Pequod

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?

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 medallionsMarinade:1/2 cup Vegetable oil4 cloves garlic minced2 lemon juiced2 tablespoon dried oregano2 tablespoon kosher saltDirections: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.

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.

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.

Quite possibly what happened. Three are loose.

A question for y'all: A few pebbles are loose on the edge of the lid. Not too worried. Planning to do my burn in tomorrow. What's the best procedure for reattaching the pebbles? I'm thinking I'd use some of the spare grout as it's cooling following burn-in. What say you?

Turned out I only needed one burly dude, myself, and my two daughters. We removed the lid and hauled that to the back first. Also removed the firebox halves. Made it as light as possible. Since I had 4 half-size sheets of plywood to roll over the lawn with, stood the ramp from the crate on the lower palette to get to the edge of the upper palette, then laid one of my half sheets over that. Worked like a charm. Daughters kept the plywood rolling to the front and we were down to the back in no time with 1 burly mon and me. Here it is deployed. Twins, separated at...hold on a sec...something not right... Better. MUCH better. A Babe in the Woods.

Watching up my driveway for the truck to roll up. Saw him park on the street (the slope of our driveway tends scare large trucks from entering), so heading out to meet him. There it is...behind some other cargo. Bringing the accessory and charcoal palette first. Thanks for the extra coffee char, Dennis! The first palette is in the garage. Delivery driver was hilarious -- said it was his third KK delivery this year, so had a lot of questions. He also knew how heavy it was, so was looking down the driveway and hating that slope at the top. Our house is behind the trees...way down in the holler. With my help, he backed partway down the driveway and got himself into a comfortable spot. What could it be?? Why...it's a major award! Fragile´...must be Italian! Got the crate off. Opened 'er up to remove all the goodies. It's indescribably beautiful! Ready to roll down the ramp...except we have a palette on palette situation, and the ramp only goes so far... Hmmm...well, my daughter's burly friends arrive at 4, so we'll get a little help to move 'er out from here. Stay tuned...

Just got the call...should be here within the hour!

Today's the day. Delivery window opens in three minutes. No call yet. Standing by...

Hoping to spin a chook...err...chicken (been reading too many Aussie posts) on my spankin' new KK this weekend. This gives me a bit o' inspiration.

Nicely done!

This was a pre-ferment loaf using only about 6g of my starter. Very pleased with the results.

The innards of this loaf.