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Set up the pool lights last night....getting closer to being done. Should wrap up construction this week. Then on to furniture

A little grilled cabbage and some hot Italian sausages on the menu.

Bruce, this is only the second time I've grilled cabbage and yes, it is very good. I also like it boiled and then add lots of butter and pepper. I first saw CK do it. Takes quite a bit of time to do though, I think this was about 2 hours.

Since it seems to be his bright idea, I think Christine should cook on the KK and Wingman can wing it from the sidelines on the KJ.

The jury speaks....

hmmm... Interesting. That's not exactly how I remember that conversation going! 🤷‍♀️ Weird...

I'm not mocking anyone on this thread just to be clear. The commitment is fantastic and intimidating. I feel we should do a bake off and humbly offer myself up as judge. If anyone wants to send 'convincer' loaves to me, I will provide a full report extolling the virtues of said loaf. I can see the KK Load Olympiad becoming a thing.

LOL...............

When I was a teenager, color hadn't been invented yet.

Additional cooks

Grabbed the point offered at the local (choice) and cooked it up with s&P and a little additional things 3hrs in. Used the round SS pan that was drilled out and it performed very well for a comfortable 8 hours. Found it gave a equal balance distribution for the heat deflection. Wrapped at the stall in paper since it was a lean piece, but at the end it was all meat.

Decided to smoke some 2" pork chops. Using the correct holes for the temp probes this time and the grill has been reading 176F and the built in gauge 190F for the last 30min. Once I knew what I was doing I'd dare say it was easy. Thanks again for all the advice everyone!

I am so stuffed and wait until you see with what. Never thought I'd be doing this, Spicy Peanut Butter Pasta.

@Basher they have that feature but I have t played with it yet. The hot tub and pool aren’t in the same operating system but fortunately their color shades seem to be an exact match. I’ll have to play with the various settings and slight shows to see but I git this thing called the IntelliCenter that manages the pool solar heating, the gas heater (winter/night backup), the pool lights and the outdoor lighting in the backyard. the spa is a stand-alone unit that operates independently

Welcome Christine. Confession - we're kinda to blame here on the Forum for suggesting that hubby keep the KJ as a 2nd Kamado for cooking - at least until you get your 2nd KK! 😄

Glad you're here Christine so we can get the real story.

My wife, Christine, everybody!

I believe that I understand its purpose better than any English language review I've read. In the 1980's I'd read somewhere (Patricia Wells?) that some French chefs with access to restaurant vacuum packers were "steaming" fish by instead vacuum packing the fish with marinade to cook in a water bath. And Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen was published in 1984, discussing how the boiling point of water is an arbitrary crutch in cooking. Putting two and two together, I looked in various science supply catalogs hoping to set up a sous vide cooking system (without having heard anyone was actually doing this, e.g. for foie gras in France). It was beyond my budget. I was a bit aghast that I hadn't pushed harder, when many years later I saw sous vide cooking emerge. One misses most advances in math or science by simply not pushing hard enough. Plenty of people are smart enough, or much smarter than the people who make breakthroughs. The people who make breakthroughs are pathologically stubborn and don't give up. I'd given up. Agitated, I started playing with the same kind of temperature controller used in the BBQGuru, and modifying soup warmers to bypass their thermostat. Then over time actual equipment designed for this became affordable. Now we own various Joule circulators, with clumsy earlier circulators in the garage or discarded. And as you say, we don't make skyscraper food. Sous vide becomes a standard technique. A step, never the complete process. Sous vide cooking a finished dish is throwing a ball blindfolded, hoping it lands somewhere near your intended target. Fine for a restaurant that gets a thousand tries. Takes all the fun out of cooking at home. One often wants to sear first, often in the same pot, then fiddle, taste, and season as one cooks. Add or remove ingredients on a timetable. For this reason it completely baffled me that slow cookers remained so primitive, weren't stepping up their game. I've met "titans" of weaker industries; they only triumph because anyone with two brain cells to rub together gets out of that industry. They have self-serving explanations for why they're dragging their feet on progress, which ususually comes down to customers already not wanting to pay the $60 they're asking for $4 of Chinese electronics. So I've been watching this market. The Breville | PolyScience the Control Freak costs $1500 and is nowhere near as effective as the Vermicular which encloses its enamel cast iron Dutch oven. I wish that the Vermicular didn't cost $670, but it doesn't cost $1500, and it's not going to cost $60. I bought my most recent Staub Dutch oven on sale, but the Vermicular Dutch oven is fairly priced for what is a top-of-the-market pot. I've also gone fairly deep down the Japanese cooking rabbit hole. My last international trip before quarantine was to Japan. I imported a Katsuobushi bonito shaver. I own many Donabe pots from Toiro Kitchen. There's something austere yet deeply comforting about the Japanese approach to vegetables. Various of the Vermicular cooking modes make most sense in the Japanese tradition from which it springs, though they translate well to other cuisines. My braised cabbage, my first use, is a good illustration. If one had been thinking of something like the Vermicular, wishing one could build one, then it's wonderful they'll build it for you. Simply being told one wants this isn't going to sell many units, and will lead to disappointment. Though it may be advanced, it's also freedom. We were drinking rose in the shade during a hot California evening, when we'd normally be inside cooking. If you found this thread by googling Vermicular, look around. There are many serious cooks here, and they're here because the Komodo Kamado is the best ceramic charcoal cooker made. It's worth every penny.

