Pequod

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.

That number is on the crate. That plate on the back is stamped with the same ID

Oh...and welcome to the forum! Feel free to pepper us with any other questions you might have. Lots of KK owners here. And olive & gold is an excellent choice!

This the unique identifier of that particular unit. Like a serial number.

I've found that when using chips, which is usually the case for me, even with the opening down it tends to suck a small chip or two into the flow tube during longer smokes. I can usually tell when this is the case because the Smoke density drops. When this happens I take a metal skewer and poke it down the length of the tube to dislodge the offending chip. I remove the smoke tube after use and do the same to clean it out after pretty much every use.