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I finally jumped on the taco bandwagon. Freshly made corn tortillas, chicken thigh cooked on a trompo, and a load of accompaniments to go with it, this definitely won’t be the last time I do this! Sent from my iPhone using Tapatalk

Turkey breast over pecan in the big MSR smoke pot.

Well a BB32 in Terra Blue became available last night so I placed the order for everything this morning, thanks Dennis !!!!!!!

Hi My name is Bill and I ordered a BB32 earlier today. I've been making BBQ for more than a few years, started with a BGE and then went to a Primo. Figured it was time to get my end game cooker Just wanted to take a minute to say hello and ask a few questions. Thanks Bill

Since we know Dennis likes to over engineer thing, I imagine he will come up with a v shaped bottom with an auger system to move the ashes out of the front of the KK. I imagine he would work some kind of gear mechanism run off of the roti motor. Thinking some form of teak knob on the shifter that shifts from roti to augur mode. I think we would see it first on the OMG52 or possibly on the WTF102, but not on the LOL1002 as that will have the revolutionary walk in ash room with the in the wall vac system.

No food pictures yet, but embarking on my first overnight and rain cook at the same time. It’s going to be raining brisket tomorrow. Full packer at 250 deg with coco char and hickory chips in the cold/hot smoker attachment. Still haven’t drilled into my smoker pot yet... Classic salt and pepper rub. I’ll post the good pictures tomorrow. Sent from my iPhone using Tapatalk

Prior to stacking. Consume 2 strong beers. Once you have a good buzz start stacking meat. Do so in an alternating fashion. One east/west then north/south, east/west, north/south etc after finishing stacking consume another beer and one other note. You can try this dish with pork shoulder as it’s traditionally served in Mexico, but the sauce will work with any meat. I’ve posted detailed instructions and this video over in the “Pork” section on the board Here’s the video guide

Nice job alimac. I’ll be giving this a go soon. Sent from my iPhone using Tapatalk

Welcome Bill and congrats on the decision to invest. Ask away, you will get plenty of helpful answers here. Sent from my iPhone using Tapatalk

Welcome! I ordered mine not long ago too!

ScaryD, lots of issues here. 1st, ditch the deflector, use the drip pan in a higher position if you need a deflector, even just cut a piece of foil that is large enough to cover the meat you are cooking and place it a level below the meat. This will protect the meat from direct radiant glow heat from the coals, even a fat cap on the meat itself can be sufficient for deflection purposes. This will promote airflow. Airflow is king in Kamado cooking. 2nd, realize the CocoChar doesn’t really provide smoke. That’s the whole purpose of it. It allows for baking bread, or doing other cooks where you don’t want smoke. It also allows for added smoking woods to shine through rather then the charcoal being the star. Remember charcoals primary purpose is being an efficient heat source. 3rd, don’t be worried, you don’t need a lot of wood to create a smoke profile. Remember Kamado’s are a low airflow environment, especially KK’s! This means more BBQ flavor! Your smoking wood will provide plenty of smoke with a couple of chunks of wood. As long as you are using 90% charcoal to 10% wood ratio you will never have temp issues. 4th, you don’t really need smoke in the 4-5th hour of the cook. Most of the smoke profile you want to impart will take place in the first couple of hours as food heats and loses moisture smoke becomes less attracted to it. 5th learn about the wonders of the smoke pot, search this forum, this will provide you with clean good tasting smoke. [emoji482] Sent from my iPhone using Tapatalk

Well, I finally bought a Bonfire, which was delivered last Friday. The KK Shopping Club pressure was too much to resist. I haven't had a chance to try it yet as it has been pretty rainy, super windy, or both here for the past couple of weeks. It sure looks good, though. Now I just have to get the chain saw running...

No restaurant planned but, if we ever get out of these lockdown restrictions, I am planning a themed banquet a month. Big trestle tables in the garden and menus themed by country. I cannot wait to see and feed my friends again!

Today my ship came in. Well, the UPS man delivered. I bought a load of corn to start my nixtamalisation journey. A bit daunting. I bought some masa harina to see what the end product is like. Made a few tortilla to go with our chilli tonight. Not bad for first try. Good but not transcendental noting that this is, admittedly, just the dried corn flour. I look forward to seeing how the wet masa turns out. It feels like the start of a journey. I hope the destination turns out to be worth it...

