a bit of pecanI was thinking about the reverse sear knowing foil acts as a great deflector I thought I would use it like my half moon deflector on my Kj classic and just put a bit underneath worked a charmgot it up to tempthen gave it a searI let it rest and rolled it in the bacon bitsand carved and platedI think the bacon fat took it to another level tasted so good Sent from my SM-P600 using Tapatalk

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Please add a new section to the forum: "Pressure Cooking" In the same vein, we have a Sous Vide section...

Got a nice tank top for my birthday about time I showed myself lol a few scrapes on my knees the odd sun tan lol lol Sent from my SM-P600 using Tapatalk

The ice is a nice slow fuse, enough time to get the KK closed again. I like a thin flat slab, formed in a ziplock bag or a chamber vacuum bag (sealed with an impulse sealer as one would for freezing stock). A thin slab will melt sooner than a block of ice, and one does want the steam at the very beginning of the bake. A theory review: Commercial bread ovens introduce ample steam at the beginning of a bake. Baking a boule in a cast iron pot is one home fix for this, effective but not quite the same. While this is associated with "no knead" breads, the Tartine Bread book (now $2.99 on the Kindle) has a fresh take on kneaded loaves (similar to ours) and also advocates baking in a cast iron pot. Instead introducing ample steam allows arbitrary bread shapes, multiple loaves. We routinely make two bâtards. The idea of using ample steam at home was recently popularized by the Bouchon Bakery cookbook, though it can be found in earlier professional sources. 350g of water will produce enough steam to fill a home oven or a 23" KK several times over. In contrast, a few spritzes from a spray bottle will be 10g of water if one is lucky. Scale matters. It takes 80 calories to thaw a gram of ice, 100 calories to bring that gram to the boiling point, and a whopping 540 calories to then turn that gram of water to steam. By weight, steel holds about 13% as much heat energy as water. These numbers explain why one needs so much metal to boil the water, and why it hardly matters whether the water starts out as ice or hot water.

Looks like it got into some feed laced with steroids.. Dayumn!

Experimenting today with the technique posted by @Syzygies for generating steam in the KK for bread baking. Specifically, heat soaking with a 16" cast iron skillet with two spools of heavy chain (total weight around 30 lbs), and then introducing 350g of ice to generate steam in the initial stages of bread baking. Doing this with a sourdough boule -- 78% hydration with 30% whole wheat flour (bread flour for the rest). Here is the pan with chains on the lower rack: Closed down the vents a bit to keep the steam trapped. 350g of ice generated steam for a solid 10+ minutes. The finished product. I like the look of the crust -- comparable to what I'd expect in a CI Dutch Oven.

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Over the holiday weekend my family moved our Mother from Moline, Illinois to Cedar Rapids, Iowa, into a retirement community/assisted living apartment. Cedar Rapids is the home of our forum member tony b and my sister, who has lived there for 30 years. On Friday, I met my two sisters , my two nephews and one of their girlfriends at Mom's old apartment to pack up the rental truck. When we were ready to take off, the 2 nephews drove the truck, my sisters drove their cars and the girlfriend ended up riding with me in my van. It was the first time meeting the nephews girlfriend Sam and we had a nice conversation during the 1 1/2 hour trip to Cedar Rapids. She is a 25 year old, 5th grade school teacher who has lived in town for about 5 years. Smart & funny lady. During the conversation, she asks me if I get to Cedar Rapids a lot. I tell her about once a year but I'm sure it will be more now that Mom is living in town........plus, I have a BBQ / Grill forum buddy that I have been trying to meet up with. She then asked me if I was going to see him this weekend. I told her no because he was at big beer brewing/tasting meeting/conference in Chicago over weekend. She looks at me and asks "What is his name ?" I tell her.......Tony B. She says.....I KNOW HIM !!!!! NO WAY!!!!!!!! Turns out that she has a second job as a bartender at the Lion Bridge Brewery in Cedar Rapids. The local brew club has it's meetings there and she is positive she met a member named Tony. When we get to the apartment, I pull out my computer and show her a photo of Tony that he posted last Halloween. She says, Yup.......that's the Tony I met. He is sporting a beard now but it is him! Tony.....any truth to this young lady's story??????

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I intended to dry brine this bird, but even after three days of refrigerator camp, this bird was still mostly frozen. So last night I called an audible, and submerged it in a wet brine so it finished thawing. Once seasoned, I injected w/ garlic butter and stuffed it in the roti cradle. So far so good ...

Ckreef is taking very good care of me. No complaints. Mrs. Reef's Bistro

My guess is that it could kick the poop out of anyone!

Thanks for the sharing a bit of history [emoji16]! Well, buying one these exquisite pieces of hardware is something I've tried to talk myself into for quite some time. Adding 50% to the price tag in penalty taxes/customs is more than I'm willing to chew. Hoping it's solvable.

