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Yeah I wasn't pleased but it didn't touch even the plastic wrap so everything was good. We decided to build a ramp to get her up to the higher level and it worked well. Luckily it rolls well on the wheels I need to figure out the piece that screws into the cold smoker and the extra bracket that comes with the side tables but I have her in position and ready for burn in tomorrow. Will be doing pizza tomorrow night.

So excited to join the KK Community! The Big Bad arrived Wednesday set up Saturday, brisket Sunday.

It's much more convenient to use with a handle. Has anyone placed one on? Fit to form, a little longer and definitely easier to use. Maybe Dennis will make it an accessory

Thank you! Burn in has begun! I don't have any excuses not to cook now Only thing left on the list is a Lynx Griddle and then for everything to be built in with a sink and running water. Wellllll maybe a beer tap as well Traeger is actually being returned and a Yoder YS640S arrives on Wednesday.

Had to look up what grill floss was Toney, looked like a 3/8 in. wrench for $16.99. lol I saw that wrench in the shed sitting in a draw some years ago and said one day I'm gonna put a handle on this and sit it by the KK. Well, I don't think I'll get an invite to "forged in fire" anytime soon but maybe, just maybe it might lead to a new line of custom wrenches like Bruce picked up on. This is what happens when you got time on your hands........and for my next invention,,,well, you'll just have to wait.

Well it’s 4:30 AM and after looking at all this wonderful food my stomach is growling and my mouth watering. Great cooks everybody everything looks so good. I’m getting ready to smoke a tri tip for a friend of mine next week.

I like the wood, didn't think of mahogany, did think of cherry though but decided it wasn't red enough.

Made some hamburger buns today and you just know I have to check them out for dinner. A KK burger is hidden under the cheese and other toppings. From my phone some bun pixs.

So far so good with Porter Road. Half of order arrived fresh, not frozen, including two packs of chicken thighs. Opened them today and surprised to find that they were already very nicely trimmed. Into a marinade with ingredients for Baharat Spiced Chicken overnight, to be cooked tomorrow.

Yes, the Noori seems to be a bit like the Arteflame, another curious sort of grill I’m not interested in owning.

This is kind of interesting. Refractory cement, etc. https://www.noori.com.br/?lang=en

KK Coffee Lump is my favorite. Glad it is passing muster so far.

Congratulations and welcome to the Obsession! You're going to be seriously impressed with how it cooks!

While that is a very nice adaption, I like my Grill Floss - it solves the length issue. YMMV

No problem. We'll be waiting with bated breath.

Thanks Mac , I’m feeling a bit nauseous already , feeling the pressure to deliver any that resemble yours [emoji1787] Sent from my iPhone using Tapatalk Pro

Congratulations! Burn in followed by pizza is hard core. Good luck, take your time and enjoy the pizzas.

And just wait until you taste the food.[emoji4][emoji4][emoji4]

The danish oil with the golden oak changed any red the wood had. It was made to fit my fat hand

Wow, is it gorgeous or what!

The 500* tests for Fogo Eucalyptus, Jealous Devil, and Komodo Kamado CoffeeChar have been posted at the bottom of post #3 in the original Guru thread. I wasn't impressed with the Eucalyptus lump. Both the Jealous Devil and the Komodo Kamado CoffeeChar lumps had pieces that were the perfect size for me. They both did a good job with the 500* test. I need my controller for something else this weekend so I won't be able to start the low-n-slow tests until next weekend.

Is that walnut?

Why wait for Xmas - Hamburger Buns https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe#reviews 170 to 227g lukewarm water* (I used 180g.) 28g butter, at room temperature 1 large egg · 418g Unbleached All-Purpose Flour 50g sugar 1 1/4 teaspoons salt 1 tablespoon instant yeast *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time. TOPPING 43g melted butter INSTRUCTIONS Mix and knead all the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. Gently deflate the dough and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy. Brush the buns with about half of the melted butter. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust. Cool the buns on a rack. Yield: 8 large buns. (92g or 93g for 8 buns or 82g for 9 smaller buns.) · For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about "slider buns" — about 3" in diameter? Divide the dough into 24 pieces and bake for 12 to 15 minutes.

That is 'yikes' expensive per sq inch I second the idea, if spending that $$$, then a 32" KK is the way to go for a whole host of reasons.

I use that large "T" tool that ships with your grill.. It's about a foot long and has an allen key welded to 1/4" SS rod. I slide it into the feed tube when it's cold and can chip out the stuff that builds up.. the pull-apart and soak works of course too.

I remove the smoke tube (whatever it's called -- the one that leads into the KK) and inspect it after every use. Usually it has accumulated crud. When it does I disassemble the whole thing and soak in PBW overnight.

I liked the look of it, but definitely not the rest of the design and most definitely the price is insane!

Nope.

Should have applied the word "hefty" to the price. In terms of $$/Pound, they are definitely "HEFTY".

Weighs in at a "hefty" 250 pounds! It seems they haven't been around many kamados... That is practically anorexic.

Where is the rotisserie option?

Today is National Lobster Day in the U.S., so for lunch we had sous vide lobster rolls with a whisper of mayo, some lemon juice, parsley, chives, and a lot of butter, along with a glass of Schramsberg sparkling wine and some Cape Cod chips. Yum!

Off camping for a week today.... Actually Glamping at Fingal Heads. By the time I return, the new KK ship should be pulling into dock. Pulled these out of the oven this morning while organising the final packing. Left to right. Purple Crack Sourdough, Banana Bread, Chocolate Brownies.

In a Weber q tekobo, on a stone. It wasn’t really hot enough, but just ok and the kids had fun making them. The tops melted rather than roasted and the bottoms browned up. Sent from my iPhone using Tapatalk

Thanks, Braai-Q. It was an experience not to be missed. Terriers are full of the devil and I like that. Seeing pix of your dog brings back fond memories.

Killer beefies!

Beautiful cooks, Alimac.

Had a couple of cooks over the weekend, pork belly bao and beef ribs. Sent from my iPhone using Tapatalk

One of the joys of roasting a chicken for me is the hot chicken sandwich that invariably follows.

Made some Lebanese Mountain bread and just had to have some for lunch. Picked up some green, cuke, tomato and onion from the garden and off to the races. Leftover chicken from the last roast. Some homemade ranch dressing and freshly grated parmigiano-reggiano. and you thought I'd never be able to fold it.

Busy day around here, did 2 sourdough loaves of bread and then started a chicken dinner. A trip to the garden to get potatoes, onion, and squash. Butter, black pepper and maple syrup in the cavity. There was a little spill over.

Fresh pasta. Naturally. We’d expect nothing less from you!!

I am making 2 sourdough loaves of bread and had some leftover ground wheat berries. What to do with this fresh whole wheat flour, pasta came to mind and I was off to the races. Picked an onion, garlic, basil, and tomatoes from the garden. Dinner.

Yeah def looking forward to it. Honestly I will probably only use the Traeger for chicken and quick smoke items. Made some killer smoked meatballs on the Traeger this weekend. Biggest issue for me is that I always cover my grills when not in use. KK takes a long time to cool down so I tend not to use a Kamado grill if rain will happen before I can cover it. I used my KJ a couple times in the rain but I typically like to avoid it. That being said, I might be being over protective but when I have so much invested in bbqs, I like to protect them. Also have mesquite logs and like to cook some over an open fire

Nice looking handle Tyrus good for cleaning the gril grates and nice and comfortable next time you have to tighten a 3/8 nut lol.

The days of running to the garden are coming to an end. Frost warning again tonight. I did cover a lot but all depends upon how heavy the frost is whether it will make a difference.