Leaderboard

Well she arrived today. My TerraBlue 22TT. I am beyond excited.

Had to take a peak. The outdoor kitchen is still a few weeks out. What to do..... I am guessing I have to move this thing to patio on my next day off. Gonna do some “low” low and slow probably until she is built into her new home. Maybe a burn in as well while I can get around her.

Used more of my KK cooked mesquite smoked chicken breast to make a garden salad tonight. Bell peppers, cucumbers, carrots, avocados, honeycrisp apples and Parmesan cheese. With raspberry vinaigrette dressing paid my penance for last weekends taco gluttony with 3 chicken salads this week

My wife and I just moved to Florida from NJ, leaving behind a BB32. I loved the grill and made some really delicious foods on it, including a suckling pig, but I must admit that I never really mastered the art of low and slow. I’m hoping to correct that. Just ordered a 23 Ultimate in black pebble and I can’t wait for it to get here. I ended up with the 23 instead of the 32 because it fits into my general push towards downsizing, and also because I never really needed all the grill space (other than the pig). Hoping I didn’t choose wrong. Here is a picture of my former blue beast (smoking in the background) and the pig. Have to say that I love this forum - you folks are awesome!

You're asking the wrong person here about tableware - 2 full sets of china (one set for 8, one set for 4), 3 sets of everyday (ya'll see the "real everyday" ones with the green leaf in my pics) - one set is just for the patio (blue tile pattern to match the old grill). Five sets of flatware to match. Plus, all the Pink Flamingo plates and gear for that annual dinner party. Do I have a problem - maybe?

I am definitely going to have to up my table game to share my cooks around here. Normally it's a paper plate, and maybe some silverware.

We had a slightly challenging exit from the truck but it is in and safely unpacked. This is my first day as a KK owner and I've already got help from this forum! I'm looking forward to getting recipes next. IMG_1709.MOV IMG_1712.MOV

By the way - I got a bonus tile in the bottom of my crate. Looks to be metallic bronze, so thankfully it wasn’t off of mine. Sorry if any of you recent KK purchasers are missing a tile - I have it.

Never let it be said that one man can't move a 23 Ultimate...alone...in flip flops...in 110 degrees. Probably not the smartest thing I've ever done, but it worked. And it's incredible.

Not a brisket but here is 4 - eight pound butt's on a 19" TT.......................

One of the first "rules" that we try to impart to newbies is - DON'T CHASE THE TEMPERATURE. Once heated, you are not going to easily bring the temperature back down if you overshoot and, as you learned, run the risk of putting out your fire. A good practice is to light the charcoal in just one tennis ball sized spot for low & slows, maybe 2 spots for higher temp cooks (over 400F). Open the top vent a full 2 turns and the bottom vent open enough for plenty of air. Once you see the dome temps start to get about 50F below your target temp, then close down the top vent to the corresponding position for your target and maybe slightly adjust the lower vent - but this isn't critical. Let the KK coast up to your target (don't sweat if you miss by a bit - again, repeat after me - DON'T CHASE THE TEMPERATURE!) You should now be ready to Rock-n-Roll.

Gotta up your game to go with the KK! 😀 we do paper plates exclusively when we entertain...nothing wrong with paper plates IMO

And yes - "sold" the 32, but had to do so in a rush, so I gave it away for a song. Thankfully, the new owner is very happy, so while my bank account took yet another hit, the karma is through the roof, so I've got that going for me...

I ordered a grill that was available in CA - I have about as much patience as a 6 year old. Should take about a week to get here.

They were lost in the husband and wife war “ negotiations “ I look at it like I will need to get a 32” down the road for legs, so we have some in the family. Thank you!!

Looky what arrived...

Dude, chill. It’s just a grill. Just kidding. Welcome aboard! 😷

Thanks all for your help and insightful commentary. Have had the KK and Pizza oven installed for a couple of weeks and used both a handful of times each. Reading this thread, I am surprised to hear that some of guys think the Pizza oven is more of an weekender and the KK is the "everyday workhorse". My experience has been the opposite, and it makes me think that I am doing something terribly wrong. I found that it is taking around 3 hours for me to clean, light and pre-heat the kk. Perhaps I am being too fastidious with my cleaning... I suppose I want to keep it looking new. Pre-heating would take an hour minimum. The pre-heating process has been a tricky learning curve because I am finding really hard to know when to slow down the fire so the ceramic doesn't over heat and get too hot. On the last cook, the gauge got to 300f and I could not get it back down to 250f, the fire ended up going out cause I choked it too much. Anyway, you're only as good as your last cook. So, this weekend I bought myself half a butchers shop so I'll keep you posted. I'll try and get some pics soon. It isn't quite finished and the weather isn't great here at the moment. Although, that's by Sydney's standards, shouldn't complain. P.S. Definitely not suggesting there is anything wrong with my KK, just that I am a complete grasshopper.

