Nuprin

Thanks everyone! I can see all of you laughing a little and saying "now he understands". My Ana Nova Sous-vide is gonna get lonely. I though I was going to have to use it all the time for chicken and pork loins...but this makes me even lazier! I think a thick steak will be next. Curious to see what the difference will be.

Just don't forget to say "Abra Kadabra" when you get ready to pull it off the KK.

Hey everyone, thanks again for all the great comments. The green tile is a beauty. Decided to name her "Maleficent" since she turns into a green dragon as a second form and quoting my friend to tried the pork tenderloin, "what comes out of there is sorcery!" I'll be contacting Dennis soon to discuss some possible upgrades but here first things first, the first cook! It was just some chicken kabobs, a chicken breast and a pork tenderloin with some of my favorite butt rub and rosemary seasoning. Talk a bout tender! I've always praised the results of Sous-Vide chicken and pork, but there's no need with a KK. I was dumbfound as the chicken breast I pulled off continued to drip a stream of juice for about 15 seconds straight (from the places I probed it with the Thermapen). Even though I cooked both the chicken breast and tenderloin to 160f, it had the texture of cooking them at 145f in the Sous-Vide. Amazing! Can't wait to try a brisket.

It was a bit of a rough start, as they delivery guys arrived late and wasn't quite prepared to what they were dealing with. They had a box truck but the ramp was too narrow for the wider feet of the KK to be pushed up there. I was hoping the lid didn't have to be take off, but it was the only way to get it on the truck at that point. Luckily, it was easy to do and not that hard to put back on once I got it.Everything got to me in one piece today minus a tile that fell off during the pick-up but the drivers did a good job of setting it back up on my back patio. It still took me and a friend to help the two drivers to get it over the grass effectively.I have to say, it's quite stunning in person and while showing some wear and tear for a 10 year old grill on the spring, gasket, knobs and metal latch, the tile itself looks brand new. It's truly a work of art and I feel great pride of having something that was crafted so well. It's like a Ferrari standing next to my other grills. I loaded it with about 4 pounds of smallish pieces of RO charcoal to give it a burn through overnight and will report back once I start doing some cooks!

Wow, now that's what I call meat on a stick! Love the flavor of the meat next to the bone. Great steak.

I'm really excited about briskets, as I've had a hard time keeping the flat tender in my other cookers.

Thanks CC, I read a lot your posts, especially on your KKs so I'm excited to start cooking this week. Going from a Weber to a Vision to 2 KJs and now a KK probably means that I'm been obsessed. Plus, I've got over 500lbs of charcoal I need to go through in the next year before I move so what else am I gonna do lol.

Have been cooking on 2 Kamado Joes for the past few years. Not a total kamado newbie but a KK newbie for sure

Thanks everyone. Will definitely post pics. Already planning some chicken and pork loin for the first cook.

Hello everyone. Just bought a used 23" KK from a forum member here from Maryland and having it delivered to NC tomorrow. I have been looking for a while but wasn't planning on getting a 32" and 19" until after moving to the new house next year but an opportunity arose so here I am. Have been cooking on ceramics for a few years but can't wait to see how the KK compares. Will post pictures soon.