jonj

Nice! Where did you obtain the half grate (since it appears to be a 23)?

Great job. I have followed this thread with lots of interest.

Thanks Dave. I just ordered a couple of the 4 oz bags.

Beautiful grill for your location. 

We saw the Roger Waters Us + Them show last year as well. One of the best concerts (music, sound quality and spectacle) I have seen. 

I tried halibut last night. Steaks were about 1 1/2 - 2" thick, with skin on. Marinated in refrigerator for about an hour  (equal amounts of olive oil and California sauvignon blanc, along with the zest and juice of one small lemon, parsley, shallots, salt and black pepper). Grilled on a slotted fish pan on the lower grate at 400° F, skin down for about 3 minutes, flipped, brushed with melted butter, and cooked for about another 12 - 15 minutes until the fish was 133° - 142° F, depending upon the cut of the steak.

Fish turned out moist and well flavored. Served with wild rice and sautéd julienne snow peas and shiitaki mushrooms. Lots of compliments. Next time I will increase the temp to about 425° F and not peek as much. First time with halibut so I was overly cautious.

Sorry, no pics as the guests were waiting for dinner.

The lack of full rotation was the first thing I noticed. 

That is one big clay pot!

The "Chinese skin jabby thing" appears similar, albeit with longer spines, to a Tip-Pik ("Endorsed By Mr. Billiards!") which is used to refresh the tip of a billiards cue. I've seen pictures of dogs playing billiards, but never ducks. 

tekobo, regarding the cleanliness of your grill, my first (and current) thought was how clean the grates are. 

I'm doing 5 slabs of baby backs later today. No stone, no water, just foil on the lower grate. Probably will use the rib rack on the main grate.

So did you post this at 1:00 a.m. California time???

I've used the grill floss device for about a year. It works okay to remove the larger crusty bits, but doesn't leave a completely smooth surface. It is long enough to use on the grill when still hot. 

I'm very familiar with the "beer nap" but am now aware of the "cider snooze"... 

I ordered the book this morning. Thanks for the reference.

I watched that Chef's Table episode a while back. Very impressive, especially for his guests to reach his Patagonian "restaurant". Very nice cook, Tekobo. I'll have to get his book and learn more.

This is a very helpful post, especially with the photos of the chip size.

What an amazing dinner, regardless of being made on the KK! 

Wonderful!

That is really nice!

I was ready to order a Lang before I discovered the KK web site. Never looked back after.

Both the charcoal baskets for my one year old 23" have the same issue. They fit correctly with the handles running front to back (on the left and right, using Tyrus' wording) but are 3/8" and 1/2", respectively, out of round and therefore too wide to seat in the firebox correctly when turned 90 degrees (so the charcoal splitter is parallel to the front) as in Shuley's picture. I haven't yet bought the rotisserie so having the splitter only on the left or right side hasn't become an issue. 

After reading this thread, I put my splitter basket in a long clamp to squeeze down the wide part across the basket. There is significant rebound in the steel (Darn it, Dennis!), but I'll see if it redistributes the wide part just enough to fit at 90 degrees in the firebox after a few days in the clamp. Otherwise, I'll have to scrape off part of the firebox rim to get it to fit when I finally get a rotisserie. 

Jon

Thanks for the explanation.

Jon

I find it annoying when he tapes over the logo, especially after announcing it as a Komodo earlier.

Jon

I've thought about this method off and on for quite a while. I almost ordered one a few times, but the various problems with the units some of the commenters have experienced always stopped me from completing the order at the normal price. The discounted price of entry of this new generation unit is compelling so I ordered one to give it a try.

Jon