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Three varietals of weenies + good beer. [emoji482] Sent from my iPhone using Tapatalk

Well I decided I'd start the process today of uncrating. Had to do a little modification to the process to get the crate off (Not enough vertical clearance to remove it straight up) but it worked great. While still dusty/dirty.. it is beautiful!

Nice week day lunch. Galician steak with sweet potato fries and salad.

I bought a package of 4 cordierite pizza stones. They are 7.5 inches square and 3/8 inch thick. Thought they might come in hand as heat shields or whatever. Late the other night I started pizza and needed a quick setup so here is my first 7 inch pizza on the stone. Loaded and ready to go on the KK at 530F. Baked.

Meanwhile- I've got a 20min APA on, 100% homegrown cascade....

Well it is in the garage for right now, as soon as the rental company gets their skid steer back, later today or tomorrow. They are going to come over and move it to the back yard for me, save me the cost of renting it for the day so no unboxing today but I did take a few slats off to inspect before accepting delivery to say I’m thrilled would be a serious understatement 😁😁😁😁😁😁

Greek Night last night. In true traditional style, started off with the Greek salad and some rakia (apple brandy) in the gazebo. Beautiful afternoon for eating outside. Made my own mashup seasoning for the ground sirloin. Onto skewers on the main grate, 325F, cherry wood chunks. I briefly thought about using the vertical skewer, but this was only a 1/2 lb of meat, so it seemed too small a quantity to try it. I liked this so much though that I might try it on the vertical skewer with more meat and use thinly sliced beef instead of coarse ground. Plated with the pita bread, tzatziki sauce, cherry tomatoes and nice Rose wine.

Great cooks all around, folks! Rocking the KKs! Simple wing dinner last night. 3 different dry rubs (no sauce). Direct, main grate, started out at 275F and finished at 350F. Peach wood chunks. Plated with air fried duck fat sprayed fries, side salad, carrot & celery stix with blue cheese dressing and some Peruvian green crack sauce for the fries! Sorry no pic of the can, but a Cigar City Jai Alai (one of my favs!)

I'd still do it classical Franklin - equal parts by volume of salt & pepper to let the flavor come through, low & slow with some nice wood chunks (post oak if you have it), wrap in the pink butcher paper after the stall, cook to 203F and make sure to let it rest, still wrapped, a couple of hours at least when done. I'm now partial to doing chuck roasts, as they are about this size or slightly bigger (~4 lbs). Technique works great. I'm looking forward to my next one to try out the Waygu tallow trick in the Mad Scientist BBQ video that I posted.

Some chicken thighs with Kamado-San rice. Sent from my iPhone using Tapatalk

I typically don’t wrap my briskets, but I believe this would be an exception. Secondly, I believe this is a textbook candidate for dry brining..basically salt it as much as you would under normal circumstances, let it sit uncovered overnight, then season as you care to minus the salt, and cook normally. Sous vide would be another option if you have that capability. Sent from my iPad using Tapatalk

I hope that you do realize that the basket is round in a 21" (and in the 23") and you can position the direct/indirect sides anywhere that you want in the "approved configuration" of the splitter and cover?

I have no idea either and I agree to do the burnt ends kind of defeats the purpose of this meat.

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With 40L on tap at home, adult beverages are never a problem!

I agree with the OP, 1/2 grate for me is best used for indirect. I make it work with my 21” Supreme at least I can configure it for two zone cooking using the 1/2 grate indirectly. I just have to use the basket splitter in a way it was not intended. Sent from my iPhone using Tapatalk

I see that the splitter SS covers and the half grate go on opposite sides of the grill. Wouldn't it be better if they were on the same side?? That would create a great way of cooking indirect on the half grate and then just take down your meat for searing to the lower grate without having to take anything out of the grill.

