Poochie

My gas grill has a side burner. Perfect for setting and lighting a charcoal chimney.  It wasn't as much as yours but it isn't a cheapo either.  Live and learn. Glad to see you're enjoying your KK!

I use one of these for fish. I lightly spray it even though it's non-stick because if anything sticks, it'll be fish.

On other pits and smokers I've had, I've always used Peratex Ultra Copper. But I've never used it on my KK.  You saw a steady stream of smoke coming out of the rectangular openings?  You might see some when you close the lid, but I don't know why you'd see it durning the cook.  I'd wait for some of the experts to chime in on this subject. If I had to guess, it'll be suggested to leave it as it is.

 If you do go this route...Peratex...you apply it to one clean surface, let it sit a few minutes, put some clear wrap on top of it...don't press it in, then lightly push the other surface to it. Let it sit overnight. Remove the clear wrap and you'll have a great seal.  It's the consistency of toothpaste.  If you change your mind and want to remove it once it's dry, it'll peel right off a smooth surface.  Don't try to remove it while it's wet. I've used this on a barrel pit and an Akorn smoker with great success.  On the barrel pit, I put it on the pit, not the lid, placed the clear wrap, then closed the lid on it.  Even Jambo's leak smoke!

I've never seen anything like that. Let us know how it "cooks" on the KK.

Here's some great advice from that link: The best way to know if a pan is safe in the oven is to look for a symbol that says the pan is safe in the oven. 

It's the kind of information that makes you scratch your head and wonder if the world has gone to ****.  Enameled cast iron would be my first choice. The link is for non-stick pans and not ceramic. A ceramic pan can take heat up to around 350 degrees F. 

That's a beauty Remi!

Tekobo decided to visit the elderly in an old folks home near her house.  She figured they could use some good cheer for the Christmas season.  She enters the room of the first granny and starts talking to her then notices a bowl of peanuts on the nightstand.

Tekobo: Granny, I hate to ask you, but would you mind if I snacked on a few peanuts?

Granny: Oh no problem miss. You’re so nice you go ahead and have all you want.

So when Tekobo was ready to leave granny’s room she noticed that she ate all the peanuts.

Tekobo: I’m so sorry! I ate every one of your peanuts. But don’t you worry, I’ll come back tomorrow with a whole bag of them for you.

Granny: Oh don’t bother sweety.  I can’t chew those things with my teeth anyway. I just suck the chocolate off of them.

That sure looks good, Mac. One of those pictures of the chili looks like you put a piece of chocolate in the middle. Is that what it is? The bread looks delicious!

That looks delicious. I'm going to have to try it. 

Now it's official!

Don't start that **** again, Tony. You know that real chili has beans in it. Black beans, red bean, white beans.

Great looking pizzas. Is it an illusion or did you use the basket splitter and only have a fire on the right side?

On 2/4/2021 at 5:30 AM, tekobo said:

@tony bis this stuff the same do you think?  If so, I shall have a good laugh with my best friend.  She is Welsh and doesn't particularly like chillis but two weeks ago she sent me this photo and said, "Have you tried this stuff? Gosh its good."  

I thought a) it can't be better than the chilli oil with dried shrimp that I make from an A.Wong recipe and b) what do you know about chillis anyway?  If it turns out that she was ahead of me on this one she will die laughing.  Good thing is, she didn't die of COVID when she caught it and in fact just got better self-isolating at home.  The side effect is that her temporary (?) loss of taste means that she is now up for eating more chilli!

 

I love that stuff. Also try their Black Bean And Chili Sauce. I'd eat a toad with that stuff on it. 

Those pork chops are beautiful, C6Bill. That first photo could be in Bon Appetit' 

If you're like me, you'll still pick up a hunk of meat that goes on sale. Hard to resist. 

I agree. Or make "pulled brisket" sandwiches. I love to cook briskets but to me, they only taste good the day you pull it off the pit. It's pulled brisket for the leftovers.

Academy Sports stores. We have 2 in my area. They also carry B&B charcoal and BBQing supplies.

It looks a lot like this stuff from Academy. It's really good stuff, but don't shake the coal basket after a cook. This stuff will disintegrate.  It burns for a long time and is only $15 for 30lbs. 

Grandma: Alright grandkids, today you’re going to town with grandma instead of grandpa

Kids: Awwww. OK granny.

Grandma: You’ll see it’s just as much fun with me as it is with grandpa!

So after a trip to town and back…

Grandma: Well, that was a nice trip and I’ll bet you guys had fun.

Kids: It was OK, grandma.

Grandma What?? I thought we had a great ride. What’s the difference between going with me and going with grandpa??

Kids: Whenever we ride with you grandma, we never see any assholes, chowderheads, or blind bastards”

I'm glad to see you constantly using that 42" KK, johnnymnemonic. You'll be an expert pretty soon and helping the new guys. Keep it up and you'll forget your Big Green Egg's last name.  I'm sure you'll get a "Cooked to Perfection on my Komodo Kamado" plate too. 

I agree with GrillinBrew on the basket splitter. Very handy.

Sometimes one just doesn't cut it. It's not the turkey, it was all the sides and dessert. I dreamed I was on the Enterprise and Kirk kicked me off so the ship could get off the ground. 

I've seen that one but it's still funny! 

I'd get the rotisserie for sure and the motor for it.  The shelves come in real handy too. If you like fresh homemade bread and pizza, the pizza stone is necessary. Back to the Fireboard, I have one with the fan and it's flawless. But you will learn to dial in temperatures with the air flow/vent system on the KK without any controller.   It'll take a few cooks but it's worth taking notes to see where your smoker's settings will be.  Go with that 32" cobalt and don't look back. 

I know you said you got it a few weeks ago, but you sure have been busy cooking on it. Your food looks delicious too!  The only thing is that I was going to call my 32" cobalt blue pebble Bluey.  But I had another Bluey in mind. Oh well, there will two!