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oh my, this ruben is fantastic..

Thanks David. I absolutely love my grills and will always have one... just want to give someone a great chance to enter the community with a nice price as it is sitting unused. Sent from my iPhone using Tapatalk

well, i've heard about the insanely long burn times on the KK prior to buying one, so i decided to see if it was true. after my pastrami cook, i decided to keep the grill on as long as possible and see how long it will maintain 250f or above on a full tank of charcoal Charcoal: Lump. (around 8lbs or 4 kg) This is a full basket for my grill. Controller: FB 2 Pro Fan: Pit Viper Time Start: Tuesday, 9:16 AM Time End: Wednesday 9:43 PM Total Time: 1 day, 12 hours, 27 minutes. this was $5 USD worth of charcoal. tit's some kind of obscure supermarket brand of lump tree branch type hardwood. usually this stuff is from china or indonesia where i am from. but it can be had in anywhere in hk. there were times when i held at 270f overnight and towards the end, i had to restart the last remaining bits of unspent charcoal with a torch, temp spiked to 325f, but i think if i didn't have these deviations and tried to hold even lower, say 225f, i think i would still be running the grill over 48 hours. fireboard sessions will end in 24 hours so thats why there are two graphs. pretty amazing kamado i got here. i think those of you who have even bigger kk's can run your grills for a week..

ThT Reuben looks sensational. Literally sitting here salivating! Sent from my iPhone using Tapatalk

I've been using Weekend Warrior lately and it's really good stuff. Not too many useless tiny pieces.

Definitely interesting. Thanks for posting @LedHed. I can see some good uses for this: 1. Tandoori cooks - I was surprised at how the papaya element of tandoori marinades helped to tenderise meats. That effect would be great here. Meats that would normally take longer to cook will cook quicker and can be cooked over direct heat on this hanger to get those signature singed edges in a hot and fast cook. 2. Low and slow smoking of poultry - you could get a beautiful all round colour and good smoke flavour and then turn up the heat to crisp up the skin. 3. Cold smoking cured meats - this would have worked perfectly when I was smoking my cured goose breasts for instance. I would not stick the spike through a side of bacon but would use a meat hook to hang it off the top hanger. Yeah, liking this idea. Dennis called it a duck hanger. I’ve not tried to cook duck the oriental way and am not sure how one would deal with the fat rendering out into the fire but would be keen to see someone try!

The curved rod is removable. It also comes with 4 skewers/hooks.

my wife keeps complaining that i never make croissant breads. well, it's a pain in the ass thats why.. in case you didn't know, a dough sheeter expedites the laminating process when making croissant dough. to laminate croissant dough, you need to roll a flat sheet of cold butter on dough and fold it several times so you get that flakey texture you get with viennoiserie once it bakes. but i think its a real pain to do this by hand and i prefer to just go to a bakery.. so this machine is on the way and i can't wait to make pain au chocolate and pain au raisins....

@Syzygies i made a screen grab of the step adjustments to the roller. looks like 1mm is the thinnest you can go. but this is a manual crank, so i'm not sure how much effort it will be to push dough through the smallest setting. what does an omelette look like after blending eggs for 5 min? edit: the larger sheeter model can adjust by 0.5mm from 0 to 27mm

Can I use this to roll pasta dough thin enough for dumpling wrappers? For example a honeycomb pattern using a circle cutter? It's a bit pricey, but I'm also thinking layered flat breads such as paratha or roti. Ramen noodles involve kansui and less water than one might think. The dough gets very stiff. Too much for a standard pasta maker to easily handle. Will I break this machine? Explore the design space, this tool's reach will exceed tradition, so one's ambitions should also exceed tradition. When I bought my first food processor forty years ago, I played with it. If you blend eggs for five minutes before making an omelette, you get an omelette that looks like it belongs in a Sci Fi movie.

I posted this in the WA state charcoal share thread but posting here too for visibility... I'll be doing an order to have delivered with my grill to Mukilteo, WA. If anyone would like to add some boxes to that order let me know. There would be little cost for shipping. My grill is in the Las Vegas warehouse waiting for my patio to get finished so I expect the grill and charcoal to arrive sometime around the end of May, beginning of June. Maybe a PNW KK unboxing party while you pick up your CoCo char???? 😃 -Nick

Great looking sandwich David !!!!!

Doesn't matter, i bet it was still delicious and i'd have eaten the whole thing by now lol

We know what "assistant" is the code word for. But since you're eating a sandwich, it was good. Like Tyrus said, the color is right on the money.

this is tremendous savings over new pricing and freight surcharge, not to mention no wait. good luck with the sale.

ehhh, i took a few liberties..😂 actually, i was not at home for the most of the cook, and i have an assistant that would have probably dropped the pastrami on the floor if i asked her to cook it to spec..

@DennisLinkletter If you're open to suggestions, I had these ideas. They may add complexity from a manufacturing perspective, but would give more flexibility in how you position the meat, and the ability to hang more items (thinking chicken leg hangers).

A leg of lamb would probably be a good add to your list. Sent from my iPhone using Tapatalk

Meat Hanger pic in the above thread.

@BOC I just received my KK-32" this month, I ordered the Meat Hanger as an accessory. I'm very happy with how the birds turned out. I experimented a bit, one with breast up, the other breast down. Breast up was juicier. Spatchcock chicken can be dry if you're not careful, but cooks really fast, these birds (~5.5lb each) took about 3 hours @ 275-300°F. I'm still trying to master temperature control, but getting there. Overall I'd say this method's results fall somewhere between rotisserie and spatchcocking (similar to the beer can method). I would say that if you want darker/crispier skin, rotisserie is probably the way to go. My main reason for buying the Meat Hanger is to cook Tandoori Chicken, so I'll post pics of that in the 'KK Cooks' section when I get a chance. Regarding the heat deflector, I think I was one of the last orders they were offered. It was quite a funny story too, Dennis and I had a phone conversation and he asked if I needed the deflectors, he then explained for a few minutes how they weren't needed in the KK because the construction already has ample thermal mass, and they're only really needed on egg style kamados because they have thin walls. He then explained that he uses the large steel platter to deflect heat. All of his points were spot on (as usual with Dennis, the man knows his stuff), but I said I still wanted the heat deflectors, and he let out this very sad sigh of disappointment. He did honor my wishes and included them in the order, which I really appreciate. My first smoke (pork butt) I did without the heat deflectors and used the steel platter as he described and he was absolutely right, the butt turned out perfect. In the case of the meat hanger cook above, I think the heat deflector makes sense to keep the heat from overcooking one side of the bird (assuming you're offset cooking). If I were to use all 4 hangers at the same time, I'd use a full basked of coal and hoist the birds higher up on the hangers to get them further away from the coals.

My first cook with the Meat Hanger in case anyone wants to see one in the wild.

I wish! We don't get Wicked Good here anymore, after their fire destroyed the big kiln. Bummed, as I really liked Weekend Warrior.

Seeing is believing, often times. Now you know!

Table is going to be gone Saturday. $5000 for Grill attached side table and accessories.