Interesting syzygies. I too was intrigued by this post and thought about exploring further. You however, plunged in. Thank you, interested in seeing how this works out. Maybe like many cooking toys, once you understand the physics, they all serve a purpose? Sent from my iPhone using Tapatalk

Our favorite loaf pan bread yet. Lots of farro available from unrealized past aspirations, and it really works as a guest flour here. And it dawned on me that I can have lots of rows in my history spreadsheet for every possible ingredient combination, yet I can automate only showing the ingredients in use for my recipe printout. Sourdough Whole-Recipe.pdf

I went for it. Am I really the first, here? Can't be. After all, like orangutans these be Kamado cousins to us. Vermicular We're pretty thrilled. Much easier to use by playing with the control panel than by trying to understand the directions. Though the imposing hardbound recipe book gives some idea of potential range and technique. Our first try was Lion's Head Meatballs. We get awesome ground pork from a local farmers market. Local cabbage, our house chicken stock, good fino sherry, hand-stirred Zhongba soy sauce (now back back in stock) from Mala Market. A gentle dish that shows its flavors. Rejiggering the recipe for the Vermicular, I first cooked the cabbage on low for an hour, with just a pinch of salt and some lard. Stir a couple of times, otherwise away from the kitchen, I love how unattended this is. One could of course use a low oven, but this is more predicable and in my face when I want it to be. The cabbage browned and melted, with little risk of burning, exploiting the special tight lid design. I then set aside the cabbage to simmer the meatballs in broth. Here I first tried an hour at 180 F. Did you know meatballs could be too tender? We've made this recipe before, conventionally, and perhaps it is tuned for more aggressive heat. Though the flavors were unworldly. I turned it up to 200 F while flipping the meatballs and adding the braised cabbage on top. A lot to learn, the best of sous vide and meddling as one cooks, with the opportunity to brown first in the same pot. I'm thinking Moroccan tagines will shine here.

You are absolutely right - but Tony G's pizza is perfection. Try his restaurant Tony's Pizza Napoletana in San Francisco. Either sit in the restaurant, or else order from the restaurant menu from the takeout side (not the takeout menu). I don't have the skills, but I can't help but try to fly as close to the sun as I can. I still think that the airflow with the pizza stone is part of the problem, but of course I don't know for sure. Will try a few more ways to handle this, and I may also jury rig a fan to stoke the fire.

