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Hey guys, Long time board reader, long time drooler over all things KK. I've been reading this forum for five years now, pining away for the time I would be able to have a KK of my own after having one of the best meals ever cooked by a friend on his 23 Ultimate. Just pulled the trigger on a 23 Ultimate in Cobalt Blue. Wanted the 32, but couldn't justify the price difference to the boss. Maybe after she's had a few meals on it, I'll be in the market for a 32. Thanks to everyone for already answering 99% of the questions I would have asked had they not been answered in the forum already. And thanks to Dennis for answering the other 1%. Now the interminable wait for it to ship to AZ from California. Adam

If the pavers are well set and basically level, then the KK should roll over it, just take care. The KK rolls well, if the plywood is level (or slight left/right incline) one person can do it, but always safest to have two, one to push, one to guide. Just take it slow and easy and you shouldn't run into any issues. Don't use the handle to pull or push from the top, you don't want to tweak anything.

Welcome @AJR and an extra special welcome to the cobalt blue club. As you have probably gathered, we relive our experience of receiving our KKs by following your journey. Don't forget to update us on the wait, arrival, uncrating and, of course, your first cook!

Well, I can’t say I have the pizza swinging skills yet but it sure was good. up next, brisket flat and more pizza Saturday. I may have to start doing take out in front of my house soon. 😂

Not low and slow, but if you want to freak folks out, cook a simple chicken breast, it will probably be the most moist chicken you have ever eaten! Folks typically have not seen the amount of moisture that comes out of a fully cooked KK chicken breast before. For low and slow a simple pork butt is an easy starting point that doesn't disappoint.

I'm excited for you AJR. I hired movers to roll my 32" BB "Cronos" from the front of my house to the back. We needed to go down a grade, and walk it down the full length of the house (loose gravel - dog run), through 2 gates, across a flagstone "bridge" and up a ledge onto the patio. Get the 8 X 4 sheets of plywood. I used 3/4" just to be sure with the 918 pound BB. I think you can easily get away with 1/2" and save a tiny bit of cash. I would have loved to move Cronos through the house, but he wouldn't fit through doors. Once Hestia arrives, she's going through the house. Its a straight shot, we have tile floors, its a concrete slab, so I'm not worried. Plus, the 23" is roughly 400 pounds lighter, so I'm going to enlist friends instead of hiring movers. Mr. Grant above is spot on... Don't use the lid or handle for moving. Id use the wood if the pavers aren't level as it'd be easier to move, and I wouldn't want to put too much pressure on the legs, but I'm neurotic like that

I've done soft boiled eggs, hard boiled eggs and now poached eggs in the vermicular, all three were the most delicate egg whites I've ever had. Here's the poached one today. 30 mins @156F. Burlap & Barrel Silk Chili and Zanzibar Black Pepper sprinkled on top. I goofed today when I double checked my temp. setting it was only 153F. Stay tuned because tomorrow the egg will be paoched at 156F. I think one could just do it the same way in sous vide, get the water to temp. then just set the egg in the water. I put it in the ramekin after it was cooked.

Exactly what Tekobo and Basher said. Looking forward to seeing your delivery story.[emoji4]

Congrats on the decision to invest Adam. Cobalt blue looks outstanding. Post your pics of delivery, unpacking, and cooks. Sent from my iPhone using Tapatalk

Grill arrived Wednesday and I’ve used it everyday so far. Here are a couple cooks that I was pleased with. Burgers

Glad you followed the path less traveled and chose the 23, your decision will pay you back handsomely. Don't fret about the moving as long as your not traversing 14 stairs for a destination, 2 friends are quite enough to settle your prize in. My brother and I moved the KK a long distance without a problem but, carefully we followed a well thought out plan. SO good luck and Hakuna-matata to you.

Not sure on arrival yet, still waiting on confirmation as I just ordered it last night. I loaded it up with 2 bags of coffee char, 6 boxes of Coco char, and some smoke wood. Also got the split basket, and rib rack. Hoping I don't regret not getting the double bottom pan. I figure I'll get a steel for Pizza somewhere, and I don't plan to bake much (yet) so I skipped the stone. Thanks, I had the idea of using plywood overlapping as well (or previously read it somewhere else in the forum). How easily does it roll on pavers? My driveway is pavers, so just wondering if it's easier to use plywood the whole way, or not needed for the 30 feet of pavers.

Congrats on the new KK! Standard method is 2 sheets of plywood, where the first overlaps the 2nd by an inch or so. Roll the KK off the packing crate using the include ramp onto the first sheet. Then roll it from the first sheet to the second, move the 1st sheet of plywood, rinse and repeat. Even easier with 3 sheets of plywood. If you have 4 burly friends, you can use 2 2x4's and the lifting straps that are attached to the legs of the KK. Slide the 2x4's into the loops, have the 4 guys lift and carry it to the final resting spot.

Had some plant arrive today. Here is a before photo That old kamado says it all Sent from my iPhone using Tapatalk

Neither.. It creates a consistent, uniform slow smolder of wood chips that does not create enough heat to make the gas in the wood turn to smoke/vapor.. the gas is burned off in the smolder, what remains is the secondary vapor. This is the smooth one, the elusive blue smoke.. The air pump creates just enough vacuum to keep it burning but not enough to get hot.

Kay. Actually, "The Kay" as grammatical cue that we're not talking about a person. This is common in many languages. Her nickname, in the rare event that something goes wrong, is "Oh Shuck!".

Filet

Brisket

YOLO is what I call my 32BB

Ok, I am embarrassed to ask this, but when I got my komodo 23, I also got the pizza stone. Of course in my excitement I opened both boxes without looking at the labels. I believe the smaller one is the heat deflector that sits on top of the two bars of the firebox and the larger is the pizza stone that sits on the extended rack? Anyone mind confirming? - the wife really wants pizza tonight.

When is it supposed to arrive? Did you order any charcoal too?

Time for some science.

It will be fun to see what you do with those plants.

When I received my KK my daughter said that's a Colossus, and so it stuck. I never think of the name so much when introducing it to an admirer but, it remains forever with it's christen name. I believe my KK may be related to yours after hearing your chosen names. Yah, I think I'll have Colossus send out out a signal next time he's smoked up to Cronos and Hestia your New Greek companions. And don't forget to wash em down down with a squirt of Windex like the they did in My Big Fat Greek Wedding, that'll cure everything. Enjoy

Bronze Behemoth

It did occur to me that the real king might be your dog.

I rarely refer to my KK by her given name - Shahrazad. Captivating, mystical and you fall in love with her more with time.

No, my dog Kipper is!

Now I have a hankering for a cheeseburger.

I found some steer rib fillet in the butcher today. Invested for the flavour and expected it to be a little chewy. Ended up full of flavour and reasonably tender- not melting, but closer to rump in texture. Here it is plated. Sent from my iPhone using Tapatalk

Thanks. For smokes, what is your process to lighting the coal? So far I’ve started the fire and let it burn for 10-15 before covering it the aluminum foil method recommended here. Seems to work well but curious if there is a better, more efficient way? Also, did pulled pork yesterday. It was the best I’ve ever cooked. Need to take a meat break now. IMG_1515.MOV

WELL, you're off to a great start. Not being shy at all tackling brisket right out of the shoot. Can see that this is not your first rodeo! One piece of advice, no need for that bowl of water in a KK. Meat stays very moist without having to have a pan of water like with other styles of grills. It's because the KK is so efficient once heat soaked, that it doesn't take much combustion air to maintain temperatures. Less air in means less moisture out.

Ticket2ride, everything you have cooked on that gorgeous KK is looking lovely.

Yum! It's all eye candy to me.

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