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Oh, last thing for today and I love these surprises. I’ve notice other crate artwork on the forum and it’s really cool! After all the work setting up etc I just didn’t even think about looking. Then my daughter wanted to work on her new fort and we found this. How awesome?!?!?!? Neat note, I’m a huge motorcycle guy so this grill must have been meant for me. I’ve seen other crate pics with flowers etc so no telling what you might get, but this was very fitting for me. My daughter thought is was super cool to get artwork from Indonesia, I had to show her where that was on the map 😂

Summer must be here, it's near 30C and the Konro grill is going. Made a potatoe fingerling potatoe salad to go with the wings and garden salad. Wings on the Konro. Done. Plated.

Decided to move it lil closer to the deck. Looked better here, wasn’t sure which area would work best but I like this spot.

First cook was easy one, just some wings tonight. Gotta say, was a lot different than cooking on my old vision grill. Ole heavy is a lot more sensitive to adjustments so I ping pong’d temp for a bit but was fun learning. Settled in on 300 and it was rock solid. Cooked way different, threw foil under wings to see how that worked after all my reading on forum. Cooked them for hour and half at 300 and they turned out golden brown, no burn marks at all and very juicy. This would never happen on old grill. So, I have some learning to do to get back to where I know where things will get some crisp on them etc. wings turned out great for first run but I can do much better. Learned a lot. Tomorrow am is burn in so wish me luck. More pics tomorrow.

Kinda didn’t want to get it dirty!!!

Finally in backyard!!!

I think the back is the coolest looking part ever, couldn’t wait to see in person.

Couple hours in sitting at 500. Tending to quite a few venting spots and 2 sections of bulging tiles. So far so good.

More shots from the first viewing, it looked awesome.

I have one of the 24" Double Flame units with the out post grill and stainless lid. I love the lid so I can go to bed and know that what's left of the coals will go out safety. I also love the added grill. I order in mesquite logs and have done some cooking and some high temp sears on it. We mostly use it as a fire pit, but some wood fire cooking/searing is always a nice change. It's very well built and you can feel it in the weight at 57 pounds. Had mine 2 years and very pleased with it.

I suspected the hardest part would be getting it off the center box that it’s shipped on. It wasn’t as bad as I thought, but it did take some effort and was the hardest part for sure. My 17 year old son helped me. He thought the grill was an alien, along with my wife and daughter as well. They weren’t prepared for what they saw 😂😂😂

Alright guys, it finally happened. Ole Heavy is home and settled in. I’ve read all the previous posts about the day it arrives but it is difficult to understand completely until you live it. Fun day for sure and thanks to the forum so much, I was very prep’d for what was in front of me and it went super smooth. I did have surprises that I’ll share with pics. Here’s the beginning ...

There is worse. I love pork ribs but I like them done fast. I also discovered a beef short rib recipe that you could do quickly on a plancha and I prefer that too. None of this is intended to take away from @Aussie Ora's preeminence in the rib department. His cooks almost tempt me to give low and slow ribs another go.

Thank you so much. Yeah I think it can be done as well but returning it to it’s place for pickup again would will be even harder. Thank you. Yeah I was thinking low cooks would probably be ok. The burn in with access around is needed as well though. I am looking at about 3 to 4 weeks because of some construction delays. Who ever heard of those little problems. 😮

Looks delicious

Kids loved the crate. New project tomorrow alongside burn in. We’re setting up a fort for my daughter and she’s painting and decorating crate with lights and all kinds of other ideas 😂

So... this thing definitely lives up to its Beast name when moving it. Gathered up some help and moved from the garage around the house. It’s now sitting in a temporary home, while the outdoor kitchen is being built. I do have a question for the group. I will have to move it again into its final resting spot. Do you think I can leave the white moving cradle under it while cooking? I do not want to remove it from underneath unless it’s absolutely necessary. This thing is no joke to toss around. I am worried about heat and the structural integrity of the straps. I would like do go ahead and start cooking on my next day off though. I would also like to do a burn in before it’s harder to get all the way around for inspection. Any thoughts?

@Basher I did look at the Breeo also. My thought process was........Breeo's look better to cook on.......I have enough grills to cook on........I'm buying this unit as a fireplace............the Breeo's are significantly more expensive. Bought the Solo Bonfire......really liked the performance.............so I bought the larger Yukon..............unhappy with the design. However.........now i would like to see the larger Breeo in person. Jeez..................it never ends 😳

🙀 Please, please, say it isn't so!

My wife’s family came down today from LA. For those of you out of country LA is about 120 miles 2.5 hours drive to San Diego. My wife’s Peruvian they are a Latin family they are very close. Before COVID it was not uncommon for my mother in law to be here every week or at least every other week so they haven’t been here since late February. I ask my wife what she wants to host and she says “you know you got that thing (KK) delivered the week everything shutdown...its kind of like you picked up a skill cooking on your KK during quarantine” in fact she is right. I was supposed to go to Oakland that weekend and instead I got a surprise KK delivery courtesy of the shipping company and stayed home and cooked during quarantine... that being said the wife requested chicken schawarma so on my third attempt I dialed up the spice on the marinade threw some chopped sweet onions in there and then also let’s all the carvings sit in the tray for a much longer time period and served it in two big servings instead of when it was done. Turned out great everyone was happy abd I was reminded why I remodeled my yard and spent good money on my KK....for times like these...eating good meals with my family. Life is good. Today was a good day for those keeping score at home it was an afternoon IPA day with a savignon Blanc nightcap

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

@KKash the recipe calls for baking it in the oven so I suppose you could try that but the rotisserie is definitely the preferred method

This recipe is a really good idea, and fun! It seems like this will only work if you have the rotisserie? Something I didn’t buy... Sent from my iPhone using Tapatalk

I didn’t hear a thing about my order until yesterday when out of the blue I received this: “Due to the overwhelming response for this item, there has been a delay in fulfilling your order. Your order is now expected to ship the week of July 6th. Once your order has shipped, you will receive an email with tracking information.” ...so I wait!!! Sent from my iPhone using Tapatalk

Don't sweat it too much. It is pretty easy to get it back to sparkly.

