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So far so good. Overnight brisket…check. Resting while its friends enjoy the KK sauna. Sent from my iPhone using Tapatalk

Your toes must be itchin, the window blinds up and the dog is getting extra treats for being on watch. It seems like an eternity since you placed your order, I do hope your end is in sight. You know we're having two feet of snow delivered up here tomorrow, but I'll be cooking just the same. Good luck.

Contacted the shipping company today (per Dennis) and they said I should have it by February 9th. If not, give them a call. So things are looking good right now.

Hello from Hong Kong. Got my order today. A 19" TT with the cart and pretty much all the accessories. I don't have time to open this before Chinese New Year, but it arrived faster than anticipated. The crating is excellent. Planning to remove the top and read the Naked Whiz instructions and it seemed pretty straight forward. Curious if there are any KK owners in HK/Macau/PRD area. Would like to see what you have and share experiences.

I just ordered it from Amazon because I can get it tomorrow. Tony will be proud.

Picture of the ribs for good measure. Now off to enjoy a good food coma. Sent from my iPhone using Tapatalk

I also noticed moisture running down the inside of my kk when cooking my last brisket, it was the juiciest one ever, so we sure don't need any water baths carry on with our gear 😉

I put a copy of mine in my OneDrive folder if you'd like to grab a copy. It is the same as Poochie's, it is for a 32 32 BB Owners Manual

Look up Harry Soo from Slap Yo Daddy BBQ. He is an award winning pit master and achieved his hundreds on competition trophies using a Weber Smokey Joe. He has a fantastic video on how to set up the Smokey Joe for long cooks/smokes. I followed his advice to the letter and have had phenomenal results in the KK. No foil pouches, no cast iron pots with holes drilled and flour paste seals, etc. Just Charcoal and wood chunks arranged in a very specific way. Again, I have had fantastic results with his technique. Good Luck! Here is a link:

Good for you David, your road ahead is clear and full of eventful cooks. Yah reach out to me anytime, I'm in the PRD area, the private residential area. Aren't we all?

New kind of cook for me coming up this weekend. Delayed family Christmas because of COVID. Christmas rib tradition is 30+ years running, so I have ribs, brisket, roasted brussels and homemade mac and cheese planned. Nothing too fancy…Sounds normal right? Except Saturday will be a balmy -5 to -10 F. First time on the KK for a low and slow in those kind of temps. Wish me luck! Sent from my iPhone using Tapatalk

Brisket pics

Brisket Cook, I cooked up an 18 pound pound brisket this weekend. It was a 16 hour cook that felt like a Greek Comedy; the end results were great but it was a little tricky getting there. I butchered the trim because I failed to sharpen my knife. I ended up sawing through most of the fat instead of slicing through it. Ended up looking like a bad haircut where the fat pad should have been. I used Kosher salt to dry brine the brisket and let it sit overnight wrapped up in some plastic wrap. I used BBQ Guys Beef Rub on the brisket before putting it on the grill. I ended up filling up the basket with some lump on top of some mesquite wood chunks. I only used one lighting cube in the middle to get the fire going. The temp control was tricky at best. I was trying for 225 (ish). I started with the top damper opened 3 or 4 turns and the lower dampers fully opened. I let the temp slowly rise up and closed the dampers as the temp got close to 225. The top damper was opened to 1/4 turn and the bottom damper was only opened on the second to smallest hole on the right side. And then I fell asleep. I woke up one or two hours later and the temp was at 240. I closed the top vent down completely and then opened it about 1 inch. I moved the bottom damper to the smallest hole only. And I fell asleep again.... I woke up around 4:00 am and the temp was 227 and slowly fell down below 220. I thought I may have killed the fire. I opened up the dampers to get some air flow. The temp rose up slowly over the next hour and I slowly adjusted the dampers closed again. I ended up having the top damper open about 1 inch and the bottom damper on the small hole again. However, the temp settled in about 235 and slowly raised up throughout the day ultimately going over 255. I closed the top damper down to wear it felt closed but I could see some smoke coming out. I would love to hear some feedback or ideas about the temp slowly increasing without any changes to the damper settings???? Anyway, I debated wrapping or not and finally double wrapped it in foil to finish the cook. The end results was a great tasting, tender, juicy brisket and 15 happy guests. Pictures to follow. Dabble.

Cold is not an issue but freezing temps absolutely can be a problem.. Which is why I always push any customer in those areas that drop below zero to use a cover.. Repetitive freeze thaw cycles are a nightmare for anything with nooks and crannies. Water is 9% larger when frozen and incredibly destructive.. Remember this action takes down a granite mountain.. But moisture in the body from humidity is not a problem. And remember that there is a lot of evaporation from your meat which often condenses and drips down the inside of the grill.. look on the ceiling of your grill during a large volume cook and it will be full of water drops. These are what I think is rolling out your draft door.

Happy new year everyone - hope 2022 brings everyone much happiness and good health. We are a couple of months into our journey with the KK, and we are loving it. Particularly like the cattleman’s steak (rib eye on the bone), pizzas and ribs. Tonight was a cracking night in Sydney and we threw a few Morton bay bugs (I think they are called flat head lobster elsewhere) on the KK with a little garlic and ginger butter and grilled for 5 mins in shell side then a few mins on the meat side. Finished off with so chives, green chillies and lime - They were delicious!! Sent from my iPhone using Tapatalk

Well of course mon ami, the flavors make love in the frig, only if you don't open the door.

Bacon wrapped, Who don't like meatloaf?

Bought a 3 bone beef rib Monday morning. seasoned it with olive oil, salt, black pepper and garlic powder. Let it sit overnight. Put the ribs on the KK at 8am Tuesday and cooked it at 250 degrees with some mesquite wood chips. Removed from KK at 6pm. Rested an hour deskinned a bunch of plum tomatoes & vine tomatoes. Threw them into a lot with some sautéed onions & garlic added chicken stock, oregano, salt and fresh basil. Started simmering that Tuesday 5pm made some homemade tomato paste by slow cooking some plum tomatoes on a cookie sheet in the oven. Added the tomato paste around 6pm. Added baby Bella mushrooms at 6pm. Trimmed beef ribs of fat and added to sauce at 7pm. Added 3 beef bones to sauce at 7pm to enhance flavor. Covered and left on simmer overnight, stirring occasionally before bed woke up in the morning big and stirred the sauce, made a fresh pasta dough ball covered and let sit for an hour then put into new Christmas present pasta roller on my Kitchen Aid stand mixer. Ran it through to level 6 and cut out some fresh pappardelle pasta and hung on rack to dry Strained pasta sauce twice between 12pm-5pm to remove top layer of fat boiled pasta for 4 minutes at 5:30pm served sauce into pasta to mix. Serve with freshly grated Parmesan cheese because the meat was so soft and cooked down for so long it made this really great thick ragu type sauce. Very flavorful and decadent. First time I ever attempted to make pasta by hand. I’d give it a solid B with some moments of A work. Couple of my first strips were still double folded and a bit thick but 85% of the pasta was great. Lotta effort into this one. Eat this again tomorrow and have another rounds worth of sauce in the freezer for another time

Turned out very tasty. Crispy, salty crust due to the higher temp at 410f. Inside was juicy. And carved up delish Gotta love lamb. Particularly when cooked under the influence! Sent from my iPhone using Tapatalk