xraydoc

Hi all, We are doing a remodel with a complete redo of my outdoor space. No room for the KK anymore. It is a cobalt blue Big Bad 32 with the square tiles. I purchased it new in 2014. It is in fair condition. Some of the grout will need to be redone. I have all the grates, the pizza stone, deflectors, rotisserie with motor, cold smoker, and 2 drip pans..pretty much everything. I live on the east coast of Florida between Daytona and Miami. If interested email me [email protected]. Happy to send pics as requested. I am not trying to make a bunch off of it. Will consider ay reasonable offer. Happy cooking! Aaron

Lane is one of my favorite places in all the world. I grew up about 15 mins away. 30-35 years ago they just grew peaches, no strawberries (in fact, for a time they were the single largest peach producer in the country). But they distributed strawberries, mostly from South Florida. My grandfather was good friends with the Lane family and often acted as their buyer as he had many connections from working in the USDA. As a young child I spent countless hours playing on the line and in and around the trucks. To this day, the smell of a slightly chilled fresh peach takes me right back to that very place. I left the area long ago, but whenever we are near, my family always stops and has an ice cream. We also bing some fruit home and do grilled peaches which are pretty fantastic.

Best wishes! Get well soon!

I have the blue loctite. Will try again with pliers and a longer cure. Ultimately, I need it to come off. If I switch from chickens to Turkey (Thanksgiving) then I will need to move the location of the shafts.

Turned out great. Chicken done perfectly. I preferred the jerk seasoning over the lemon pepper, but I tend to go for spicy. Only issue was the roti basket unscrewing. I used loctite on the threads, but I only gave it 6 hours or so to set before putting it on the grill. Next time I will put the loctite on and give it 24 hours. Overall, a success.

Haven't posted for a while. Working like crazy. Busy with two kids also. Often, when we get home to cooking, it is already dark. Doesn't make for good pictures. A beautiful night tonight. Decided to try my rotisserie for the first time. Thanks to Dennis, finally got everything figured out with the right pieces. Used a little Loctite on the ends and it works like a charm. Did two chicken breasts. One with jerk seasoning, one with lemon pepper. Brined them both for approximately 12 hours before rubbing. Cooking relatively hot and fast. 400 for an hour to an hour and a half. If it doesn't get gobbled up, I'll try to get a picture when it's done. Beautiful night! All rubbed up and ready to go. On the grill! As Dennis has mentioned, the basket splitter for the 32 does not allow you to do a front and back split. As such, I had to improvise. I pushed all the lump tothe back of the basket and used one of my deflector stones. I'll let you know how it turns out.

I think he is trying to be funny as if the chemicals in the paper have given him side effects. It is hard to decipher though.

I think 250 is plenty hot. Last weekend I did ribs using syzygies smoking pot. I used the standard 2 quart pot from Lodge that many of us have. I heat soaked my 32 for about an hour and a half and then put the pot on 5 minutes before the ribs. I stuffed the pot full of chunk and chips and had smoke for about 5 hours. Also, there has been significant discussion about what to seal the pot with. I have not sealed mine with anything. the lid sits on pretty well and I have just left it that way. Seems to work pretty well. I may be losing some smoke around the lip, I haven't actually tried to watch it while it is smoking, but it is definitely creating the thin blue tasty smoke we are looking for. Sealing it might get me smoke for a longer period of time, I'm not sure. @bosco I think it probably wasn't sitting on the coals right and just did not get hot enough as @ckreef suggested.

Congrats! and Welcome! I have a terra blue 32. It has been a wonderful addition to the family!

@HalfSmoke and @Steve M Thanks guys!

Start with a pork shoulder or ribs (or both[emoji846][emoji846]). Both are forgiving and relatively inexpensive. They will give you a chance to get to know your new cooker without the worry of screwing up something expensive. For the burn in, steaks are always great. I did the burn in and steaks for my first cook, but in retrospect, I wish I would've done a low n slow first.

@halfsmoke that looks delicious. The steak is done perfectly and I love grilled onions. That looks like a nifty tray you have on your grate for grilling the onions. Do you have some details on it so that I might find one for myself?

Have been busy for a while. I have done s few cooks, but haven't posted anything or taken many pics. I have two teenage sons, food doesn't usually sit around long enough for pictures. [emoji51] Did burgers one night with broiled okra. A recipe my wife does giving all the flavor of fried okra, but much healthier. Also some green beans on there Tonight we did pork tenderloin in a grilled peach barbecue sauce with grilled bbq okra. There was also a grilled peach and bourbon vanilla sundae for dessert. All in all, pretty good. Still learning the KK. High temp grilling is great, but still figuring out how to get really hot without open flames.

Wow! Looks like an epic meal. Happy Birthday! Hope you have many more!

Thanks for the suggestions! I will figure out a way to make it work.

Is there a way that I can save a topic or a post for later reference? There are so many good posts on here. Many times I read something and think to myself "that's really great! I need to remember that." It would be great if there were a way to save it to a list or something so that I can come back to it later. Currently I am just emailing stuff to myself, but that seems rather clunky. Sent from my iPad using Tapatalk

@HalfSmoke good point. I forgot to mention that. Yes, I do already have the bracket.

