Hogsfan

I agree for the very reasons you mentioned...but if you were doing a volume cook that required the lower grate, how would you do it? Drip pan only? deflector only with no drip pan?

So in the next few days, I'm going to do my first KK brisket (probably...it might be pork butt instead). I am wondering what the indirect set up should be? I've got a heat deflector and a drip pan. My inclination would be to put the deflector on the charcoal basket and the drip pan on top of that, but I'm wondering how one would use the lower rack on a big cook with that set up as it doesn't seem like both would fit under the lower rack? I've also seen some threads that lead me to believe some people don't use the heat deflector at all and just use the drip pan as the deflector. 

I'm curious. Is there a generally accepted best practice for indirect cooking?

LOL. Thanks guys (and sorry, Charles. lol)

You are right, Poochie. I actually was trying NOT to get it greasy this time because I want to take a few more "before" pictures once the side tables. I THOUGHT that the side tables were not going to be here till tomorrow but UPS dropped them off today while I was cooking. So the in morning I'm going to take a few more "new" pictures and then it's open season. I foresee a brisket in the near future. 

Nothing but the finest! I love them.

Looks great!

So, Hogsfan, exactly what have you planned for the initial cook after the burn in?

You know you can always sear off some great ribeyes or NY strips after that burn in, right?

Looking forward to seeing this. What a gorgeous KK! That blue is something else!

I just now received the owners manual with the instructions for the burn in. I had been waiting for that so I hadn't really thought about what to cook first.  

My folks are in town and my dad wants to cook hot dogs. He can't resist the humor of cooking the cheapest cut of meat on the worlds nicest charcoal grill. lol. 

Hogsfan - you're quite welcome! It's no big deal.

Hogs, that's one beautiful KK! I notice that you have the single dial vent on the bottom. Did you consider the dual dial manifold?

You mean as an upgrade? No, I thought it was a Big Bad thing. 

This morning I got up and took some pictures in the morning sun. I can't get over how pretty this thing is. Not to disparage any other brand, but there really is nothing else like it. 

I talked to Dennis today. The side tables are on their way. 

CC, 

I do not need the grill grabbers but thank you so much for the generous offer!

I see you've got the shiny KK and a Cub Scout!

We are still plugging along as a Webelo 2.

Congratulations again!

Thanks man. My son absolutely loves scouts. It's by far his favorite activity. 

CC,

Are you serious? That incredibly generous of you! 

It came today. It is really pretty. A little darker than I expected, but it looks nice.




My son opened it and said "oh my gosh! It opens automatically!"



This thing is awesome. I'm still in the process of unpacking everything but here's a few pictures for those that are interested. I've got an email in to Dennis because I did not receive the side tables or rotisserie I was expecting. I also can't find the grill grippers (do they still come with those?),  but I'm sure he'll straighten it all out whenever he wakes up tomorrow. (i'm assuming it's nighttime there now.)

I think you guys saw this on the other forum but I posted that it will be here Thursday between 10-2. I could have gotten it hear tomorrow but I had a volunteer commitment at the PTA and couldn't be sure I could be at the house during that window. grrrrr. 

I'm very excited!

Wilbur, 

Looks awesome!

You figured out something here but didn't realize it. There is nothing magic about 205 degrees, 195 degrees, or 2,058,232 degrees. It's a matter of giving the heat enough time to break down the connective tissue and that's going to vary based on the size, shape, age, and other variables of each individual cook. A thermometer can't measure that...but a probe can. Temps are just a guide for knowing when to start probing. Once it probes like butter, the cooking is done no matter what the number on the thermometer says.

Again, awesome job, man!

Hi Hogsfan.  That worked well for me, I picked up that Terra Blue that you passed on.    Its on the truck and should make it to my place late next week.

Congratulations! I love that color. She didn't hate it but she didn't love it and I didn't feel good about making her look at it forever if she didn't love it. Too be honest, I don't think she realized how pretty the terra blue is in person. I think it looks a lot better up close in person than it does in pictures. 

It is not needed. The mini dome top vent prevents rain/snow from getting in. The base and dome are matching lipped surfaces so even if there was a blowing rain water would have to flow past the gasket and up and over the lip to get into the main body. The gasket is food safe silicone so it won't absorb moisture. And lastly the bottom vent assembly is just that - at the bottom plus it is set into a frame so water can't really get in there.

Yes they are the most water tight kamado on the market.

After you spend so much it would be hard to see it buried in snow. Not that I would ever have to worry. If we get 1/4" of snow once per winter it's close to a miracle and mine is on a covered porch anyway.

Thanks man.

Do they need to be covered? Or is it just to keep them cleaner?

Looks great from here!

That's good to know, Wilbur. I think most people appreciate transparency.  If you have nothing to hide, there is no reason to hide it. 

I bought a 23" blue one. I think it's called Cobalt blue but the website photo I have of my grill seems a little lighter than the one currently on the website so I may be wrong about the name. To be honest, I narrowed it down to three colors and then I let my wife make the final cut because I wanted us both to be happy with it. If it had been 100% my pick, I would have gotten the Terra blue but that wasn't one of her favorites so I didn't mind going with something we both liked.  We both really like what we ended up with which I think is important since we will both be looking at it for literally the rest of our lives (at least that's the plan.)

At this point, all I have is the stock photo. I'll be sure to post better pictures when it gets here, but I'm not sure when that will be. I paid yesterday via paypal but I'm not sure how long it takes those funds to settle, and I don't know how long it will take to ship out after that happens. However, whenever it does arrive, I will definitely post pictures of the unboxing. 

I have been thinking about names but haven't decided on one yet. I think I have to see her before I can name her. 

CC, just to be clear, it wasn't my hand that got slammed. However, it was the fact that this had happened to anyone...and apparently more than one...that really got me thinking about this. Also, now there is really no longer a way to know what other common customer service issues are happening. So I just decided to neutralize the problem altogether by getting the most over engineered grill in the world. lol.  

This is a great thread, Wilbur. You really brought up a lot of great points. I am glad you are happy with it after a year! 

Welcome, with your handle I am thinking there will be some pork cooking on that KK, or maybe you are a Razorback?

Both actually! Woo Pig sooie!  lol

Five days or less once shipped.

Robert

Good to know! Thanks!

Yup really great write up. Cracked firebox and band/hinge issues were the main reasons I went KK.

I cook on my kk however I want without worrying. Also the perfectly balanced spring/dome with its super easy opening and closing is another huge advantage. No worries about the dome slamming down on your fingers sending you to the hospital.

This ^^^ is so true. It's why I'm here now with a KK on the way. I can't wait!

Thanks guys. I sent the payment in today so it's a done deal. I'm not sure how long it will take for the grill to get here (Dallas) from LA but as soon as it does, I'll let you guys know.