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This is my new NuKe Delta Argentine style grill. 26" x 21" adjustable height main grate with a side Brasero (firebox). Here is the progression of the install.   It came with a cover, ash shovel, coal rake and steel griddle that sits above the side Brasero (firebox). I also bought a porcelain coated CI pan for makeing fried provolone. To fire it up I have a bin of sticks from the yard for kindling and Post Oak sorted by size.  I decided to fire the main area and the Brasero. I stacked the wood similar to what I do in the Wood Fired Oven. I fired the Brasero first immediately followed by the main area. I sit the MAPP torch down and let it go for 30 - 60 seconds.   After a few minutes it's well underway.  Up first was the fried provolone appetizer. Thick slice of provolone, black pepper (purple crack berries) and dried oregano with a drizzle of olive oil. Pulled some coals off to the side and cooked for 6 minutes. That was mighty tasty - Yum. An expensive little pan but it worked really well and is the perfect size. I guess we'll call these smash potatoes on the steel griddle. A flat iron steak. A nice md rare served with homemade chimichuri sauce. Mrs skreef really liked the chimichuri sauce. I slightly miss managed the fire in the end but still came out great. Awesome grill but a small learning curve for sure. Hope you enjoyed the ride.

Sorry Ckreef' My daughter had her Wedding shower. just wanted to say I did 7 racks of BB Ribs today. 5 on the KK and two on the Primo. I like my Primo xl but the KK won hands down today, fully loaded with 5 big thick BBacks korean style. Definitely my go to for ribs and other things but it made the day,,,,,,, 40 women..my name was garcon. Pictures..forgive me, thought of it, when I did, I was too busy. With 5 ribs on the rib rack the moisture retention inside kept the cook comfortable, and the temp stayed at 230 -240 all day, long cook but, I provided the time. OK, just another goood cook. I do believe it's time too rest. Goodnite

We had a Steak Bonanza yesterday 3 Bone-In Wagyu NY Strip around 800 Gram a piece and 3 Dry Ages Irish Hereford Thomahawk Rib-Eyes ...... Yummi!

For the record I am 63 and have been in sales all my life. I have slowed down over the past few years and work just enough to enjoy my current lifestyle. I like fast cars, old motor cycles, stereo equipment and grilling out with a nice grill. Here are some of my toys.

The provolone was the star of the show as far as I'm concerned. Super easy to do and came out great. (I think the right pan is the trick). That was a 1/2" thick piece of provolone. Next time I'm going a little fatter and only a minimal amount of olive oil in the bottom of the pan. The cheese has plenty of oil in it. When it's cooking the oil separates out and in the end it's a very thin piece of fried cheese. I square cut it (with a pizza cutter) like it was a mini pizza. I also have some King Arthur Pizza seasoning that I'll probably try next time instead of the oregano.

As a kid on a family camping trip, I fashioned a slingshot, and went foraging in the woods for suitable projectiles. I found an inexhaustible supply of perfectly formed pellets. I was briefly chagrined when my Dad identified them. If memory serves me right, though, I kept using them. The traditional diet of hare in the south of France (where it is now 45 C) is wild-grown Herbes de Provence. They would be spectacular in a pellet smoker.

I just ordered a new 23" KK. and am looking forward to getting it real soon. I live in Michigan and have been cooking on Kamados made by Richard Johnson for over 20 years. I started with a K7 back in 1997 and purchased a K3 in around 2004, just before they shut their doors for good. Back in 2005 I first spoke with Dennis and he helped me with some replacement parts for my K7. Over the 20 years I have replaced many tiles but the cookers never let me down as far as cooking. About 30 days ago I was moving the K3 so I could re stain my deck. The bottom completely fell off. So I decided to get a new KK. I must admit there was a certain amount of sadness when I had to throw it out. I had been cooking on it for 16 years. I have a pool in the back yard and we like to have friends over to party and cook and just have a good time. I know the K7 is on its last leg as well so in the near future I will be looking for a new smaller grill when I am just cooking for my girl friend and me. Any suggestions would be appreciated. Looking for something in maybe a 18" size. I am certainly looking forward to using the new KK.. Hopefully 15 years form now I will have many fond memories of cooking with it just like the K3 and K7.

Definitely a foreign language. Called Amazon and explained the issue they said they would inform the seller but I haven't heard anything yet. They did give me $5 on my next purchase , however. If you read the posting regarding the likes rating you may find some info there. I believe 3/4 water to 1 cup rice, I also saw a 1 to 1 ratio. Maybe Toney can enlighten us since I followed his link to Amazon when mention of rice cooking was around. I haven't used it yet but, I understand you can use it on a gas or electric stove. Keeping in mind were talking about the 3 part, small black ceramic piece. There is also a 20/20/20 method in prep,, 20 mins soak 20 mins cook med/high and 20 rest. Might be a experiment waiting to happen, mine's sitting on the stove waiting for action

Trust me, it happened. Enough,,,robbing Ckreefs space

I don't really know. It's made in Argentina and imported by the same people who imported the grill. I bought both from BBQguys. It's a really rustic CI pan but appears to have an old timey porcelain coating (black with white specs). Whatever the coating is it's really slick, totally non slick, doesn't require seasoning and wiped clean with a paper towel. Obviously with a wooden handle you couldn't actually put it in a grill. Also came with a wooden serving platter. Sort of a one trick pony but does an excellent job with it's one trick. Maybe I'll find something else to use it for.