Hi All, Thought it was time to introduce myself. I've been reading the forum over recent weeks having come to the decision to order a KK over recent months. The COVID lockdown last year led to the upgrade and reinvigoration of numerous hobbies, and I had set myself the goal of upping the cooking game in 2021. Our 17yr old gas grill is on its last legs, and I had already decided to go for a proper charcoal BBQ to replace it- a mate at work uses a KJ which he raves about, and then further research led me to the KK website and the new obsession. My habit is usually to do things properly the first time and not have to do them again- and it seems fairly clear that in terms of kamado cooking the KK is clearly the best way to go. We are a 4 person household with young kids, and tend to grill on our gasser at least once a week, but also love to make pizzas at home. With interstate family who often stay with us when they visit, the idea to cook for larger groups easily by preparing a spectacular slow cooked piece of meat appeals- not surprisingly my attempt to slow cook a brisket on a gas grill with a hood didn't go so well! Like many on this forum, I am also a keen home brewer for the last 15 years or so, and updated my brewery during the 2020 lockdown (photos below for those interested)- so in 2021 it's BBQ time. After corresponding and chatting with Dennis I've ordered a 32"BB in matt black tile (in terms of style the wife prefers minimalist- not that that is easy for a KK)- side tables, roti spit, KK cold smoker, baking stone, basket splitter and grill grabbers have also been ordered. Should arrive in 2 months or so. Being imported to Australia charcoal and wood are not options (strict customs here)- so will look for a good local source. Dennis has set me up with a customs agent here in Melbourne, so all of that is already pretty clear. I'd be keen to hear of any tips and tricks from Australian owners regarding delivery and any difficulties you had- hoping it gets delivered on a pallet jack and I can convince them to do more than just dump it in the driveway! Have a garage door in the back of our garage which opens into the backyard- so am hoping I can convince them to run it through; and there are two small steps then into the backyard area (not sure how high those things can be jacked)? No doubt there will be lots of questions along the way. An initial question I have is how you would usually set-up at 32" with a basket-splitter and the half main grate. Let's say I use a half basket set-up; then I have a direct side and an indirect side; but then on which side does the half main grate go for most common day to day use (ie two indirect levels and a direct lower level vs two direct levels and an indirect lower level?). Specifically for Australian owners- would appreciate your recommendations on the following to source locally before the KK arrives: - good sources for hardwood lump charcoal and smoking woods - locally available gas torch or similar for lighting (Bernzomatic JT850 I've seen mentioned)? - Roti motor for 240v and Australian plug - smaller items: heat proof gloves/ baking steel/ any other small essentials Look forward to posting photos when it arrives- and learning lots. It seems a great forum. Remi

Hi. I ordered a Wagyu brisket online without really paying any attention to the weight. It was sold as a 1.6kg piece and is, as you would expect for that weight, skinny and small. Any ideas about how best to cook it? I thought I could treat it like the flat on a larger brisket and turn it into burnt ends but that would seem to be coating the flavour of something that should really taste quite good on its own. Grateful for advice.

While I agree with Tony in principle, in this case Forrest's 21" KK basket (and firebox) appear to have a squared-off rear, so it may only fit in one way. On my 23" KK, both my baskets were "generally" round, but I had to persuade the basket I use with the splitter into a bit more perfect roundness with a 4 pound hand sledge so it now fits into the firebox in all directions. YMMV.

I called this morning, and the grill has just arrived at the local hub! I was told I would get a call this evening to arrange delivery, not sure if they deliver on Saturday, but at least I know I'll be cooking on it next weekend!

Thanks Robert, Tony. Simple seasoning definitely feels like the right way to go, as does wrapping. I won't sous vide but dry brining does sound like a good call. Will look up the video that you refer to Tony. I am starting to imagine a very tasty Wagyu brisket burger in my future and that feels good.

That's the ONLY thing that I miss about my old job and all the travelling!

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You are going to enjoy just playing around with your KK when it arrives. The fun thing is that nothing ever has to stay the same and there is lots to learn and change to suit what you want to do. My preconception, having had a 23 and a 21 originally, was that I had to use the splitter to achieve two zone cooking. Now that I have a 32, and with @BOC's advice, I realise that the fire basket is infinitely "configurable": simply by moving the coals around to just where I want them. There is enough space in the 32's base to create separation without using the splitter if I want that extra flexibility.

Great cook Sent from my SM-T835 using Tapatalk

Whatever works!

Haha snap! I’ve got 4 kegs in the kegerator, beers never an issue Sent from my iPhone using Tapatalk

Very nice! Congrats! Also a great idea to take some slats off for inspection.. my crate was basically pristine so I just did the old flashlight through the slats inspection but given how good my crate was it was clear there wouldn't be any damage.

