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Got myself a marinated boneless leg of lamb ..and gave it some mojo..on it goes ..I cooked it at 300 for an hour and a bit and gave it a rest .then a sear..after another rest ..and carved yum..it was cold rainy and bloody windy .last night so went with some warm vegies.. Stay safe stay at home. Sent from my SM-T835 using Tapatalk

Yesterdays meatloaf. Standard recipe for the loaf, beef, Italian sausage, eggs, peppers, onions, bread crumbs, spices, I did use BBQ sauce in place of tomato sauce in the mix and to slather the top. I also used the last of my 2019 Hatch chile stash for this. Not a very good plated pic, can't seem to slow myself down to arrange a plate for pics, its time to eat! stay healthy

Here are a couple of prime NY strips. I reverse seared them and initially smoked with hickory and Jealous Devil @ 250 degrees for an hour or so bringing the internal temp to 127 degrees. I then let them rest as the cooker climbed to 550 degree dome temp. Seared them for 1 minute a side just over the coals. I didn't take the time to take sexy pics of the finished product. Plating is not looking good and is "messy" per my wife Christine, but the cook looks great. I used Hardcore Carnivore "Black," which is why they look so dark prior to the sear.

Well, I'm selling the Kamado Joe as well. Good news... I'm already talking to my wife about a gold & olive pebble 23" Ultimate!

Then you need one of these Wingman. Somewhere in Vail, Co

I took the brute force route and used a dead blow hammer to move the handles into the ideal position. They moved out with a few medium weight hits each. They're perfectly straight and the drip an now fits great. Thanks for the tip!

Farmers market kale on polenta. When we're vegetarian we don't realize it till we're eating. I wanted to try making the polenta in the Vermicular Musui Kamado ("Indoor K") but Laurie likes to make it her way. And we had a deadline to get dinner on the table (Laurie had a Zoom tai chi class; we weren't going anywhere!). So I got the kale braising, then played with my Solo Stove to roast the peppers, then made an onion/pepper soffritto in the indoor K to mix into the braised kale. Got to play with all of my recent toys. Handy having three front burners. My brother has end-of-life care instructions that no one is to feed him if he can't raise a fork to his mouth himself. I'd been thinking to amend mine about "if I can't cook for myself" to include something about gas stoves. But induction is remarkable, more heat without burning. One of my earliest revelations about stews was that the whole is always less than the sum of the parts. (My brief foray into film convinced me the same about acting, screen charisma reveals a mere shadow of really developed personas.) Can one tell for sure that I fire-roasted the chiles? The braised kale was good, I'd think I'd miss the fire. Anyhow, fire is more satisfying than any other form of cooking.

There's a tag inside each KK that would help figure this out. I bought my 23" well over a decade ago. I'm very proud of my serial number. Apparently there were only eight people before me.

Oh yeah, those things are everywhere come harvest time here in NM around August through October. I don't like Autumn roast (green and red mix) so we buy roasted chile early during the harvest to avoid the red. We buy a lot of red as well, but we like to keep them separate. We take the 30 pound boxes home, allow them to cool for half the day, then we pull out three Foodsavers, de-stem the chiles, pre freeze the chile so we don't suck up juices into the sealers, seal, and put into one of our freezers in the garage. It takes up quite a bit of space! We could buy a roaster for our disk-it, but there's a place here in Albuquerque named "Nelson's Meats" that uses pizza ovens to roast the chile. The overs hit the chile from both sides simultaneously so you get an even, all-around char. Another tip is to not bother peeling them prior to freezing into portions. My wife puts the frozen chile in the microwave and it steams them a little making the peels fall right off. We New Mexicans use chile in almost everything!

I made this up last year, and forgot about it.. Whatcha think, worth building/selling?

I did burn JD in those tests. It was overall high on the list and my favorite. Like @MacKenzie I find it burns a long time. It's all I've been using since those tests ended. BBQ Guys were out of the big bags so I settled for 3 x 20 lb bags. Should arrive any day now.

Nailed it.

As opposed to the infamous POSKs! Mine is only 8 years old. It was one of the first Gen II 23" KKs. There are others that still post on the Forum that have been hear longer than me. Doc (mguerra) and ThreeDJ16 both pre-date me by a few years. Robert (5698k) is about the same time as me. Maybe some of the real old timers are still out there, like @Sanny @primeats @Porkchop @Majestik @Firemonkeyand @Fetzervalve. What about the "other" Tony - @tcoliver?

Congrats Wingman. Enjoy!

I love the fresh chiles, we buy a bushel every year. Roast and freeze as you do, we can usually get to the next harvest before I run out.

My wife and I buy about 100 pounds of green chile every year.

Sweet! I did a butterflied leg o' lamb for Easter. Now that I've seen an Aussie do it, it's legit!

Anybody need some wide plank textured teak flooring? I have two batches of overrun flooring in the LA warehouse.. Great Value (less than half price) 1,500sq' 7” wide Linear Planed - Teak - med walnut color Hand rubbed low maintenance Tung Oil finish 3 crates 36 x 33 x 87" Fire sale pricing $6.60 sq' 2,000 sq' 7" Rustic Hand Hewn Natural teak color Hand rubbed low maintenance Tung Oil finish I can also get a video of this floor 4 crates 45 x 31 x 88” Fire sale pricing $7.30 sq'

Those ribs look like they are to die for, gorgeous, you will wear those ribs one way or another, and the scent in the woods must be wonderful with all that wild garlic. Glad to hear you and you wife are making the most of the lock-down.

Great job!

Nicely done! Fretting over the burn-in is a rite of passage as a KK owner! You, and your KK, are now broken it!

Thanks for reminding me that I had a free source of fruit wood that could be turned into smoking chips @Basher. So far so good, here are the chips from our apple tree trimmings. Will turn over periodically to help them dry out and, eventually, will see how they work in the smoke pot. Keen to see how @Adventureman82 gets on with making pellets.

Looking happy in its new home! Now get to cooking!

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

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

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

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

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.

Hi All, It’s been a few months since I asked about the charcoal and just wanted to provide feedback. I landed up getting some Fogo quebracho which was exactly as you all described, some larger lumps but otherwise very good. I found it cooks very well. No nasty taste or smoke, etc. I didn’t break up the large lumps that were in the bag, I just let them slowly burn down with the rest of the coals. I feel like I go through it a bit faster than the extruded CoCoChar which could just be density of materials. I plan to try one of the other recommendations soon...but thanks to you all for the information - a big help! Sent from my iPhone using Tapatalk

One more good option that should be mentioned. KJ Big Block. It too is made from South American hardwood. The only drawback is similar to Quebracho, there are going to be a few pieces that need busting up. KJ has road shows throughout the year at various Costco locations. If you can find a road show near you the lump is reasonably priced.

Rockwood has many fans and many detractors. I've gone through several bags and am now in the detractor camp. Far too many small and fine pieces. Others seem not to have had this problem.