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And today this was delivered. Excellent detail with simple and easy use design. Closed in storage below to keep timber dry. Detail like the brass rolling handle Refractive cement bricks and wool in the door cavity to keep the front cool for the cook. And the removable milled steel fire tray to elevate the initial fire for air circulation. Also designed to lower the grill into the pit for caveman Sears. And removable grates and drip trays at dishwasher sizes. And the removable spit for up to 40kg- that’s about 90lb!!!! This can also have a grill rack placed for other food while rotating. Now I just have to practice cooking on this Parilla. Oh, and the cover with slits to allow access to the storage area without completely unpacking. Sent from my iPhone using Tapatalk

Pineapple cured ham. With cumin and nutmeg underside. Smoked with a lump of red gum and sauced with trobles South American sauce. Kept skin down for ham crackle- I left this skin up in the cold room for 20 hours to dry out the skin. Ham sandwiches for an early dinner. Sent from my iPhone using Tapatalk

This is my second cold smoking attempt since getting the KK a few months ago. Really simple, albeit takes a couple days, and a nice salty fish jerky snack. Cold Smoked Salmon: one NZ king fillet (top) and one wild BC sockeye fillet (bottom). Skin on from local fish market. 1:1 kosher salt and brown sugar mixture + fresh dill cured for 48hrs. Completely cover each filet. Wrapped it in plastic wrap/press-n-seal and put in a sheet pan in the refrigerator. Added a little weight on top with another sheet pan and some condiments. After 2 days, remove from cure and rinse in cold water. Soak in cold water for 30 minutes to pull out some of the salt and then blot dry. Let sit in refrigerator open to air overnight to dry out further and get tacky. Cold-smoke with alderwood pellets. Microwave pellets first to get them hot/dry for best longevity. I just fill the canister and burn it until empty. Typically about 8-10hrs. Could probably do less, but still experimenting. Cut in paper thin diagonal slices with the grain like lox. Open to suggestions! Sent from my iPhone using Tapatalk

While having lunch yesterday at a favorite place for the first time since pre-pandemic, I noticed steak caesar salad on the menu and decided to make it for dinner Tri Tip on the KK Rested Post-rest and sliced Dinner: Steak, caesar salad, baguette, with a 2011 Caymus Special Selection Cabernet.

Picked up a pallet jack and three sheets of dura pad on Friday knowing my two boys would be here this weekend for Father's Day. Saturday, I had my wife, both my sons, my cousin and his wife and daughter, who is getting ready to graduate as a physical therapist, something that might come in handy after this move. We had one handling the pallet jack, 2-3 on the crate, and 3 leapfrogging the pads. We took our time, and everything went really smoothly, lots of stop and go on the hill, but no hiccups at all. We did get it under the deck before I realized I needed to take the crate off, but was able to slide it back out, remove the crate and then back under the deck. I've seen questions about removing the wood holding the wheels, we used a drill to take out the four screws in each block which left the grill sitting on the center piece of wood. I slid the ramp to the front, we tilted the grill off the wood block and rolled her onto the patio below the deck. Probably took 30 minutes total and that was being very cautious the entire time. Way easier than I anticipated. The first cook was a trial by fire, my father in law had requested pork loin for Father's Day dinner (later I found out he wanted pork tenderloin, but it got lost somewhere in translation), so I slapped the charcoal basket in there, fired up the grill, skewered the whole pork loin on the spit and let her rip. I played with vents and got it settled in around 350, wanted it higher but didn't want the temp to run away from me before I do the venting. The pork loin was good, I had left some fat on hoping to get some crackle, but that never happened, and I never got the color that I've seen on other rotisserie cooks. Also, the charcoal seemed to burn from the center to the left, so one side of the pork loin had nice color and the other, not so much, but that may have been from the rushed lighting job I did on the charcoal. I'm also thinking that since I'm a lot further from the fire than on my Kamado Joe, I need a little more heat. I also had the spit come out of the left side a couple times and start crawling across the inside wall of the KK, funny thing is that it just kept spinning. I would have spent more time setting it up or making adjustments, but it was already getting late and the in-laws were getting hangry. Sunday I made the adjustment to the rotisserie spit so it sits firmly in the seat, and also attached the two side tables. Going to do some quick dinner cooks this week, and then going for the brisket on Saturday, and hopefully the burn in on Sunday. I will take pics of my next cooks.

Here is some pictures of my 21” Supreme setup. As you can see the 21 is no joke, you can cook a lot of food on this KK. Hopefully this gives you a better idea of it’s size/capacity. I just threw on: -Double Bottom Drip Pan lowest grate -10lbs of cubed pork belly on main grate -2 whole spare ribs trimmed on top grate Running smoke with the small 475 ml MSR smoke Pot, but as you can see you can fit a pretty good amount of wood sufficient for most cooks in this little guy. With this smoke pot you never run the risk of it snuffing out the fire because of its small size. Sent from my iPhone using Tapatalk

I use a camera! By fixing a hose clamp onto the neck of a weed burner, one can prop it in lighting position, to leave it briefly unattended. When my first weed burner stopped lighting, I bought a second one, figuring I could light one off the other. Alas, I still haven't figured out why the first one won't light! Shown is the Milwaukee cordless blower, which accelerates any fire once lit.