Sounds like a very successful cook, Tyrus.:) But I'm not sure it happened, no pixs.

There are electric barbecues; I'd research the best ones before deciding what to do. What would be gained, keeping your KK under these circumstances? Thermal mass. Huh. Great once at cruising altitude, but that will take a while with an electric heating element, and you'll never reach pizza oven temperatures. I'm reminded how FibraMent used to refuse to sell their thicker stones to consumers, knowing no consumer would have the patience for the long preheat these need. A restaurant keeps their pizza oven on all day, different story. Those "Forged by the Gods" (anyone seen the https://komodokamado.com/ home page lately? I don't remember Dennis looking quite like that!) steel grates. I'd miss them. Otherwise, if you need an electric BBQ, buy one from someone who has perfected the form, similar to how Dennis has perfected the KK form.

You know rabbits are herbivores. They don't fully digest their food first go round which is why they "double dip". LOL You could get a bunch of rabbits and exclusively feed them high end fresh herbs. Grab the pellets after "first processing" and you could have the newest high end pellets. Just sayin.....

You won't believe the challenges I have faced with trying to get hold of lumberjack pellets. The UK supplier only had one variety in the end, beech, and all other suppliers wanted lots and lots of money to ship to the UK. I then remembered that The Husband was going to be in NYC this week so we checked with his hotel and they were fine to receive a parcel. I got these nice people to send their seven variety sampler pack of 1lb bags: https://www.bbqpelletsonline.com/index.php/products/buy-individual-bags/Lumber-Jack-1-Pound-Variety-Pack-7-varieties-Free-Shipping-p69201136 Happy days. Will now have to figure out how to rig up the smoker.

Sounds like a great day. Here's to ya!

I was just writing about photos in general.. Not those actual shots. Please help me understand how to correct out of focus in Photoshop... using the sharpen filter?

No worries about my space - you can steal it anytime you want. As long as people are talking and posting, that's what really counts.

Common complaint about the instructions being in a "foreign" language. I did season my donabe, just to be on the safe side. Very simple to do and it's a one-timer, just like venting your KK. My standard is the 20/20/20 method. The 20 minutes "cook" is an approximation. You want fairly low heat as you are trying to slowly warm up the pot (it's a ceramic cooking vessel after all). Once you see steam coming out of the top lid hole ( you do know the trick is to position it 90 degrees from the 2 holes on the inner lid, right?), after about a minute then you turn off the heat (you can go another 1 - 2 minutes if you want a bit of "crust" on the bottom of the rice pot) and go straight into the 20 minute rest. No peaking! Then open and fluff. Because you've warmed up the ceramic vessel, you can put the lids back on and hold the rice for quite a while. For most rice, I use a 1:1 ratio of water/broth to rice, same as an electric rice cooker. The "standard" is supposedly 1 cup of rice (which is actually slightly less than a cup - as they use a special measuring cup for the rice - approx. 3/4 cup) to a cup of water. I've found that it's not a linear scale. Since I'm usually only cooking for myself, I typically cook 1/4 - 1/3 cup of rice (standard measuring cup), I'll toss in a splash more liquid. Depending on what type of rice you're using, say Jasmine, Basmati, etc., - a good prewash to get much of the exterior starch off, before the 20 minute soak, will give you very fluffy results.

Smart shopper. Locked and loaded, waiting on the grand finale'.

Congrats, ckreef! Just gotta love the name - now you can truly "NUKE" your food!!

Nice score, Tekobo! That should hold you for many cooks with the smoker.

Merrill's new grill is an early KK pre-Acrylic grout grill so no venting..

an experiment....trial and error, can't be too bad. good luck

According to some of the Q&A on amazon, it doesn't need to be seasoned. It looks like some decent instructions from users as well. I'll give it a try. Thanks Bruce

That’s not Dennis Syzygies. thats Bruce Pearson!

Everything looks fantastic nice break in of your new toy

TY @Bruce Pearson, really that's just a backyard chefs playground The real ODK setup I want is in the $15k range and I just don't see that happening without winning the lottery.

The color is a multi colored Terra Cotta. It was a lone straggler they had found in the back. Is it necessary to break these KK's in before you bring the temperature up like they recommended on the old Johnson Kamados? That may determine my first cook. I broke my other two in with pork butts. I think I sat out there for hours drinking beers and just watching it, they looked so cool. And the more I drank the cooler they got! About 30 days ago I was riding around with the top down in Mason, where I live, and saw an old Kamado sitting in the back yard of a nice home. I knocked on the door and a very pretty lady answered. I introduced myself and told her I had a Cobalt blue 7 just like hers and asked if she wanted to sell it. She said, no way it was a gift for her husband. She then said a friend of mine is who turned her onto them back in the late 90's. Small world!!!!

