Leaderboard

Hi Everyone Our KK (23" Cobalt Blue Tiles) arrived a few weeks ago now, and we couldn't be happier. In terms of a name - it was pretty easy.... lots of things in Australia are called Bluey (Blue cattle dogs, blue bottle jelly fish, blue ring octupus, you can even get into a blue at the pub (aka fight), and my personal favourite is people with red hair are called bluey, and every name tends to end with a "y" Johnny, Mikey, Issy etc.....). So bluey it is.... After tracking the journey every few minutes (literally) for ~month from Indonesia to Singapore to Melbourne and finally to Sydney the delivery day finally came. Unboxing the KK was pretty easy, was like a kid in a candy shop.... Unboxing complete, now to get her into position. We decided to take the top off. Process was really simple and once you took the top off and removed all the internal moving the KK into position was a breeze! Daisy chained a few planks of ply and it moved easily into it's new purpose built home (NB: Thanks to this forum we choose not to put it on our new deck, with lots of white, and instead built a new mini deck just for the KK. Based on first few weeks I think it was a very wise decision).... Relatively simple move with my son (15 - big strapping lad) & I up one step... And there she is.... In position and looking great. You know the saying. "Happy wife, happy life".... We were tossing up between a KJ Big Joe 3 or the KK, and in her words "The KJ looks 'meh', the KK is very sexy"... Who am I to argue.... After unboxing we did the curing process which was really easy. Started at ~9am in the morning and took it really slow, ramping up 50F every hour until we reached ~500 - 550. We had some venting on the top of the KK but no big issues. A simple touch up with the supplied grout and she was good to go. So now onto the fun stuff. Our first cooks. An when I say first cook, I mean first cooks. I love my cooking, but have never owned a smoker / ceramic cooker or any low & slow BBQ previously so we were entering unchartered territory. Previous BBQ was a "gasser" (never heard that expression before this forum!). Which was fine but pretty boring. Cook 1 - Rotisserie chicken. Given our amateur status, we thought we would start of something simple. So chicken it was... Got the KK up to temp and attached the rotisserie to the motor (pretty easy to do) an dafter ~1hr we had our first taste of cooking with the KK. It was pretty amazing.... IMG_6441.MOV Cook 2 - 8 hour slow cooked leg of lamb 5 hours in the KK @250f then put it into the double drip pan, added some red wine, herbs, stock and covered with foil for another 2 hours then rested for 1 hour and fall off the bone lamb for dinner. Pretty good for first attempt.... Cook 3 - quick grill of marianted chicken breast. Had some left over charcoal from the previous night, so thought I would try and see how I could reuse on a simple & quick grill. Pretty good, although next time I'll cook it on the lower level. Cook 4 - Pizza We bought a second charcoal basket, which i wasn't entirely sure i would use, but it was already proved useful. After reading the posts on this forum on best set up for pizza I hand selected some nice big chunks of Kamado Joe Big Block charcoal placed them into the second basket and then light in a few places (NB: I'm using the JJ George grill torch to get it going). Let the KK get up to 450f, added the heat deflector and the pizza stone (NB: Both we pre-heated in the oven). Added some pizza's for the boys and they were pretty good, but it took a while. I removed the heat deflector as I think this was consuming too much energy and cranked the KK up to 650f and the pizzas were awesome. Faster cook time, better crust and all round hit with the family!! Cook 5 - Beef short ribs You read lots on how amazing the beef short ribs are, so we gave them a crack. We got some nice Angus beef short ribs from the butcher and the young fella got into the process of preparing the seasoning. Set them on the KK @250f for ~ 8hours (wrapped at 5 hour mark, cooked for another 90 mins, then rested). Used the drip pan and a pizza stone under the drip pan as a heat deflector (didn't use the big one provided). Result was pretty good although I did make a rookie mistake. The heat deflector was not big enough for the total food area so 3 of the beef racks were amazing, one was dry... Cook 6 - spatchcock turkey We are on turkey duty for Christmas lunch, so we thought we better have a test run before the big day.... Used the double drip pan, added some veggies (parsnip, pumkin, onion, potatoes, herbs), spatchedcock the turkey, injected with butter infused with herbs & garlic, made a foil heat deflector for the lower grate (learnt from the pizza mistake) to cut the radiant heat, put the double drip pan on the upper grate @350f ~2 hours until at temp. Everyone loved the result (NB: Going to try a rotisserie to see which one we prefer). So.... if you've made it this far thanks for all the sharing / advice on the forum, it really helps a novice like me. We are loving the experience so far, learning things after every cook and I'm sure we'll keep improving over time. Thanks again & chat soon. Sean IMG_6413.MOV

This doesn't hold a candle to any steaks, etc. However I did want to post since it was my first strictly grilling exercise on the KK. The 42 is large, but when you're doing a simple grilling exercise like this and have the basket splitter set up with charcoal in the middle, it doesn't seem "too big". Anyway - I did some pork sausages. They turned out really well. What is so awesome about it is that the refractory material all around the firebox and lower grate surface get heat soaked and radiate heat in addition to the direct heat from the fire. I should have taken a picture of a cut sausage. There was a pink ring around the outside. I never got this on my egg. Super simple cook - nothing fancy at all, but to me it was great. If nothing else I got to look at my beautiful grill for a few minutes just sitting on my back steps. This morning it's back to reality!!