My last name is Wingle. "Wingman" was coined my first year of Pop Warner football when I was 7 years old. The coach tried pronouncing my name two times, gave up, and yelled "Matt Wingman!" It stuck from that moment on. Ironically I joined the USAF in 1999 and spent 11 years as a Nuclear Weapons Team Chief. I work in NW to this day. I have also been known to help a fellow friend and take one for the team from time to time. I guess its all applicable to some extent. I'm going to take a ton of pictures of the setup and subsequent cooks. I have to get this 1000 pound behemoth from the front of my house to the back, over gravel, through two gates, while fighting a grade. I'm going to employ the plywood method and leap frog the wood along the way. I'm starting to think employing people to do it for me may be the best path forward. Ive also researched chartering a crane. I don't have long to decide as mine was in stock in California. Dennis said it'd be here by mid next week. Speaking of Dennis... He spent a half hour on the phone with me answering questions about the cooker, delivery, setup, our dogs, spice rubs, etc. What an amazing guy. It's clear to me he's really involved from purchase through ownership. I haven't experienced an owner who's so involved and accessible. I see evidence of this level of CS on this forum too. I've seen proposed design changes as a result of loyal customer suggestions. It makes one feel as if each customer is incredibly important and can positively affect future product development. Special stuff....

Extraordinary Mac.[emoji2960] Sent from my iPhone using Tapatalk

I tried to call but got your voicemail.. Always remember that charcoal always burns at the maximum volume for the allowed airflow. When you first light a KK, especially with your 32 there is a lot of material that sucks up BTUs/heat and gives you a false reading. When the needle does not move, common sense kicks in and you open your vents little more to get it moving, BUT your grills hot-face/body is not yet heat soaked and is still absorbing BTUs. With some adjusting, you finally get it nailed at 235º but you did this by lighting enough charcoal for 350º. Now when the grill's walls get heat soaked and stop absorbing heat and actually start giving off heat your grill screams past the 235º target and climbs to the 350º because that's the volume of charcoal that is now burning from the volume of air given. Now with your grill heat soaked to 350º even cutting off all the air and killing the burn won't quickly bring it back to your much lower target temp. Also all that charcoal is lit and just opening the lid gives if more oxygen to get going again.. You are sorta up sheeit creek without the proverbial paddle. We've all done this. few times.. my quick cheat if you can catch it quickly enough is to use a squirt bottle carefully and put out one chunk of lump at a time.. BTW unless you want the entire basket burning to grill.. you never need a fire starter volume of charcoal to start. I generally light an orange volume and then just crack the damper top to preheat. Always give yourself extra time until you learn exactly the settings for the desired temp. Once you learn the top damper setting.. Lite your charcoal, dial it in, walk way and just trust it.

Thanks for the feedback. I like the forward sear too, but haven't figured out how to cool the KK fast enough after firing it up hot. I'm not doing sous vide at this point. I think of the KK as a sort of air-sous-vide with its temperature control. I figure that the reason to have the KK is to take advantage of the temperature control - not just to use it for a finishing sear.

That is so funny, I know I'm several months late but I just happened to read this post.

Very nice Troble. Did you run with a rainbow of colour changes with your lights? I filled a 6m3 skip bin yesterday cleaning out the garden beds. Building and tiling finishes next week. Looks like I’ll race you to the finish line! Sent from my iPhone using Tapatalk

Welcome Christine. Perfect timing.[emoji23] Sent from my iPhone using Tapatalk

You must not be "locked down" for the virus or retired?

Now that's funny! Poochie is Gene's doppelganger!

I never imagined how easy it would be to cook on it. Maintained temperature between 230-245 on 16 hour low and slow cook without ever touching it. Condensation comes out from the vents at the bottom, telling you how much moisture is inside during the cook, never had a dry piece of meat yet. I wish I had more time on my hands to do all kinds of cooks.

My last trip before quarantine was to take a weeklong woodworking intensive with Jeremy Tomlinson at The Urban Woodworker in North Vancouver. I met him at a Lie Nielsen hand tools expo in Oakland, and knew the weeklong would be well worth the trip. I'm not in a hurry, I came out of this deciding to prep and finish (resaw, true) my wood by hand, like our ancestors did. Not that it's warm enough to work outside in California, I'm just waiting to finish other pressing chores. Today I finish reworking our garden irrigation system, to take out some corroding unions and add a flow meter, and inline strainers before each valve. Not my idea, the valves were getting stuck open. I'm good enough at plumbing for "handy" friends to ask for my help, but I enjoy sweating pipes the way one enjoys a prison sentence. Like, not. Wood, and bread, on the other hand, invites and responds to love.

