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Yes, but that's ok...holding at 250 for the next hour and then will start to go up 50* every 1/2 hour eventually arriving at 550* and hold there for a couple hours. I'm hoping for "the smell" somewhere in those 2 hours. While not not ideal, I do have some backyard lighting and will augment with a big adjustable flashlight to help with sighting any lifting tiles, white oozing, combined with feeling for raised spots and go from there. I have my trusty t-pin to relieve any observed venting. I know after that point I should be able to allow Pele to cool while pressing down on any raised spots. I will do my first rib cook tomorrow during the day, followed by another gradual rise to high temps and another venting opportunity… I find it rather appropriate that Pele will be venting since that's what volcanoes do as part of their natural course...

Hahaha this has been popping up in my Tapatalk feed and it's been killing me not replying to some of the posts. Yes, I am interested but can't see it happening anytime soon though. Sent from my iPhone using Tapatalk

OK it's about 1:15 in the morning Pacific Coast time and I just closed up Pele after about seven hours of running time. I did not bother checking the calibration of the thermometer before mounting it so I'm hoping it is accurate. I didn't get any smell until approximately 650°. I had it sitting at 550° for a couple hours and then took it up to 600° and still nothing so gave 650° a shot and then I began to get "the smell." I let it run at 650° for about a half an hour and then closed the cap Just a bit to back down below 600° and kept it there until just recently. I observed dribbles of the white material in a few spots though no lifting of tiles. Backed it down to about 550° and then 500°, and have now closed Pele up for the night, lightly snuggling down the cap followed a couple of minutes later by closing down the lower vents. But for the higher temperatures I needed to get "the smell", I seemed to have had an uneventful burn-in…

Forgot to post the obligatory truck unloading shots...

I am normally a proponent of changing one variable at a time when perfecting a recipe...and having a KK had been that variable for most of my recent cooks. That being said， the price of brisket at my local Wal-Mart has been steadily climbing...not to mention none of them have any lump charcoal at all all of the sudden. My sister in law agreed to meet me at Costco and I picked up my first prime brisket. I trimmed and seasoned it like I normally would. I let it sit during the day in the fridge. Then I started my fire， set my vents and went to sprouts for some abt ingredients. I put it on about 11. I'm sorry no actual cook pictures. Pulled it at about 3:30 pm because it was probing like butter. Let it rest for an hour and took a small potion of the point because I wanted to re attempt burnt ends. Cubed it up. I tried to go sparingly in the bbq sauce (last time I had too much)， then added rub. Mixed it all up and the onto the kk above the ABTs. (i can't believe I have only made ABTs 2 times. They are so Flippen good And gone in about 5 minutes) After about an hour (stirring every 20 min or so) this is what they looked like. We smacked on those and the ABTs while we waited for the last family to arrive. Then I sliced up the brisket. I didn't take pictures. I know， I know， bad shuley. It had the same bark as the outside of the point. Noticing the distribution of the day in the point， it seemed much more even than my previous briskets. When slicing the flat， I was a little disappointed because it APPEARED the same as my previous cooks. Luckily I still had some because it was definitely more tender and more moist as well. The biggest difference was how much more tender than my previous flats have been. Obviously， it wasn't as tender as my point but it was pretty dang tender. Definitely my best brisket to date. Also， I was so much better about the over night thing this time. Much more confident in my settings. I only went to bed 1 hour later than normal and I only woke up once to peek at my remote thermometer. Progress!

So the other night I made a brisket and naturally I had some friends over to help me eat it. One of my friends hadn't seen my kk yet， and I asked him if he wanted to see it. We went outside and he couldn't believe it! He started taking pictures and asking to look inside it and sending them to his other friend. Throughout the night he kept just touching it. Its pretty funny. Anyway my husband was over this afternoon at his house and I guess he said he had a few projects to finish first but he is now thinking about eventually getting one of his own. Just goes to show you what an impact actually touching one of these grills can have.