Pineapple as well.

Nice job with the uncrating and all the super pics! Your daughter's going to have one helluva fort!

Beautiful KK and gorgeous setting for it. You will really enjoy it. Been hearing thunder myself. Looks like this afternoon will be a washout.

Aussie is the rib master for sure!

Great start. Welcome to Ole Heavy!

An upgrade for the Solo Stove Bonfire - a stainless steel cover for when it's time for bed and you're somewhere that requires your fire to be attended or put out. Also would keep the rain out if that's an impending problem.

Tomorrow is the longest day (light) of the year............................ Hoping to stay awake long enough to light the fire ......... let alone see the sunset 😁. My nickname is "8 O'Clock Jon" I will do my best Mac!!!!!!!

@tekobo I really like the Solo stoves. Bought the Bonfire first and was super excited about getting the Yukon.......only to be very disappointed with that fire grate dome shape and how it limits the stacking for the logs. You can work around it but it is just NOT a good design for the $$$$. Not a sheet metal fabricator....but a few support brackets under a flat fire grate would solve the problem, I'm planing to cut it out and make my own fire grate design. The other thing I didn't mention about the Yukon is that it almost takes two people to handle and move it. I have long arms and a strong back but trying to dump the ashes by my self with out dropping & denting it is a challenge. This weekend we are planning to take the Bonfire out to a bay / sandbar in the lake, put it on a metal table in about 1 foot of water and enjoy a fire after dark. Should be fun!!!!!

"if Kemi didn't get one it really must be too big!".

Heylo Guy.. First of all there is no ceramic in a KK grill. The hot-face is a high alumina cement, extremely durable. The insulation is vermiculite, a natural flaky mineral (similar to mica) that expands like popcorn when heated. Vermiculite is used in insulation, fire retardants, and in our case cement aggregate. Both of these are designed to be used in blast furnaces at very high temps. Outside of the porous insulation is an acrylic, UV resistant industrial insulation. It's the flexible, waterproof jacket that the tiles are attached to. The ceramic tiles are standard glazed tiles.. The hot-face and insulation does not effect getting to high temps or your ability to stabilize them.. That's simply airflow.. When I hear people say that they can't get hot, I know that they are pouring charcoal from the bag into the grill and all the crap smalls are blocking your airflow which in turn is limiting how much charcoal can burn. If your grill has moisture inside/under the acrylic jacket, the water vapor will/could carry the heat more efficiently to the tile jacket. If not, you have just forgotten, that if you wait long enough the outside heats up if you are at high temps.. you won't blister your hands touching it but you won't touch it long because it's HOT.. I can assure you nothing breaks down and changes the performance of your KK..

Yes, the Bonfire gives off a lot of heat. A Yukon would require you to be a fair way away to avoid singing your eyebrows. My friend's partner told him he couldn't get a Yukon because, "if Kemi didn't get one it really must be too big!".

I am with you @AJR. I have never seen the point of soup and don't think I have ever eaten pumpkin soup. @Aussie Ora's posts are always good to see and challenge me because I am not mad on low n slow ribs either but his cooks always look soooo good.

Sometimes, every once in a while, things don't turn out exactly how you wanted them to. Last night's dinner was one of those times. Had been looking forward to grilling out some corn. On it went at 325F, direct with apple wood, alongside some garlicy chicken breasts. Plated with some leftover yellow rice and coated the corn in chili lime mayo w/parm (Mexi street corn), First bite into the corn was a total letdown! This was some of the worst corn that I've ever had - hard/tough, starchy and no discernable flavor other than the spicy mayo spread. This was more like feed corn that you give to livestock. I had even soaked it in salted water all afternoon (my usual technique for grilling.) I have another ear in the fridge, but not even going to bother - straight to the trash bin!

Discussion in another thread got me thinking about Cuban. So last night was a Mojo porkchop, direct 325F with coffee wood chunks. A few spears of asparagus. Plated with my "drunken" black beans (cilantro, scallions, heavy garlic, lime juice, cumin, and rum) and served over yellow rice ( Badia Sazon Tropical - orange) A nice Rose on the side.

Thank you Troble! Our friends loved, loved, loved this method of cooking chicken. As did I. They called it a "posh kebab" and we ate every last bit of chicken on that rotisserie even though we had started with some octopus and followed the chicken with beef burgers. Yummy! I wasn't sure what you meant by "do not over marinade" but I had already marinaded the chicken using this recipe: https://www.feastingathome.com/grilled-chicken-shawarma-recipe/. The skinned and boned thighs were marinaded for about 18 hours before cooking. Here are the marinaded thighs, stacked onto the rotisserie just before cooking. While cooking there was a surprising amount of fat given off by the chicken. I put some water in the tray beneath the chicken to stop the smoking. Here we are at the slicing, crisping up/munching stage. Sooooo yummy.

Well, got to say. It worked. After a while I could see the smoke again. It must have been the piece of wood it was on. Either way, super consistent temperature as everyone knows. Honestly, the easiest Smoker to use. such a good brisket. Photos below.