Jon B.

2 minutes ago, Pequod said:

I'm just wondering what "hooping" is...I'm guessing it doesn't involve basketball.

Hooping:  cough?   square dance?   knitting term?   new pizza pan ring?   wishing for the best?     Need to brush up on my southern speak!!!!!!! 

On 10/13/2019 at 8:04 PM, ckreef said:

It hasn't rained at Reef's Bistro in literally 9 or 10 weeks. So dry lately I've been a little scared to fire up the Nuke Delta grill. But the rain was coming. Had a KK coming up to temp and me and Mrs skreef were in the house playing a little pool. 

Then the rain came   We were so excited about the rain we ran out onto the front porch yelling and screaming in joy!!! 

If I have to explain further you wouldn't understand - but GA farmers understand. 

 

This how I pictured the story described above:   ( @ckreef )

Garsh darn........Mrs. skreef...........I'm sure glad it rained......by golly!!! 

Saw this on Facebook.  Interesting to see what happens.  The Primo product was my first introduction into the kamado world and I still own two.     

 George Samaras

And the legacy goes on…
Effective November 1st 2019, Primo Ceramic Grills will be part of the Empire Comfort Systems, manufacture of Broilmaster Premium Grills
After 23 years of manufacturing the best ceramic grill in the market with many innovations and a state of the art manufacturing plan, I decide to step a side
and let the new generation take it to the next level.
Empire is a 3rdgeneration company that believes in manufacturing in the USA and delivers many quality products in the market.
I will remain involved in the business to ensure a smooth transition and helping developing new products and innovations
I would like to thank all of you been our customers, and for your support all these years.
I wish you a Primo day
Sincerely
George Samaras

Very interesting!

6 hours ago, Basher said:

Finally over dodgy ramps on a dodgy pellet jack.





Sent from my iPhone using Tapatalk

Love the "support log" under the plywood.   Where there is a will.....there is a way!!!!!!! 

Check this Out..............

@Tucker I read somewhere that Argentine grill grates are v-shaped so that the meat fat does not drip on the coals.  Guess that is a no-no in this type of cooking.  Curious as to where the v- shaped grates drain the fat.   They appear to project over the grill in the front and the back.  Thanks!

8 minutes ago, tekobo said:

If it looks like a tenderloin and tastes like a tenderloin my guess is that it is indeed a tenderloin and you got lucky.  Really lucky.  

Is it sliced out of a full packer cut of tenderloin????  Calling all butchers...................................................

Was in my local Wegman's grocery store yesterday picking up some chuck roast for dinner and saw a "Special Today" sticker on a different hunk of meat.  Didn't remember ever seeing that sticker before........so of course I had to check it out.

Turns out it was labeled as a "Tenderloin Roast".  I had never seen that cut of meat in Wegman's before (or any where else).  Checked out the price and saw that the original price per pound was about the same as individual tenderloin steaks and then saw the price was reduced quite a bit.

I'm guessing that this is just a huge piece of tenderloin beef and should be the same as the individual ones that they sell as smaller portions?????  Also wonder why they marked them down so much?  It is not really a quick sale before the date runs out item.  Couldn't find a butcher to ask.

Anyone have experience with this cut of meat?   Thanks!

12 minutes ago, Pequod said:

And there's my butter lecture for the day. I relinquish the balance of my time to the gentleman from MO

We love our Kerrygold Irish butter!!!!

8 hours ago, Kevin H said:

After the 3 hrs of smoke.  Ready to wrap.

Liberal amounts of Irish butter, more rub and brown sugar.  Wrap in plastic and foil, back on for 2 hrs at 275F 

 

@Kevin H   Question.....you wrapped in "plastic" and foil.  Never heard of using plastic wrap??  Would have thought it might melt.  Any issue with the plastic wrap?   

Our town just lost a State Trooper who went down to Ground Zero with his canine partner to help with the rescue efforts.  He became sick shortly after returning and was fighting serious respiratory related issues for many years.  

He was a great guy.  Brought his dog into our warehouse many times for training purposes.  Sad reminder of the issues that many of the first responders are still facing. 

20 hours ago, PVPAUL said:

 

That is a really nice looking terra-cota tile!!!!!!!!!  Very unique! 

55 minutes ago, Houlester said:

Thanks for all the info everybody. I wish I never found Komodo Kamado while researching. I went and looked at a Big Green Egg XL and a Primo XL and it's like having the option to drive an S-Class but cross shopping Kia. 

I got into Pellet grills with Traeger about 20 years ago and recently purchased a Yoder YS1500 for my office. I'm thinking with this purchase instead of making multiple purchases for smokers over the next 5 years maybe I should just go for it now. The one worry I have with the 42 or 32 is how am I going to get this through the grass of my backyard, over a few steps, through my screened door, and onto my pavers around the pool? I could probably man handle the 23 with 4 guys but I don't see any man handling with the 42. I would have to have a strong man event at my house to do that. 

Heavy plywood, push & roll, don't lift and 4 guys could handle.  The screen door width might be a problem.      

