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Did one rack dry, 2 wet. Turned out awesome. Burnt ends were especially tasty.

I am honestly blown away right now. I just did a reverse sear fillet mignon that was without a doubt the best steak I’ve ever cooked in my life. I grilled some asparagus and whipped up some chimichuri with some roasted red potatoes. I am utterly blown away at how perfect the steak turned out. It wasnt the cook that’s for sure. It was the magic of the KK

I recently bought a roll of 24" peach colored butcher paper.. Kind of a pita to handle and cut.. When I got it on amazon, they listed a dispenser alongside it for like $110.00. I thought it was too much! Later on got to looking around, and found this one for like 37.00... Works great and does the job! https://www.amazon.com/gp/product/B07Y6PR1PX/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1

The movers were as careful as I would have been if I moved it myself. I was really appreciative of that. I am burning in now and I definitely smell it off-gassing. I've kept it between 500-550 or so... Mostly 525. I've noticed a couple of tiles that were raised on one side, or seemed a little springy. I'd go over the rest of the cooker and go back to those spots and they wouldn't be springy anymore, which tells me the venting is working and I've been careful to slowly bring the cooker to temp and have held it well. It's still burning in, so I'm going to obsess over inspecting it. One thing I've found already is this: I'll need to fill that tomorrow morning as I don't want to chance any water intrusion of any kind. I know the movers didn't hit anything because I was on them like white on rice. The adjacent tiles are untouched as is the hinge cover. I'll fill it, wait 8-10 hours, remove excess... Presto! Here's some other photos of it basically in its final resting place.

Peach maple glazed swine tenderloin.

What an awesome looking dinner, perfectly cooked.

Wingman , "I also got impatient and got the KK off of the pallet with a small assist from my tiny wife. " and Christine said," hmmm... Interesting. That's not exactly how I remember that."

@Basher I’ve actually been thinking about this quite a bit today. My wife woke up talking g about how great the meal was. Usually when we eat beef it’s brisket. Occasionally I cook a flat iron or tri tip and tact allows the wife to eat the ends which are more overcooked then what I like in the middle. So partly it just eating filet. I don’t grill filet anymore like maybe I used to before kids. But the reverse sear and I think the power of the KK was what did it tonight I’m taking my rotisserie for it’s first spin. I can’t wait

Yeah, Doc. No one, not even Dennis, uses that big heavy ceramic heat deflector any more. Just wastes too much charcoal trying to heat it up and really slows down the heat up time. Most of us use the drip pan that came with the KK or just a layer of aluminum foil on the lower grate, if you're not expecting a lot of drippings. Main purpose is to block the infrared from directly hitting the food, letting the convection air do the low & slow. The foil does that and makes clean up a snap - no goo or burnt drippings on the stone to contend with on the next cook.

Yup what Mac said that’s a beautiful cook! Yeah go KKs

It is the perfect colour and texture to fit right in with all the other pebbled surfaces.

That looks tasty Troble. Sometimes you can score an outstanding piece of meat, especially with that eye fillet cut...... and the KK. Sent from my iPhone using Tapatalk

Nice looking cooker @Wingman505. That little gap is no big deal. Good job with your burn-in.

Shawarma pork steaks last night, with grilled red onion and zucchini. Roasted red potatoes in the indoor convection oven. Everything direct @ 325F, with apple wood chunks.

I know about the foil trick, but it doesn't seem right to me. However, I have not tested my "feeling". It seems the foil is so thin it just can't deflect at all. But, testing will reveal the truth. I have actually used the foil method. It's fast easy and clean. I covered the middle grate with it. But, I have an old school, giant, thick ceramic one on order. They sell them in the store. For now the 1/4" thick Bayou Classic cast iron is sufficing. I cut the handles off and stashed the three legs, which are nice stainless BTW! https://www.bayouclassicfryers.com/bc/bayou-classic-7488-cast-iron-campfire-griddle.html

Dang, I just got it this week!

