Leaderboard

Jon I don’t need a bear suit I’ve been sheltering at home so long I’m beginning to look like a bear lol.

On the other hand, one more grill is adding only 10% to the total. Why, that’s hardly anything at all! 😏

Finished the rear timber today, went with a bowtie joint, distressed everything with a torch, and hit it with poly . I think the space is deserving off the KK now lol

Excellent stuff. I too came from a KJ and love the upgrade. Really love the DIY job here. Much respect. Especially on the timber / joinery. That's a lot of brick. We don't use a lot of brick anymore on the west coast

Well THAT didn’t go according to plan...😒

@Bruce Pearson I think that is Bruce dressed up in a bear costume trying to get some of MacKenzie's delicious meals!!!!! (do you have a second bear suit for me Bruce??)

He probably smells all your delicious cooking and that’s why he’s hanging around....

Mac that bear was long gone........ until you cooked the porridge. That’s as good as an invitation. Sent from my iPhone using Tapatalk

That is not the end of the story it was back this morning. It is all together too tame for my liking. It made the rounds before the camera switched to daylight. Then it made the rounds all over again. T Then when I was out feeding the birds it came back. I went in the house got my camera and grabbed two shots. I had to yell and bang my hands on the railing to get it to leave, That is not a good sign.:(

I started with a 16" TT then bought a 19" TT. I love them both and use them all the time. I've never owned a BGE. With that said if I was to do this all over again I would go 19" TT then a 32". Doing over for me is not an option. I'm out of space and depending on how I count them, I'm currently at 10 grills. Mrs skreef would most likely kill me if I bought another grill.

Go girls! That fish looked so good. I blame you, Steve, for the standard of jokes that followed. Although I have to admit that Mac's baby bear is very cute (and scary!).

GoldyMac and the one near LOL!! I hope, rather I know that porridge is juuussst right!

Someone mention porridge... Just happened to make this in my Zojirushi. I set the timer to have it ready for breakfast. The first time I did it and opened up the rice cooker I thought, "Oh my goodness, I've ruined it!" Next move was to stir it up, and that is when the magic happened. Added some date slices and called it fantastic. It has B&B cinnamon in it and a little maple syrup. It amazing, I thought I was going to be forcing this down but not so. You know those little red candy hearts we all eat at Valentine's, well that is what my cereal tastes like. LOL

You bearly missed him 😃

Looks good Jon, I may get a 16 first while on my way to the 32. I can get to 2,000 quicker than 6,000. And I can still cook on my egg with the 16"TT until I get to my 32bb. Thx. For your help.

There's another grill or two I've been eyeing. If you can convince Mrs skreef of your idea I'm sure I can carve another spot out in the BBQ garden. Good luck

Probably shouldn't do an overnight cook for a while...................................

That's ok, I can bear the ...aw, never mind.

Time to call your neighbor, the hunter.......................................

This is just PT Fir...I thought of doing it in hardwood, which i have access to but this is purely decorative in nature and i couldn't justify the extra work. Oak would've taken much longer to crave out, drill, chisel, sand etc... Thanks for the kind words my friend! 👍⚒️

Here are a few more pictures. A 19" TT sitting next to a 16" TT Brunswick Stew in the 16. Steaks on a Lodge CI griddle in the 16"

Great job Matty. What timber is that? Sent from my iPhone using Tapatalk

Nothing comes close to a chamber vacuum sealer. Though were I doing it again I'd get an oil pump model, despite the higher routine maintenance and the increased weight. We keep ours in a middle shed, renovated to more "room" than "garage" status. The one issue is that these things don't work well cold; the chamber doesn't reach as full a vacuum. When I bought my first argon tank for preserving wine, the guy at AirGas politely called me an idiot seven times for not going to double the size tank. The costs were all the same. I kept explaining that it wasn't the money, I wanted to stay married. Then the tank ended up outside, near the chamber machine. When the tank ran out after a few years, I upgraded to the larger size.

Does that make MacKenzie - Goldilocks?? 🤣

Trust The Husband to turn up and pull down the tone of my serious meat thread. I will now get things back on topic if you don't mind. We broke into the second dairy cow fat encrusted steak after about 90 days. Not for the faint hearted. The smell was just fine but I had to scrape off some discolouration. I never normally bother to reverse or forward sear because I like my steak blue and am happy to crust up the outside at high heat and eat. The Husband prefers rare so I thought I would try out reverse searing. It had been so long since I last did it that I forgot to use the basket splitter. The meat came out a bit more cooked than I intended but we both liked it. Had the texture of ham and the taste of blue cheese. Definitely a "do again".

Chicken Satay. Chicken breast marinated in a mixture of coconut milk, cumin, turmeric, garlic, and ginger.

Tekobo, is coming to help me with the carving but I need some serious help with some recipes. Here is what we are looking at doing- . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Time to fire up the KK. Nearly there. The KK is just around the corner. Oh oh here comes MacKenzie. I'm outta here!

Hey all, So Monday is the day and I’ll send pics when done. I was reading up on the moving of the smoker and all the suggestions and details. It seems straight forward. My garage is at ground level and I can roll it through my downstairs with only one small bump on a doorway. however, I do have to get it up two stairs, about 13 inches onto a deck and then down again. I suppose for now I could keep it on the deck but would prefer to have it on the ground. Four guys and ropes sounds nice an easy in normal times. However, finding four guys to come to my house now, given everything going on it is not likely. Any thought on how I could do this with just two of us? It seems my options are ramps, just lift with two, dolly, or maybe take enough off so it’s lighter? here is a pic of what I need to lift up to. Double doors so plenty wide. thanks

I had to take my 23" up 7 steps in my house to get it to my deck. I built a ramp for it of 3/4" plywood. It took 5 of us to push/pull it up those stairs, with the dome removed. Rolled it through the living and dining rooms, then over the transom of the kitchen door out to the deck. We did it, but it was a chore! Glad to only have to do that once! If I ever sell the house, the KK is staying with it. I'll buy another one for the new place, just so I don't have to move it off the deck again! Good Luck!

