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Ha. All our prejudices are wonderfully illustrated by this thread. The young “grasshopper” brings us a story we oldies would never have found ourselves, we hate it because it brings our precious club into contact with the world of the nouveau riche, we hope that it turns out that the Man owns the tool and rail at the fact that a woman might afford to get someone else to do her barbecuing for her. I love it. Long live our weirdly wired human brains.

I have more nerve than good sense to post this miserable cook after the above. Chorizo sausage and fries.

@tekobo I never said I hope it’s Kanye’s. I think Kanye is an absolute fool of a human being, that entire family makes me sick, they are famous and rich for doing nothing. I could care less if it’s a man or woman who does the BBQ’ing I just find it highly unlikely that Kim or Khloe are doing any grilling themselves based on the little I know about that family if there’s anything this site has taught me is how bad ass some of you ladies are on the grill and I can’t wait for my daughters to grow up learning how to cook on my KK they are gonna run circles around their male friends on the grill. My little 3 & 5 year olds already love helping any way that can, in 15 years or so I expect to be getting pushed aside on the grill master duties

@tony b I’m in full agreement with your ranking system

Nah, it's food first, drinks a close 2nd and safety maybe?? LOL

I give it a 7-8 out of 10. My first brisket in a while..but I am my own worst critic. Sent from my iPhone using Tapatalk

No worries at all @Troble, @Forrest et al. My tongue was firmly in my cheek as I wrote that post. Looking forward to seeing @Pequod pretending to sell his KKs. Again. As for the 4Ks? I am so pleased that the celebs are moving on from thinking a Kamado Joe is the bees knees. I remember seeing these articles and cringing: https://www.dailymail.co.uk/news/article-5903077/The-3-000-barbecue-status-symbol-loved-celebrities.html https://www.thesun.co.uk/tvandshowbiz/9696775/david-beckham-5k-summer-bbq-storms/

The story of my 2020...

Cooked Hispi cabbage on the grill grate and finished it off in La Chamba roasting pan, alongside some sous vide potatoes. Seasoned the cabbage with some Mexican oregano, champagne vinegar and salt and pepper rub to cook it and then poured on some bagna cauda sauce to soak into the crevices in the cabbage towards the end of the cook. Super delicious. Sliced up like a nice piece of meat. Served with a deep fried whole sea bass.

OK, I've not been to the forums for years. But a year or so I was having a problem holding a low and slow on my 15 year old KK and I posted to Dennis. Darned if he didn't call me to walk me through a fix. Turned out to be nothing more than un-attach and re-attach my gasket with some heat resistant silicon. Well, I did loosen the top to make sure it was square. The very next cook I set it to 225 and it never moved. I've cooked butts and ribs since then with no effort at all. I've known Dennis since he was just getting started with the KK business (16-18 years ago?) and know him to be an incredible business savie person and a man of great personal integrity. I don't know how much time he has spent helping me over the years but if he does that with all of his customers, and I'm sure he does, I don't know how his wife has not left him for neglect by now. Me and the other Kamado owners (the business he saved to become KK) gave him heck at first because we thought he may be a charlaton like the former owner, but no one ever regrets doing business with Denis, he will find a way to right any perceived wrong. So Dennis, this post is basically a shout out to you and to let you know how much I have always appreciated your customer service, I rate it 100%. Thanks again, Kurt

Pizza night

16oz ribeye, dry aged for 32 days, roasted with mesquite and reverse seared. I used a small MSR smoke pot for the mesquite (I'll use the bigger MSR for long cooks - the small one would probably be sufficient for those too but i have to justify having both!). Storms were rolling thru the area so i rushed the roasting part of the cook and didn't get as much mesquite flavor as i had hoped. Also planned on grilling the veggies as well but did them in the vermicular kamado due to the storms.

I can remember a lot of tongue biting when people were talking about their new fantastic BBQ.

Tekobo, if you watch the show they don’t cook for themselves, they hire a chef to do it. All power to them that they have the money to hire a chef. I was sad at the fact the the KK prob doesn’t get used much and is more of probably yard art. This is all me assuming of course based on what I’ve seen from this stupid reality series my wife must watch, and we know what assuming does... Sent from my iPhone using Tapatalk

Same here, he’s a man of his word. Wish more people were like that. Sent from my iPhone using Tapatalk

@Tony B and Jon J I thought that was a requirement for this kind of hobby. Safety first, drinks second, food third. Sent from my iPhone using Tapatalk

I’d happily eat anything you serve @MacKenzie

I agree with all of you, it’s a stupid show. I’m thinking there is prob other high profile people who have KK’s. Sad thing is those women on the show probably have never even used it. If it does get used it is prob by some chef who they hired to cook for them. Sent from my iPhone using Tapatalk

Simplicity is good. It certainly look appetizing. Envoyé de mon iPad en utilisant Tapatalk

Hey you never know it could be Kanye’s.

Same here!

And with that information, I'd like to announce that both of my KK's and ALL accessories are now up for sale.

Dennis is amazing and that is a understatement he always is there for you and has the best customer service on the planet cause you always get him what a wonderful post

@Buzilo that looks great. What’s in the top rack? @tekoboi think you should be able to achieve the same level of crispiness whether it’s rotisserie or vertical. It’s just a function of fine and temperature right? When I did rotisserie I usually did it at 425, I think I did one around 400. when I’ve done vertical I’ve been in the 375 range. It’s taken longer to crisp but looking back on my photos I don’t see a difference, but I’ve been using the double drip pan on the lower grate to block out the flames and try to force the heat to the top where the vertical meat stand is. It seems to have worked. I need to do the next vertical temp at a higher temp. I also found that allowing my meat slices to cook on the bottom tray worked really really well when I used the double drip pan to block the heat see pics below from most recent cook

Oooh That looks delicious @Buzilo

Not sure if you guys saw but that’s what I did on my 42. Here is a picture. I am going to try rotisserie once I get the motor. IMG_1457.MOV

Steel and cast iron have different heat transfer rates. The advantage of steel over cast iron or stone is the thermal “punch” due to the much higher heat transfer. So...stick with steel. I use the Baking Steel 16” round for pizza, but really anything 1/4” thick or more will do.