What is currently being supplied with the 23" as a heat deflector? When I got mine years ago I seem to recall it was the stainless dish/platter in conjunction with a thick ceramic disc. Or actually it may have been a ceramic shaped in the OTB form so it tightly conformed to the inner contour of the cooker. Whatever I had is long gone, and I cut the handles off a Bayou Classic cast iron round griddle and use that sitting on top of the fire basket. I think I would prefer a ceramic stone. Once I took one of those pyramidal cooking baskets and filled it up with volcanic rocks and set that on the fire basket. It was fantastic as a deflector but got just disgusting with all the fat and goo it caught up in all the crevices!

I think you picked the right color for your location. It looks great in its (new) natural habitat.

@Basher I don’t think it was the piece of meat. I had my eye on two other ones but as the guy was packing my ground meat the dude next to me grabbed the two cuts I was eyeing and I had to “settle” for these think it was just due to the fact I’ve never done a reverse sear and I got lucky on my first cook with timing. I didn’t use a meat probe. Just look and finger test. But the juiciness and tenderness of the meat was just perfect Its always tough cooking steak in my house because I like mine medium/pink but the wife likes hers overcooked (no pink). I managed to get mine cooked perfect to my liking but found this mythical spot for the wife where it’s not overcooked, still slightly pink but not “undercooked” in the wife’s eye. however to be clear my comment about the steak was only in reference to the taste and tenderness of mine.

Beautiful KKWingman, now the fun begins Looking forward to some first cook photos. Have fun and stay safe.

That’s a well organised grill set up ticket. Did you prefer the dry or wet ribs? Sent from my iPhone using Tapatalk

Nice looking cook. Did the neighbors come by for a sample?

Since August of last year , have loved it ever since. Use it on average 2 or 3 time a week. You'll have no problem with temps , since you used BGE and KJ . You'll notice how temperature locks in place once the KK is stabilized. Look forward to meeting you when all the Covid stuff is over. Love to do the charcoal at some point.

I have a Donabe rick cooker. Love it. The only issue is it take a bit more attention than a regular rice cooker. You turn off the heat right after you see steam exiting the hole in the lid.

Syzgies, glad to see you have taken the plunge and bought one of these! Thanks for sharing your knowledge and experience with us here. I hope to join the Vermicular club sometime this year. We just had a pretty big remodel project at home so need to watch my spending for awhile. All the best, Paul

It’s a rainy day in the 757. I decided to toss 8 porterhouses on YOLO the Dragon. Porterhouse Pork Chops today.

Korean Pork Tenderloins - direct, main grate @ 325F, with peach wood chunks. Marinade was Bulgogi with some pineapple hot sauce. Basted the tenderloins a couple of times during the cook. A bundle of asparagus for good measure. Plated with some pineapple fried rice (see the connection with the marinade hot sauce!) Did the fried rice in the paella pan to get a nice crust.

Roadkill over a pan of root veg on the 23.

Mrs. Guerra draping that noodle tender brisket over her finger and then doing the tug test on the HEB briquette brisket: https://youtu.be/ms8WsEIYfZI

Went to the restaurant supply on Friday and picked up this 17 lb. choice angus ribeye. It is very delicious, I was hungry and forgot to take a pic of the finished steak. Saturday I had half a pork belly ready to smoke. Sliced the bacon yesterday, it turned out very nice. Cold smoked 3hrs, lit the grill to hot smoke to an IT of 130 This pic is a huge rookie mistake 🤪, make sure you have your drip pan/ foil under your meat! I had to pull the rack out of the grill to let the missed fat cook off. B.A.T. sandwich And todays roadkill turkey Kook on fellow KK'ers

That's crazy, kinda makes me think of Pad Thai? Well, tonight was another steak night. A skirt steak from Trader Joes rubbed with Gunpowder and Dizzy Pig Red Eye Express, direct on the lower grate with post oak and mesquite chunks. Plated with sautéed mushrooms and asparagus, with roasted potatoes, and chimichurri sauce. I have to say that I nailed this one top to bottom!

Exactly what happens in our house Troble. I struggle to overcook a steak. It kills me watching it burn. Sent from my iPhone using Tapatalk