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Bought some corn beef to turn it into pastrami. It's really too hot to slice but I did take a little sample off the end. Taste test off the end before going to bed. Next day, this is better.

Sliced up the pastrami this morning. I see a smoked meat sandwich in my future just need some Swiss cheese.

Greetings fellow KK Owners and contributors! In a span of one week went from a disappointed Big KJ3 (backorder until Nov) potential owner to a a real 21" Supreme KK owner. Discovering KK (Forbes article) and this site after getting my second delayed shipping notice, I scoured the internet, this site among others, spoke with Dennis, ordered and took delivery last night. The online user manual and KK forum notes made this simple. I had this small beast unpacked, installed and clean-up by myself (wife was sipping cocktails) within 2 hours. Look forward to my first use and wondering if there is a good consensus on the first high temp prep that anyone can share.

Winner, Winner! 2 thighs injected with Seasoning Stix and rubbed with Lanes Sweet Heat. More corn! Finally killed off the basmati rice. Nice side salad with bleu cheese. Crusty Bread. Lovely Dry Riesling. Direct, main grate, apple wood chunks.

Hi guys! I like reusable stuff and ordered reusable sous vide bags from SousVideArt https://www.amazon.com/Reusable-Vacuum-Storage-Sizes-Premium/dp/B0792GZLKD. The first few bags I used (for sous vide) were okay, so initially, I was really happy. Since then the bags have become unsealed (new ones) in both the sous vide bath and the freezer. I've sealed a bag and sucked the air out only to find a few minutes later, having not even put it in the water yet or into the freezer, that the seal has leaked and it's full of air. I've had meat juice get into the plunger. I was really excited about having a reusable bag instead of wasting plastic, but these just aren't it. Do you use reusable ones? Which brand is the best? I've found SousVideArt in this review https://wisepick.org/best-sous-vide-bags/, but I'm not sure I can trust it again. Please, give me your suggestions! I'd appreciate all your thoughts and opinions. P.S. I love sous vide and hunting, so here some pics (especially for those who asked me to share them )

This also counts for breakfast.

All this talk of rotisserie goodness made me get mine out this evening, just a simple chook cook, but so good! Sent from my iPhone using Tapatalk

Hello, all. (Heyas, Ceramic Chef!) I have admired KKs for as long as I’ve known about them. I’m now in a position where, if everything goes according to plan, I can get one. Right now, I use a LBGE and a Weber Performer; the BGE handles all the low and slow, the Weber does all the grilling. It’s a nice pair, each doing what each does best. The KK (I’m looking at a 21”, there’s just the two of us and no big groups) would have to replace BOTH units. So what I’m asking: Who fires up their KK for a single hot dog, or burger? Is that a thing? I’ll typically drop a dozen or so briquets in the corner of the Weber for that kind of cook. Easy in, easy out, no project. Just a simple grilling. Because 75% of the time, that’s what I’m doing outside. That, maybe a couple steaks, maybe a few chicken thighs. I’ll do a brisket once a year, a butt once or twice a year, ribs maybe half a dozen times a year. I got no illusions about needing a KK. I don’t need one. I want one. I can justify it if it replaces both the other cookers, and it will create more space on the deck, giving up two cookers and tables. I was looking at a 19” tabletop, but once you add in the stand, you’re within a couple hundred of the 21”. I figure in for a pound, etc.

Heyas, Pequod! 😁

Welcome to the Obsession! Excellent decision! You won't regret it. A good first cook is usually either a pork butt or a whole chicken (spatchcocked). Almost impossible to mess up while you are learning temperature control with the KK. Both cooks are well under the temperature limit for the burn-in, so no worries there. Noticed that you live on a golf course. So, don't be surprised if a stray ball lands near your fence when cooking, as you will likely attract attention with the KK!

Congrats, some say while doing a burn-in pizza is the way to go but that doesn't restrict you from doing a low and slow anytime. I recently purchased a grill outta Dallas and it was conveyed to me that at his particular store there was a back order of 5 months on all KKJoes. Must have been a Covid related issue or export,,,,,,,,,,whatever the case, you have something much better.

Tony, talk about living the high life.Perfect.

Sounds great to me!

I have a friend that bought a home built in the 60's made with t&g redwood long board siding, today it remains as sturdy and attractive as ever. Placing redwood on the deck floor may be a mistake, it is considered a soft wood, how about mahogany as a substitute. It lasts well if cared for but, tends to silver with age. Excuse me, I digress, over many years I have used a number of Kamados sitting on a wooden deck without incident. I have the 23 and feel because of the depth of the fire basket and it's safe enclosure... fire to me has always been a thought but,.never a concern. I also always use a working Mapp torch that undoubtedly helps to contribute greatly to spark production. Let the sparks fall where they may, they generally don't make it to the ground, I worry more about my hair catching fire so wear a hat. Using a charcoal like Jealous devil that's prone to spark less may be an alternative or you could place inside a fire starter and close the cover and open the vents if so inclined. Yah, the 23 is a safe unit, you'll notice that right off when you open the lid and those thoughts will melt away. Good luck with your new toy, your gonna love it

That was an awesome looking breakfast Mac. Is it your tribe that puts maple syrup on bacon, then bacon on pancakes with ice cream.... for breakfast? Sent from my iPhone using Tapatalk

Thanks all, very helpful. Especially encouraged by the positive experience of @PRippley in the rain soaked Oregon climate.

There's a tag inside each KK that would help figure this out. I bought my 23" well over a decade ago. I'm very proud of my serial number. Apparently there were only eight people before me.