Pequod

Sorry, but can't help being an engineer. Steam, by definition, is water in the gas phase. Steam doesn't become dry. It's always water molecules. Only a question of what temperature those molecules are (how much energy they have as they translate, vibrate, and rotate). If the steam temp is close to the phase transition point (212F at sea level in a standard atmosphere), then there is some risk that the steam will condense back into water before it enters your KK. Back to human-speak: I'd try running it cold first (remove the charcoal basket) to make sure what you're injecting is steam and not dribbling water.

Haven't tried it. Might work. Questions: 1. How do you connect the steamer to the KK? 2. Would the steam partially condense before entering the KK? If so, you'll be drizzling liquid water into the KK.

Yup! I think I've been on six or so BBQ sites over the years. I'm down to 3-1/2. But you're exactly right. Each is its own little ecosystem with a feedback loop that reinforces itself with the accepted doctrine of that site. You can't break it. You can only choose whether or not to engage on those points. Gives you keen insight into how terrorist cells form.

Yes, the square end goes in the motor and the hex end in the KK.

Welcome Tom! Post the official delivery and unpacking pics when it arrives. It's a rite of passage.

Yeah, Wegman's is definitely awesome. Far better and more reasonably priced than any Giant or Safeway around here. Meat is often cheaper than Costco too. That said, the farmer's market stuff is still better & fresher. While definitely better than stuff imported from Chile, Wegman's still has that characteristic of produce picked a bit early, warehoused, then trucked to the store. Miles better than produce at any other supermarket, though.

Now that's interesting. Chimichurri? Anything mixed with the blackberries?

Some do. I haven't. Yours is begging for a name. Lazarus!

You must here in VA somewhere. Absolutely agree on the Polyface chickens. Top notch. I'm also within 10 lbs of my wedding day weight (25 years ago). People always ask me how I can cook and eat the way I do and don't weigh 300 lbs. Pretty simple -- I eat real food and avoid the processed junk.

There's a perception that farmer's market produce is more expensive than the grocery store stuff imported from Chile. We've found the opposite to be true. And if you sniff around, there are some outright bargains, like a full box of sweet taters for $15. I buy one of those every fall and it lasts me the winter. True there's a lot of ignorance out there. I remember a few years back when my daughter had a friend over after school. I started preparing dinner and her friend was mesmerized. Her Mom showed up and I made small talk telling her how interested her daughter was in my slicing of potatoes. Mom laughingly said that was because she'd never seen a potato. To them, potatoes come from a box. I have similar but lesser struggles at home too. Wife would rather drive halfway across the county to buy produce at Wegman's (which is higher quality than most, and her cart is always mostly produce) than to make time for the farmer's market just down the road on Saturday mornings. I've come to realize that my overall attitude and approach to food is pretty far outside the norm.

Looks like you've nailed the tri-tip. Cool about finding new sources too.

We'd cook up a storm if you were. And I'd borrow your 16 when you're not looking.

In principle, yes. I wouldn't, but yes. Two reasons I wouldn't: 1) While the KK isn't nearly as degraded by ash buildup as other Kamados (see the ckreef experiment where he didn't empty the ash for something like 25 cooks), it will produce much more ash than lump just the same. 2) Lump is reusable across multiple cooks. Briquettes break down. Given how little charcoal my KK consumes, I definitely want to reuse the leftover charcoal. Would be very expensive not to.

Last steps. Make some tortillas: Char the pork (broiler...next time will be on KK when not freezing rain outside). Then assemble with diced white onion, charred salsa verde (homemade), cilantro, and a squeeze of lime. Outstanding! I've braised carnitas in the past, and never achieved the depth of flavor that I did with sous vide.

After 18 hours, dump the sous vide bag in a bowl, extract the pork and shred. Now holding it in the fridge until dinner, at which point we char it up.

I use the farmer's market the same way you do, and am also in the Polyface Farm buying club. Joel Salatin and crew are often so good as to write the name of the critter we're eating on the label. Makes us feel one with nature. That said, I have absolutely zero expectations that others should shop, cook, eat, or believe or do anything else that I do. If they ask, I answer.

Six pounds of bacon. Have tried a number of bacon recipes lately, and this is the one I like the best. It's Meathead's Maple Bacon from Amazing Ribs. Have also tried Chris Lilly's from Fire & Smoke, which is similar, and Raichlen's bacon from Project Smoke, which is far too salty. Used the cold smoker with maple chips. Awesome.

Happy to help. An early model WSM was my first smoker. The KK is a bit of a step [giant leap] up from that.

Hmmm...did you get the solid rotisserie shaft? This is the drive shaft between the motor on the square end and plugs into your KK hex socket. If not you need to ask Dennis about the adjustable rotisserie bracket and this shaft. Both should have been included with your grill. http://komodokamado.com/products/solid-roti-motor-shaft

And we're off! These pics feel so lame after seeing that 42.

God help me...now I want one of those too!

A bit o salmon. Stinking deer creeping in the woods while cooking again. Sent from my iPhone using Tapatalk

Snagged me a boneless leg o' lamb yesterday. It said "Product of Australia" on it. Apparently there are no sheep in the US, but I digress. Hoping to do an Aussie worthy lamb soon.

The adjustable rotisserie bracket should have come with your KK. Maybe in the spare parts box? The OneGrill rotisserie motor slides onto that.

Oh heck yeah it is! You need to roast a pig and let me know when it's done. I can be there in about three hours.