That's always the $64,000 question - where is it going to go once it's here?

Actually......I just did one recently (pictured below). 11 - 12 pounds @ 250* to an internal temp of 205*. I believe it took about 10 hours. The stall was almost 3 hours. I do not use a controller for my cooks. I find once the cooker is dialed in, I don't need one. Also the newer 16"TT have a higher dome lid which is very nice for larger cuts of meat. I have cooked 2 - 8# butts before in the 16 TT. Turned them the other direction than the photo below, so the thermometer was in between the two pieces of meat. No pictures of that cook. Do have a picture of 4 butts I cooked on the 19" TT..............................

firebox does not weigh much; i'd leave it in. remove everything else. I would create ramps to go up/down from the deck. make them as long as possible so you reduce the severity of the slope.

How burly are the two? If you can make a long ramp with a shallow slope you should be fine. I moved my 23 to a sloped back yard with only two people. The shallower the slope the better. Here’s the math: F = W * sin(slope) where W is the weight of the grill and F is the amount of force you need to apply to get it “smoothly” up hill and down. “Smoothly” is a technical term meaning “without it running away from you.”

Troble, I sure hope it doesn't discover my KKs that could be a real disaster. Jon, I think I'd recognize you and Bruce even in bear suits, at least you'd better hope I do.

Yes, yes, and yes.. it does look good. Could be the way you sliced it but it looks so smooth in texture.

I guess we can't all have everything. I am envious of your outside space and ability to fit in all that fun cooking kit.

Look at how yellow that fat is, like butter!

I like the Lumberjack ones the best that I've tried so far.

Good choice! The terra tiles are really sharp looking (plus tile KK's cook better than pebbles)

Thank you all for your thoughts and feedback. I spoke to Dennis yesterday and he was great answering questions. Next up, I showed photos to my wife who thought it was pretty and she picked the color that would match our backyard theme. I was off to the races and ordered the 23" last night. A brisket and a pizza will happen real fast! have a great day. This forum has tons of good info so excited to learn more.

Wow, the finished product looks wonderful.

Tekobo, you bread looks full of awesome flavour. I especially like the round shape.

He's reading my mind. I have a meat slicer, but it's this chincy, slow blade PoS. I also have a couple of Foodsaver vacuum sealers that have served their purpose well. I definitely want an upgrade for both. I just have to convince @Christinelynn because she hates things on her counters, and the mechanical envelope of both units would be even bigger than what we've got now.

Eeekkk don't do me like that - LOL For me it's more of a space issue. If I can ever get that solved a slicer would be nice along with a vacuum chamber sealer.

Looks awesome. But my sister from another mister, where's the invite for the taste test? 😄 I realised that I had quite a few different chillies going out of date in the larder. It prompted a grand reorganisation of the larder and the kitchen looked like a bomb hit it during the process - my wife walked into the kitchen, uttered something that ended with sh*t and disappeared as quickly as she arrived. So, I didn't want to waste the chili and within 2h of dinner, thought I'd make the chili, pressure cook and then leave the rest to slow cook. I was really surprised at the depth of flavour that 20m of pressure cooking provided. It didn't have that unctuous richness that you get from a chili cooked low and slow forever but the flavour was excellent and belied the time it took to cook.

Nice job with the timber Matty. Very handy Sent from my iPhone using Tapatalk

Catching up after a couple of cooks. First up, a nice roadkill chicken - pre-marinated lemon/rosemary from Trader Joes. Cooked direct on the upper grate, with apple wood chunks, @ 350F. Plated with red potatoes roasted in duck fat, with sautéed asparagus with a "mock" hollandaise (I had some leftover aioli that I add some melted butter and lemon juice to - a fair approximation). Last night it was bacon-wrapped pork tenderloins. Cooked direct on the main grate, with Dizzy Pig Dizzy Dust, @ 325F, with peach and hickory chunks. Plated with roasted red cabbage, with a bacon & parmesan gremolata, and a nice whole grain mustard pan sauce.

Nice Yogi you got there, MacKenzie! Just don't leave your picque-a-nique baskets out! 😄

Mesquite smoked grilled king salmon with homemade pesto drizzle, quinoa w/onions, carrots and celery accompanied by sashimi of ahi over soy sauce with a drop of siracha. Last photo is girls plate believe it or not it’s been a favorite of both of them since they were 1. Prior to all the construction I cooked the salmon & quinoa at least 2x/wk got 1 lb of the tuna today straight from the boat $9.99/lb. I’ll be eating this sane plate over a few days as an appetizer

You were living your life and it rolled past on your screen like yesterday's old news. 😜 Glad you like it. Yes @Basher et al, the steak was very tasty. The Husband says we don't have that shiraz but we had something else that was nice. You said that the steak would cost a lot round your neck of the woods. Well, it did here too. Buying the ager wasn't cheap so that steak must be one of the most expensive I've ever eaten! Maybe in a few years when I have aged more salami and eaten many more aged steaks I will be able to justify it on cost. At the moment I justify it based on the sheer pleasure I get from experimenting and eating the results without dying. In this case the steak smelled very fresh and clean when it was broken out. I scraped a little surface mould off in a couple of locations but it was remarkably perky for a piece of meat that had been sitting around for that long.