egmiii

Looks great! How much fuel do you end up burning on a short burst cook like this? I noticed your asparagus looks like it was snapped off to eliminate the stringy section. I love asparagus but I'm too cheap to throw the bottom away, so I did a little research and developed this technique. First, cut off about 12-3/4" off the bottom depending upon how fresh it is. Don't let the color fool you. The white and purple sections taste the same as the green. Then use a peeler to shave the outer layer off the next 2-3 inches. Lay them across the bottom of a bowl flipped over to make this process easier, otherwise the peeler can't break the skin easily. Next, drop them into salted boiling water for 2 minutes. Remove, add olive oil, salt, and pepper. Then grill for about 2 minutes tops. It's a bit of work, but I can't even order asparagus at a restaurant anymore, it's just that good. The bottoms are even better than the tips. I use the fattest ones I can find to reduce the amount of peeling. It makes no difference in the texture and flavor.

I've had my 21" for a couple of weeks and managed to get a few cooks in. I started with some St. Louis cut ribs. I filled the basket with Royal Oak and used the refractory deflector with a disposable aluminum drip pan. Cooked for 6 hours at 225 (put them on at 185 since I couldn't wait). Temperature control was great. The wind was gusting on and off, so it needed a bit of adjustment throughout the day. Great smoke ring, texture, and flavor. Some of the best I've ever made. Next was a boneless pork butt. Brown sugar and a light coating of Pork Barrel BBQ rub, which I wouldn't use again. Too much heat, too little sweet for my taste. I'll make my own next time. I started it a little late, 10am. I kept it around 235 grate temp, but eventually pulled it at 172 when the grill ran out of charcoal 10 hours later. Ended up finishing it wrapped in the oven for a couple hours. Came out great. Only weakness was the rub. I used what I thought was a full basket of Royal Oak and 4 large chunks of cherry wood. The RO was basically small pieces and the cherry chunks were a little wet, so I think that contributed to the problem. Next time I'll weigh the charcoal to get a better idea of how much I put in. Live and learn. After 4 hours: After 8 hours: Pulled at 13 hours (wicked smoke ring):

Of course I'll feed you! Anyone who drives that far for charcoal deserves a 5 star meal.

If you feel like taking a long drive, I'm about 450 miles away in Connecticut and plan to place an order before the end of the year. Can you take it back across the border?

On a high temp sear like that, how much coffee wood do you end up burning? Not that it matters one bit compared to the cost of even 1/2 of one of those steaks, but I'm curious anyway. How much fuel is left the next morning, once the fire is completely extinguished?

ckreef, I noticed the same thing once the grill was heat soaked (4 hours later). Both measurements were within 10 degrees. I believe they would be closer sooner if the wind had not been blowing so hard. The Thermoworks Dot provides great value for my dollar ($44 shipped with two probes). For one, the extra 4 feet of cable allows me to monitor the temperature from my kitchen window, instead of going outside. Secondly, the accuracy allows me to see small temperature swings and the rate of change. This is helpful because I can adjust the vent settings sooner and more accurately. A seasoned pro isn't going to worry about this, but for a new guy, it provides quicker feedback in response to my adjustments. If nothing else, it certainly helps build confidence. In his book Franklin said change one variable at a time. The ability to lock in a precise temperature at the grate and keep it there can't hurt.

When mentioning temps, are we talking dome temp or grate temp? I have a Thermoworks Dot that I run on the main grate right along side the food. I haven't calibrated my dome thermometer in boiling water yet, but it read 20-30 degrees higher than the grate during my first cook.

I appreciate it. If I could find one in CT, I'd like to know how much of a premium I'm paying over your guys who are close to the source.

I've ready Franklin's book and watched nearly all of his videos so I'm familiar with what your talking about regarding the trimming. You are lucky to have trimmed prime packers close by. Mind if I ask what they cost per pound? RD sells choice grade untrimmed at ~$3.50 per pound, which isn't bad. A new Costco opened up in our area this week, but they only sell the flats.

Michael, did you do a full packer or just the flat? I received my 21" last week and I'm fired up to do a brisket ASAP. I have a membership to Restaurant Depot, so obtaining a packer is not a problem. Although, I'd like to do a pork butt first to get more practice on the temperature control. A buddy of mine gave me some butcher paper when he heard I ordered a KK. Like you, he said it resulted in an awesome cook.

