Jon B.

When I moved to Syracuse 30 years ago, I asked what the best local beer was and was told Utica Club. Brought some back to the hotel, iced it in the sink and about choked when I had the first one. Left the other five for the maid!!!!!

Geez guys and gal.....its the "see a komodo kamado in your area" thread. I want to show Mac off. MacKenzie......Did you think I was selling it already???? Not a chance!!!!!

Unbelievable how tasty that looks!!!!! 5 Stars

EVERYONE IS INVITED TO BOSCO'S ">http://http://s1013.photobucket.com/user/BeesWacker/media/TheUltimateBackyardBBQ_zpsf83b150b.png.html'>

Thanks......never thought about taking out the controller plug. Dang.........you can teach an old dog new tricks!!!!!!

I thought maybe it was his area code....in anti-spammer code.............but it is not a valid US area code?????

So last night I cooked another hunk of the same rib eye roast on a KJ Jr at my buddy's house. Did the setup and cook exactly the same as my first cook on the KK. The meat was excellent but was just a little different color & texture than the previous night's cook on the KK. (sorry no pictures) In my non-scientific opinion, the difference we originally noticed in the meat was 50% the quality of the meat and the length of the cook. I'm guessing but the only difference (other than the differences in the two cookers) was the time it took to get to 350*. Because I put the meat on the a cold KK and slowly ramped up the temp's up slowly, it took almost a hour to get to 350*. On the KJ Jr. it took about 20 minutes to get to 350*. The total cook time on the KK was close to 3 hours where the KJ Jr was about 2 hours. More like a low & slow cook?????? Better moisture retention and even cooking on the KK??????? Both?????? The conclusion.......................Much more experimenting will be required and both RH Sue & my buddy Spike have volunteered to be the prime rib taste tasters!!!!!! Too much fun . .

Let's plan a big party at Bosco's house once they arrive.......It would be great to meet you both!!!!!!! (hopefully Bosco will be home - Ha!)

19" Table Top. Send me a PM

Robert, Yes, exactly the same. I like to add a little smoke when the meat is cold, so I always do it the same way. I did notice that the KK took twice as long to get to 350*, which makes sense because of the mass of the cooker. Wondering if the slower heat up time/longer cook to internal 135* made a difference????

The meat was bought at BJ's and was a full ribeye roast.. I cut 5 similar sized roasts from the same hunk of meat. The meat is what I always buy and cut up....so I really don't think the difference is the meat. I cooked the roast the same as I always do on my other kamado's (smoke, grill temp, meat internal temp, same type of seasoning and length of time on the meat also). Here is what both RH Sue and I noticed..........the roast color was more like the prime rib you would get at a nice steakhouse. Bosco.....I didn't use a lot of smoking wood...........so I wasn't expecting a nice smoke ring. The texture seemed to be different than our "previous" roast cooks...........more solid/dense...firm but still moist....texture more like a roast cooked to medium but it was still very pink & juicy. I'm actually going to cook another roast tonight at a friends house on his KJ ceramic..........will be interesting to see how it turns out.

Going to do that on a weekend when I have more time. FYI - the vent setting on the KK were different than the Primo & KJ's but not hard to learn. You will have zero problems.

Thanks.........and she kept me supplied with beer while I watched every move the KK made during the 2 1/2 hour cook.

First I have to say that even though our KK is named "Mac" in honour of MacKenzie...........that does not mean that her excellent picture taking and cooking skills are associated with the name and the new KK owner!!! For the first cook, we decided to do something simple so I could mess around with the air flow and temperature during the cook. http:// Nice ribeye roast with Williams & Sonoma Smoke house rub. http:// Hasselback red potatoes drenched with Tastefully Simple Italian Garlic Bread seasoning in butter and parmesan cheese. Filled the fire box 3/4 full with medium sized Wegmans lump (RO). Lit one spot in the center with the Mapp torch, vents wide open and let the fire get started for a few minutes. Tossed on some cherry wood pieces, put in the heat deflector, main cooking grate, drip pan, the upper grate and then the food. http:// I had to take this picture 4 times because the cherry smoke was so thick you couldn't see the food. I did not let the cooker warm up at all before putting the food on. I left the bottom vent wide open and adjusted the top vent open 1 1/2 turns. The cooker temp slowly rose to around 300* in 30 minutes. I had to open the top vent to 2 full turns to get the temp up to 350* http:// Question........I would have thought bottom vent wide open & top vent 2 turns would have been much hotter that 350*??? Does having the heat deflector in make a big difference? It stayed rock steady at 350* with that setting so I wasn't to concerned. (I haven't looked at how much lump was burned yet). It took Mac about 45 minutes to reach 350* and the meat about 2 1/2 hours total to reach 135*..... when we pulled it off the cooker along with the potatoes. http:// The meat was done perfectly for our tastes with a nice subtle cherry smoke flavor. Melt in your mouth tender!!! It also had a little different color/texture than previous roasts done in my other kamados..........meat or KK??? Guess I will just have to cook another one from the same hunk of meat in my other cookers for comparison. http:// The potatoes were tasty but slightly undercooked. I think next time I would let the KK heat up a little more before putting the food on???? (suggestions welcome). http:// (no laughing MacKenzie at my pictures ) Looking forward to the next cook so I can get a better feel for the vent settings (suggestions very welcome). Do not have wilburpan's talent with wood, so I bought a little rolling cart to hold at the accessories and grates. The teak side shelf is so pretty I'm afraid to put anything on it!!!! http:// Much fun was had and a few beers were consumed during Mac's first cook!!!! Thanks again for the warm welcome and all the help!! Jon B.