19 hours ago, ckreef said:

 

Basically sear low extra high heat then move steak off to the side to low-n-slow it up to MD rare. I have become a huge fan of forward searing. It produces better  more precise results compared to a reverse sear. 

 

Reverse sear is popular because it's easier to do with just one grill especially if that one grill is a kamado. Me and @tekobo  no longer have that problem

 

The first time I cooked on the Gabby Grill I wasn't sure how I wanted to do it.   Tried cooking over a "active" open flame instead of coals.  Ended up moving the cooking grate up and down like a yo-yo.  It wasn't pretty.   

On 9/6/2019 at 5:48 PM, ckreef said:

 

To be honest I totally love mine. Kamados do a good job on basically every type of cook. Argentine style grills (burning logs) do an exceptional job on certain cooks. I doubt I'll ever cook a big steak on anything but my NuKe Delta grill from here out. 

 

@ckreef Charles, curious how you cook your steaks on the NuKe Delta............sear close to the coals and then raise grate to finish, or start high and then lower to reverse sear or consistent grate height?????   Thanks. 

(Figured @tekobo might like to know also) 

I first bought the Kamado Joe Jr. as my Tailgate grill but it was a little heavy to carry a distance and being ceramic .......needed to be careful transporting.  Bought the Acorn Jr. and have been quite happy with it.  Much lighter and less fragile.  Works great for it's size.    Also have a Cobb grill.  Super portable, works great but limited in cooking space. 

My son-in-law has the PK Original.  He loves it.  Light weight cast aluminum and tons of cooking space.    If you are looking for a hitch mounted grill....... Alphonse's idea with the PK 360 is a great option. 

 Cobb Grill

Prayers and positive thoughts coming your way!!! 

I was just thinking.....I would hate to live down wind from ckreef !!!!!!   The great smells coming from his cooker(s) must drive the neighbors crazy. 

jrc87..........I believe the main difference you would see between the two sizes would be the time it would take to "slowly" heat the cooker up for low & slow indirect cooking temps of 250*-275*F.  I base this on my experience with my 16" and 19" TT's .    I can get both the 16 and 19 up to searing temps or for direct cooking in the same amount of time.   If I'm slowly bringing the KK up to 250*F for indirect cooks, the 19" takes a little longer.  

I also own a Primo Jr. and XL.  That was the main difference I found with those units also.  When I used the XL for small direct cooks the charcoal basket divider worked great. 

I have seen the 32"KK in person and there is no doubt in my mind that the 42 SBB  is my next purchase.   I love the oval shape of the Primo's and the 42KK is the closest along with the KK quality.    

My 2 cents but you can't go wrong with either.

PS - if I was starting over with a clean slate...........I would get the 42" and the 16" KK............................perfect combo in my simple mind.   

darksilkx,  I asked the same question when I got my 19TT.  I was told that the bottom would get warm but not scorching hot.  I had my 19TT on a wood platform with air slots for about a year and did not see any heat scorching on the wood when I took it off.  I moved it to a portable metal cart with a vinyl cover over the metal.  Also no signs of melting vinyl under the cooker.   HOWEVER....I do not do a lot of high temp cooks.  My highest temp cooks are around 350*F.    I would be more worried about moisture getting underneath and the freeze/thaw effects (not sure where you live).  The metal bottom of the KK could take it but not sure about the granite.   Might cause spalling over time like tony b mentioned ?????

PS - Dennis didn't have the 22TT when I bought my 19 or I would have one also.  You are going to enjoy the extra space. 

4 hours ago, bgrant3406 said:

Congrats on the safe journey home and a hell of a deal!!!

For those contemplating a move, here is how I did it, long read and plenty of pictures!

Moving a KK, one way to do it.

Be sure to use the wide straps like bgrant3406 did on the surface of the cooker.  When I picked up the repair KK in Baltimore, my straps were narrow (1"wide) and they compressed the tiles under them about a 1/4" deeper than the surrounding tiles.  Extra material under the straps is probably a good idea also.   

Also be sure to secure down the lid of the cooker.  I did a poor job and it broke the latch on the cooker.   

14 hours ago, coolpapabill said:

My first cook will be this weekend , have had a Kamado Joe for awhile , similar but different . Any advice , tips ,help ect...

would be greatly appreciated. Planning on doing reverse sear 2 1/2" Prime Porterhouse steaks , with a board sauce , grilled

Mexican street corn on the cob , and Hassleback potatoes.  Will be doing something low and slow and pizza next week.

I'll post pictures soon. Wish me luck.

 

Your experience with the KJ will translate well to using the KK.  I would start using about the same KJ setting with the new KK and make subtle adjustments along the way. The new KK will take a little longer to get to temp but once it starts warming up, keep an eye on the vent adjustments as it can overshoot your desired temp quickly.  Your top vent adjustment will take the most getting used to compared to the KJ.

Have fun....the KK quality is amazing!!!  

Sad to hear Bruce. 

On 7/28/2019 at 5:04 PM, DennisLinkletter said:

Thanks VERY BIG!!  I really appreciate it

@DennisLinkletter  Tony B. gets the credit and thanks for sending the Coffee Char