ckreef

Me and Mrs skreef found an Indian, Pakistan grocery store the other day. We went in and slowly walked up and down every Isle. Very interesting array of fresh, frozen, and dry goods. All reasonably priced. They had an entire isle devoted to pre packaged spice mixes to make various dishes. That is where we decided to start since we have no idea what we are doing. We bought a few items and will go back for more. I think they thought we were crazy.

Awesome tony b - it's a fun grill - who doesn't like playing with fire and meat. A user on Guru got one for her and her husband. She asked me to post any tips or hints after my next cook. Below is what I posted for her. ....................................... Have plenty of skewers on hand. The Weber flat ones are really good but a little thick for delicate food like the mushrooms. Use long skewers so part of it is hanging off the side. Don't load the skewers too full. More, skewers with less food per skewer works better. I like separating the different foods since everything has slightly different cook times. Fill the chambers up with lump to just past the middle divider. If you totally fill it the fire will get really hot in the end - good for steaks but not so good for chicken. Use smaller pieces of lump and light in 2 spots per chamber. Keep bottom vents open and give it 15 minutes or so for the hot coals to spread. MAPP torch works really good for this. Depending on the table you have you might want an extra board under the grill as it gets hot in the end. Lastly there was one modification I did. The cook screen comes with a little fence on the top side. This is so hot dogs won't roll off. I took a pair of pliers and carefully bent that fence out just a little (mainly at the corners). This allowed me to use the cook screen upside down so the fence wasn't in my way. Once you get the grill this will make more sense and you can refer back to my pictures for comparison.

Awesome, can't wait to see that on a pizza.

That is what Mrs skreef said also, but ....... That's like saying why didn't I just buy a second Akorn instead of the KK I bought. I had no issues maintaining temp and producing killer cooks on the first Akorn and I would have had more space. It's just not the same. Once I get the better one (maybe for Xmas) I'll relegate this one to camping duty or give it away to a good home. It's the inner KK in me sneaking out. Sometimes you just want the very best.

Will have to check that book out. This was a very simple meal with store bought sauces etc..... I want to up my game with this a bit. What you are describing about the KK is the reason I bought this. I like kabobs but unfortunately Kamados (without what you are describing) aren't the easiest grill to do kabobs on. I don't have a good table to do this on so we sort of winged it. In the end I invision sitting around this grill for an hour or so partaking in adult beverages, cooking and eating at a leisurely pace.

Really gorgeous KK. Very fond of the tile choice (a little biased since that's what mine is). Can't wait to see some of your cooks. Sent from my SCH-I535 using Tapatalk

The one I bought was the "Akorn" model of these grills. It's really only good for 2-3 people The one I want (now that I realize the fun factor) is this model. http://korin.com/Charcoal-Barbecue-Konro?sc=56&category=20227123 It is 3 chamber at around 30". Could easily handle 6 people. Would also allow for different temp cooks, just load each section up with a different amount of lump (small pieces are best). Mind you this is the "KK" version and will cost you a bit more. Sent from my SCH-I535 using Tapatalk

I completely understand - no oil or sugar if you want to venture into the 800* range.

You can't really go by that. Each dough recipe works well for a specific temperature. Some doughs will seriously burn in the 550*-600* range while other doughs can go up into the 700*-800* range. That is why I asked McKenzie what temp she cooked at. Whatever dough you use start at the recommended temp per the recipe and tweak after that.

Reef's definition of Yakatori - Cook your own damm food - LOL It was an awesome family event - everybody cooking for themselves and laughing - good times Here we are coming to temp. Chicken breast skewers, Cherub tomatoes, and mushrooms. Seasoning station - oil, garlic/parmesan, Weber Kickin Chicken, and Montreal Chicken. Dipping - Peanut sauce, Orange sauce, and Sweet Chili sauce. With some Jasmin rice on the side. Let the fun begin. Tomatoes on. Mrs skreef at the seasoning station with mushrooms on the grill. Chicken at various stages of cooking. Keep track of your own food or I'll smack your hand when you try and grab mine - LOL No plated pictures as we were cooking and eating. Very good purchase. I already want to buy the high end, bigger, model. And maybe a nice picnic table for this cook.

Tinyfish that is one seriously good looking desert pizza. Great job. Fabulous build and Presentation. And Damm it, you beat me to the punch with a desert pizza - LOL This challenge is really shapeing up to be a nice array of all the different types of pizzas.

Will have to give that a try soon. Maybe before the end of the month - LOL Remind me what temp did you cook at?

Yay pictures...... Looks good, I would give that a go.

Wait till all the Guru's see Bosco's setup. I bet Dennis gets another sale or two.

Sweet, so many new KK's arriving or on order. The forum is growing.

Excited for you, can't wait to see some pictures.

My phone is bring stupid today so I can't see the pictures but it sounds good.

Yummy for sure.

It's not on the boat yet so it's not too late.

You initially said by end of year. I told Mrs skreef I thought you would within the next 2 weeks. You ordered less than 2 days later. Totally awesome getting the double 23". I think you would want 1 rotisserie. You could be spinning a prime rib roast on one kk while cooking the side dishes on the other. Not having a rotisserie port is the biggest down fall of the 16.5".

I had a group of maybe 5 tiles that all lifted up a little as a group. I did as Dennis instructed. But it did take a few high heat cooks before they finally settled back down for good. I just kept checking them and pushing them back down with every high heat cook. Now they are settled and don't rise up anymore. I guess what I'm trying to say is don't be too quick on adding more groute until you are positive all the out gassing has occurred.

Wow bosco not just wow but WOW!!! Very happy for you. That will be an impressive setup. Can't wait to see it in that gorgeous backyard of yours. You are going to love it. Well my prediction was way off. On Saturday I told Mrs skreef two weeks and you'll have one ordered. You did it in less than 2 days. Congratulations. Very excited for you. Yea get a rotisserie setup - you're going to want to spin some food.

I too did the bank transfer. Easy to do and my bank saves the transfer information just in case I want to send more - ugh - LOL

Friday me and Mrs skreef both worked a 15 hour day and we were exhausted. We wanted something quick and easy so Mrs skreef suggested pizza as we almost always have some type of toppings around the kitchen. Since she said quick and easy pizza that meant only one thing - Cracker crust in the Blackstone Pizza Oven. Made 2 small pies. Hers was mushroom and pepperoni, mine was sausage and sweet peppers.

On Saturday me and Mrs skreef went to a BBQ Festival in Atlanta, GA. Lots of competition teams selling samples for $1 (this is how people's choice award is determined). A couple decent samples but mostly I can do a better job - LOL All in all a fun day. Here are a few pictures. Me and Mrs skreef. A Primo and BGE - no KJ's to be seen. 4 racks of ribs clumped together. Not sure about that as a cooking method but to each their own.