I'm loving my current method. I keep a jar of left over part burned fuel (coconut briquettes or charcoal) soaked in isopropyl alchohol. When I need to light the KK I drop a few of my pre-soaked lumps into my pile of coals, light with my MAPP torch and walk away. With top and bottom wound right open, the fire is established really quickly and reliably. Depending on the cook I either wind everything close to closed for a low and slow or leave longer to build up for a high temp cook. If I am in a real hurry I use my mini leaf blower but I generally don't need to rush and I love the fact that I can leave the KK to get going while I am doing other things.

When it comes to different methods for starting lump I’ve pretty much used them all… loof, electric, tumbleweeds, etc. The Grill Gun is by far my favorite way to start my fire. It is a BTU king and gets your fire started FAST! even when lighting extruded charcoal. It is relatively small, portable, and it may scare your neighbors away, but they’ll come back for the smells! It is a bit expensive but worth it imho. Anyways, cheers [emoji482] KK fans! Sent from my iPhone using Tapatalk

After a few delays traveling cross-country our 32” was at long last unloaded at the final shipping terminal in Massachusetts on June 7 or 8, and I scheduled delivery for Friday the 11th. The expected delivery time was between noon and 2PM but the driver called at about 10:45AM to tell us he was 30 minutes away. Fortunately, we were finishing our errands and were home in 10 minutes. The driver was great. The crate was unloaded. Others have commented about not appreciating the size until it is right in front of you. I showed him where it needed to go around back. Two 4x8 pieces of plywood were already in place over the crushed stones on the side of the house. He agreed to help and away we went leapfrogging the plywood until we reached the patio. Perhaps, a half hour total. He tried to turn down the tip, but we insisted he take it. He was worth every penny. I did not have any burly helpers, and did not want to wait to assemble a team, so I proceeded to uncrate on my own. Really impressed with how well everything was packed and secured! After unbolting the sides of the crate from the base it was obvious that I could not lift it up and over the KK on my own. I took off the slats from the front of the crate which allowed me to tilt the rest backwards and drag it away. Not ideal doing this alone, but doable nonetheless - even by someone who is not an exemplar of muscularity, lol. After pondering a while, I decided to take the supplied crowbar and remove the pieces of wood in front of the front wheels. Wasn’t sure that was correct but didn’t see any other way of rolling the grill off the platform. I imploded the center support box - I found that quite enjoyable. My wife came to give me a hand. We rocked it a bit, pushed, and it rolled off the wheel supports (not sure what else to call these). We must have turned the KK so the rear wheels got around the front supports as we moved it towards the ramp but I don’t recall exactly. Down the ramp and onto the patio for unwrapping. Opening the lid and removing each item was embarrassingly exciting. Even after all I read on these forums, I was not ready for the heft of the grill grates and the other pieces. I’m still not sure why there are four heat deflectors. Here are some of the photos, not sure why several imported rotated. Sorry, 😣.

When I light extruded charcoal, I bring out the big gun!

my favorite is the grill gun also gets it done now

I ordered one during the Kickstarter, was a bit much for my KJ, but the KK had no problem with it!

Shhh! Mum's the word...

Glad you got it up and running, looks great !!!!! And no excuse needed for the Packers cover, it's not like you're a JETS fan or something

And please ignore the Packers cover on my gas grill, my oldest son is a Packers fan (genetic anomaly) and he got it for me as a gag gift, but I was forced to use it when the original cover on my grill finally disintegrated.

Now you've created a dilemma for me @jonj. We are off to visit @RokDok this weekend and I was going to take a small tri tip that I have sitting in my dry ager as an offering to his 32 KK. You know, a little snack for all to enjoy while we wait for whatever he has planned for us to eat. Now I am thinking that I might just have to keep that tri-tip for myself to eat when The Husband goes out for movie night on Thursday. No one will ever know....

@Basher I have been busy all day and didn't have time to comment earlier. I am beside myself with excitement. That looks like a beautiful piece of kit. What fun you and @jeffshoaf are going to have as you explore this type of cooking. Looking forward to seeing more on this thread. And, yes, yes, yes, I love those v grates.

You should see the first cook coming Mac- sent from the gods Sent from my iPhone using Tapatalk

Yeah, I use an LL - works fine. Probably not quite as fast as a torch, but with the built in blower, it's a one step operation. But my thumb does get a bit tired holding the trigger down - it isn't a turn on and walk away operation.

Basher, that is going to be soooo much fun to play with that.

I use the MAPP torch to start a few coals then hit it with the Milwaukee cordless leaf blower. Over and done with in no time.:)

I have nothing different to add here, I use a compressed cardboard starter from Samba- 100 lumps cost $5. I place one in the basket, build charcoal around it, strike a match, then take the whole basket out and leave it in a garden bed while I sweep out yesterday’s ash, then hit the fire with a rechargeable battery blower, then put the basket back in the KK and open up the vents, then blow it again and place a chunk of timber on it, Fire away. This works for me, no fuss, I think Aussie does the same, whatever works in your world. While the fire is soaking the KK, I prep the food for cooking….. unless it’s been a big Tekobo like prep day before. Each to their own. Sent from my iPhone using Tapatalk

Great looking ham !!!!!!

i’m just cracking into them now, but i’d probably favor the king salmon. it’s a noticeably more moist, probably just a function of its bigger size. i’d say if i did again, i would just do the sockeye for shorter periods of time all around by itself. Sent from my iPhone using Tapatalk