Here is another one for you Pooch. I have a fridge full of venison and no bbq so this made me laugh. Sent from my iPhone using Tapatalk

Simple reverse sear for Thanksgiving

Lovely! You're well on your way. Worked your way through some early issues and making good progress. Nice looking cooks, too! Keep on rockin'!

Looking good Troble. We won’t be back with our kitchen operating until Feb. That’s our kitchen on the left!! Sent from my iPhone using Tapatalk

I also came from a ceramic cooker, a KJ classic, and was trying to decide whether to go with a 23 or 32. I heard the same rationale, and went with the 32 and have not regretted it one bit. If you get the basket splitter, you can adjust the size of the basket for whatever you're cooking, and the multiple cooking grids can create endless setups that will handle most any of your cooking needs. I also second the rotisserie, I have never had better pork loin, leg of lamb, chicken or turkey than what I've produced using the rotisserie. The KJ does still see some action as it's on the deck right outside the kitchen, it's pretty much relegated to hot dogs, brats and fish, the really quick cooks.

Looking fantastic- well done on the variety of first meals; I did similar- try something different each time!

I love Adam Perry's approach to layering flavour. I always have a jar of his four seasons blend to hand - it is easy to make up and is great universal seasoning. I have only "clinched" or cooked direct on coals a couple of times. Sounds like I should try it again as that steak of @C6Bill's looks awesome!

Beautiful @sihb001. You are helping to cement my love affair with tile. And with lamb. Gorgeous looking cooks. I never use the "official" heat deflectors. It sounds like you have worked that out through trial and error. For low and slow cooks I only light a small fire in the centre of the KK and I sit my smoke pot on top of the fire. That acts as a shield against direct heat and I have never had any problems with dry meat in those circs. That said, I would normally put my short ribs in a pan with stock or some such liquid. Others put a small deflector under their pizza/baking stone but I don't and I don't remember when or why they do that. Hoping someone else will come on and explain that configuration. All that said, you look like you are having lots of fun. Bravo.

Hello everybody! I haven’t been posting much lately but I do log on just about everyday to see what’s going on and checking out all the wonderful cooks and pictures. Today though I would like to wish everybody a “Happy Thanksgiving”!! I’m thankful for all the people who are KK owners and forum members for all the great cooks and pictures you post and share with us! Have a great day

Sometimes one just doesn't cut it. It's not the turkey, it was all the sides and dessert. I dreamed I was on the Enterprise and Kirk kicked me off so the ship could get off the ground.

I'd get the rotisserie for sure and the motor for it. The shelves come in real handy too. If you like fresh homemade bread and pizza, the pizza stone is necessary. Back to the Fireboard, I have one with the fan and it's flawless. But you will learn to dial in temperatures with the air flow/vent system on the KK without any controller. It'll take a few cooks but it's worth taking notes to see where your smoker's settings will be. Go with that 32" cobalt and don't look back.

Congrats and that is a beautiful setup you have there !!!!! iI’m sure you will get a few differing opinions on the use of heat deflectors. Many here do not use them 👍

Basher, are you sure?

Wow, what an awesome KK and the cooks you have done already are equally awesome.

I know you said you got it a few weeks ago, but you sure have been busy cooking on it. Your food looks delicious too! The only thing is that I was going to call my 32" cobalt blue pebble Bluey. But I had another Bluey in mind. Oh well, there will two!

Sent from my iPhone using Tapatalk

Well I am sure that 9 out of 10 members in a Facebook group would not actually own a KK but would be happy to tell us how to use it correctly and why their $30 Walmart grill is much better lol

I used to think traditionally about grilling steaks until I bought "Charred & Scruffed" written by Adam Perry Lang. Unless a guest wants their steak, chop done on the grill (or they, eck, want it well done) I drop them directly onto the white-hot coals. I get super crusty goodness, perfect sear and doneness (med-rare to rare). The fat gets rendered wonderfully.

Another family weekend- with the father in law visiting for the first time in almost a year. Bistecca fiorentina for the adults- reverse seared over some peach wood chunks, regular basting with butter with a brush of bouquet garni from the garden. Some yoghurt and cumin marinated lamb ribs for snacks, roast potatoes and salad. Burgers and pork sausage for the kids. Local Italian butcher knew what to do- pulled the giant primal from the cool room and sawed the pieces to my preference... nice to have a butcher like that a 5min walk from your front door! Possibly the most remarkable steak I have ever eaten- certainly the best I have cooked. Tender, moist, smoky and so full of flavour. Never considered a condiment as it would have been superfluous. Really finding my groove here! Another win for the KK!

Smoked some chuck roast and made chili with it. I know that looks like a lot of veg, but with 4+ lb of chuck it was still a pretty meaty affair. Turned out nice.

When you see what's for dinner here you might wonder what happened. I'll tell you. We Canadians had our Thanksgiving dinner last month. This is a pulled beef sandwich with sauerkraut coleslaw.

Big fan of reverse searing. For cuts > 2 inches I’m looking for 105° F. Usually, I’m doing this inside and will start in a 200° oven and finish on cast iron as hot as I can get it. If the cut is not as thick I’ll take it out a few degrees lower. Yesterday I cooked a 3 lb American Wagyu tri-tip from Hunts’ Point on my KK. The grate temp was about 235°. I took the meat off and got the temp up to about 475° and seared on the inverted top grate for a couple of minutes per side.