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Yes I rocked it back and forth and it just rolled off. The 2 inch wasn’t a challenge for it.

No goat, just a small child. Lol Sent from my iPhone using Tapatalk

LOL understood. Today I will take some nice pictures. I was so tired yesterday from the excitement and moving everything around in my garage gym just to make space. I slept like a dead person.

Well, I’m pretty impressed with my little 475 ml MSR smoker pot on my first cook. I’ve heard one of the down sides to the traditional Dutch Oven smoke pot is it doesn’t handle hotter temperatures well. One of the advantages of the small size of the MSR is you can bury it in the charcoal. The temperature at the bottom of the fire basket is much cooler then the top, sometimes several hundred degrees cooler. I cooked some chicken at 400 degrees. To start I placed the MSR at the bottom of the basket and then buried it in charcoal. I then lit some charcoal on top with my torch. I allowed the grill to come up to temp over the course of an hour. The bottom of the fire box basket takes awhile to heat up, I know this because I have run temp probes during cooks at the bottom of the basket for testing purposes. This works out perfect because the thicker white smoke that started coming from the smoker pot thinned out once I got the Kamado Joe up to 375 degrees. Placing the smoker pot underneath the coals requires a lot more heat and time to come up to temp, you just have to preheat the smoke pot from the beginning of firing the grill up. The smoke pot maintained a nice thin level of smoke through the entire cook at 400 degrees the pot was filled with 2 cups of B&B Competition blend pellets. I think this method might be the best way to adapt the smoke pot to hotter cooking temperatures (bury it at the bottom of the charcoal). As a bonus it shoots the smoke way down to the lower vent ensuring the smoke has to go up through the burning charcoal purifying (in theory it burns off volatile organic compounds in the smoke before it reaches your food). Sent from my iPhone using Tapatalk

Just trying to figure out how it comes off the wheel feet, there is almost a two inch drop

As promised

You are teasing us @Buzilo! Nothing in the pics to give us a sense of scale. Can you throw a child, dog or goat into the KK to help us understand just how mighty it is?

Absolutely beautiful! Glad it arrived safe and sound Sent from my iPhone using Tapatalk

No, no! I must look away!

The Philly was the warmup for the KK dinner. My wife surprised me with some Snake River Farms ribeyes for Christmas and I cooked the first on Sunday night once the Philly had settled. Cut a couple of minutes too early as evidence by the juice but damn if it wasn't cooked just how I like it

Baking stone, cover, rotisserie

Unpacking time!

So far so good. The stone wet grinder has arrived from India. Gotta change the plug but then it should be good to go. Also have to find somewhere to store it! Now the wait for the corn from Masienda...

So I have been busy grilling and a lot of remiss with posting. A couple weeks ago I had a friend over who wanted shrimp for dinner so I decided to make paella. Mind you I have never made paella before but I have eaten my share. So I researched and research and found a procedure on Naked Whiz's site. What I found most helpful was Naked Whiz provided the pillars or the important things to pay attention to and the basic procedure this was brilliant since I rarely follow recipes. So again I am not going to plagiarize from Naked Whiz if you want the procedure go to the link above I am going to share my experience, ingredients and what I learned. I wanted to buy the sofrito but could not find anything to my satisfaction however, I did find a recipe on Pinterest that seemed like it was the real deal and I was not wrong. I cooked Heidi's recipe the night before and it provided amazing depth of flavor and I will make it again as a base for many recipes not just paella. I used canned whole San Marzano style tomatoes without the juice. For the liquid I used chicken bone broth by Kettle and Fire with 32 oz of clam juice in the bottle. I made sure this was warmed and ready to add. My ingredients included: 1 lb shrimp soaked 30 minutes in a salt brine 0.6 lb salmon soaked 30 minutes in a salt brine 3 lobster tails soaked 30 minutes in a salt brine 1/2 lb Basque style Chorizo, not my first choice, I would have preferred Spanish style and yes I mixed meats. For veggies I used 1 cup frozen peas Tops from one bunch of asparagus par boiled in the liquid Photo below shows the ingredients ready to go. Everything I read said to have your ingredients prepped and ready to go and it paid off in spades. I got the grill to 550 degrees and away I went. Saute chorizo, warmed the sofrito, browned the rice in the sofrito, added saffron, then added the liquid and cooked for about 30 minutes, added the vegetables and mixed into the rice. Then I added the seafood on top and cooked for about 10 minutes and the results were amazing as demonstrated by the beauty shown in the photo below. The rice was creamy the flavor profile was complex and balanced. Frankly, I have thought about this meal everyday since I have made it. What I learned was this dish is beautiful to look at, amazing flavor, fairly simple to make. I will definitely make this again and thanks to Naked Whiz for the procedure and all the tips. While I have a pork butt smoking as I write this I really want some more paella!

Got to talk with Mr. Linkletter on the phone again today. He is a wealth of knowledge, thanks again for your time Dennis! Also he sounds super busy, I believe he said he was 100+ grills backordered. Patience is good if you’re trying to reach him. I found out my KK is actually already on the boat headed my way! I’m super stoked as I didn’t think it would hit the water tell later this month. Dennis sent me this photo of my grill and I’m going to step out and say I think the sleek simple lines and geometry of the 21 make it the best looking KK. Oh and these gorgeous olive-gold pebbles are going to lead to cooking performance none of you tile guys would be able to understand! [emoji6] Sent from my iPhone using Tapatalk

@Forrest I just got my grill 22" TT (the best looking, in MHO😀), in February and you will not be disappointed. These grills are amazing! Can't wait to see the unload and first cook photos. Welcome to the club.