Congrats dude. I can't wait to see the cooks you will be able to pull off on that bad boy. A full packer brisket on the main grate with a rack of short ribs on the upper grate will be a walk in the park...

Check out www.seriouseats.com. They partnered with Anova to create a sous vide cooking guide. Kenji, the author of The Food Lab column just released a new book. I was going to post a review once I've had more time to read it. While not a complete guide to sous vide, it does offer some excellent material.

I have a feeling he is! As of this morning it's 120 miles away. Looks like a possible delivery on Tuesday at this rate.

Congrats! I'm so jealous watching everyone receive their deliveries this week. My driver must be the slowest one of all. As of noon today, he still had 600 miles to go. I haven't received a call from the shipping company yet, so I'm guessing I'll have to wait until next week at this point. This is not a joke, but the boat travelled from China to LA and cleared customs in less time than it's taking to ship cross country.

The 6/12 combo should work well. The 6 is good for when it's just a couple weeknight steaks/chops. The 12 is better for roasts and parties. Those tubs also work great for brine tanks when doing whole chickens.

That gave me a good laugh. I just wish I knew of the potential delays going into it. It would have saved Dennis a ton of phone calls.

I bought the Anova with Bluetooth using a $25 discount code earlier this year. I felt a little cheated when it was $60 off a month later, and now the WiFi version is out for less than I paid. So I'm a little pissed. That being said, I think the WiFi and Bluetooth are gimmicks. How hard is it to set the temperature using a dial. And why would you need to monitor it? You set it and forget it. Turning it on or off remotely seems like a food safety nightmare. Unless you plan to only cook large quantities of food, I'd suggest investing in the 6qt square Cambro for smaller cooks. I started with the 8, then bought the 6. Less water comes up to heat faster, takes up less counter space, puts less strain on the heater, and keeps the circulation velocity high. I use a binder clip to attach a ziplock to the sides. I also cover the top with aluminum foil. Works like a charm.

Just for your own sanity, I'd suggest assuming the first week of December for delivery. I'm not sure where you live or what boat the grill will be on, but once it gets to the port, the boat may visit half a dozen other ports before yours. Mine took 5.5 weeks after leaving the factory to get to LA, then another 10 days to clear US customs and travel to the shipping warehouse. It is now on a truck travelling across the country. Should have it mid next week, right as we get pummeled by hurricane Joaquin. Fun never ends!

FYI. OneGrill claimed most of their products are made in the USA. So when my motor showed up earlier this week, I was surprised to see it was made overseas. The fit and finish isn't fantastic, but the new KK bracket design should eliminate any alignment issues. Just wanted to make any future buyers aware.

I think it's a great idea. Only problem is high temperatures tend to destroy rechargeable batteries. I'd be curious how difficult the battery is to replace (or if it can be) and the cost. I'll wait for version 2.

Congrats. My 21" is sitting at the LA port waiting to be shipped out. Out of curiosity, why did you decide on the 21" over the 23" or 19" tall? When people on the forum are debating which Kamado(s) size to get, the 21" rarely if ever comes up.

I'll be happy if it gets here on or before next Friday. I'm cautiously optimistic Dennis will get it on the road this week.

Thanks to all who replied. I decided to go with the single bottom drip pan. I figured if I want to protect drippings from burning, then some crumpled foil underneath would do the job. I've learned over the years cleaning my copper frying pans that lighter is better. I have to imagine the double bottom is nearly double the weight. I'm not sure if anyone has tried this, but could the single bottom perform as a large skillet?

The ship cleared customs last night, so we're in the home stretch. I'm cautiously optimistic they will make it to the warehouse today or tomorrow and be put back on a truck for delivery by the end of the week. I live in CT, so it's going to be a long ride across the country.

Sadly, it gets worse. As the delivery date gets closer, you crave more frequent updates. Mine came in to LA on Saturday evening. It has to clear customs, then make the journey to the warehouse. It takes every ounce of self control I have not to call Dennis and ask for updates twice a day. Once it's on the truck travelling across the US to my house, I'll be okay, but the current unknowns are killing me.