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They have been shipped..

It's raining here so I had to cover it. But it is going to be a nice weekend and the rain stops at 1pm. More to come.

@PoochieMine got off the ship over 3 weeks ago. I bet the 32 you have could be the one I originally ordered. Is it matte black pebble? If not, it's someone else's cancellation not mine. Anyway, my story is, I ended up getting a 42" in matte black pebble that someone decided not to get in the shipment ahead of mine, so Dennis was able to sell mine to someone else - maybe you! Anyway - you're on the boat I was originally supposed to be on. The stuff I posted above was from the ground freight people and the unloading terminal referenced is in Atlanta. It was stuck waiting to be unloaded from Friday until today - and I just got the call. My delivery date is tomorrow! I will be un-crating the serious bad boy on Friday! I will send many pics over the weekend and/or monday - I have friends coming over to celebrate over the weekend so I may not start posting until then. I was going to maybe have a google meet or something, but since the Braves won the world series, the city has canceled schools for the parade so I'm stuck with my children at home all day. I probably won't take the time to set all that up for the un-crating with them under-foot but I will take pictures.

You don't want to cook meat too slow in air. The rule of thumb is 40 to 140 in 4 hours. When you are using Sous-vide, it is possible to just use a ziploc and get your meat underwater in the bag - like for a steak or something that is only a couple of hours, sometimes I do this. but - it is not recommended to do long cooks without a vacuum seal. The vacuum seal helps with not allowing too much bacteria to grow. Over the course of several hours you basically pasteurize the meat. I would not cook with any apparatus that makes meat cook in air significantly slower than 40 to 140 in 4 hours. On the smoke problem -- This is just a hunch @jeffshoaf- I just got my KK today - haven't even uncrated it but - hearing your comments about smoke - I'm going to go with the cooking method I know best with other kamados (I'm a green egger) - and my first low and slow cook will have wood directly added to the firebox. No foil pouches. No smoke pot. If it ends up being "bad" smoke and I don't like the way my food tastes, then I will go to doing foil pouches or smoke pots, but I'm starting with the method that I know generates lots of smoke and then backing off from there.

I just put a few wood chunks hear the heating element and it generated plenty of smoke. There was probably no charcoal impact to the taste.

I have tried it, although there is a wrinkle. I built an electric heating element with a PID temperature controller. It essentially turned the KK into an electric grill/smoker. The controller gave me the ability to control the temperature with industrial accuracy - it would hold rock steady to a single tenth of a degree - not that cooking ever needs to be that precise. In any case, I used it to cook a variety of food, and it works really well to "air sous-vide" your food. A couple of caveats. I typically would use temperatures like 180 degrees, 200, or 225. I wasn't as patient as you for overnight cooks. I have no idea if that would have dried things out. Roast chicken was amazingly moist and delicate. Really worth a try. I couldn't get crispy skin, though, as it would have taken a long time for the KK to get heat soaked at a very high temperature. I also cooked steaks, roasts, pork butts, and more. All fantastic. I really liked having this level control for certain cooks, but I mostly use the normal charcoal methods now (even without a fan controller). Most of the time I'm just trying to get food served on time. I also have a bit of paranoia about cooking in plastic bags. The air sous-vide gave me some comfort on that front. With electricity, I didn't even need to open any vents at all - so the moisture retention was top notch. As I documented in another thread long ago, the electric experiment was really a way for me to justify having a KK in a condo that didn't allow flammables. I am now KK cooking with charcoal in a house. I still think about pulling out the electric element from time to time, though! One other thing. Anova, the maker of the portable sous-vide circulators, now has a countertop steam oven that can do pretty much the same thing with either dry or wet heat. This method also can be done without plastic bags and produces a nice result (I am told). Steam ovens are amazing for heating up leftovers. I use the Cuisinart version, and we never use the microwave anymore. Good luck!

You've got that recipe perfected, Snake. Those had to be delicious!

Made some pork belly burnt ends again - this time for a Halloween party. Were a hit! Smoked with cherry wood chunks at 225 for 2.5 hours (rubbed with meatchurch Honey Hog), then sauced with bbq sauce, butter, and honey in a foil pan and covered with foil for an hour on smoker, finished at 275 without the foil for another 30-45 minutes. IMG_8956.MOV

Yep, older wines like that can be hit or miss on how well they age and when they "peak" in maturity. A roll of the dice sometimes. This one was a hit! I actually have some 30+ year old stuff in the cellar. I'm surprised that I didn't drink more of the older ones during the lockdowns? Jerk pork chops last night. Chops were marinated all day. Direct on the main grate at 325F. Aluminum pouch of pimento wood chips, leaves and berries (aka - allspice) for true Jamaican flavor. Ya mon! Plated with roasted Yukons (perfect!) and sautéed green beans with jerk seasoning. Sorry, no 25 year old wine tonight - just a "house" rose.

4lb chuckie for chili.. Sent from my iPad using Tapatalk

Hickory-smoked pig ribs, molasses/honey bbq sauce, roasted potatoes, and bread fresh out of the bread machine. Good eating!

Friday night here is generally Steak Night. Last night was no exception. Prime grade ribeye cap, seasoned with Gunpowder and Dizzy Pig Raising the Steaks. Direct on the lower grate. For the "reverse sear," I went caveman on it and held the steak just above the coals with the tongs for about 30 seconds on each side - nice crust. (Note: I would have used the sear grate, but when I was setting up the grill, I noticed that it was not very clean, so I opted out of using it.) Plated with cauliflower "rice," sauteed shrooms and side salad. Splurged and opened a 25 year old bottle of Ridge Zin from my cellar - still holds up!

Dennis is going to see that picture and design a boat shaped KK 🤣

Bad news, dude. Here's your cargo ship. Looks like they're already using your KK to feed the crew!