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Out of the blue one of my shipping companies wrote and told us they were starting a pilot program for shipping charcoal and asked if we wanted to be a guinea pig.. I've had a container volume of charcoal sitting in my factory for almost two years so I jumped at the opportunity but when I did the math with the shipping cost, I realized that the only reason it worked was that I already had paid for the charcoal and it was dead stock in Indonesia.. That being said, we now have 22 tons on the way.. It's the best charcoal we've ever shipped.. it's 2 1/4- 2 1/2 % ash which is unheard of.. It's so dense that the same size logs in the same size box is 10% heavier than my previous charcoal which was 4% ash. Industry standard is 6-15% Hopefully I can send charcoal on a regular basis once the exorbitant current shipping rates come down. Fire Proof liner: A company showed up with an amazing mylar metallic bag that was inflated inside the container and stuck to the walls before we put the charcoal in.. and then after the charcoal was loaded, the air was sucked out of it and it was tied off. This supposedly prevents the charcoal from catching on fire because there's no oxygen for it to burn if there is a fire outside the container. Interesting idea to prevent fires.. Bag installed.. Charcoal being loaded. Filling it up.. Air vacuumed out and sealed.. I will be sending out an email with pre-sale information on the charcoal as well as a link to a page with spare parts and accessories for early KK grills and the smaller table tops on sale as I will no longer be stocking them in the US. Also some cabinets and flooring.. Dennis

After more than 20 years with my fulfillment warehouse in LA, I was told the warehouse was sold and I had a month to move out. Could not find a warehouse willing to take 350 SKUs or one that even could take my more than 4 -53' trucks of goods.. but I did find one in Las Vegas. Moved end of last week and this week.. The December container took more than a week to get picked up from the docks in Long Beach because there is a chassis shortage. But the container was delivered on Friday.. Might take the warehouse a day to inventory everything and then things should start going out again..

Couple of recent grill cooks. Love the versatility and grilling room in the 42. In this case fire on the right side only. On the cook with the chicken thighs and breasts I let the bird parts come up to 120 or 130 then moved them down onto the lower grate on the right side to sear before taking them off. Sausages stayed up high but way over to the right over the fire. Veggies in the basket down low are great. Except in this case I didn’t realize the kids wouldn’t like the char on the sprouts as much as I did. Anyway- loving the 42 more and more. Burgers tonight. Can’t wait. Sent from my iPhone using Tapatalk

Ordered BBQ from “Blacks” down in south Austin for a sales meeting lunch. Not the best looking picture but the brisket was outstanding https://www.blacksbbq.com/austin also ordered Hurtado BBQ for lunch after a sales meeting in Dallas. No pictures taken, has kind of a Spanish twist to bbq but was also great https://hurtadobbq.com

This setup worked well for the rotisserie last night in the 42. Underneath the aluminum pan is a loaf pan. It was too small and had angled edges so I got out an aluminum pan and bent it where one side was a right angle and would hold up the basket splitter plate. When McJudsten shared his setup I didn’t realize how he did it until I tried to set it up. I took the slider rods out of the basket splitter. The side plates are bumped up all the way onto the ceramic ring and are resting on top of the dividers. Dividers are just resting right behind the deflector mounts tube thingies. Anyway the dividers are spread a few inches wider than normal. Sent from my iPhone using Tapatalk

I used the "standard" concentration for cleaning brewing equipment of 1 TB per 1 gal of hot water. Works equally well on the rotisserie parts and grates. (Almost pulled up an old Monty Python vid for that "And now, for something completely different" reference!)🤣

Overnight brisket cook. 14.5 hours worth. I used cherry, oak and hickory for the smoke wood. Very juicy and tasty.

On meat. Lots and lots of meat!

@tekobo I believe that color was only on the rotisserie. My last few cooks with chicken I have not done rotisserie but that is likely coming soon. I got an itch for Peruvian chicken and I’m finally home for 3 weeks after traveling 8 straight weeks

@tekobo too late. already took it to the shop for work. but the mod is not destructive. i just hope the guy understood what i wanted because i don't really speak cantonese and he doesn't really speak english. 😄

That would be me Pouchie.

PBW Peanut Butter and Whiskey

Good job MacKenzie. I was worried about you since you've been so quiet. Great looking meal! Tony, air fryer?? MacKenzie getting ready to use her KK (in full uniform)

@Poochie - you mow your own lawn? Son, I haven't owned a lawn mower in over 25 years. Better things to do with my time in Summer! Hire a kid.

tonight was a series of high temperature bakes starting with: 1. levain chocolate chip cookies. baked on two levels. https://www.joshuaweissman.com/post/levian-chocolate-chip-cookies this was underbaked but i finished them in the oven. tastes good, but tastes better from the original levain bakery in nyc. 2. originally we planned on making pizza using vito's double poolish dough, but we changed it up to turkish pide. this was the wrong dough to use. i need a thinner, less leavened dough. although i took the kk to 550, i pushed it to 650 because it was just taking so long. at the end, i think i will leave these types of bakes for the wood fired pizza oven. https://www.youtube.com/watch?v=u7Hd6ZzKgBM 3. sourdough loaf. didn't want to deal with ice cubes so i used my trusty ceramic cloche. not enough clearance on the upper level so i used the main level grate with the baking stone underneath. came out ok. bottom got charred a bit. probably would have been avoided using upper grate..

a guest of mine asked for grilled chicken ass. i never refuse a challenge.. and grilled picanha for the first time today . it was delicious..

Yesterdays chicken, it went well with my salad tonight

Thanks, Bruce! Life's too short to eat crappy processed foods and drink cheap beverages! One of life's simplest and greatest pleasures is cooking tasty food. Plus, we get the benefit of sharing it with our close friends and family, which makes it all the more enjoyable!

Well, I didn't spin the chicken thighs, but I did take advantage of the 60F day to grill some for dinner last night (btw - it snowed this morning. Welcome to Springtime in Iowa!) Direct, lower grate, 375F, peach wood. Spice rub was Berbere. Au gratin spuds as the side dish. Not done on the KK - sorry. Plated with an orange juice, butter and garlic jus, with a lovely salad of arugula, spinach, orange segments, feta cheese, sliced almonds and pomegranate seeds, with an orange juice vinaigrette.

Troble good job, coincidentally I just made that same meal although it wasn't wagu, but "choice" I believe. In times such as this when costs are pretty high the local market was having a sale at $4.99/lb on petite sirloin steak Angus. If your familiar the Picanha just sits on the top, so I asked for the cap. A few minutes later the butcher comes out with a 8lb roast, huge. Fortunately the manager seeing this knew I ordered a cap and instructed the foreign speaking butcher to adjust the cut. A moment later I had a steak looking identical to yours @ $10.20. With a little Fleur de sel and ground pepper and an ending sear I had a steak that was remarkably tasty. The store butcher did this to me once before and rather than look for an enterpreter I took the whole piece, no room in freezer this time. The Pichana cut is phenomenal and my favorite too, however for this piece and it's associated tenderness I believe just a good fat cap melting over it is all that's necessary IMHO. $4.99/lb?, can you imagine, little things can make your day. So please, go out and have a good one.

The + has served me well. Except the time where I didn’t clean the probe well and it didn’t charge