jonj

Well, I forgot to take any "before" shots, but here are two "after" shots of my side tables after one coat each of Boos Oil and Boos Board Cream, each allowed to soak in 24 hours then any excess wiped off. Thanks for the tip, Jon B.

Looking great! Regarding the wheel chocks, does your KK move / roll when you open the dome or otherwise use it? Just curious with the greater weight of a 32 versus my 23, which doesn't move unless pushed. Is your patio sloped to shed rain?

Thanks. I’ll use the two step process and see how it works.

Jon B, I hadn't thought to use Boos Cream outdoors. Do you use the oil first as with a cutting board?

The learning curve seems especially quick with this one, yes? Seriously, very nice brisket!

Seems as if you could have slid some half-size boxes underneath the pallets and gotten a few more in. 😉

Congratulations! Great looking KK and thankfully undamaged even with all the crate issues.

I agree with Tony’s comment. The bottom part of the latch should be able to move a little for adjustment after the nuts are loosened. I have done it on mine. In a long ago thread, it was mentioned one could use a small piece of wood used as a punch with a SMALL hammer to gently tap the lower hinge into alignment after loosening the nuts (if it is stuck). Gently. If moving the lower latch doesn’t provide relief or for some reason doesn’t move, you may have to go to your original thought and check the dome to see if it is also slightly out of alignment. If so, adjusting the dome is just another maintenance skill. There are a couple of threads on how to do it. Do the paper test after to be sure it is properly seated on the gasket so no air leak occurs (there is also a thread on this). This is what I have done on mine. YMMV.

You can always remove the dome and carry it through separately. Burn in isn't as big a deal as we all fear before we actually do it. As mentioned, just be sure you keep it going until the solvent smell stops. The charcoal tip from Tyrus is a good one for all high temperature operations, burn-in or cooks.

You are going to have a great entertainment area! I like the photos showing the whole area. Nice decking around the pool for contrast (and a little cooler on the bare feet on hot days). Very nice!

I am continually impressed with the diversity of wildlife in Australia. Those are some big bats.

Among so many other great photos, I liked the finished brisket on the grill with the KK logo underneath.

not much meat on a bat.

2. I also scoop from the top, using an Oxo mini brush and dustpan. 4. I use a Powdered Brewer's Wash soak overnight before using the Kurly Kate (per MacKenzie) if the grates are "well used," which mine generally are.

What Tony b said!

That is an excellent idea! I'm going to try it.

We tried to get a reservation there a few years ago and the reservation list then was greater than six months out. Which didn't mean you actually could get a reservation in six months. It meant you could call and attempt to obtain a reservation sometime beyond six months in the future.

I like the cat butts. We have the same set.

I just noticed the new grill has two probe plugs. Way to go, Dennis!

the Buffalo Steak seasoning looks interesting

I agree with JonB. I'd never cooked on a kamado either before getting my KK, although I had been around two cooks on a pos Kamado (fortunately an early one, so not in and of itself a pos) owned by a friend. The KKs are actually much easier to cook on, and with much better results, than my previous charcoal smokers and grills, as well as my large gas grill, all of which have now either been given away or decommissioned in favor of the KKs. Fair warning, one KK is terrific; two is much more better.

That looks terrific!

And the same to you and yours.

I use Thermoworks probes and I just bend them.

Welcome Herbie