Leaderboard

That's brand new. Less than 8,000 miles. The boom/crane is rated for 12,000 lbs and has wireless remote control. I'm going to let my son (the gamer) man the remote joy sticks while I guide the oven into position. He's really excited about playing with "heavy equipment". Mrs skreef is going to man the camera. I have a little of finishing stand work to do in the morning then we fire up the truck. Super excited.

Hello everyone So I am a happy new owner of a new 21 supreme! Got it in metallic bronze, or as my daughter would say - "disco ball". I was really leaning toward a 32, but the wife was going to have none of that. But, I am super happy with the 21 - I think it will be just the right size for our family of 3. Here are some shots of the unloading and unpacking process, with the obligatory 'kid in the cooker' shot. She loved it, but she's 8, so she loves almost everything right now. First cook was a simple one of burgers and dogs for the family. Really happy to be part of this adventure with everyone on this forum. It has been a long time coming, and well worth the wait. All the best, Rob Arrival! Yay! Not much stuff in the way in the truck, which was nice. Easy unload in to the garage (full of other crap). I had to get the crate down this narrow passage from the alley, over all of the flag stone. My first process didn't work and the crate got stuck in the doorway and started to slide off of its wheels. So I had to jack it up and run to the hardware store to rent a pallet jack and buy some thicker plywood. Hours later... Daughter was supper thrilled! And couldn't wait to get in... Not the final resting place, but good for now until I build the counters and the outdoor kitchen setup. And the start of a nice, simple cook!

I've done lots of sous vide eggs and not all were successful but this one was. SV egg at 194F for 8 mins. and then into a very cold bath to stop the cooking. Lately I've used the air fryer to cook the bacon and am liking that method. Wouldn't want to do a lot at a time just a couple of pieces or you might get a lot of smoke. It sure gets rid of lots of the fat and the bacon still tastes wonderful. That is some of the Lebanese Mountain bread that was just made recently. My eggs are fresh and I has a difficult time getting it out of the shell as you can see by all the ragged edges. The egg was very creamy, both the white and the yolk were very tasty and both had a nice texture. Purple crack added. Next up, SV coffee.

Tomorrow can't come soon enough

Took me 40 odd years, but I have found my childhood! Over at pizzamaking.com there is a user named Garvey who posted this recipe for south side Chicago Thin, characterized by a spicy tomato paste based sauce and a particular type of sweet Italian sausage I’ve not been able to replicate...until today. Was hoping to find something close to what I grew up with - Colucci’s in Lansing - delivered in white paper bags and always cut square. Nailed it! Garvey is my new hero. That’s two 14” pies on one KK.

Yep, warn the son that there's no "reset" button on this video game! LOL!!

Made a pulled pork sandwich for lunch today. It sure is nice to have previous cook leftovers in the freezer. Now let's see if I can get it folded. Well that worked.:)

Finally got it in its spot, took 3 of us quite easily, gets on a roll effortlessly...stopping it is the tricky part, just a matter of taking it slow. Pretty hard to take a bad photo, this cooker is a work of art Quick advice anyone, i want to do the burn in (venting) 1st, do i use a full basket or use the basket splitter for the process

Our Fogo charcoal arrived, and I used a chimney's worth in my KK to first grill burgers on a baking steel, then to roast a Spanish potato, onion, salt, black pepper, pimenton mixture in a cazuela with the residual fire. Like pool; always have a plan for what to do with the white ball next. The Fogo did spark, especially when I fanned the fire with a Milwaukee M18 blower tool. Fun to watch, but no need for a welding helmet. Very dense, not very smoky at all, hotter perhaps than other fuels. No objectionable flavors at all, and a very mild pleasant flavor imparted to the potato mixture. More like "Of course we cook with fire!" than "Can you pick out those hickory notes?" (I'm notoriously fussy, the guy who came up with the cast iron smoke pot whose wife won't let him use smoke any other way now.) As I mainly wanted to cook outside, I like this subtle profile. Recommended? Yes. I prefer coffee charcoal from Dennis but we can't get that. Worth the price? Depends on your other options. Worth a try. Of course we cook with fire!