Yum yum I want some

Aussie, that is marvelous steak dinner.

Delicious looking! I am a fan of no knead bead done in cast iron pot. May need to adjust recipe to work in our KK and her a whirl.

Some folks drink tea, some stick to fruit juices, some alcoholic beverages, all of which are good but I use coffee as a medicine to jumpstart this old beat up body

I'm looking forward to hearing how this goes! We pushed the whole crate with the 32 KK and 200lbs of coco char up the 15 foot driveway on a pallet truck with just 3 of us. That drive way was pretty steep and cobbled too. I've pushed the 32 KK around the back of the house while we built the deck and then back again with just 2 of us and that was more due to the tight squeeze (you gotta be careful not to hit the house!) Rather than because it needs 2 people on a flat surface. We have her up on the deck now, half the gap between joists on that section and no problems. I put down a sheet of thick rubber matting to protect the deck from wheel marks and stray embers. With the lid off it should be pretty manageable with 4 strong guys I should think. Good luck! Sent from my SM-G935F using Tapatalk

Actually: I had the concern that I'd be mainly using my KK for family dinners for the 3 of us and our 16 month old daughter doesn't exactly each much yet! Due to the excellent advice from many 32 owners on the forum I still went for the 32. Using the basket splitter I often fire it up just to sear just 2 steaks (or one in the case of that tomahawk a couple of weeks ago!). The splitter means I can have ripping hot searing temps super fast and without using much fuel at all (plus a huge indirect area) Then again I have the option to cater for a huge group. For low and slow you certainly can cook for tonnes of people on a 23 but a lot of the time I'm grilling and even the 32 sometimes only just feels big enough when I have a load of burgers going and am looking to toast some buns. Sent from my SM-G935F using Tapatalk

Hi Dennis! Filled out the contact form on the website. Never found your e-mail address. (I may in fact be a terrible detective). Could you please share some ideas on how shipping could be solved? You now have my e-mail address at least I'm considering the 23" model. Cheers Oskar

Look down and live!

G'day all. I am a ceramic kamado owner and hopefully will upgrade to the KK one day. How did you all get your other halves onboard...lol Looking forward to participating in the KK forums. Happy Thanksgiving to all.

THERE!!!!

That is an intense and awesome roaster. Sent from my iPhone using Tapatalk

I swear, this Forum is truly a good, friendly and helpful one. I know purchasing a KK and paying attention to the good Posts by you all will be very beneficial for this old couple BTW, TonyB, I love you signature!

Happy Gobble Gobble to all the KK forum family. Thank you all for supporting KK over the years, I really always felt like The Little Engine That Could. It's been a very long road, that being said I'm so pleased with where we are today. I have so much to be grateful for this year, the press and TV show have been great for putting KK there to be discovered.

Spun the bird at 325F - 350F for a little less than two hours. The bird had GREAT flavor, at least the meat. As good as any I've done. The skin was not crispy unfortunately, but I suspected that would be the case since it barely had any time to dry after be pulled out of the brine. I'll definitely do again. On a side note, I think I finally got the hang of the roti cradle. The turkey kept spinning the entire cook, and the cradle didn't unscrew itself and wasn't jammed in the cooker when it was time to pull. Thanks @tony b and everyone else who's given me advice on this.

The secret Jedi mind control phrase Sent from my iPad using Tapatalk

Nice set up Sent from my SM-P600 using Tapatalk

You are correct, easy is good since getting the blood pumping while trying to do something else would hurt even with hand elevated. Range of motion with knuckle being involved is scary. Infection would be a concern as well so taking it easy and keeping it clean, dry and drinking good fluids and eating good food is essential. I have been pretty lucky in life when it comes to trauma and have survived all of it, so far I hope she has a designated cooker/chef for the KK!!

You are right, just a manner of speaking, "put your feet up" meant take it easy.

No, put her hand up so it will throb less! Feet up makes the blood rush toward the other end of the body. Sitting up in the easy chair with hand higher than head is probably most comfortable and I would wager she has already found out

Oh my! That looks awful and mighty painful! Time for her to put her feet up and let others take care of her. Be sure that she gets some PT down the road to regain full use of the finger back.

Wow that gives me the shivers. I hope you're not in to much pain. You're lucky you didn't lose your finger that's that's bad.

Now that funny. Did the cat sip some of your fine liquor and pass out.

ck, that is a precious shot.:) Love it.

Little reverse searing action. Yummy! Cast iron skillet worked great for searing.

Driving through Gig Harbor one day a guy was out on the road doing one of those twirling sign advertising things. Out of curiosity I stopped and asked him what he was promoting. The Green Turtle restaurant. We were hungry for lunch so went in there. Lovely setting, excellent food, attentive staff. Absolutely a go to place if you ever meander through that town.