tailc

21 hours ago, obanker said:

Did you get the charcoal yet I'm interested for 10-15 boxes. I can move it if needed.


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I haven't ordered it yet, been waiting to hear back from Dennis.  So just to confirm, you want 10-15 boxes of coco charcoal and not Coffee; correct? Also please confirm your quantity 10 or 15.  Thanks!   

Good Afternoon John - I'm getting ready to order 20 boxes of coffee char and five of the coco. Did you end up placing your order?  If not, are you willing to coming down to VA Beach and pick up your order if we place the order together?  I've got a forklift here at my shop.

16 hours ago, DennisLinkletter said:

A little heads up and something I need to mark.. The grate with the arrow is reversed. If flipped around it there will be proper spacing in the middle and on the right of it..  I need to make some kind of an indicator what goes where and the proper direction.

Dennis is correct, once I flipped it out looks like one single grate

6 hours ago, Aussie Ora said:

I hope you don't mind well bit late now I posted a few of your pics on a site here in Perth got a great response just planting the seed for Dennis you never know

Outback Kamado Bar and Grill
 

No worries

52 minutes ago, FotonDrv said:

Have you fired up Miss Deana yet?? 

I actually have fired her up; pretty much every night ; I've been playing around with the different grate configurations.  I love the way they are cut up, so many awesome configurations; plus having that much real-estate has really changed the way I cook, NO MORE gloves cooking on the lower grate.

I think I've got her dialed in, I plan on firing up a pig real soon; I'll be sure to post some pics!        

18 hours ago, Paul said:

Unbelievable! That thing is awesome. Can't wait to see some pics of it in action. And the name is?

Her Name is Miss Deana

Sorry Bosco, I'll not be able to get that pic. I've moved the 23, to a different part of the deck and it's not an easy task to bring it back. 

Too funny!!!! I decided not to cook a hot dog as my first cook

Today was my break in day, got her up to 525 buring off all the silicone. I figured I'd let it run for a few more extra hours due to the size. Surprisingly I am not seeing as much white residue as I did with my 23. 

One more item I've noticed, temperature control is unbelievable. I've been able to bring it up and down by 20deg as easy as my oven.

 I'll keep you all posted with photos of the first cook. I'm definitely going Hog Wild!!!!

It is for the smoker

Ok........Not sure where to begin For starters make sure and have some help! Packaging is the same as the 23", well done Dennis.  To make life easier, unscrew the 8 lag bolts at the base of the crate; the crate will pull straight up.  However this didn't happen in my case; I stepped away for a few mins to grab some tools and my helper was feeling like Hercules and started destroying the casing

At any rate, from start to finish it took us about 2hrs to get her to the final destination.  I CANNOT believe how much stainless steel she comes with!!!!!!!!!! I need to go see my Chiropractor after lifting all the grates.   

Below are all the photos from the unboxing; enjoy!!!  Dennis you are a mad MAN; this thing is beyond anything I could imagine!!!!!!  

BTY - The last photo is for member 5698K  

Thank you! This is actually my 2nd, I currently have the 23"; her new home is in Virginia Beach, VA

Look what just arrived at my office!!!!!! And I must say it is SERIOUSLY A BIG BAD mofo!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I think I'm going to need a crane to set this at my house

I'll do my best to document the unboxing and share all the photos with you all. 

Any suggestions on what I should be my first cook?? 

Steve - The funny thing is we order ours on the same day. I actually was trying to purchase the one you got; I was on the phone with Dennis placing the order and as you made the purchase online he said someone from Virginia just purchased it, so I ended up with the other one

It's definitely a small world!!!!!

Yes I am, Virginia Beach on Rudee Inlet.

Feel honored to be part of the KK family and I thank you for the warm welcome 

I look forward to seeing and sharing some great eats with the KK family!!!

It really was great, only issue was there wasn't enough for everyone. I was experimenting and didn't want to risk dinner for everyone. As you can see in the photos I have the rest of the loin; BTY that turned out awesome too

It's from a pork loin; I measured how deep the hollow pineapple was and cut off that length. I then cut up that piece into 5 and stuffed it. Make sure and season the pork before you stuff; I used a sweet BBQ rub.

Thank you for the Welcome!  I received delivery of my Terra Blue KK last Friday; I was like a kid in a candy store .  Thanks to all the great post, unpacking and setting up was a breeze!

As for the temp settings, I set it to 225 using a mixture of the CoCo and Coffee Charcoal; total cook time was about 4.5hrs to reach the desired internal temp of 160.  I put the carved out pineapple in a blender, mix in some garlic, pepper, and salt; I used this to baste the Swineapple      

I just got my new KK 23" and I'm beyond Excited!!  I've been wanting to Smoke a Swineapple ever since I saw the video from Jeff "Smoked Meat With Jef".  I must say it turned out perfect and extremely tasty!!!  I highly suggest you give this a try!!!  Attached are some photos