Pequod

25 minutes ago, DennisLinkletter said:

Best to get one of the solid shafts.. Those adjustable shafts were for the non-adjustable brackets. No that we have the adjustable bracket the solid shaft is the way to go.  

Please send us an email and request one..  [email protected]

Done. Also sent you email and the WhatsApp video on this yesterday...just to help you correlate the two emails.

Good question. That's exactly how I'm operating as well -- moving from cover to uncovered. Looking forward to hearing from someone with an answer.

Looks awesome. I had hoped to spin a chook yesterday as well, but my roti drive shaft isn't quite right, so another time. BTW, wife is wondering why I keep calling it "chook". 

Positive on the hex part. Looks like I need to contact Dennis. 

Okay...how does this thing work?  I'm talking about the pin that goes from square inside the motor into a hex port on the KK.  The one below. When the motor spins, the two parts unscrew themselves. Also, the threads from the hex part that insert into the square part seem to be wrong. I can pull the pieces apart without unscrewing. Nothing is stripped. But the two halves don't seem to match.

On August 16, 2016 at 4:54 PM, Steve M said:

I measured the one I thought was the baking stone and got the same measurements referenced above (46 x 42cm). However, it doesn't quite seem to fit the upper grate:

Just adding my fix to the list. Hammer and 2x4 didn't work for me. But remember that crowbar that Dennis included in the crate? Wedge that in and push out gently. Worked perfectly.

I test fit the rotisserie for the first time yesterday and was thinking the same. You have to push hard on the left side to compress the spring there to get it to fit. Did it for me, at least.

Thanks!

Going to attempt my first KK pizza soon. Looking at the pics of folks' pizza cooks, it looks like nobody uses the deflector below the pizza stone in any way? In my KJ I would configure as shown here, with the deflector on the main grate just below the stone. What's the "standard" configuration in the KK?

Switching to the old theme fixed it for me. 

Don't know if it's related to this, but having trouble loading the site from my iPad since this AM. Works from my iPhone, but not iPad. 

24 minutes ago, tony b said:

Just so happens that I just bought pork tenderloins at CostCo yesterday. Hmmm? Wonder what I might do with it? 

Ooh!  Pick me! Pick me!

I'm not Greek, so probably off base, but my understanding is both have a lemon and olive oil base for the marinade. Souflima is more of a straight up Pork Kabob with a lot of garlic, oregano and salt. Souvlaki is a kabob with pork (or chicken) and veg, may be lighter on the oregano and salt, and probably has other components to the marinade.  That's a wild guess.

Folks asked for this recipe in another thread, so posting here as well:

Ingredients:

2 pork tenderloin 1 1/4 to 1 1/2 lbs each, cut into thick medallions

Marinade:
1/2 cup Vegetable oil
4 cloves garlic minced
2 lemon juiced
2 tablespoon dried oregano
2 tablespoon kosher salt

Directions:

Marinate the medallions for 6-8 hours. Skewer and Grill.

Note:

I've also substituted 1/4 cup of Dizzy Pig Mediterranean'ish for the oregano and salt with good results.

Serve with Tzatziki.

I've also done it with Dizzy Pig Mediterranean'ish...just replace the oregano and salt with 1/4 cup. 

The KK itself - amazed by how responsive it is. Very easy to dial in the temp and have it just park there forever. Also amazed by how quickly it got to temp. Pretty effortless. 

The food - very moist and tender, but haven't made this one in awhile so need to do the side by side to compare. Would like to do a three way side by side with my KK, KJ, and cabinet smoker with some ribs. 

Sure. Here ya go:

• 2 pork tenderloin 1 1/4 to 1 1/2 lbs, cut into medallions 
• Marinade:
• 1/2 cup olive oil
• 4 cloves garlic minced
• 2 lemon juiced
• 2 tablespoon dried oregano
• 2 tablespoon kosher salt

I marinate 6-8 hours. Skewer and grill. Best with some tzatziki.

First cook while doing the burn in. There she is in the "Go" position.

A simple cook of some Souflima. Pork tenderloin medallions that have been marinating in oil, lemon juice, garlic (lots!), salt, and oregano. Very tasty.

As the cook progresses, the heavens parted and angels sang. Note the light halo over the KK. If that's not a good sign, I don't know what is!

Perfect! Thanks! 

And my motor is definitely turning clockwise, so seems I'm cleared hot on a rotisserie chicken this weekend. 

Sorting through my gear while the burn-in proceeds. Questions on the rotisserie:

1) what are the springs for?

2) I have the OneGrill motor. Have read somewhere about reversing the motor. Do I need to do this?

No worries on the repair. The engineer in me is happy to have something to fix...and very minor. 

First light:

And here she is running up to temp. Much better light this AM than yesterday's pics at dusk. Only my first time behind the wheel, but very pleased with how responsive the KK is to the vents. 

12 hours ago, ckreef said:

You should really call Dennis about the loose edge pebnles/tiles. They are different compared to pebbles/tiles in the middle. It also depends on weather it's just the pebbles that came off or did the grout jacket separate from the cement.

 

Really nice looking KK.  

Talked with Dennis. He's sending me some info on the fix, but nothing major. Cut away some of old and use the tube in the repair kit. Doesn't affect burn-in, so doing that today and will do pebble repair later. Easy peasy. 

Makes sense to me. I guess the biggest question is whether I'm cleared hot to burn in or should attach the loose pebbles first.

1 minute ago, Aussie Ora said:

The spare grout should do the trick

Outback Kamado Bar and Grill
 

That's what I'm thinking. 

The view from the sun room. Y'all are gonna have to bear with me until I've covered all angles.