My Joule arrived today so I had to try it out. Did a beef tenderloin steak at 132F for 4 hours. A double baked potato in the air fryer along with some onion rings that were added at the end of the potato cook. I have been eyeing this sous vide for quite sometime and seeing it in amusedtodeath's post I got busy and ordered one. Tomorrow morning I hope to do a sous vide egg for breakfast and later some sous vide coffee. It should be a fun day.:) So far I'm very happy with this machine, it is quiet as a mouse, small, about 1.5 X 11.5 inches and 1100 watts.

This is definitely exciting can’t wait to see the pictures of the finished project. I bet your son is really going to be happy operating wireless remote moving an 1800 pound WFO. Looking forward to the photos. Please be extra careful and don’t get hurt

Here it is - as yet unnamed - was Voltarin a dragon ? Should have been.

Full basket, you don't want to run out of fuel and as Kismet mentioned you will be in control with the vents.

I think it is called a boning knife. It sharpens well and is a bit flexible. Good for "parting" (word I learned from @Bruce Pearson) a bird.

Another KK shopper snagged! Nice looking cook. In over seven years of owning a sous vide machine, I think I have only used it a maximum of ten times. It is great on Southern fried chicken wings but I am loving my KK for wings now. Will try a thick steak like this sometime soon to see if that kick starts my enthusiasm.

Yes, I like this. Good price, and I like the chunk size better. There is an amount of fines, but I prefer that to the logs that are in super premium.

Now THAT is toy to beat all other toys.

I just saw the unboxing pixs, you just got in under the wire before your KK turned to dust.

Lexington style vinegar based red

On the Carne Asada, I like to do flank steak indirect until about 115 internal, then sear at the end. If you do skirt steak, then I'd just go with a direct sear next to the coals, taking care not to overcook. What is the cut of chicken you are using?

Good news, Bruce. More important to get that plumbing issue fixed.

I was on my way to the cashier and changed my mind and took it back. I’ve already spent to much money this weekend. Had to call a plumber in two days in a row. He finished a project I could not finish,

I hope you have a battery or ordered one it doesn't come with one or the charger. That is one of my favourite tools. I use it to clean off the counters in the ODK, a platform bird feeder and sometimes leaves off the deck.

Bruce, I'm shocked you didn't go for the whole pound option? ONLY $225! https://smile.amazon.com/Spice-Lab-No-Tasmanian-Resealable/dp/B073VZ5FVQ

I stopped getting the Fogo for several reasons - way too big pieces (I started chiseling them down with a rubber mallet and flat blade screwdriver - too much work), was kinda difficult to light (had a tendency to go out on me), and the stuff sparked like mad with the MAPP torch. Nice flavor and burns pretty good, once you break down the humongous pieces! Sticking to Rockwood for now, as I can get it local. Wish that I could get Weekend Warrior (my favorite) easier - closest shop that carries it is 2 hours away.

Just bought one lol

Moved and left behind a large BGE and now awaiting the Monday arrival of a metallic bronze 21. Can hardly wait to get it here. Initially wanted the 23 but due space constraints went with the 21. After 20 years of cooking on an 18" BGE, am sure I will be happy

I did the coffee and I was very surprised by the taste. I used the same coffee as I use for espresso except that I changed the grind. It turned out to be very smooth and had what I thought was caramel flavour. Might be better for ice coffee.

99.9% of the time it is thru the grate and I have it set on low so I can keep the sparks under control. I have done it thru the vent but that is very likely to spray everything with ashes if not careful.

I did too should be delivered on mondday

Thanks Dave. I just ordered a couple of the 4 oz bags.

What excitement, I hope it goes super smoothly. Looking forward to seeing the first fire.