Brisket finished wayyy early. Expected ~16 hours took 11.5. 16 lbs @ 235-250F. Back up plan to hold in the oven until dinner. Bark lost a bit of crunch in the process but flavor and juiciness held. The point was a bit more roast like than I usually love but all turned out great considering. Very juicy and smoky. I wanted to cut into it terribly this morning when it finished because it had great jello jiggler jiggle, but I abstained. Rosemary and roasted garlic gold potatoes with some Parmesan for crisp. Mac and cheese...no credit deserved, just warmed from the store. Sent from my iPhone using Tapatalk

When I'm doing indirect cooking, I generally just use the sheet of AL foil on the lower grate. Occasionally use the drip pan, if there's going to be a lot of fat drippings. Forrest (aka, Grasshopper) has a lot of good advice, too. (Not bad for a "newbie!" LOL!)

Thanks everyone, i'm looking forward to it :)

Welcome, Bill, just wait until you see it, you are going to be thrilled and the same goes for whatever you cook on it.

Thanks troble, this took an hour and 45 minutes at 190c. Sent from my iPhone using Tapatalk

NP Bill. Welcome to the forum.

Syzygies, thanks for the thorough education on this extruded charcoal!! I really appreciate it. I was pretty limited on the amount of coco char I could buy with my order. So I will definitely give this a try. Tony, thank you as well for your recommendation!! I’ll check it out tonight. I really appreciate the wealth of wisdom and experience here. It’s also super awesome that y’all, and so many others are so eager to share it.

As a user of Kamado Joe for a long time I can vouch that ash trays suck ass. They cause ash to get stuck underneath them making it very difficult to get a thorough clean. And even worse they mess with your airflow, they are just a block to high heat cooks. First thing I’d do with an ash tray if my KK had one was throw it in the garbage. OP I hope you find a solution to your problem, I would recommend a larger heavier duty shop vac with a larger intake mouth. [emoji482] Sent from my iPhone using Tapatalk

That’s a steal. Same bread knife in my household. Sent from my iPhone using Tapatalk

If @HogBoss1 received his grill in 2010, he probably has the back "gas burner" door. If he hasn't upgraded to the threaded rods and wing nuts to hold it shut, he could pull it out and use a small fireplace poker / right angle tool to pull the ash out and into a pail under the opening. The back doesn't have the heat shield unless he has added it. I've done this a few times before I upgraded to the threaded rods / wing nuts to keep it sealed.

Hey Tony, Thanks for posting. I had never considered ditching the heat shield. So you're cooking with meat directly exposed to the charcoal?

A bit safer cook last night. Fresh pork cutlets, African style (3 different Suya rubs and one Berbere). Direct, main grate, 300F. Such a short cook, no smoking wood. Plated with herbed bulgar and tzaziki sauce, and paratha. And a nice IPA to help celebrate National Beer Day (April 7th - the date that Prohibition was repealed!)

@Buzilo nicely done. Looks delicious

I was gifted this steak, lucky me. Served with air fries and roasted carrots.

Another try at pizza. My last was unconvincing. This one more satisfying: Envoyé de mon iPad en utilisant Tapatalk

Yes. I originally was planning to "take one for the team" and also buy the best (not Mexican, but tuned for masa) hand mill. I do have two kitchens. The wet grinder worked well enough that I decided I was done. It does require tending. The wetter the mixture the less tending, but then you need to add more masa harina to compensate. And doneness isn't by the clock, presumably one could learn to spot when it's done, even 20 minutes in with effective tending, and bail. 40 minutes allows rather casual surveillance.

Hey Syzygies, thanks all your information in your original post on this thread. I glanced at it a few times but dug in today and wow you may have set me in motion with making fresh masa for tortillas and tamales. Since I was a kid I helped my dad make tamales. I remember going to the tortilla factory as a kid and buying the masa fresh. Now the idea of making fresh masa using heirloom corn has me stoked to go ahead and purchase the ingredients and equipment. I like the idea of taking our family tamale recipe to the next level. We have a Metate in our home but it serves mainly as a decoration these days. I like the idea of the wet grinder you have in your post. We have a family tortilla recipe that uses flour and cornmeal and we hand roll our tortillas, however I do love corn tortillas as well so this has me excited as well. One of the other recent threads on the forum was for Tacos al Pastor and plan on picking up the Trompo King to assist me here. All the best, Paul

I thought I'd start a new topic for folks who are bringing home baby for the first time. The crate comes with its own crowbar, and I was tempted to start flailing away with it. An hour later, I finally got the very well constructed crate apart. My driveway looked like an F2 tornado hit it, what with the litter of wooden slats. There's a much easier way that's been mentioned (buried, actually) previously in this forum. Simply remove the lag bolts at each bottom corner of the crate, and the entire crate lifts off in one piece. I noticed other forum members who went about it the hard way like I did, so I figured this tip deserved its own thread.