After all the talk, I got home from work and inspected my rotisserie setup. Full disclosure: Dennis included my rotisserie baskets free of charge as an add on because he knew I wanted one and they were sold out when I ordered my grill. Another example of world class customer service. It turns out that all I have are the baskets (10" with reducers) and the adjustable pin. Obviously, I am going to need to contact Dennis and order the additional pieces. My question is, What do I need? I am thinking I need - the new straight shaft, the spring loaded shaft for the left side of the basket to hook into the grill) non motor side, and the shaft to hook into the motor and the external side of the grill.

@5698k When using the guru, do you have the fan damper all the way open?

Had some friends over this weekend. Thought it would be a great chance to show off the new KK and try out my first low N slow smoke. Decided to do ribs and a shoulder. At the last minute the wife also wanted to do some corn and chicken breasts, just for leftovers. The cook was by no means perfect. I am definitely still learning. I will go through it and describe some of my "issues." I will also include as many pics as possible. Prepped all the meat Friday night and got as much ready as I could. Took the meat out to begin cooling around 7:30 Saturday morning. It is pork and chicken, so I wasn't really looking for room temp. Just take the refrigerator edge off before putting it on the grill. I filled the basket with ROL. I have a limited supply of the coconut charcoal, but I do not want to waste it until I am more confident with all of the other variables. I also put a smoke pot in the basket filled with hickory and apple. I also tossed a few additional pieces of wood in the charcoal basket scattered about. I lit the grill using a paraffin block starter in two places. You can barely see the two blocks on the right side of the basket. After lighting, I put the lower grate down, wrapped in foil as a heat deflector/drip catcher. After all of my reading on here, I was most concerned about overshooting the temp and not being able to cool it back down. Also, I used a BBQguru, not so much for the temp control, but more for temp monitoring. I also wasn't to become familiar with it as I will want to use on any overnight cooks (brisket for the wife). I also used the cybercrook app so that I could record all of the details from the cook. With that in mind, I set the original target temp at 210, then bumped to 225. After about an hour and a half I had hit my target temp of 225. AT this point I put all of the meat on. In retrospect, I probably should have let it heat soak a little longer, but, live and learn. That is the shoulder and four chicken breasts on the upper grate. The 6 racks of ribs are on the rib holder on the main grate. I closed the lid, opened the damper on the guru fan to a little more than a 1/4, opened the chimney about a quarter turn past the gasket touching and watched carefully. Again, I was most concerned about overshooting and I didn't want it to rocket up to 270. That did not happen... Instead, the temp plummeted to 125 from the lid being open while loading. Then it took me almost 2 hours to get it back to 225. I didn't really expect that. During that 2 hours, the only way I could get it to rise was to open the guru damper to 3/4 open and to open the air intake panels to between 1/3 and 1/2 open. I experimented a little with the chimney, but I found that opening it more actually made it cooler in the grill. Maybe allowing more heat to escape? Ultimately, I got it dialed in to about 235. That was fine as it took me while to get it there and I figured the extra 10 degrees above target was no big deal. Also note that as the temperature climbed I began closing down air intakes and dampers. Again, fearful of the overshoot. At about 200 I closed up the intakes and at about 215 I closed the damper on the guru back to 1/4 open. It held really steady at 235-240 for about 3 hours. At this point the guru fan was the only air intake and the chimney was just barely open. The guru fan was not blowing, temps were holding. Then after about 3 hours of holding steady, the temps started to slowly climb. Not rocket just slowly climb. I was watching, but I wasn't sure what I could do. I felt like the air intake was really, really low. When the temp hit 250, I actually closed everything off. That brought the temp down by maybe 5 degrees. Then as soon as I opened the chimney up (just a tiny bit) and the damper (again, just a tiny bit) it started climbing again. Luckily, at this point everything was ready to come off the heat. But as soon as it was removed, I kept an eye on the temp gauge. It kept climbing. At 265, I shut it down (removed the guru, put in the plug, closed the chimney and dampers). I let the shoulder rest in a cooler with towels for an hour and a half before pulling. Sorry no pics of the finished shoulder. There were a bunch of people around and it was difficult to get pictures at all. Ribs are below. 1 of 2 very full plates. Ultimately, it was a success and everyone was really happy with the results, but I want to learn from my mistakes to have a more worry free cook next time. If I am going to do an overnighter, I can't be adjusting intakes and dampers every 45 minutes...

Going to do a slow and low tomorrow. Have a cyberQ from guru that I want to try out. It comes with a mounting bracket. Anybody figured out the best way to mount it? I have a 32 and no side tables. Sent from my iPad using Tapatalk

@ckreef We do flat irons often. Really a flavorful cut, and not too terribly expensive. We also do a lot of skirt steak for fajitas. It can be kind of tough, but we generally use lime juice in the marinade (especially since it is often for mexican food) that helps to tenderize it. Because it is quite thin, it is easy to get a good sear and gives a lot of nice grill flavor in the fajitas.

@bosco I would love that, but it is still a ways off. We have to figure out what we are going to do about the outdoor kitchen first.

I like pic 1 or 2. Pic 1 is good because paella is traditionally served on a pan like that, but the plating is very nice and quite appetizing. I think I would go with 2. Sent from my iPad using Tapatalk

@wilburpan yep, I'm a radiologist. Originally from Georgia. Trained in Indiana. Living in Florida now. Where are you located?