Pequod

Yes it is, and yes we did go to the winery. Bought three bottles. The wines are actually pretty good and not outrageously priced.

This pic is for @Keith OctoForks. Wife and I toured the Biltmore Estate in Asheville, NC, and turns out the Vanderbilts had their very own rotisserie kitchen complete with Pre-Historic OctoForks.

This boule of mine was highlighted in this month's "Hot From The Pit" newsletter from Amazing Ribs. It was an oven loaf from a few months ago. Can't wait for my 32" baking stone to arrive and start baking on the Fat Man.

Does the Flame Boss fan fit the guru port on the KK?

Beautiful! I like the splitter "V". When I spun my ribs they slammed into the coals in the middle of the basket on the first turn, so wound up digging a trench. A V would make it easier. Couldn't quite tell on Instagram how you were splitting the coals. Clear now.

My next shawarma cook won't be that large, so I think I could do it similar to your spin with great results. HOWEVER, I do have a number of guests coming for my "Make Memorial Day Great Again!" event and have offered up Shawarma as one of the menu items. So far no takers, but that's only because they have no idea how awesome Shawarma is. I like your idea for a bigger spin. A couple of metal skewers through the slots, book ended by inward forks makes a lot of sense.

Beautiful! Have been planning to spin some chicken Shawarma on the OctoForks. Will be extremely happy if mine comes out looking like that.

An oven pizza using Forkish's overnight levain pizza dough and his pizza steel + broiler method. Mushrooms, artichoke hearts, fresh mozzarella, and prosciutto. Outstanding.

Mine just arrived. One is 2.2 lbs, another is 3 lbs, and the third is 3.2 lbs. So...2.8 lbs on average. Not bad!

I've made the Project Smoke version of these. They were incredible! My 17 year old daughter just left today on a school "field trip" to China. Looking forward to her report on the food when she returns.

You mean to tell me @Garvinque hasn't shlepped it over to Syracuse yet??

THAT is awesomely funny!

My sale tri-tips should be arriving today. Will let you know once they arrive.

Worked for me!

Welcome aboard! The KK is a baking machine. The KK baking stone is perfect for bread, but that looks like an awesome loaf.

Awesome! I think a 19TT would serve you well, no matter what color you choose.

@Garvinque - time for an update. On track? Which KK are you thinking about?

I nearly ordered two last week as well, then thought I'd wait just a bit to see if there was an Easter sale. Bought three.

Wow! Incredible job.

Just a PSA. Snake River Farms has these on sale for $64. Regular price is $79.

Oh heck yeah! You know your way around a grill for sure. That KK is in great hands!

Thought I might give it a go. Don't know until you try!

No worries. We've all been there. Fortunately, you'll find the learning curve on the KK is extremely shallow.

How many spots I light depends on my target temp. One spot for under 300, two to three for 300 to 450. Four for above that. Those are ballpark estimates, not hard and fast.

You're open way more than you need to be. Kamados work best with very little air flow. For 350, I need only about 1/2 turn of the top vent and then adjust the bottom accordingly. Top vent is your big muscle movement. Bottom vent is tuning within the range set by the top vent. For 500, I need maybe a tad more than 1 turn of the top. You'll also want to keep in mind the difference between heat soaked and not and when you need each. Heat soak for long cooks. Don't for quicker cooks like grilling. For your burn in, you are heat soaking. This takes more time for temps to stabilize.