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Finally finished. Only 9 months after Dennis delivered h KK. Just a few minor finishes. Sent from my iPhone using Tapatalk

Nice shawarma cook! I did chicken thighs last night, too. Lemon Pepper on the main @ 375F, with cherry wood. Grilled asparagus. Plated with Basil rice (plucked a couple of leaves off my new plants). Sauce for the chicken was capers, lemon zest/juice, garlic and EVOO. It was a nice evening, so dinner was outside in the gazebo.

83 degree weather calls for Mediterranean food. Chicken schwarma with Mediterranean salad and homemade Tadziki first time I attempted this I cooked the chicken at 350 and I was only able to get bone in chicken thighs, so I did a mixture of bone in thighs and breasts which wasn’t ideal today I did boneless skinless chicken thighs and I also cooked it at 475-500 like I did my adobada/al pastor and I shaved the outside every 15-20 minutes avd jet the carvings fall into an aluminum tray below to crisp up. results are in and the high heat/foil tray crisping method was far, far superior to my initial attempt at this dish. Will be utilizing this method going forward

I was too impatient for many uncrating photos but here is one and one in the final position (though a teak cabinet is in transit to join the KK). (I also have to learn how to rotate pictures on this forum apparently! I was right side up in my local app)

23 Ultimate. Come on by...but you bring the Steaks.

I called yesterday to ask the shipping company because their website just says enroute. She said last Check-In was in Kansas and expects truck to hit terminal in Baltimore Mon. Then hopefully my house Wed.

We're supposed to cook with these things? I thought they were just for yard decoration. 😜 I plan to attempt the burnin tomorrow, and have the first cook on Sunday. I'll post pictures...provided I don't screw it up. If I never mention it again, you'll know the outcome.

TelTru is in Rochester, New York and was shut down by the governor. I bought everything on Amazon and a few online grill stores and still ran out. I have 100 on order but will still be few weeks they say. These are the least offensive ones I could easily buy scores of. Of course I’ll send out the proper TelTru when I get them.

Pork Marbella, chive blossoms, they are delicious, fingerling potatoes and greens from the garden.

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That looks fantastic. Mouth watering all over my keyboard.

Hi. Just spent my last winter in Buffalo (it finally ended in the middle of May) and I'm heading south to Southwest FL in August. I've been happily cooking on a Primo XL oval for the last 15 years. I've decided to pass that on to my budding BBQ chef son and treat myself to a KK. I've beed drooling over them for years now and this move is my opportunity/excuse. I'm usually just cooking for me, sometimes a friend or 2 and occasionally a larger party. After a conversation with Dennis, it looks like the 22 TT is my best bet. My biggest concern is getting it to where it needs to be. It's going to end up on the screened in lanai behind my house. The only access to the lanai either through a screen door at top of 3 steps or through the triple slider inside the house. If I take it through the house, it'll need to get up the 3 steps and through the front door, then over the ceramic tile floor. Any creative input would be appreciated. Thanks!

If you have to, run to Papa Murphy's and pick up a couple. They do great in the KK on the pizza stone.

Ben in these situations, sometimes I’ve found that holding your breath helps it arrive quicker! [emoji2960] Sent from my iPhone using Tapatalk

Getting close to pizza or bread baking temps. [emoji3062] Sent from my iPhone using Tapatalk

Well I wish I could say it was more of a hidden gem... I do have fun driving it though.

Don't waste all that heat during the burn-in. It's safe to cook while doing it or right after. The offgassing is outside the KK and not inside where the food is.

Not long now! The anticipation and excitement is part of the journey, as agonising as it is, enjoy it! Have you booked a day off for when it arrives? Sent from my iPhone using Tapatalk

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.

For a brisket on a 19" you may need to take a bit off the flat to make it fit. They are 19" left to right and 17" front to rear. Just a tad small for full sized ribs and briskets. But both can be reduced and the balance cooked on the upper grate at the same time.

Hi all, I have been working on my kk smoking and briskets. This morning I hit my target temp of 225 but of course I did not factor in the sun coming up so it’s around 237. No issue and a good not for next time. I know my kk is still lit in the firebox, or at least I think so as I opened it up some to see if it would rise. It went up 4 degrees over 5 minutes so I assume yes. But I can’t see smoke? how do you all know it’s still lit? Or am I doing something wrong that I don’t see any. I was open about 1/4-1/3 turn on top and the first hash on the bottom.

It is rhubarb season so thought I'd give a try at rhubarb galette. I need to practice a little but the flavour was great. The vanilla ice cream I had made it earlier this week so that was a nice addition to dessert. I can tell you this, I am going back for seconds.

Finally have a soft spot with some leakage about 10 inches below the handle.

@DennisLinkletter, is that a Tel Tru?

That should be plenty high for the burn in.

I’d bring it down to 550. Is that the thermometer that came with it?

From everything I’ve read you are plenty hot where you currently are. How long have you been doing the burn in?

About 8 hours in. No hissing, no bubbling, no white residue, no bulging, no soft spots that I can find, and no real strong chemical smell...though it is windy so I may just be missing it. How high should I take her?

Yep, put probe is good, temp is holding and brisket is cooking. I smell a bit of smoke flavor. But not a lick of tendrils. I either have some weird fogo wood chucks or, ........ in just getting old.

I received mine exactly the same time as you received yours. Can report that they fit perfectly, do the job, and look good. Sent from my iPhone using Tapatalk

Just passing 520. Been slowly heating it up all morning. No fireworks yet. *fingers firmly crossed*

I will certainly need to procure some brawn to get her moved. The stairs are my biggest concern. The refrigerator dolly is a great idea!! Thanks Sent from my iPhone using Tapatalk

Totally agree on temp. My brisket is at 175 right now so 250 does not bother at all. Everyone advised to get fogo wood so using that with some cherry in there. My old smoker would for sure go out of it got snuffed but if a quarter turn will work, it’s just confidence then. Of course I am thinking it could go out and still finish as the heat will stay. thanks.

What brand/type of charcoal are you burning? Some kinds don't give off a lot of smoke. At a 1/4 turn on the top and just about any size opening on the bottom vent, you shouldn't have any concerns about the fire going out. Like I preached in another thread - DON'T CHASE THE TEMPERATURES! You're not going to tell any difference in the final outcome being off 12F. Anything within 50F of target (+/- 25F) is generally not a problem on most cooks.

Piece of cake compared to many installs. I'd measure the width of the lanai door to make sure it fits before committing to that route. Since the TT doesn't have wheels, you might want to consider a refrigerator moving dolly.

Do you have help with moving it? If not, any universities with ROTC programs nearby? I’ve found that a small bribe to ROTC cadets can help with moves like this. Seems like those 3 steps directly to the screened patio would be your best bet, provided you have help.

What a wonderful space, amazing, so fresh. Now for the enjoyment phase ...........

Me too. I’m exactly the same. I love Sonax, Adams, Auto Finesse. I use GTechniq coatings, have 7 polishers (Multiple Rupes, Flex 3401VRG, Flex Rotary), etc. I have a full closet dedicated to my chemicals so they avoid light, heat, etc. 😊. Welcome!

Yep, but only for a hobby. I just have a huge detailing product addiction. Enough stuff to run a business for sure and have thought about it.

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

Got it, thanks heaps.

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!!

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

Dennis sends them with a Tel-Tru with a higher range. Did you swap it out? You can see the TT box on his palette. 😊

That 3rd pedal is getting harder and harder to find now! Now, it's all paddle shifters on the steering column.