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Bourbon sausages, indirect with mesquite wood & Alesmith Tony Gwynn .394 Pale Ale

New tiles never before made.. Terra Blue Pebble, Bronze Metallic Pebble and Autumn Nebula Pebble Have been asking the factory to make this for years.⁠ I think they're going to be great.. Autumn Nebula The Terra Blue are sorted for shade, tone and character... So there will be both light and darker versions

M3, globular cluster with signs of old age (golden stars), and yet a youthful vitality (blue stars). And I…ummm…did a thing. I added another time machine. The TEC140 is the KK of telescopes. Made by a guy named Yuri, who is the Dennis of optics. Key difference: it burns holes in your wallet instead of charcoal. Found this one being sold by an aging gent near my previous home near DC. Been sitting in a case for years. He never used it. Here it is all tricked out with all of the goodies that make it an astrophotography machine.

Hello fellow KK fans. I was going to publish a simple first burn in video showing the process I used to cure my 32" KK. Dennis and I touched base to make sure I had the latest information and to avoid some of the mis-information on You Tube about the KK. So after an hour long conversation, I had a couple of pages of notes and realized, this is more complicated than I realized. At the end of the day, the headline is, this is no big deal. ALL Kamados vent, this is the story specific to the KK. That said, I know we have lots of new owners coming into the obsession, this is helpful info. Thanks Dennis for taking the time to share this latest info. As always, happy to take comments to make sure I have the best info available. Please like, share, and comment. I'd like to grow the channel as a place to get helpful KK info.

Don’t let anyone tell you differently, KK’s are in a class of their own..your idea to have parties and experiment is the best, find what you like! Sent from my iPad using Tapatalk

Cauliflower steaks on the menu today along with some pork tenderloin.

I just watched this video yesterday and a lot of what he says clicked with me - his particular riff on Aaron Franklin's method. The interesting thing in his approach is a very long rest - as much as overnight. While I might not be that long with my next one, the one takeaway that I will use is the finger poke method to know when to wrap and not just go by IT. I just watched this one. He's consistent in his advice and has good tips here, too. (1) 12 Brisket Mistakes Everyone Should Avoid - YouTube

Nobody uses the heat deflectors they are not needed on the KK. Doesn’t includes them because many BGE owners think they are necessary since they used them in the BGE. You will not ever use them in your KK

Agree! I bet Jeremy (Mad Scientist BBQ) has never cooked on a KK before, so his "ceramic" cooker knowledge is limited.

Love me some 394 pale ale!

He clicks with me too tony. And not to change topic, but his pulled pork video is great. He does the same finger poke on the rendered fat cap as well. And my rest was 4 hours. Several things on his approach work well. I tried his pork butt cook for a family gathering and it was a HUGE success Served the pork with his coleslaw and mustard sauce recipes.....both were excellent. I’m eager to try the brisket video.

First of all, new here so be kind, I am a Weber guy from way back. I am currently using a modified WSM for my smoking needs and old platinum gassers I rebuilt for the grilling. Looking for the single solution. As I have been researching these Komodo kamados I had a question. I monitor the temps at my grate levels in the WSM and they are about a 30 degree diff from my modified top grate to my very bottom grate in there. In the KK I noticed the probe point is at the top grate level but would it be needed or possible to add ports at the other grate levels and just leave the plugs in if not required for the cook? all opinions welcomed…. on a side note- I’m working my wife over now to get approval….. started showing her the two big boys and their price tags, let it sink in I really want one, then said well we could probably “save” some money if we just got the 23” she didn’t say no like the first two, -so that’s a start😉

I used Weber Smokey Mountain cookers for over 30 years before getting my first KK. I kept my two WSMs, thinking I would use them as extra space. After using the KK for a couple of years, and not using the Weber's, I gave them both away. They are fine for what they are and I made some very good food on them, but for me there was no going back after the KK experience.

You have great equipment!

From everything I have heard (from long time users and Dennis himself) is that the heat deflectors are included mostly because people coming from BGE/Kamado Joe expect them/are used to them and it is easier to include them and saves time from everyone asking if they need them/where they can get them. Dennis himself has said multiple times he doesn't use them and they aren't needed in a KK because of how the KK is designed. They are just a nice bonus that comes with the KK.

Great video! Looks like the next one where you do your own burn in will be timed perfectly for when I should be doing mine. Can't wait to see what is next!

I’ve been telling my wife that I’ve been training for this cook for most of the last year plus planning/thinking about it now for well over 6 weeks. I’m fortunate that @tekobowent first and provided some great intel to help me. Everyone is asking what they can bring and my wife thinks I’m taking on too much and will get stressed but I told her that it’s not gonna be an issue cause I’m going to cook a lot of things early and I don’t want anyone bringing dishes cause I want to serve all the food. this is what cooking is all about for me we have our families, and best friends over. It’s been a long years we haven’t been able to this type of party for over a year so if there was ever a time to go big or go home it’s now. I’m prepared and confident for my cook, the only danger I now is gonna be the flip of the pig, which I’m likely gonna do solo but I’ll feel it out and if I can’t do it I’ll cook it on its belly the whole time. I have plan A & plan B one other note is I requested people bring beer, wine or specifically if they wanted to they could bring this delicious cocktail that we discovered last weekend “Cutwater Spirits Mango Margarita”, I’m not one for premade margaritas but this particular beverage is absolutely divine, and at 12.5% alcohol per can it packs a punch. We rimmed our cups with this chili lime salt my wife found at Trader Joe’s and poured the can over ice and it’s absolutely magnificent. Both Plan A & Plan B involve me not cracking any of those until after all food is served. Highly recommend though if one sees them on the shelf

Did a pork tenderloin for dinner, KK @250F until the IT 142 F then tented and rested for a few mins. It turned out tender and moist. Greens and radish fresh from the cold frame. Plated.

Given the time of day I am thinking the call won't come today either.. so I am on their schedule now I suppose.