Thanks for showing her........it was taken just for her!!!!

Love the family picture! Hope they join you soon!! The rental house looks like it has great possibilities...............please keep sending the pictures. Never been overseas..........really fun to see the world thru KK eyes

We were in Michigan this weekend and a Lake Freighter went by the cottage. The decks on it were totally clear. Redhead Sue (who was drunk texting Bosco Saturday night with possible names) said "Take a picture of it and send it to Bosco. Tell him all the containers fell in the water!!!" Wouldn't you know it....................That darn boat was gone by the time I got the camera!!!!!!!!!

Oliver, Congratulations!!! I read a "for sale" ad the other day, where a gentleman was moving into a retirement community and had to sell his kamado due to restrictions.....very sad story. Your story is the opposite................a very happy story! Jon B.

Excellent news Bosco!!!!!!! (I know I was very impressed with seeing the 19 in person) I better bring the defibrillator from work along with the pallet jack for when they show up at the your house!!!!!!!.

I was hoping you wouldn't mind..........also the fact that the main color is called 'creme' made me think of one of your other avatars "Peaches & Cream" It all just seemed to fit the new name. (Bosco does not remind me of creme!)

The dolly works better than I thought it would. Was worried that the wheels were too small but it goes over the bump from the concrete to blacktop with no problems. The cooker does slide around on top of the tiles, so I will need to block it in tighter or add handles to the dolly. Posted the fire box pictures. Going to send you a PM with some questions on the rotisserie. Please do make sure Mrs. skreef sees the picture I took of Redhead Sue..............I took it just for her!!!!!!!

When I get the 32"....it will be named "Big Bad Bosco" Not ever seeing a KK in person, I was VERY impressed and all the information provided on the forum was/is spot on.

I haven't really named my grills before, as many on the forum have done, but Redhead Sue suggested that I have a name for the introduction of the new KK on the forum. So In "honour" of my long time online kamado friend, MacKenzie, the new 19" KK table top has been named "Mac". Hopefully that name will help it cook up some of the wonderful food that she is always posting and sharing with us!!!!! Mac arrived at my work one day early. I had to run home and grab the trailer at lunch time. We loaded up the pallet on to the trailer with a forklift, placed the pallet jack under the pallet for off loading, removed all the loose boxes from the top and then strapped everything down for the 30 mile trip into town. http:// http:// When I was off loading the pallet at the house, I had to drag the bottom of the pallet on the ramp to keep it from taking off on it own. it was a little scary for moment. http:// Before Mac arrived, I built a heavy duty dolly to be the temporary stand for the winter. It will be spending the winter in the garage but wanted to be able to move it around inside the garage and also outside to cook. http://http:// Removed the bottom cribbing from around the cooker, raised the pallet to the same height as the stand and then slid the cooker onto the stand. http:// http:// It was raining out when the cooker was in the stand. I wheeled it close to the door to try and get a natural light photo of the tile colors but I'm not sure it does it justice. All the other photos were taken with the camera flash. http:// Here is how it looks sitting on the temporary stand. http:// We purchased the left table side and mounted that. Also mounted the rotisserie bracket (didn't have time to figure out how that system works). http:// http:// Nice tool hangers as part of the table assembly. http:// I believe Sue was just as happy with the new KK as Mrs. skreef!!!!!!!! http:// Probably will not be able to cook on it until Sunday. Going out of town tomorrow until then. Super excited to get cooking on Mac!!!! Thanks for the help and comments. More to follow. Jon

Bosco, Check out this article..................... http://blog.soundingsonline.com/loose-cannon/2015/11/04/weather-router-chris-parker-analyzes-el-faro-debris-movement/?utm_source=soundings-enewsletter&utm_medium=email&utm_content=textlink&utm_campaign=enewsletter-1105 "It is estimated that as many as 10,000 containers are lost at sea each year, and in February 2014 a Maersk vessel lost more than 500 in a single incident in the Bay of Biscay." Yikes!!!!!!!!!

ckreef,............................... Really appreciate the write up and the information!!!!!!! (very impressive hinge assembly on these units)