Leaderboard

Hello all, I made the plunge today and ordered my KK32. I can't wait. Took the advice of several and went big (32", hoping my 6-2 son and I can navigate it across the lawn, around the house to its resting place) and got the basket splitter, the pizza stone and the rotisserie I have been into wine for a long time and am looking forward to a cooking and wine pairing adventure in the coming years ! Thanks for the feedback on the questions I have asked so far and I hope you will tolerate some more in the coming weeks and months. Regards

When I do low and slow, I generally use cocochar and add in 1-2 large chunks of smoking wood for flavor. Let's just say 'oak' for the sake of this discussion... I usually heat soak the KK, then add the oak chunks about 45 minutes before I want to put the meat on...to give it time for the smoke to mellow out. Do you too hate waiting for the oak to get through that initial acrid / big white billowy smoke phase? Well, I've recently started 'pre-charring' the chunks with a MAAP torch, very quickly, just blackening all sides... Guess what...smoke is clean and blue from that point forward... I can't believe I didn't think to try this before. I've done it 3 times now with great results. And no, if it fully ignites, it won't instantly burn up, just take the torch off of it and flip it with a pair of tongs...when you close the lid it will settle. There are always remnants of these large chunks in the basket the next day if I've remembered to shut everything down -- so this doesn't accelerate the burn rate of the chunks enough to matter to your cook.

Hey Dennis, I found a new delivery system for you, but Santa only flies once a year.

I guess you don't want any beer on that island, seeing as I wasn't invited!

Eat local! Our farmer's market includes a vendor who sells the delicacies of the Chesapeake. This includes rockfish. Picked up two beautiful filets today, basted with garlic butter, then served with a Steven Raichlen melon-mint relish. Great stuff!

Yum looking delicious !!

Here is the first tasting, I just hope the next batch turns out as well.

Welcome to the Obsession! Can't wait to see pics of the new grill and that all important virgin cook! As a fellow wine geek (and beer snob), I look forward to whatever pairings you come up with. I think Zinfandel and Rhone varieties work great with most smoked meats. A dry Rose and non-oaky Chardonnays with chicken. You're going to have so much fun, you'd better just go out now and get a larger belt - you'll need it sooner than you think!

Wile I'm a Ducth Oven smoke pot guy, I'm going to try this. It never hurts to have another arrow in the quiver. This is a good idea that I've never seen done. Thanks for the idea!

If the ground is level and you lay thick plywood on the ground using two pieces to leap frog them then two people rolling it will work. If you have any slope get the neighborhood involved It is a heavy beast but rolls on smooth surfaces easily.

Haha. I am in!!!! Now the problem of transporting our KKs!!!

Its Terra Blue

Mac you are the bomb! always nice pics and wonderful looking food.

That can't be me ... I don't have that much hair anymore!

Guess who's camera battery died so all we have is one shot of the ends of the bacon. The tasting is tomorrow.

I thought I'd put some of that flank steak to good use this morning.

straight up direct buddy