StevenS

First cook on the new KK! I’ve done chicken before at 400° with great success. Usually cooks in 45 minutes. Ths time I put a double lined aluminum foil pan below with potatoes and the cook took an hour and 20 minutes. Skin was not as crispy as usual. I think the potatoes added extra moisture which prevented the chicken from getting crisp. Flavor was great. Very happy with the cooking experience.

39B9230F-3976-440E-8D99-D76F3F6BF815.MOV Second cook on the KK. Dry aged bone in ribeye .

Thanks

I need all the help I can get!

Thanks all, very helpful. Especially encouraged by the positive experience of @PRippley in the rain soaked Oregon climate.

My KK was delivered today and I'm struggling to find the right home for it. There is a place on my lanai that's fully covered so the KK would be out of the rain, but I'd need to move it every time I use it. From a convenience standpoint there's a place just outside the covered area that would be perfect, bu the KK would definitely get rained on. I'm in SW FL so no concern about freezing. Question - if I don't want to put a cover on it (for aesthetic reasons), are there any concerns about leaving exposed to the rain? Has anyone done so for a prolonged period without any issues? Would definitely appreciate any guidance.

Thought about ju Black beauty! It took my wife and I about 2.5 hours to uncrate it, move it into the house, build a makeshift ramp over the sliding door channel and move it down to the lanai. Still figuring out the right home. I have to say that I thought black would work well with the cage and furniture outside, but I was a bit concerned I might not like the pebble finish. I don't. I love it! And so does my wife. With the heat index it was 105 in SW FL today, so by the time we finished I was too exhausted to set it up for the first cook. Something to look forward to for tomorrow.

Seems like there are a number of options - I ordered an extinguishing pot, but I understand I can also put it in the KK or dump it in water.

Thanks!

I have no doubt I'm going to love the combo of the Konro & bichotan. When I first got my former KK I tried to convince a friend to get one as well. He opted to go with an Argentinian-style grill made by Grillworks (42 CRE). We cooked on it a couple times without having a clue what we were doing and consumed a breathtaking amount of firewood in the process. The third time I was over he had wagyu steaks from Lobells and I said "Let's throw them on the grill!" He shrugged. I asked "Are you not happy with the grill?" He shrugged again. "It uses too much wood and is too much work, do you want it?" You don't have to ask me a question like that twice. I rented a uhaul truck and drove it from Boston back to my home in NJ. Came to learn that you needn't wait until the wood is reduced to coals to begin the cook - once lit you can pretty much start right away. Been enjoying it ever since. Perfect accompaniment to the KK. I ordered a medium wide Konro, which will fit in one of the charcoal bays of the Grillworks, this way I can use the adjustable grate height to be able to cook thicker steaks & chops above the fire. Love the fact that the binchotan doesn't flare up much.

Will definitely post pix!

Looks delicious. My wife’s been asking me to grill some red snapper. Can you share how you prepared it?

There are two things on my mind tonight and I’m fairly certain that the only ones who will truly understand are my newfound KKforum friends. First - my 23 ultimate is being delivered tomorrow! Very exciting. And to my list of recent purchases I’ve added a pair of welders gloves and a Daltrong chef’s apron. Highly recommended. It has a little crest on it. I’ve always wanted to wear a little crest. Brings a tear to my eye. And second - a bit of a rant. You people are totally crazy. This site is highly addictive and may ultimately lead to my downfall. After reading about binchotan charcoal and Kongo grills I had to have it. Shipment coming from Japan in a few weeks. Fair warning, my wife holds @tekobo personally responsible.

Some of the forum members liked it so I figured it was worth a try

Looks delicious