Thanks for the great tip @Pequod! Got the stops in hand! Now I just need a KK to install them on... 🤦🏻‍♂️

Beautiful house, beautiful yard, beautiful KK! I can’t wait to see photos of your cooks!

Nice work! Damn, it looks really good. Love that blue. I’m pretty jealous I have to say. Just fired up my ole vision for burgers tonight still waiting. Hope you have fun firing it up for the first time this evening!

That's awesome! Can't wait to see more. Seems to be a lot of deliveries being made this week.

It will depend upon the size of the brisket. You can find the dimensions of the 19" table top grill here: https://komodokamado.com/collections/19-lil-isla-table-top/products/19-hi-cap-table-top-cad-drawing#gallery-2 A similar page is in each of the different grill pages.

Nice. Believe it or not, you're not the first owner who had theirs delivered via crane! A bit nerve-wracking seeing it swinging in the air, but you landed it safe and sound. Now for the uncrating and the grand reveal pics!!

Welcome to the Obsession. If you think that you're head-over-heels now, just wait until you cook on it!! Prepared to be blown away! Easiest virgin cooks - spatchcocked chicken or a pork butt. Almost impossible to screw those up on a KK.

Like ckreef, I was an original Kickstarter backer. I've had better experiences with Kickstarter campaigns, and a couple that have been much, much worse. They eventually produced a product. Granted the original version wasn't very good (had lots of connection problems), but they solved that with the + model. They offered us a cheap upgrade and I took it. I consider it just another tool in the box. Great for what I bought it for (roti cooks). Rarely use it for anything else, as the Maverick and Guru work just fine on static cooks.

It sounds like @ckreef has the original meater, I’ve read about all the issues reported with the first model. I’ve been using the meater + version and I love it, great results and really easy to use. Love that I don’t have to worry about wires hanging all over the grill. I’ve used it with long 12+ hour brisket cooks, quick high temp steak cooks (below 500 F) and stuff in between, always great results. I love that I can monitor from my phone too, using the cloud feature. I can be at the store or at a friends and keep an eye on my slow cook at home. Just my two cents, works great for me.

Don't even get me started ranting about the Meater Kickstarter. That was my first Kickstarter adventure. It was such a disaster I'll never do another Kickstarter again. When my Meater dies I would never, ever buy another one to replace it. I consider it the worst out of 6 different temperature monitors I've owned (or still own). It is a very niche gadget (rotisserie). It does that really well, for anything else there's something better.

I cleaning father every cook I made

This looks like a grill owned by someone who takes care of his things @Antonio Colmenares. I know you’ve cooked quite a bit.. looks like a shiny new penny. We recognize our own, lol. I clean mine after every big cook, and sometimes in between!

Always a pleasure seeing what you’re cooking @tony b

The last of the rainy weather from Cristobal ended just in time to cook dinner on the KK last night. Kept the Cajun theme going with Cajun spiced pork tenderloins - both rubbed with my "house" Cajun rub - one was also hit with cherry rub and the other with peach rub. Then at the end both were sauced with their respective fruit based sauce. Plus, a chunk of peach and cherry wood were tossed on the coals to keep it all going. Direct, main grate, 325F. Those are peach quarters with the Cajun spices for the side salad, which had dried cherries, as well. A total fruit bonanza! Plated with my homemade ravioli I had stashed in the freezer, sauce was "kicked up" with some of the Cajun spices. Nice French Rose to go with it.

@Basher - that steak looks AMAZING!! Aussie, King of the Beefies! Got hit by a drive-by from Cristobal yesterday (still raining today), so no grilling. Took the opportunity to whip up some seafood jambalaya - crawfish, shrimp, with andouille. Plated with a nice side salad and hushpuppies in the airfryer.