You are going to "love this cooker more". Welcome to the KK world.

Welcome. Very kewl old Harley.

Thanks, Mac - I'll give it a try. Tis the season, right?

Surprisingly that was the very first time I've ever made chimichuri. Both me and Mrs skreef loved it.

I did enjoy the ride but I'd rather a taste test, especially of the provolone.

Thanks, Bruce. Tasty stuff. I'm sorry to say that I didn't get your PM, can you try again, please?

Pork ribs on the menu today, sprinkled with smoked paprika, granulated garlic and pepper, then added to the 250F-275F for 4.5 hours. Done. Plated. I just love this time of the year where you can run to the garden and get fresh greens and not too much longer, tomatoes.

1. Look at how the gas burner assembly works for a KK. Start with another door, and fashion something similar with an electric charcoal starter? It will survive extended use, as we're going to toggle the power to it. 2. One can still buy sous vide controllers with an A/C outlet, from many sources. Many of us use a BBQ Guru or similar for charcoal fire temperature control. The basic idea of a PID Temperature Controller long predates these BBQ units; they all control the heat somehow in response to a temperature reading and a target temperature. One could use a thermometer in the KK as input to ta PID controller toggling power to the electric charcoal starter. 3. Would your condo allow use of the KK KK Cold Smoker ? If not, I'd experiment with ways to use the electric charcoal starter to also generate smoke. A lightweight alternative to my "smoke pot" would be an all-steel water bottle and cap, such as the Klean Kanteen and the separate all-steel cap. Remove the silicone seal, and drill a few holes to relieve pressure and let out smoke. Rest on the charcoal starter; you'll get smoke but not flame, as oxygen can't get in. This is mostly guesswork, but I have a reasonable track record inventing KK gadgets. I do have experience with PID controllers. In the early 80's I read Harold McGee on food science, and I also read how in restaurants in France that had vacuum packers, they'd package fish and marinades as an alternative to steaming. (I'm probably conflating two stories in imagining they then put the fish in a dishwasher.) Huh. A light bulb went off, as McGee's main point was how arbitrary the boiling point of water was, yet cooking technique leans against this particular temperature because we're too lazy to stand up. I imagined Sous Vide cooking without ever having heard of it beyond these two clues, and researched gear for chem lab temperature control. I gave up, not sure it would work and barely able to afford the gear in question. It turns out that Restaurant Troisgros had already been using sous vide technique for a decade, to get better foie gras yields, but the idea was not yet popular. A few decades later, when I heard to my chagrin that sous vide was a thing that actually worked (and I still couldn't afford the official gear) I rewired a soup warmer to be controlled from a PID controller, and started cooking sous vide.

I just had breakfast but that wouldn't stop me from chowing down on that pizza.

Ha Ha If you donned that the neighbors might think you were an executioner. Glad it's all under control

@Tyrus turned me on to this really well written article about Nigerian food: https://www.nytimes.com/2019/06/24/dining/nigerian-food-yewande-komolafe.html I cannot vouch for the authenticity of the recipes - there is never any set way to cook any of the dishes anyway - but the pictures certainly remind me of home. In other news, Texan friend has turned up with a box of grits. They are 5 minute Quaker grits. Are they "authentic"? She says I will love them and that I am to add cream. I will see what @tony b's recipe says. I have told her I will return the rest to her if it turns out that I don't actually like grits. Shrimp and grits, coming to a house near me soon.

I received mine today also! I was shocked, as I only ordered a week or so ago. Must have timed it right.

I’ll stick to the “diet” coke for now. Not to change the subject,but I received my meater block today. Can’t believe it got here so early.

If he is a Pepsi drinker there is no hope. They don't call it Rum and Pepsi - LOL I'm just full of myself tonight.

Now wait a minute - you mean in addition to people who've never cooked ribs on their KK, there are folks who don't drink coffee? What kind of a forum is this?!!

Lots of those little pellets to be found while camping.

When I sang the song to Mrs skreef she came up with her own version. "You're going to have fun, fun, fun till your wife takes the checkbook away......" LOL

No flies on @MacKenzie. Correction, there are flies at this time of year in Nova Scotia but Mac is indeed a smart woman. And you are a very lucky man. Our old Argentinian grill, which we gave away to make space for the KKs, was relatively cheap and came direct from Argentina. It was also a rust bucket and needed regular re-painting. Looking forward to seeing yours and hoping, one day, to find the money to buy a better quality replacement for grilling here too. I am so jealous that I "reached out" to Ox Grills, as recommended by @Braai-Q, to find out what they can do. See what you made me do???

Huh...I don't believe I have that hanger. Or if I do, I didn't install it. I use the hangers that attach to the side table mounts. As far as searing, the upper grate inverted should get you directly over the coals. Just a few inches.