This is a first on the KK some veggie and sausage kabobs; Marinated overnight in Kraft Zesty Italian Dressing and now ready to thread. Ready for the grill. Kabobs on the KK @350F for 10 mins, flip and do another 5-10 mins. The carrots were previously cooked and the sausage comes cooked in the package. Kabobs are ready to eat. Plated . Up Close view. I think I'll do this one again and again. The sausage are the jalapeno and cheese ones that I like so much.

Hi folks! I didn't have time to do a proper documentary this time, but thought I'd share some of pictures from my Independence Day Brew and Q celebration. It was a great party composed mostly of my eldest son's friends, but I had a few friends too - two of which provided live music. Sorry I didn't have time to take and post more pictures, but I was quite busy cooking, cleaning and hosting. I hope you enjoy the pics. If you have any questions, please let me know! Protein menu 2 pork butts, pulled, using Kaeding's Classic BBQ sauce and secret rub 1 UDSA Choice Brisket done Texas style (Bill Jamison recipe) 6 racks of St. Louis cut ribs done Kansas City style (Bill Jamison recipe) 4 brined, roasted chickens cooked beer can style (Myron Mixon recipe - modified) Cowboy baked beans (Emeril Lagasse recipe) using my home-brewed Belgian dark strong ale Equipment Nimoy (23" Kamado Komodo): Overnight brisket cook and ribs on the 4th Original Mushi Kamado #5 green: Overnight pork butt cook and 4 roasted chickens on the 4th Original Mushi Kamado #5 orange: Simmering the Cowboy Baked Beans in Dutch oven over mesquite lump and pecan wood chunks Camp Chef expedition stove: warm and serve On Tap (all home-brewed) Freedom Ale '16 (NW IPA dry hopped with Citra and El Dorado hops) Wit (Belgian White with tangerine zest, juice and green coriander seed) Deep Sixx (Robust Porter style) Pictures

Ohhhhhhh! I get PELE now! I get it, I get it, I get the connection! And all this time I thought you were a soccer fan!

Ding, ding, ding - we have another winner! Bacon grease in everything!!! Gonna have to try it on Corn on the Cob now.

I ended up naming mine "Pele" for the Hawaiian Goddess of Fire...

that feeder ship Halus appears to be a bit of a red herring for me. There should be a mother ship listed eventually. You do not get that info until your item is on the ship. From what I can see, Singapore to Los Angeles and Long Beach runs on the Pacific route SE3 South East Asia 3 run from Singapore to Laem Chabang Thailand to Yantian China. (Halus was in the area of Thailand so I wonder if your package was loaded on two boats from Malaysia to Singapore then from Singapore to Thailand) From Yantian China the route hits Los Angeles CA Based on that schedule, I checked OOCL sailing schedule for the SE3 route The Mother Ships leaving around that time frame are the following July 1st NYK ARTEMIS 088E arrival July 26th Long Beach July 7th NYK THESEUS 040E arrival August 2nd Long Beach July 13th HANJIN DALLAS 0076E arrival August 4th Long Beach July 19th HANGIN SEATTLE 0029E arrival August 14th Long Beach Based on the fact that I can not find a schedule for Halus, and the email you received said it was loaded on the vessel, I am taking a guess that your package is going to be on the HANJIN DALLAS boat following the SE3 route to Long Beach CA

Currently moored in Singapore according to my iphone app: Marinetraffic.

Ok. Spending time at work researching shipping lines instead of actually working.... I know everyone will find that hard to believe. Best I can tell, HALUS and NORDLION are container ships. My KK is on a 1x40 High Cube Container, headed to Long beach. IT is leaving through Sin - Singapore. Unfortunately, I cannot tie either of those ships to Singapore. It look like Dennis uses the PIL shipping lines. Great website listing all of their routes etc. But again the Halus does not fit in as I can tell. The NORDLION belongs to a different shipping company I think... If you can't tell, I am obsessing. Not much real work getting done....