Thanks @tekobowe went to Smoke Shack https://www.smokeshacksa.com it was featured on Guy Fieri Diners, Dive & Drive In apparently. I had some chopped brisket, brisket grilled cheese and some ribs with sweet tea and fries. Great sauce. Good brisket. One of the perks of my work travels is eating all over, and I love TX BBQ. Got an interesting rub that I’ll be trying out soon

The half grate is built to sit on the left side over the direct heat.. If you are a lefty, you can also use it flipped over on the right. the 1/4" frame would be on top but does not effect cooking.. You can cook indirect over the splitter on the lower grate also..

Jose, this newbie was wondering the same. I am hoping that you get feed back from the experienced members.

@Basher - still got that receipt for the dry ager? LOL

Tri tip yum Sent from my SM-T835 using Tapatalk

Two things concern me with this statement Ckreef. Firstly, only 10 grills? I thought you had more than that. Secondly,This last grill will be the last? - I’ve heard that before..... more than twice. [emoji1781] Sent from my iPhone using Tapatalk

2 KK's. Around 10 total grills depending on how/what you count. Hey I'm trying to reform. I've swore off buying another grill at least the last 2 or 3 times I bought a new grill. But this last new grill really will be the last. . . . . . ...........

Thanks for the welcome and the helpful tips thus far. Regarding the brewery questions- I set things up initially in 2008 with these brewing vessels/ stainless bench etc etc, and didn't spend a single dollar on brewing equipment for 13years; so it owes me nothing as of about 5 years ago (based on very conservative estimates, and not counting my time of course!) The upgrade consisted of changing the kettle to electric, adding a RIMS tube, electric control panel for better control of mash temps and repeatability (sourced from Grounded brewing in Tennessee), adding a whirlpool fitting to my kettle, changing over all hoses and converting all fittings to tri-clover, and switching out my old stainless conical in a fridge solution to a SS Brewtech Unitank with temp control for better fermentation control. Love the HopRocket which I use as a hop-back on brew days- and a couple of times as a hop randall for times where I've had lots of people over. So big changes- and now in terms of finances I am only at break even again! Still- all in all not any different to a KK investment. Can't wait to have a BBQ game to match my beer game!

Impressive with the beer making apparatus, neat and clean which only leads me to the thought that the beer must be of a quality brew. After a few cooks on your KK you'll be telling yourself, "Why didn't I come aboard years ago." Although after a quick passing of remorse that regret will fade and you'll be enjoying another fine brew with a superbly cooked meal. The only thing now in the way is a bit of anticipation, it's keeping you waiting....luckily you have a double tap close by to ease the anxieity. Congratulations...calls for a toast

Wow, Remi, firstly, congrats on the decision to invest. You are correct in your research and will now be the envy of your mates with their KJ. Don’t embarrass them, the cooking methods are still very similar and you will share recipes and ideas. The KK has far better thermodynamics so what they can do, you can do easier. There are many questions in your post and I may not answer them all. There are several Aussies here- alimac in Perth with Aussie. I’m in Brisbane and there are several more. The best local charcoal is Gidgee wood charcoal. Sourced from south west Qld and I’m pretty sure they distribute to restaurants in Melbourne. I haven’t liked the mangrove charcoal, however, some do. There are plenty of great Aussie woods to add flavour and you don’t need to get caught up with the American woods- they are good, I just don’t think it’s economical to ship them half way around the world when the locally sourced timber is special. Any eucalyptus and particularly the harder timber works, also local fruit trees. Avoid pines, generally softer wood, and milk sap wood like mango. I’ve liked silky oak, carambola, cherry, apple, pear. You don’t need to add much to the charcoal for extra Smokey flavour. Rely on Dennis for his distributors, he is trusted and genuinely wants a good result for us as his customers. Once your KK has cleared customs, you can source any delivery company with a pellet jack to deliver. A sheet of ply will help you over two steps and a 6 pack to bribe the driver will mostly get them to take it to your back yard. The ply is cheap from any scaffolder, concreter or builder you may know. Otherwise, Bunnings will sell it. PM me if you have any other local queries, or sing out to this group- they have plenty of knowledge to share.