Hey all, First post! After many years of looking, I finally pulled the trigger and got the Bronze 32 BB delivered to San Diego today. Pictures attached. Everything about the delivery was first class, and the ramp provided was great. It took about an hour from crate being dropped off to get the 32 into it's spot in the backyard (daisy chained two 4x8' plywood). Rolled super easily on the plywood. Can't thank you enough for building a truly world class product Dennis! Best, Bryan

Looking forward to seeing the new grill in your new home!

Looked into this. I was thinking about backing it, but the Campaign just closed, so I was shut out. The only thing that concerned me is the upper limit on the internal meat temperature is only 185F. That's good enough for poultry cooks, it's a bit on the low side for pork butts and beef briskets/chuck roasts.

Hey! Where'd the legs go?! 🤯 confgrats!, nice looking color

That's what sick days are for. What kind of an addict are you, anyway? Just kidding. Congrats!

Hahahaha no, my KK is like a Daughter for me!

While I wait for my 32 to come in still having fun on the Vision grill. Beer can chicken is easy and always turns out yummy.

What "extra work"?? It's taking a pair of kitchen shears and cutting out the backbone, flip it over and press down hard with your hands to break the breast bone. Start to finish in under a minute. It probably took you longer than that to drink 3/4 of the beer before shoving the can up the chicken's butt! Just sayin' 😄

By the way, the beer wasn’t wasted. Drank most of it before putting chicken on. Don’t tell my wife that though 😂

Our ten year anniversary of moving into the house will be in a week's time. I have just spent an enjoyable half hour looking at photos that show the evolution of the garden over the years. We built it up, enjoyed its vigour and then tore it down. If the weather brightens up tomorrow I will take pictures of what it all looks like now. We start with the demolition of the 1930s extension, show you what life was like indoors while chaos reigned outside and the beauty of our mad garden before we decided we needed a little more ease.

Edison bulbs and surround sound were installed today. Also purchased outdoor dining table and barstools since last update. Just waiting on chez lounges and umbrellas to finish but those wont be here till end of July. as of today I can now live stream music, shows and anything else on the Apple TV in surround sound from my hot tub while I cook on my KK....very excited

First Cook... Fantastic!!! Super easy to get going. Used the splitter, but put a little too much charcoal as i was hoping to keep it at 250, but it stayed around 290. Regardless pulled it off earlier and results were great. Used Dennis’ wood chips, and the smoke flavor was great!

That's the nice thing about fixing up one's outdoor space @Basher. There is a lot more scope for hanging around. 🤗 Here great progress was made today with tiling. It was a blank wall this morning and is now practically complete. This is where we were at lunchtime. Finishing and grouting tomorrow. As the man said - nothing happens for a long time with tiling and then, it's done. Luckily we know our tiler well and don't worry when he appears to be spending a whole day communing with the space. He says he has to know where he will be putting the last tile before he lays the first tile. His work is all the more beautiful for his attention to detail.

My daughter just got back from 3 months at the Dept of Defense National Fire Academy at Goodfellow AFB in San Angelo , Tx. She is now a certified firefighter and paramedic for DoD . We are all more than proud of her. She was the only women in a class of over 20 , as well as being the oldest at 33. Everyone else in class were you men in their late teens to early twenties fresh out of boot camp from one of the military branches. She did everything physically that they did with no short cuts , and always finished in the top half as well as top 5% in the class room work. There was over a 50% washout rate. So after 100 days of lousy meals she requested a special first night home dinner. Prime Tri-Tips with board sauce grilled on the KK 23" , New Mexico green chili cheese corn casserole , grilled asparagus and romaine lettuce , and finally homemade lemon and shortbread cookie ice cream . We've never seen her eat that much . Again we are all very proud of her , glad to have her home. Here is picture of her training ( she is in the front on the hose ) as well as some of the tri-tips with board sauce.

I have become a meat pusher during lockdown. I buy my meat from farms that supply restaurants. They are having a hard time in the current climate and so I have been buying half and whole animals, explaining which bits are which to friends and sharing them out, at cost, to them. It has been such fun. In between teams calls, writing contracts and baking bread I have been passing on recipes and falling about laughing at the size of the osso bucco you get when they are cut from the shin of a huge cow. The side benefit for me is that I can sneak in extra meat to try at home. One farmer normally sells all of his short ribs to restaurant in Knightsbridge. I managed to snag some and now I have a dry ager full of short ribs and other nice things. Much anticipation here.

Let me know the next time your cooking pizza. I want to put my order in.