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Great looking beef ribs Snake, I only discovered how good these are with a KK. I spun a couple of birds for Sunday dinner I had a hotter temp this time, about 220c, direct for first half of the cook, then indirect once the juice started dripping. Dry curry rub on one, home made BBQ rub on the other. Par boiled sweet potato and spuds around the edge of the grilling grate. Pretty tasty Sunday dinner with creamed mushroom onion sauce. Sent from my iPhone using Tapatalk

Had my parents over for the first time in almost a year, celebrated with some beef short ribs from butcher (first time cooking) and threw in a Chuck roast for smoking to use in some nachos as an experiment. Super happy with how it came out!

In a total of 2 and a half hours the KK made it from my garage to the back yard and into place with a fire working it's way up to 500 for the venting process. I can't believe how easy the whole process is. Dennis sure makes it simple !!!! I did it by myself but my nephew did stop in for a minute to help me roll it off the skid. I started with a BGE about 8 or 9 years ago and within a couple years graduated to a Primo XL. But were excellent cookers but they just don't compare to the KK. I moved the Primo into the pictures just for comparison's sake in case someone is curious. The Tuscan Chef Pizza oven will stay but the Primo leaves tomorrow, my nephew will put it to good use The supervisor approved of my work, then went back in to sleep on the couch, way too hot out there for her lol

Memorial Day was cold and rainy but the sun is here now... time to start things up

The local rental place stopped at my house before sending it out on another rental. They showed up exactly when they said they would and moved it for me, I love dealing with small local businesses and while trying to vent it again today I made me a little lunch !!!!!😋

Great job @Snake Plissken I’m sure your parents were thrilled, looks like you had a little fan coming after those nachos too! Great idea @Basher it’s been so long since I’ve seen a cooking post from you, did you remember how to use your KK? Pics looks like you did well, but perhaps it was your boy cooking?

Congratulations! It looks great. I am getting seriously impatient. Frontline freight still has mine, somewhere in Massachusetts according to the last tracking info. There were delays in the Midwest. Hopefully, I’ll get the scheduling phone call early this week. Now that I’ve stopped working remotely, the only delivery day that works for me is Friday - unless they can bring it at 6PM one evening. Wish I had that Kubota!!

I’m sorry, I didn’t read your post thoroughly. You’re right, the temp shouldn’t climb an additional 10° every time you open it. For 225°, your top vent should barely off the seat. Is it moving slightly when you open? When you light your fire, do you allow the temp to come up slowly? It’s possible the fire is somewhat choked as opposed to having the right lit coal/airflow combination. Sent from my iPad using Tapatalk

I believe it would smell regardless of there being any cracks or holes but I’m guessing Dennis is the only one who could answer that for sure. But I’ll do it again anyways , and if a dozen sausages or a couple chickens fall inside while I’m doing it tomorrow it will be a good day 😁

No bulging but there was plenty of smell lol I ended up having enough fuel for 4 hours at 500. It is winding down now but I saw no signs of any bulging at all. I’ll check it in the morning and will probably do a second 500+ venting just to be sure.

A couple of my neighbours suggested a whole pig in fact.. it'll have to be done at some point!

Well today was the day I decided to make the move.. it took removing a section of fence and 5 people but it got done! The 42" in its new home, then nice and cleaned up with tables. Won't be burning it in for a couple of days.. need a bit of a rest.. haha.

Peruvian ceviche Grilled octopus marinated with lemon thyme & oregano from the garden, garlic, olive oil. Grilled with mesquite wood and finished with fresh squeezed lemon juice roasted garlic & olive oil cous cous

Don't forget those all important adult beverages while learning your vent settings!

The main purpose of the burn in/vent (from what I have read) is to make sure that the acrylic jacket solvent is completely driven out from under the tiles which then 'sets' them fully and allows the jacket to properly expand/contract with higher heat cookings and thus preventing the tiles from popping/falling off in the future. There could be the possibility of small cracks in the jacket forming in the future but that isn't from venting, it is from natural expansion/contraction and it shouldn't relate to the tiles and their security. The lids getting heavy with moisture also don't need a 'vent' process to solve them since the moisture that the lid would suck in would then be dried out and go out the top cap rather than through the acrylic jacket/tiles like the one time vent. That is my understanding at least and I could be off base so perhaps one of the vets or Dennis could chime in and clarify in case I am wrong in my understanding. In short though venting is important and prevents a lot of potential problems in the future but maintenance is still maintenance and unrelated to venting (as long as it was done correctly and finished).

Thank you very much

Well I wasn’t sure that I would be able to get it in place today so I’m not really prepared to do any cooking. but tomorrow I will spatchcock a couple chickens while getting comfortable with temp control. Then next week I will stuff it with pork butts and the week after brisket 😁

I’m too lazy to use the basket splitter most of the time. I just shove a pile of coals to the corner and use the half grate/lower grate combo for indirect & searing. Works great for me this way

Not on my 21, the basket is squared off and only goes into the Kamado in one direction and the basket splitter only divides side to side unless you use it like I have it in a non-intended configuration.

Here we go, by the end of the cook every bug in the country was in my ODK. I nearly got carried away.

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!

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.

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.

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.

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

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

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

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.

So the dry aging fridge has remained wrapped until we fumble through the new kitchen renovation. However, the local supermarket( a 7 minute walk away) has been closed for 9 months after smoke damage from a fire. They opened yesterday and displayed this. Yum yum. Sent from my iPhone using Tapatalk

The rental company is still waiting for the last person to return the skid steer, it should have been returned already 🤬 oh well,I’m will call back in the morning. I’ll get it outside eventually lol