Pequod

But where does he store the Fogo?

4 places and wide open is to get it to high temps quickly. High temps are achieved with a broad flame front. If you want low and slow, hit it in only one spot, open the vent 1 turn, then close it down to 1/4 turn when within 50 degrees of your target. In general, I open wider than my target to get there quickly, then close it down once I’m within 50 degrees of my target. It will coast to a soft landing from there.

My advice: load a full basket, light it in 4 spots, close the lid, open the bottom vents fully and the top 2 full turns. Let it go until the temperature stabilizes (1-2 hours) and write it down. Open another 1/2 turn and do the same. Write down the temp after another hour. Then another 1/2 and do the same. If you haven’t hit 600 somewhere in there, replace your lump with some Fogo.

4 turns is a LOT. Not sure where you read that 5-6 turns is common, but I'm usually running with no more than 3 turns and have zero issues going nuclear. More commonly 1 to 1-1/2 turns for medium temps. 2'ish will get me over 500 no problem.

Hi Peter - call @DennisLinkletter at +18883359747.

Sourdough demi baguettes with fresh milled, ancient grain Kamut harvested from a nearby Egyptian tomb.

Nice! I see she’s on track. Working that Lamborghini. Nicely done. Very nice. 😏

How burly are the two? If you can make a long ramp with a shallow slope you should be fine. I moved my 23 to a sloped back yard with only two people. The shallower the slope the better. Here’s the math: F = W * sin(slope) where W is the weight of the grill and F is the amount of force you need to apply to get it “smoothly” up hill and down. “Smoothly” is a technical term meaning “without it running away from you.”

Well THAT didn’t go according to plan...😒

On the other hand, one more grill is adding only 10% to the total. Why, that’s hardly anything at all! 😏

...and the color is?

I’ll bite. 1. I don’t know the latest KJ models, but had a KJ Classic before my KK’s (yes plural). Nice grills, but night and day quality difference. Unless something has changed, the KJ is still a glazed ceramic pot at its core. KK’s are made of refractory cement, then encased in a thermal jacket. The insulating characteristics are far superior. Does it matter? Heck yeah. If you like Kamados for the low airflow due to the great insulation, KK’s far surpass the glazed pots in that regard 2. See answer to #1. Because KK’s are so well insulated, once heat soaked they recover extremely quickly from opening the lid. Go ahead and add more, take some off, or just admire the view. The KK recovers...fast. 3. Without a controller I’ve manages around 200F with no problem. With a controller I’ve gone down to 180. With the cold smoker and no coals...ambient temps. 4. There is a thread here by @tekobo that compares the two. She has both and will be along shortly to fill you in.

I don't know about "shiny" black, but a matte black inside is normal with use. Maybe post a pic of what you mean by "shiny" black? For cleaning your grates -- a grill floss and/or steel ball style scrubbers work well for day-to-day use. Maybe soak in PBW once or twice a year. I know others are more fastidious than I am, but this works for me.

Indeed. Nice butt(s)!

Very nice!

@Tyrus has an offset and a KK. He’s best suited to answer. My 2 cents: KK brisket is awesome. A stick burning offset in the right hands probably produces an even better one, though. Kamados are extremely versatile, with excellent results across a range of cook styles. But there is often a specialized tool that does even better. Love my KK pizza, but a wood fired oven would be even better. The great advantage of Kamados is that one tool can cover a lot of ground with excellent results, reducing or eliminating the need for multiple cookers.

Today’s loaf.

Made a couple of my South Side thin crust pizzas on the 32. Perfect clone of my hometown favorite, the legendary Colucci’s. Two 14” pies fit no problem. Homemade sausage — only way to get that distinctive Chicago flavor. Always, ALWAYS cut square. Wedges are the enemy of the people. 🤔

I lived and worked in DC for 26 years. Comes with the territory.

+2. PBW is magic. Like hydroxychloroquine, except it works.

Works here.

...and if you try sometime, you just might find, you get what you need.

Hey! Who let you out of the Pit? 🤔🖖

I think the trick here is to find a balance. This shouldn’t be a one and done. But rather, an opportunity for the slow drip that lasts a lifetime. Would you rather have $10,000 today, or a penny a day with compound interest? Start small. “Hey Wingman, remember those two KK’s? Howsabout cooking me...[insert favorite food item here] with a nice bottle of wine?” Wingman eagerly complies. Being Wingman, he thinks you’re singing his tune. Soon it becomes, “Hey Wingman, remember those two KK’s? Howsabout I remodel [pick your favorite room in the house]?” Again, Wingman complies. After all, he gets some benefit from this as well. He’s also only half paying attention because his brisket hit the stall and he’s freaking out about where to buy pink butcher paper. Keep working it another year or so. “Hey Wingman, remember those two KK’s? There’s this really cool $5M cottage in Malibu. Comes with a Lamborghini.” By now, Wingman doesn’t even realize what’s happened. He nods up and down, drool dripping from his chin. That’s from the tri tip sandwich he’s finally mastered. This is called gaslighting. Look around. It works.