More time with the blower and less time with the torch means that I am prolonging the day the gas runs out. Which would be ok if I have a back up tank.

Wow another stunning KK. I wouldn’t envy you getting up flights of stairs. I don’t normally use any electric lighters minutes. Gives me time to prep the cook and get a beer. I find that the KK is pretty easy to get going without the extra gizmos. For a pizza cook where I am heating the stone, I let it heat soak for 1.5 hours some start and it’s fine If I am stuck for time, I used to use a el cheapo hairdryer. Nowdays I use a makita cordless blower like Mackenenzie. That gets it going fast. But again, I find I don’t have to do this often. Have fun with the first cook

Looks great. Really nice location you have it in. I would have a full, full basket. Start this process when you get up so you have all day to do it. Also what are you going to cook during the venting? Although the venting can be a bit smelly it all happens on the outside of the KK so anything on the inside is not effected. I would go with leg quarters. As you're coming up in temperature stop at 400* and let it sit there for a while. Throw some leg quarters on and cook them for an hour or so. Eat lunch then continue on with the venting. No need to waste all that heat.

One thing I particularily like done sous vide, besides an egg (If you can nail it.) is a lightly brined pork chop. Yummy.:)

Thank you people, i'll be using the full basket first thing in the morning,

My vote is a full basket. But I’m new to the Komodo Kamado world (not new to the Kamado world though) and haven’t even done the venting yet on mine. But better to have more fuel than you need than not enough since you are in complete control of your fire with the vents in my opinion.

I only bought Marabu for one purpose - the Korin. Lit in a chimney starter and allowed to burn until totally orange there was no smell or flavor left. I will buy some black bags for KK use. I was never interested in the super premium as extra large pieces tend to burn funny be it low-n-slow or high heat.

I went to World Spice after I read this and found they were sold out now! I just recently bought it for the first time and we fell in love. I had bought a large jar which was three ounces. If it's going to be a year before more is available that is terrible. Good news is, Amazon has a little available in two or four ounce size whole berries. They're down to just a few on the smaller choice. We ordered three of the large ones, and it doesn't say that size is low yet... Just wanted to put this up here for anyone this side of the ocean that is panicking - Amazon to the rescue. I was actually surprised they had it. Looks authentic and reliable company. Hope this helps someone here.

Beautiful grill. Little secret, the bronze grills cook better than the rest!

It matches perfectly. Nice choice, your gonna love it. Happy cooking

Thanks everyone for the replies. I appreciate the feedback. I will humbly post my pics now...

Can’t help you with the cooking but welcome to the forum and KK grilling

Yes, welcome to the Obsession! You can still make amends by posting some pics, it's not too late! Go with Pequod on the carne. I normally cook chicken on the upper grate with direct heat. It's far enough away from the fire so it doesn't burn and being up in the dome (if pre-heated/heat soaked) will allow for cooking top and bottom together - minimal turning. You'll have to do a BBQ two-step dance with this cook - start with the chicken on the upper grate @ 375F until done, remove main and upper grate, flip upper grate over and put on top of charcoal basket (sear grate) and do the carne - about 3 minutes per side, depending on how done you want it.

I hear yah, patience has never been one of my virtues!! Can't wait to hear how Goose #2 comes out.

As we Engineers say - The pursuit of perfection is the enemy of "good enough."

Others more experienced me will advise you on the cooking bit. From me - a very warm welcome to the 21 Club!

Now look what I've started! We're all speaking Japanese now!

Thanks all. They both love to eat and the added dimension of feeding her a long lost cut was great @Bruce Pearson. @amusedtodeath, I was laughing out loud most of the time - she tells some very bawdy jokes! @MacKenzie, I was planning to use the one KK but the brisket stalled for ages and so, in a panic, I lit the 23". Didn't need it in the end. I broke the stall by raising the temp in the 21", pulled the brisket when it hit temp and while it was resting I cranked up the 21" for the chops and turned off the 23". First World problem - how many KKs shall I light today???