ckreef

Fantastic!!!

You're right about that. Will try that next time.

I'm definitely pushing the limit of Mrs skreef's tolerance for my grill addiction, but then again that's why they call it an addiction.

Most of the large lump bags are around 35 lbs. 44 lbs would be doable. 66 lbs is to heavy to be reasonably managed by the end user

No worries about my space - you can steal it anytime you want. As long as people are talking and posting, that's what really counts.

TY @Bruce Pearson, really that's just a backyard chefs playground The real ODK setup I want is in the $15k range and I just don't see that happening without winning the lottery.

I don't really know. It's made in Argentina and imported by the same people who imported the grill. I bought both from BBQguys. It's a really rustic CI pan but appears to have an old timey porcelain coating (black with white specs). Whatever the coating is it's really slick, totally non slick, doesn't require seasoning and wiped clean with a paper towel. Obviously with a wooden handle you couldn't actually put it in a grill. Also came with a wooden serving platter. Sort of a one trick pony but does an excellent job with it's one trick. Maybe I'll find something else to use it for.

Welcome. Very kewl old Harley.

Surprisingly that was the very first time I've ever made chimichuri. Both me and Mrs skreef loved it.

The provolone was the star of the show as far as I'm concerned. Super easy to do and came out great. (I think the right pan is the trick). That was a 1/2" thick piece of provolone. Next time I'm going a little fatter and only a minimal amount of olive oil in the bottom of the pan. The cheese has plenty of oil in it. When it's cooking the oil separates out and in the end it's a very thin piece of fried cheese. I square cut it (with a pizza cutter) like it was a mini pizza. I also have some King Arthur Pizza seasoning that I'll probably try next time instead of the oregano.

This is my new NuKe Delta Argentine style grill. 26" x 21" adjustable height main grate with a side Brasero (firebox). Here is the progression of the install.   It came with a cover, ash shovel, coal rake and steel griddle that sits above the side Brasero (firebox). I also bought a porcelain coated CI pan for makeing fried provolone. To fire it up I have a bin of sticks from the yard for kindling and Post Oak sorted by size.  I decided to fire the main area and the Brasero. I stacked the wood similar to what I do in the Wood Fired Oven. I fired the Brasero first immediately followed by the main area. I sit the MAPP torch down and let it go for 30 - 60 seconds.   After a few minutes it's well underway.  Up first was the fried provolone appetizer. Thick slice of provolone, black pepper (purple crack berries) and dried oregano with a drizzle of olive oil. Pulled some coals off to the side and cooked for 6 minutes. That was mighty tasty - Yum. An expensive little pan but it worked really well and is the perfect size. I guess we'll call these smash potatoes on the steel griddle. A flat iron steak. A nice md rare served with homemade chimichuri sauce. Mrs skreef really liked the chimichuri sauce. I slightly miss managed the fire in the end but still came out great. Awesome grill but a small learning curve for sure. Hope you enjoyed the ride.

Yea that picture of mine was a touch out of focus. Then again that was cropped out of a much larger picture showing the entire porch. Didn't take the picture for this purpose just cropped and posted what I had.

It's really a three part problem. 1: The heating element, for low-n-slow it wouldn't take much heat to maintain 225* in a KK once up to temp. 2: A controller to regulate the heating element. 3: The biggest problem is how to get a smoke profile at the same time. For problems 1 and 2 you might be able to strip the guts out of a really small toaster oven and McGuiver it up a bit to work going in through the Guru port with the temp dial on the outside. Problem #3 is the real challenge.

Not a particularly stunning photo but a 19" table top and older 16" table top side by side.

Yum - I bought 6 more lbs today. This time they were labeled as "Ranier Cherries, jumbo". They were defiantly the cream of the crop.

Can't wait to see what you got when it arrives.

If he is a Pepsi drinker there is no hope. They don't call it Rum and Pepsi - LOL I'm just full of myself tonight.

You know rabbits are herbivores. They don't fully digest their food first go round which is why they "double dip". LOL You could get a bunch of rabbits and exclusively feed them high end fresh herbs. Grab the pellets after "first processing" and you could have the newest high end pellets. Just sayin.....

Bruce the problem is you haven't ever had a truly good cup of coffee. I'm not a coffee aficionado but there is a world of difference between a cup of coffee and a truly good cup of coffee.

The weather is not cooperating tonight

If you're not willing to kick your wife out of the shelter to make room for the KK then a small addition out the side would do the trick.

Yea that is the one main feature it is lacking. I can cook around that for now. Also the grate height only has so much adjustment. It'll probably take a bit more coal management compared to a wheel setup that raises way up.

Looks like a fun shelter. Great job..

When I sang the song to Mrs skreef she came up with her own version. "You're going to have fun, fun, fun till your wife takes the checkbook away......" LOL

I bought it from BBQguys. Not the manufacturer page but has links to a couple kewl videos. It really is the right size for us and the price was doable for a every now and then kind of grill. Fit and finish had a few minor issues. Obviously not KK quality but not bad for being a low end Argentine style grill. https://www.bbqguys.com/nuke/delta-argentinian-style-gaucho-grill-delta02