ckreef

Nice brisket cook. A hot and fast pork butt works equally well. (300* - 350*) I think some of the time savings is that a hotter cook won't go through a long stall which can drastically shave time off a cook. The only time I do an overnight is if I want to eat around noon (almost never). If everything is ready to go the night before I can just wake up at 6:00 am and easily have Q ready for dinner at 6:00 pm.

Although the 16.5" is small it is not lite by any stretch of the imagination. It has nice carry handles but requires 2 reasonably sized adults to carry it and lift it into the back of a suv or pickup truck. It has a built-in firebox (not two part design) so there really is no worry with transportation. Temperature control is dead stable and if you're cooking for a moderately sized group of people you can easily fit a 7 or 8 lb butt on it. You can also squeeze an 8" x 11" foil cake pan on the bottom grate for a drip pan. I've taken a kamado on a few different vacations and it always impresses whoever I'm visiting.

Great looking KK. Mine has the Terra Blue tiles as well. Like you I wasn't sure about the tile choice until it arrived. Those tiles are just stunning to look at. I'm very, very happy with the tile choice.

Great looking steak meal.

Can't wait to see all your kk cooks. You always put out some awesome food and pictures. Things will only get better on the KK.

Sounds like a good time.

In my opinion bigger is not always better although I know I'm in the minority on this opinion. If the majority of your cooks are for a limited number of people the smaller kamado can just be easier and faster. With a smaller kamado you might have to alter the menu a bit for larger gatherings but that's easy enough to accomplish, just takes a little more planning. Mostly I cook for 3 people on a kamado almost daily. I went the other extreme and got the 16.5". It quick, easy and uses a lot less lump.

Very nice. On my Akorn the temp always rose towards the end of a Low-n-slow. On the KK not so much. A little rise in temp never hurt anything as long as you don't stress over it. Sent from my SCH-I535 using Tapatalk

Nice looking chops and tasty looking dinner.

Looks nice and airy. Will have to give this one a try soon. Would bread machine yeast be closer to rapid rise or regular yeast? Also what temp did you cook that at?

I've gone 35 days with open air dry ageing. As long as you keep the humidity below 80% you shouldn't have any mold issues. I've always tried to maintain 70% - 75% humidity. Interesting idea about the trimmings although at 35 days the trimmings get pretty tough.

Looks really good tiny. I'll take mine MD rare please.

Nice cooks so far. Keep the pictures coming.

Thanks everyone, it was a great vacation and my Akorn Jr preformed flawlessly. First time doing a brisket on it. Great day at the beach too. Ez up and umbrellas. Sound link music. Dogs and brats on the grill and not many people. Couldn't ask for more.

Just the pictures.

Just a quick sneak preview. On vacation at my sister's house. Just a little kamado cooking. Pork chops on the gasser (tasted great - TY nephew), I made desert. Grilled peaches stuffed with cheese cake and a few Blueberries on top.

Very tasty looking.

Nice wings.

Great looking monster butt.

Glad you liked them. They are very tasty. When local peaches come into market (very soon) I have a killer grilled peaches stuffed with cheese cake recipe I'll post up. Sent from my SCH-I535 using Tapatalk

When mine delivered I herd nothing and more nothing. Then one day I got a phone call from the freight company. "I have a large delivery, I'll be at your house in one hour." Oh crap, I scrambled to get off work and meet the delivery guy. When I turned down my street the big 18 wheeler was right behind me. Fun times.

Really great ending to what could have been a crappy story. Love to see it in action.

Only off by 20 minutes sounds on time to me.

A week or two cooking on a KK and your husband will be wondering why you didn't get one sooner. Congratulations.

Really great looking cook. Very tasty. I wish I could find a decent local butcher but alas I live in the middle of nowhere.