I was able to resist for about half an hour

that is good to hear. For the most part, the square tiles vent less as there is far less grout then there is on the pebble. You may pick up a few more smells over the next few cooks, but like Ckreef said to me, after several cooks it will likely stop as long as you got the initial venting done properly.

It's wagu striploin from Jacks creek N.S.W Australia whilst not this cut they won the world's best steak last year competing and beating top entries from around the world Outback Kamado Bar and Grill♨

Houston - Pele inaugural burn commenced at 2000 hrs PDT...

Unfortunately, I am a radiologist (hence the xraydoc). I am pretty sure if I start prescribing xanax to anyone, the DEA would be on my doorstep in short order. That said, point taken. I may just have to drink a few extra beers to maintain my sanity.

Thank you very much. Big hunks of meat are great for a crowd. Much better than trying to grill for a crowd， if you ask me.

Brisket is great for entertaining! And I love using the leftovers to make comepletely different dishes that taste like I spent all day on them due to the brisket.

@CeramicChef - Bad Kenny!

@ckreef - about the ketchup joke! Gotta hit that Poutine gravy. I know it's mostly artificial flavors (hydrolized vegetable protein, etc.), but that sh!t is still tasty on spuds - fries, mashed, whatever!

It's not the thickness that makes the difference, it's the material it's made of. They are not the same. Dennis has a special formulation for the pizza stone. The deflector is basically the same as the walls of your KK.

Houston - this is Pele control. Reporting transition from garage environment and successful ascent and landing on the back patio with minimal issues. Found that rotatation while maintaining forward trajectory was the best way to acheive and maintain target pathway across plywood placed over grassy surface. Despite many cracking sounds from plywood compression, we achieved the goal. Proceeding to staging platform for unwrap and set-up stage. Next communication should commence shortly before loading of fuel and ignition for primary burn in. Regret to report that initial cook will not, repeat, will not commence until tomorrow at approximately 1100 hours PDT. We will however immediately commence consuming cold liquid alcoholic supplies as we progress into the evening hours... Pele control, signing out... Well, it felt like a moonshot project as a one-man job...

We had about 35 guests in all and hunger was abolished! The pulled pork was wiped out but I had plenty of other left overs that I sealed in FoodSaver bags and placed in the freezer. We had a bounty of appetizers and not enough side dishes, but the protein menu would easily handle 50 people. It was my first brisket cook on the KK and it turned out great, although the temp dropped to 160 F while I was sleeping. All the juices that settled into the pan, which I primed with a quart of chicken broth, were cooled, fat skimmed, and the remaining gelatin was reintroduced into the sliced brisket for warming and serving. I do the same with the pork butts and it makes for incredibly moist and flavorful eats. I was amazed that the Mushi held a perfect 220 F all night long while smoking the pork butts - I've never done an overnight on that one but glad I gave it a shot. Thanks for the comments!

@xraydoc - one word ... XANAX! Write the script in your wife's name, have her fill it, and start chewing those puppies like Skittles! Welcome to The Club!

Fantastic shot, I love it.:)

I've never had poutine but I love gravy on fries. . Not to start the ketchup war again but I hate ketchup on fries. . Moma tomato, Papa tomato and baby tomato were walking down the street. Baby tomato was lagging behind. Papa tomato ran back to baby tomato and stomped him, "ketchup" . OK I like Quentin Tarantino movies - had to throw out the Pulp Fiction reference. Reef's Bistro

We can upgrade the front latch.. to a CNC cut one with roller bearing and cam. We also have springs that are zinc and nickel plated then sprayed inside with a clear plastic coating for rust protection. Looks like you have some carbon steel contamination on the sheet metal right and left of the handle.. this needs to be cleaned up.. it will be very thin surface rust. We can also upgrade your front draft door dial with a new spring loaded version with new knobs. Your grates could also be upgraded from 1/4" to 3/8" too. Please do NOT try to remove the firebox to clean the grill.. It's surely wedged in and has crazing. It's fine the way it is but could easily break from the force needed to unwedge it.