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Some hot and fast ribs for dinner last night with a side of chips and greens... Sent from my SM-T835 using Tapatalk

More corn tonight, with a chicken breast and some of the leftover mushroom pasta from the cowboy ribeye cook.

So I thought I would post a couple of picture of the 3 chickens in the 32” rotisserie craddle. As Dennis said these fit nicely in the cradle. These were about 5.0 to 5.5 lbs each. Cooked them with the Huli Huli recipe from the Meathead cookbook. A couple of other comments related to this thread. I ordered and received the CyberQ Cloud this last week. I did one experiment cook for bratwurst and really only used the Pit probe just to control the temperature and it went great. When making the rotisserie chickens I also tried to use it hear and had some problems getting to temperature.....I think this is likely operative error and my learning curve. I also received my cold KK smoker on Friday. Since we had company all weekend I just opened the box today and did a trial run of smoking only...no food. Based on some other threads related to the cold smoker I put some cherry wood pellets up to about the vent holes...I then soaked a small handful of apple pellets in Stroh Rum (very strong stuff) hit it with the lighter.....let it go about 3-5 minutes....set the pump air on high...let it go another few minutes and then added more pellets to the hopper.....it worked like a charm. Think I’m going to make a Pastrami next weekend and tryout the CyberQ and cold smoker at the same time!!!

Great cooks, everyone!! I had out of town guests for the weekend, so I had to welcome them properly on Friday with a nice cowboy ribeye steak cook. On the KK with the local corn. Sorry no plated shots of the full meal (steaks, corn, mushroom pasta, Greek Salad), but a nice close up of the ribeyes after the sear.

I was rehearsing lighting the KK as I sat on the train home on Friday night. Home safely and one hour or so later...heaven.

Hey @tekobo thanks, I did see a couple posts about that. I have a variable speed Ryobi that should do the trick. @Bruce Pearson seems the rule of thumb is that if there isn’t a picture, it doesn’t exist thanks!

As we all know every species has it's own unique flavor profile, oak tastes much different than mesquite. I'm surprised nobody mentions these charcoals flavor. Is it strong like mesquite or light like apple? My problem here in Indonesia before I started making my own charcoal was not knowing what it was going to taste like because it was mixed or species unknown. Mystery charcoal makes it more difficult to get repeatable consistent results. If I was going to smoke a chicken with applewood, I would not want to use mesquite because you would never taste the apple. The reason I fell in love with the coffee char was because of how it tastes.. there are many much more dense woods here but I also personally refuse to cut trees to make charcoal. There are great mangrove charcoals but I feel you are either part of the problem or working on the solution. The coffee trees are cut every 15 years because their yields go down. The tamarind charcoal I buy is only trimmed branches, and of course, no trees are cut to make the coconut shell char. Just saying

Leftovers today.

Made some chicken with our version of the Bama white sauce. So good! Sent from my iPhone using Tapatalk

Had a Konro night last night. Nothing too fancy but definitely tasty. Tsukune Yuzu Ponzu chicken Orange Honey Shrimp Grilled carrots Served with Jasmin rice and a honey Ginseng green tea.

I've done something similar in the past but this time I decided to make a pancake and waffle syrup/topping. Simple ingredients including some pure Canadian mapple syrup sent to me by a friend from Canada. (Thank You @MacKenzie) I started by grilling some peaches in two batches. When they come off the grill put them in a bowl and cover with cellophane. Letting them steam and cool down in a covered bowl makes it easier to peel off the skin. Peel then chop the peaches. About to make 5 cups of peach puree. Add the peach puree, mapple syrup, sugar, lemon juice and a little water. Bring to a rolling boil then simmer for 5 minutes. Water bath can for 20 minutes. Let cool over night. Sunday morning breakfast.

