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boat is en-route to dock this morning. Woo Hoo.

The best thing about owning a KK is the community of KK users. This is a really cool thing to read. I will share as much as I can and continue to participate here. I cannot say enough about this community of people. This has to be the best product on earth to bring together such great people.

@DavidMcKay The KK "looks" ceramic. It would be a little pedantic if this forum were renamed to the Komodo Kamado grill/smoker/oven "Refractory Cement Forum". Scientifically there seems to be a debate on a google search. Refractory material IS ceramic, I *think*. But most ceramics are not refractory. Here's a page I found that may be useful. https://www.refractoriesinstitute.org/tri-pages/tri-what-are-refractories.asp. First sentence "Refractories are ceramic materials...". I would pardon the snobbery a little bit from this crowd. We have expensive taste and we ordered the "bugatti of Kamados". Most Kamado grills are the equivalent of clay pots. In fact my father-in-law's 26 year old BGE looks like it is made out of a brick like material. He has a chip in his and it's red brown in color just like a brick. He got his while they were still made in USA. Mine's white-ish. More cheaply made, much younger (only about 11 1/2 years old). Made in Mexico, it says on my plate setter. Anyway, the KK is made of refractory material, heavily insulated, etc. It's a BIG difference. I'm still waiting on mine, but I'm stoked. I coveted one of these things for 10+ years - now I have a 42"SBB only a couple weeks out. Anyway - I'm with you - splitting hairs about the word "ceramic" is unnecessary. Just get a KK.

A farmer bought a new rooster and right away the rooster wanted every chicken in the farmhouse for his bride. Farmer: “Boy, you better slow down. You’re going to kill yourself” But the rooster didn’t listen and had his way with the ducks, cows, and goats. When the farmer saw him with a pig, he couldn’t believe it. Farmer: “Son, you going to kill yourself. Stop. Now” So one day the farmer saw the rooster spread eagle on the ground, wings stretched out and tongue hanging out. His eye were closed and he wasn’t breathing. Farmer: “I told you. I told you. Now look at you. All dead and not worth nothing!” The rooster barely raised a wing skyward. “Shhhhhhhh. Buzzards!”

Several of the "old timers" have gone MIA in the last couple of years - Ceramic Chef is one, Wilburpan is another, even ckreef rarely posts anymore (have too many new toys to go play with, I suppose?) Still plenty of good folks on here to chat with and share BBQ pics/stories/recipes.

That's our @Poochie!! Missed ya, buddy!

Johnnymnemomic said “I'm still waiting on mine, but I'm stoked. I coveted one of these things for 10+ years - now I have a 42"SBB only a couple weeks out.” @johnnymnemonic I’m probably one of many here on the forum who are eagerly awaiting your KK arrival. It will be quite a treat to see your delivery pics and see you enjoying it at last!

@Newbie1925I am assuming your 42SBB has been stuck in the same container ship as mine. If so, the ship is docked. I think it's a couple weeks out now. Getting excited?

After watching some YouTube vids and stumbling upon some TX style beef short ribs at CostCo last week, I decided to go for it. OMG!!! I have to say that this is better than brisket! For Real! If I were on Death Row, this would be my Last Meal! Indirect, with smoker pot of post oak, mesquite and apple wood chunks, Guru at 265F, wrapped in pink butcher paper at 170F IT with a smear of Wagyu beef tallow, finished at 210F (yes, a bit higher than a brisket). I'd planned an 8 hour cook, but it finished early on me at 5 hours. No worries, stashed in the cooler until dinner time. Sorry no cooking pics, as the timing was a bit hectic and threw me off; plus, my Guru played tricks on me early (I set it at 275F, but for some reason it wanted to sit at 281F??) So I backed it down to 265F and it worked just fine for the rest of the cook. Never had that happen before?? Plated with the last of the season local corn 😢, mashed potatoes with mushroom gravy. I'm telling you people, it doesn't get much better than this!!

@C6Bill - Happy Birthday!! Got a few years on you (65 - an official "geezer" with my Medicare card now - ha, ha!), but it's all good! Glad to see that you celebrated appropriately. btw - huge pooch! But it looks like a sweetie!

And many more.

Happy birthday @C6Bill. Looks like a great meal to celebrate a milestone birthday. Well done

@Newbie1925 I can tell you that using no probe, no alarm, etc I have gotten decent results on a Big Green Egg, even when going overnight. Only a handful of times have I woken up to a grill that is too cold. Heating up the grill without overshooting temp is easy with a Kamado. You make sure you light enough charcoal, then close the lid with the bottom and top vents open. The dome temperature gauge reaches your desired temp WELL before the grill is heat soaked. Once the dome temp reaches your desired temp, then you close your vents down. I've seen it a bunch with KKs, for 225 it's just that quarter turn up top. When burning the grill in I think is a great time (as others have done) to start with vents constricted and slowly open them and register the temperatures so you get to know your vent settings from the getgo. As far as the longevity of a fire overnight, a lot of it has to do with the way you set your fire and what kind of charcoal you use. Not having too many small pieces of charcoal inhibiting the airflow in the basket, for example. Anyway, like you I'm looking at the meater. I don't mind waking up, either. Now that I'm grilling / smoking on this level it feels like a drop in the bucket and more than ever I will want my food perfect. As far as the rotisserie, I've read mixed reviews. Some people on this forum say it's unnecessary and it's more equipment to store, etc. But there are some stunning pictures of cooks using the rotisseries. With as much cooking area as we have on the grates of our 42s and with such great refractory insulation, you don't really "need" a rotisserie to get fantastic results. However, I'm sure there are some results that you can't replicate without one - like how crispy you can get the skin on a rotisserie chicken on all sides. I'm sure you can achieve very similar results without one, but like everything there's an "ideal" solution and the rotisserie probably is an "ideal" solution for a couple of things. For me, it's not the ideal solution for most of what I do and I think the things I would use a rotisserie for will still come out VERY good without one. I don't want the extra equipment. The main thing I do is smoke lots of meat (pork butts, ribs, briskets, etc) - (and I grill as well). The 42 seemed like the ideal grill and because it is a KK, an amazing smoker too that I can use for a HUGE crowd. My guess is I'm going to be getting rid of my old BGE and gasser since this thing is so massive. IDK maybe not - there's a practical use for multiple grills sometimes. Anyway - I'm getting excited. It's almost irrational how excited I am.

Well done Mac, Troble, snake. Gotta love the home grown Mac. The same way you gotta love beetroot on a steak sandwich. And hot english mustard with pear! The steak was pretty good too. Sliced thin. Sent from my iPhone using Tapatalk