Syz that’s a tasty looking loaf. I’ve been sanding and oiling wood all day, bringing beautiful grains, knots, bouls to life, it’s been fun. Do I see a swirl within that crumb? Almost like I’m looking down a tasty piece of timber? I think I need to step away! Sent from my iPhone using Tapatalk

Nope, no TV. I also had a late model brontosaurus I used to ride to the phone company every day.

Looks good yummy Mac never had grilled cabbage before is it as good as it looks?

Thanks everyone. Sounds like vent management is basically the opposite on the KK vs. my old Weber. Now I understand the purpose of the different ports, it makes a lot more sense now

Oh man. This thread gets me excited for the delivery of mine. I looked at my wife, pointed at the screen, and said, "Look... That's a pork butt, that's a Big Bad!"

Maybe it’s a Southern Hemisphere thing, like water down a drain pipe- smoke up a chimney? [emoji100] [emoji3166] Sent from my iPhone using Tapatalk

Ahh Shucks, thanks VERY BIG for the kudos and thank you for your purchase and business, I really appreciate it. Have fun with your new toy!

"Great choice, pebbles cook better than squares." 😃 My wife and I limed the look a little better. I was initially liking the cobalt blue, but my wife really wanted a more neutral color tone as we live in NM and everything is a shade of brown or tan in this area. I like the Olive/Gold quite a bit as well. I had better... I already ordered it. I'm excited for a number of reasons. I'm sick of adjusting BGE XL straps and having a small gap at the back of the hinge allowing smoke and moisture to escape. I'm sick of the plate setter gaps that scorch your food at the ends. I'm really looking forward to the fuel efficiency, steady temperatures, and moisture retention if the KK. The fact that it looks like a work of art doesn't hurt either.

Been late getting pictures and cooks uploaded. This thing has been amazing. After burn in, did a pork butt overnight to test, couldn't believe how well it maintained temperature. Did a pizza for second cook, first one (kids pizza) burnt on one side cooked for ten minutes, next one did for 9 and turned halfway through and came out excellent. Pictures of some of my other cooks.

Looks yummy Tyrus nice cook!

I am glad your pizzas were tasty. It is always good to get a result when it has taken a few days to get to the point of actually cooking your food! Full disclosure: I am not a good or regular pizza maker but the method that you describe sounds a little complicated. Others recommend using the steel on the upper rack and cooking your pizza on that for the whole time. When I have made pizza in the past that has worked and it was stressful enough getting the dough on and off once without trying to swap between a stone and a steel during the cook

True, but BBQGuys were running a special with free shipping. I didn't even notice the handle on the side of the bag. I just dumped the whole thing into my charcoal bin, didn't need the ziptop on the bag. But BOY, are there some major sized pieces in there! Will likely have to break them up as I've found that these really big pieces don't actually burn all that well. Main reason that I quit using Fogo Super Premium - too many super large hunks.

My current favorite is Jealous Devil. It's a South American, long burning charcoal. Definitely way better than Rockwood. Big bag is free shipping from BBQGuys.

He hasn't posted in ages, so we can't ask him directly. Plus, it was 4 years ago - who remembers details of cooks that long ago?? Hell, I'm lucky to remember last night's cook, let alone 4 years ago! And yes, 2 hours to reach 240F is excessive, even in January. Can only speculate as to why? Lit too few coals, too many small pieces in the charcoal basket that blocked airflow, damp charcoal??? In addition, there were a number of "errors" in his initial grill set up as well, most of which were commented on in the thread, especially how he set up his Guru. No one, repeat, no one, uses that big heat deflector anymore. It takes too long to heat up and doesn't do any better job than just the drip pan or a sheet of aluminum foil on the lower grate does.