Couple more

No worries Jon. I can't recommend it yet. Once the plug is changed I will find time to find out how/why Indians use one in their cooking. My coeliac friend seemed to enjoy his lentil or rice dosa when he had it in an Indian restaurant but they were experts and their dosa looked super impressive. I am relying on Dave being right to turn this into a must have piece of kit. Texan friend couldn't believe that I could make corn tortilla and begged me to make her some. Imagine her delight if wet masa makes my tortillas even better than she remembers.

What he said. Now that you have the pot I would just use it. See how you go. I don't need the smoke to last very long, just enough to flavour the meat and I have no problem with that quantity of pellets. I don't tend to hang around watching or timing and so I can't give you any more information. Get smoking!

That tilt on the tailgate of the truck happened with my 32. Scary and not something you tell anyone else because you think it is just yours it happened to. Happy that your 42 made it. And what a beauty she is too. More pix please!

You are right not to bite. At least not until I give you a very good reason to do so. Its primary purpose is to grind corn for masa for tortillas. However, Indians use it for making batter for dosas and other things. That will be an interesting rabbit hole to visit. As will the one with Thai spice mixes. We shall see.

Hi, If I remember correctly , with my 32 I removed the "walls" to the feet front and back and then it just rolls off the ply base. Nice pics and congratulations.

Here is my baby!! Thank God he had an electronic a jack. When he put it on the tailgate of the truck it was tilting sideways I almost died

If you had a smolder, there’s air getting in. Make sure the obvious are all completely closed, and make sure your bottom vent hasn’t wiggled out a bit, and if you have the rear vent, make sure it hasn’t opened a bit. Sent from my iPad using Tapatalk

Trying to perfect my Detroit style pizza. Used the King Arthur recipe for the dough and did 2.5X so it would fit my giant Lloyd pan. I added garlic powder and Italian seasoning to the dough which I’m sure will make the purists shudder, but it was pretty tasty. My family likes it loaded up so we used mozz and muenster (can’t find brick cheese anywhere), pepperoni, chopped kalamata’s, and thinly sliced onions. Cooked at 450, no stone or steel and the crust was nice. Not as chewy as I wanted but we ate it all. Bottom pic is the finished product, although it’s hard to tell.

Finally got my 23 Ultimate at end of Feb. after a long 6 months(This was research, ordering a 21, changing my mind to a 23, Dennis building the 23, then the shipping(container shipping was a longer process and then freight from LA to Ga. during bad weather took an extra week ). Was without a smoker grill for that time too. Sold my green egg (thought it would take longer to sell, but it went in a day). Thanks to tcoliver, tekebo, this forum, and especially Dennis during this journey. Following Dennis' instructions, uncrating was easy. Moving around back was level ground, so fortunately, I didn't have to remove the lid. Only one step to navigate to the deck, used the pallet ramp upside down with a board on top and up she went. Had help from my neighbor and my son in law, who did the pose.

Wow! Buzilo congrats on that decision to invest. You had better start fattening up the goat! Where is that video? I think it should come out with every 42” order. Sent from my iPhone using Tapatalk

Just the excitement of it, and the unboxing and burn in experience. Very surreal after waiting so long. I’m in Western Australia and the tracking of the ship and delivery experience were all part of the fun. Sent from my iPhone using Tapatalk

The journey begins!! Enjoy every step of it, the delivery day is insane! Sent from my iPhone using Tapatalk

I don’t plan on buying Wagyu as a regular event. I agree with @Tyrusi pay the couple extra bucks a pound for prime brisket, I taste the brisket. I’ve tried grass fed prime brisket and I preferred grass fed, grain finish. I’ve had grass fed prime steaks and those were tasty, and in general all the steaks I cook are prime but most are grass fed corn finish from my Iowa Meat Farms butcher shop that I’ve been going to for 20 years I’ve seen Wagyu on the menu at steakhouses but never had the $$$ to spend. But I figure I might try to cook one of these at home to see what it’s like. It’s not a habit I intend to adopt that’s for sure but I am intrigued on guaging the meat for myself at least once @Tyrusi drink this special green team called Gynoatemma that really helps with the cholesterol and doctor put me on a statin 3 years ago and now I’m in the very low range the tea is really good. It’s known as the Chinese miracle herb Gynostemma Tea ( Jiaogulan Tea )... https://www.amazon.com/dp/B01M8Q2ABP?ref=ppx_pop_mob_ap_share

Troble's next door neighbout runs an Air B&B and I've just booked in thinking that I probably can get my breakfast at Troble's.

too salty A lot of the rubs I see in the supermarket have salt as the first ingredient listed. Probably because it is cheap, and because lots of us do like salt! So I quit buying them. I very lightly salt my meats with kosher salt, wait a few minutes, and then apply my own salt free rubs. If you see any rub recipes in books or on the net that look good to you, just leave out the salt and try it this way.