My son has a new ThermoWorks Signals/Billows setup on a Primo XL. I made an adapter to fit the Billows fan to the Primo and he used the setup this weekend. I loaned my son a tachometer and asked him to do some blower speed tests. He reported back that the Signals controller appears to operating the fan "on/off" and he confirmed constant speed when on. The speed info he gathered confirmed the fan was getting 12 volts. In the way of additional background, I have a Billows fan that I bought for possibly using in another application (stick burner). The ThermoWorks claim that it is 46 CFM caught my attention and I bought one. I tested the fan to get data on power and rpm at various voltages. So yes, I have a fan speed curve plus power data. A few observations/assumptions about the Billows fan: The fan appears to be operated/switched by the Signals controller at 12 vdc. It is "on and off" as needed. Answering a question in this thread earlier: Yes, the Signals controller sees the fan and indicates that on its display. The fan is fed power via USB-C cord. This makes it a bit difficult to adapt the fan to another controller using barrel connectors (e.g. FireBoard, Guru). This also makes it difficult to adapt another fan to the Signals controller. I do not believe the fan is anywhere close to the 46 cfm claimed by ThermoWorks. It is more likely in the range of 15 to 18 cfm. This is based on power consumption data I took. That said, the fan is still quite capable and is more than adequate for most applications. Based on what I have learned here on this forum, the fan's output is certainly larger than is required for a Komodo Kamado. If I were using it on any decent kamado, I would want to throttle the output by a slide valve or other means. (I am going to put a reducer in the exit of my son's fan for his Primo application). As already identified here in this thread, mounting a Billows fan on a KK needs an adapter. BTW, adaptation of the FireBoard fan to the KK is the same problem. In anticipation of possibly getting a KK myself, I can't help but tinker with this idea and gin up something.

Hi @jruddy. It looks like you are pretty much set. The two things that revolutionised my fire lighting were a MAPP torch and a small leaf blower. There are threads elsewhere on the forum about the type of leaf blower available in the US if you are interested.

Scored those at CostCo as a Father's Day special back in June. Saved them just for this weekend. Prime grade for $12.99/lb!!

Tekobo you and Tony are driving me crazy with those awesome steaks. Tony, those visitors will be back soon for more of the same. Delicious.

Thanks, SS shelves cold smoker basket splitter cover rotisserie pizza stone Double bottom drip 15 cases of coco char think that’s it!

So good! Sent from my iPhone using Tapatalk

After 3 hours of braising. Shredded and ready for a nice crusty bun.

Last night some Mediterranean'ish Souflima. Today another loaf in my Challenger Bread Pan. This time with a bit of Einkorn in addition to my usual hard red wheat, spelt and rye blend. The souflima is pork tenderloin medallions marinated in olive oil, lemon juice, garlic, and Dizzy Pig Mediterranean'ish. Obviously served with fresh tzatziki and homemade pita's.

Since I officially placed my order for a 32" Cobolt Blue KK, I figured I should introduce myself. Canadian living in Delaware, backyard hack who enjoys cooking, cars, and golf. Started with a Brinkmann electric drum style smoker that I used for 10 years (had 2 over that time). Graduated to a Weber Smoky Mountain, and a Weber Summit gas grill for 4 years. Then replaced Smoky Mountain with a Kamado Joe Big Joe for 2.5 years Now replaced Summit with a Lynx 54" Pro grill on NG Just (today) sold KJ and bought a Traeger Ironwood, so I have something to at least smoke on with while I wait for the 32" KK. Had a Traeger 7 years ago (for 3 weeks) but only had a small deck and wife said we didn't have room for 2 bbqs so it had to go. Great for a few things but terrible for sear and hi temp cooking. End result will be a 32"KK, my Lynx, Traeger, and adding a Lynx 30" griddle. Yes most will say, I may not use anything but my KK after I have one, but the Traeger makes some amazing chicken that I dont have to babysit, and the 1000F sear burner on the Lynx is nice to have when doing a reverse sear on another unit. There are only 2 of us but I do enjoy mixing different processes and eating a fine steak or smoked food. Looking forward to experimenting with the KK (yes I bought 15 cases of cocochar at the same time).

Bruce, it is a very sad day, thinking of you Bruce and your daughter.

My condolences on the loss of your brother, Bruce!

That's why I suggested to MacKenzie that her mechanic friend incorporate a damper similar to the Guru fan. Since he ended up using the Guru parts in his adapter design, the slide damper was included.

Bruce, I'm very sorry to hear of your loss.

Thanks for saving me the money, if not the disappointment.

Prayers for you and your family Bruce.

Sad to hear Bruce.

Sorry to hear about your loss Bruce.

Aussie the rib king good to see you back. That’s a fine looking diner.

Welcome to the KK forum and congrats on your new KK. Looking forward to your uncrating and first cook pictures lots of pictures please. We are a very visual group and like pictures

Yes it's a sad summer for Lane Packing just when they have one of the biggest peach harvest on record.  In 1990 Lane Packing built a new peach packing facility which featured state of the art machinery to clean, sort, label, and allow for easy hand packing of peach boxes. This machinery included an upper cat walk so tourist could marvel at this process. This has become a tourist hot spot in GA with approximately 400,000 visitors last year. Now 29 years after opening the catwalk (just as peach season started) some government bureaucrat decided they didn't like that. Enacted a new regulation which forced Lane Packing to close down the catwalk. Just another example of Big Brother stepping in and screwing it for the little guy. I've been walking that catwalk once or twice a year for almost 20 years but not this year. Fortunately I have some pictures taken from the catwalk from a couple of years ago. Here are a few of those pictures. 

