Enginerd

Hello, everyone. Well so far so good. I've had my 32" Big Bronze for about three months now and I've been cooking up a storm. I'm interested in trying jerky, but I've found that holding steady temperatures under 200 F to be difficult. Even the smallest airflow and a few coals puts me at about 200 - 225, and to go with even fewer coals would demand refreshing the basket before my cook time (I anticipate ~ 4 hours for jerky) is up. Any suggestions? What techniques have you used to hold low temperatures? And how low can you go and remain steady? Thanks.

Thanks all. Yes indeed, the bottom stainless piece had a small gap, then the temperature probe wasn't in. Plenty of airflow. Made some ribeyes the following night, buttoned it up for the night, then it cooled down just fine.

Well, its here, unpacked, beautiful, and bit intimidating. I lit up some charcoal last night just to see if I can get the hang of temperature control. Its an art but seems very manageable. I closed it up last night at about 375F, thinking it would suffocate its way down to reasonable temperatures overnight. It was about 325F this morning. Well insulated! Still have to condition it for temps over 400F, but I believe I can get some good cooking done prior to that. I'll probably start with some simple items like steaks, then move onto longer recipes and smoking. Whoo hoo! (nope, no name for it yet, alas "Smaug" is taken)

Thanks, much appreciated. We opted for one of the teak tables. I asked Dennis if they might install wheels on it, as I'm inclined to keep it against a wall and roll it out against the grill when we need it. The grill will be freestanding and very conspicuous of course. I didn't order any additional supplies, I figured I'd wait to see what sort of cooking I want to tackle first. I've not smoked anything in years (well, I had a Rocky Patel just an hour ago, celebrating my acquisition, but that doesn't count), so I found a good deal on a smoking / grilling class at a BBQ school nearby. I've a large party to throw in July, so I've a bit of time to nail down a few recipes I think. I also anticipate needing more gym time as I reap the benefits of this new addition to my patio. I don't know anything about specialized coals or recommending smoking woods, so I've some research to do. I appreciate your advice, I will keep those in mind and search through the forum to learn more. Now it just won't get here fast enough! Cheers (Picture of the grill's new home is attached)

Well, we took the plunge and placed the order. Pulled out all stops too - Big Bad Metallic Bronze. Pics of smoking meat pending... Thanks all for your help!

Thanks for all the great advice, folks. I've sent some messages to local-ish (w/in state) owners to see if I might get a gander. I've got some upcoming trips during which I will try to do the same in those areas. I'll also contact Dennis. Thanks!

Hello, New to KK and new to this forum. Very, very interested in the kamado's here. I've never actually owned a smoker myself, but grew up around one, smoking turkey's every year with my father. Recently, after having some stellar mesquite-smoked prime rib in Chicago, I realized what was missing from my culinary life. So, I start looking into smokers. Kamado Jo - meh. Green eggs - meh. Then I stumble across some that are appealing works of art, eventually I stumbled into KK. So I share this with my wife, who has very refined taste (in all but her choice in men), and together we feel one of these would make a great piece to our beautiful mountain home. Problem is I'd actually like to SEE one in person. perhaps even in action if possible. So, are there any retail outlets for KK? Perhaps BBQ joints that have one of these as a showpiece? I've scoured Craigslist and Ebay, and they're slim for pickings. I'm very interested in one, just trying to do my due diligence here. Thanks from Arizona