bosco

I love it and I want it!!!!!

I under loaded mine in the beginning. I overflow it now and have lots of cool time

I love my 32". I think it's the perfect grillers grill and a great rotisserie cooker!!!!! It is awesome

I use photo bucket and add the image codes to the post

Oliver what second KK are you thinking???

Great write up and may I suggest the 23 it's a great combo with the 32!!

Trust me when I tell you this. The wait is worth the reward. I think that I waited the longest out of everyone for delivery and as soon as I set eyes on them all the wait and worry disappeared

Welcome to the forum. Congrats on the KK. I received mine right before Christmas too. Very impressive and I am amazed by the quality

That looks good!!!!!

Rak don't worry about it bro. I went through it and will guide you through the process. Piece of cake

Oh yeah and congrats!!!!!

I love my pebble finish!! When you are ready to do the burn in follow what others have posted in the owners forum and you will be fine

Welcome to the forum. I think traditionally BBQ has been a guys thing.... However with Kamado cooking I find more women involved now. I think it is because they are easier to use with a more set it and forget it mentality.

I love that the girls are cooking now more so on them. I personally am not a huge traditional BBQ type ie ribs, brisket butts...... I prefer grilling and taking the traditional meal and bringing it on the Kamado. The woman are bringing this more to life now and it is creating some awesome day cooks on the grill.

As for you're grill.....

Take you're time opening it. There is a ton of stuff and if you rush it the clean up will be a nightmare lol

As for removing it from the base... I would have a second pair of hands to help you push it off the pedestal that it sits on.

Other than that it is easy sailing and you will be very impressed with its beauty out of the box.

Bam sucka!!!!!

Welcome to the family dude!!!!

Can't wait to hep you set it up

Awesome looking cook and perhaps a new KK customer !!!!

Great job

dam it..... I was doing stuffed peppers.... back to the drawing board

this looks great

Rak, 

I asked the same questions less than a month ago.

I did both of mine and had some residual as I think I shut it down before it was completed.  I completed the 32" on a second burn in just letting it go.  Yesterday I vented on the top damper on the 23" so I burned a load of lump until the smell was gone.  

Ckreef told me that I may get some residual over a few cooks but all seems good now.

As for the info above from Robert... thats what I did.  My advice, when you think its done let it keep burning.  

Start early, be prepared to fill the lump a second time to really ensure the burn in is done.  

I had some T pins that I used to poke holes in a few spots that raised.  Once the grill cooled down, everything goes back to normal and no big deal.

I will be there to walk you through the process if you ever end up buying a KK

This looks good. I know Mac inspired Raks dish. I love the lamb!!!

Spinning sounds awesome

that looks fantastic!!!  Nailed it buddy

My wife was running late from work and my family dinner fell through because my sister and her husband were tied up......

so with an hour to spare I threw some food together to salvage a nice dinner for my wife and kids. 

Chicken, Steak, shrimp, asparagus, garlic mashed and sautéed mushrooms.  A little of this and a little of that

Fired the 23" KK up to 375 and made one heck of a meal if I do say so myself.  

bosco 1 plans falling through 0!

No plated shots ran out of time but man check out the grill capacity on the 23" love it!

I did mine at 325 for about 3 to 3.5 hours on the rotisserie open flame no deflector.  I love the outer char that I got from the flame, and I pulled it with an IT of 120 and let rest in a cooler for 45 min.  It was outstanding!!!

Like everything.... there are many ways to skin a cat!!

those look great

I really should calibrate mine soon.

thanks poochie

I hope you have the same success as I did!!!  It was a really nice treat for the family

Sure no problem. I use a taco press but if you do not have one you can use a glass pie plate to press them.

I use MASA corn flour.

2 cups of masa

1-2 tsp kosher salt

1 1/2 cups of hot tap water. I prefer mine a little more damp so add in Some splashes of water as I knead the dough.

I weight the ball and divide it by 16 to get how much to make. That will make 16 taco shells

Once I measure it out, roll into ball then press them.

Then on medium to low heat I placed in a non stick pan for 30 seconds then flip. You wait a few seconds and then they will start to rise. I let it cook for another 30 seconds or so.

Then remove into a taco tray lined with a dish towel so they don't get soggy.

Looking good

23 and 32 here and I can move them. You need too lean into them to get them going (i need to hit the gym more) but once you get motion they are easy