jonj

I have (and most often use) the Geekhom gloves. I originally bought some of the long fabric gloves with fluorescent orange silicone strips, but they were just to gaudy to use, even for me. The Geekhom gloves are completely silicone on the outside with the insulating fabric inside. I probably wouldn't use them to pick up a hot coal, but I don't think I would try that with any gloves. My current understanding is tongs are a uniform requirement and I don't want to be kicked out of the club. At least not for that.

After 4 years, I almost used the heat deflector Thursday, but decided against it. Everything came out great.

To be fair, I don’t think it is big enough to be counted as another whole grill. Maybe 1/2 or 3/4...

Like MacKenzie said, I think it works best as a reverse sear, which is how I do mine. Smoke at about 200 - 215 F grate temp until the roast reaches around 112 F (or slightly higher if you want it above medium rare). It will take about 2 1/2 - 3 hours depending size of roast (my times are for a 6 pound net trimmed boneless roast) and your actual KK temperature. Pull the roast and tent with foil while opening the top and vents to get a dome temp of 500 and sear all 6 sides of the roast for about 1 - 1 1/2 minutes each. Roast temp will increase to about 120 - 124F. Then refoil, wrap with towel and hold in a cooler until your desired is reached. It will go up another 10 degrees while in the cooler.

Dan, you have received lots of excellent advice from three KK experts.

I think Charles replaced his dome Tel-Tru with a ThermoWorks (or similar) probe which is hooked to a wifi or bluetooth device. Or something like that...

Here is Bruce’s thread about the arrival of his terrific cabinet.

sometimes it takes a person from out of town to teach you about your own city... Thanks, Boom Boom.

VERY nice! One of the benefits of your new location, I assume.

For what it's worth to your decision, I have had a top of the line (for when it was made) 48" gas grill since the mid-1990s. Still have it. Even with a gas grill one shouldn't immediately begin cooking, although it is possible. With my high BTU gasser it would take at least 15 minutes to get the grates (3/8" porcelain over steel) to cooking temperature, which really is important for grill cooking. Otherwise, it is similar to plopping a steak into a cold pan and expecting a sear. It just isn't going to happen. In 2016, I bought my first KK. I haven't used my gas grill for cooking since. It has been demoted to seasonally roasting chili peppers. A final thought. Work flow is important in cooking anything, whether indoors or out. Simply start your process by lighting the grill, then proceed with getting the rest of the cook together. Unless you had completely prepped the food earlier in the day, the KK will be ready before you are.

I too often forget about the joy of grill roasted carrots. Very tasty.

Just our wine cellar and bar. A little oasis in turbulent times. 😊

Congratulations, and what a nice environment in which to cook!

Post-election wine delivery: Ready for the long count. 😉🍷 And I kept getting texts to "Jerry" about voting in various state races (incidentally, a state in which I do not reside...)

Unlike your previous Weber, things on the KK side tables don’t get particularly warm even during a high temp pizza cook. While the cabinet is a great idea for storage, unless it is in very close proximity to your grill I imagine work flow would suffer without at least one side table (probe temp monitor, tongs, baste, beverage(s), etc.). My 23 has side tables while my 16 (which I use much more often) does not. Even with a work surface directly behind me for the 16, I am often looking for a place to put something on while cooking on it. My advice is to think through your work process, then decide. But don’t let the Weber experience influence your decision as it just isn’t relevant. Best wishes on your new KK whichever you decide.

Picking up multiple cases today...

Good negotiating!

Now we return you to our regular programming, cooking baby back ribs, meat side up:

Woo Hoo!

Me too!

No pictures??

Here are a couple of places I have used. Pimento Wood is a US-based importer; MyIslandJamaica is in Jamaica. Tony also uses MyIslandJamaica and we both ordered and received some wood from Wellesley this summer, but it isn't shown on the Etsy site right now. May be worth an email to him. Both sites also have leaves and berries. MyIslandJamaica also has a wide variety of other Jamaican products (curry, molasses, lemon grass, etc.). https://pimentowood.com https://www.etsy.com/shop/MyIslandJamaica?ref=simple-shop-header-name&listing_id=786121903

Hi Wilbur!

Very nice!

I don't know about the rest of you out there, but this is a phrase I don't often hear... 😉