I have ordered from in-stock. Each took about 2 weeks to get from CA.

I like your recipes! Please post when you have refined. We don't get your lovely Californian peaches out here but I will look out for some good Mediterranean ones as the season progresses.

My 32 was ordered from scratch, but i'm in Perth, Australia so they ship direct from factory in Indonesia. Whichever way you go you'll enjoy the KK immensely, but for me, there was something nice about choosing the tile, then seeing it being built in the factory, then packed and shipped. Then the anxious wait for the ship to get to your local port, through customs and finally delivered to your residence. It added to the whole journey! As the others have said above, Dennis will quite regularly have more grills in stock than are on the site so make sure to talk to him as you might be able to choose from a whole range of different shades of blue, i know when i was looking at the cobalt blue pebble he explained that the sheets of tile arrive and they are not all the same colour, so the guys hand sort them into the best matched sheets and then build KK's from those. With cobalt blue you might range from much lighter to much darker and everything in between. Good luck with the purchase, you won't regret it.

My 16 was in stock. Went to order the 19 but what was shown on the website wasn't a good match. Turns out there were a few others in stock that weren't showing on the website. He sent me pictures and I ordered one that was in stock but not shown.

P.S. @MacKenzie there is a bottle slated for you too. Wouldn't be the same syrup/topping without that Canadian Mapple Syrup

Alphonse, I ordered mine in the 3rd week of February this year and received it the first week of June,,,,so about 3.5 months for mine and I’m in Wisconsin. There was a delay due to a holiday in Indonesia and I was one of the lucky ones who also got delayed going through customs. It seemed like the build went quick, just some bad luck in transit etc. Like Pequod said good to touch base with Dennis on inventory. I can speak from experience as I ordered mine custom as the color I liked most wasn’t in inventory.....When I was waiting ( which is like a young boy waiting for Christmas) I happened to go on the web site and low and behold the exact grill wanted was then in inventory!!! Because it was the 11th hour and most of my accessories were packed in the crate from Indonesia i just stayed with my order. Based on my experience I would say plan on 3 months +/- 2 weeks. Good Luck, Paul

Thank you. Yeah I had the rotisserie for my KJ as well. Some great tasting chicken!

That is a really great on grill picture. Looks tasty.

Hello Tekobo, yes! You got the right stuff! Hope your tortillas turn out great....Keep me posted! Best, Paul

Welcome to the Obsession! You're going to be blown away by what this grill/smoker can do. I will bet the Farm that some of those other pieces of hardware you have now will be on Craig's list within a few months! Chicken is probably the best thing you can do on a KK, especially if you went with the rotisserie option. The low airflow in the KK keeps birds very moist without much hassle (no brining). If no rotisserie, then you will find spatchcocked chicken (aka roadkill) will be just as good.

That's some gorgeous color on those chickens. I really need to stop browsing this thread when I haven't had lunch.

Thanks tekobo! I have a large warming drawer just to the right that gets used a fair amount. The double drawers below it are just abut all EVO essentials - utensils, cleaning stuff. The double doors below the EVO stores a lot of stuff for the KK and also my routine cleaning supplies to keep things looking shiny.

Welcome @jruddy. It sounds like you are all set for your KK adventure. It is fun using different cooking methods. What accessories did you order?

Welcome from a Canadian living in Nova Scotia. When do you expect your KK to arrive? I'm you will be impressed not only with the stunning quality of the KK but the taste of the food you cook on it.

Where's my bun!

Crumb pic on the bread. And a quick cherry tomato bruschetta thanks to this morning’s farmers’ market and some fresh pressed Chilean picual olive oil.

Grilled peaches. These are part of a special cook. I'll post that in a couple of days once I get a proper money shot.

Ground some Durum wheat berries to make flour for today's spaghetti. Made a batch of meatballs, fortunately the sauce was made a few days ago.:)

It is too bad. They're just peaches. You know that fruit they display out in the open at grocery stores where anybody with who knows what germs on their hands gets to fondle them before you come along and buy them. The agriculture industry in America is having a hard enough time these days with tariffs. We really don't need government bureaucracy throwing other curve balls like this.