jonj

Great to hear from you again, Aussie, and so glad you are okay after the 'roo incident! Happy holidays.

I agree with others here that the KK won't react like an indoor oven and would likely result in overcooking the roast. I have excellent and consistent results with smoking prime rib in the KK at 200°F until its internal temp is 110° -112°F, pull it, then let the KK run up to 500°F or so and sear all sides (on the sear grate in low position) for about 1 - 1 1/2 (max) minutes each side. The result should be prime rib with an internal temp about 122° - 124°F before resting.

Merry Christmas to you all

Great photos! How's the kitchen coming along?

My 23KK does this as well when using the Billows. I agree with @tekobo about the Loc-tite. I use all three Loc-tite strengths on various objects and projects but I would not be eager to apply it to my KK. As @tony b said, no issue, all good.

Really nice kitchen remodel, @Troble! I like the new color / tiles a lot. Very bright and inviting.

After seeing photos of MacKenzie's setup, I bought a 16KK for our screened back porch. It turns out I use it about 10:1 or more over the 23KK on the patio. I cook on the 16KK 2-3 times a week all winter long. I haven't yet built the great rolling stand like Mac has, but someday... Perhaps just a bit understated...

Thanksgiving dinner last night. Turkey breast (11.8 pounds) dry-brined overnight and grilled at around 325°F for 4 hours with one small chunk of apple wood. Being just the breasts, it keeps falling over sideways (in the KK and on the board - I should have thought of that earlier). Plated with mashed potatoes, dressing, beer bread and creamed greens, accompanied by Abiouness Rose and Schramsberg sparkling wines. Turned out very well.

But it will be a barrel of the highest quality!

Happy Thanksgiving right back to you and everyone on the forum.

My gosh, @MacKenzie, those photos! They are always just gorgeous!

They are well worth the effort!

Welcome! Your son is right!

Really good looking dinner, @Troble!

Don't forget the bottom of the KK body is also resting upon a small wooden box to keep the weight off the wheels during transit (at least on the non-42s). If it doesn't bump off reasonably easily, one option is to collapse the box, then roll it off the pallet.

he's a good little LARGE boy and waited for his morsel

waiting patiently (kind of)... Be sure to carefully remove and keep the "Komodo Kamado" boards!

I made grilled pork tenderloin with white wine/dijon mustard cream sauce last night. Served with roasted cauliflower with lemon zest and parmesan cheese plus honey roasted carrots and 2013 Merry Edwards Sauvignon Blanc. Turned out great.

@DennisLinkletter, is this for the back door? Using the wing nuts to keep it stable? If so, I like the idea of having the smoker in the back out of the way of the probe wires and fan stuff (when used). I sure like using it a lot more than drilling through my KK, although I will if you make me...😉

Have you tried opening the top vent to 1 or 1 1/2 turns after the stone goes in? On my KK23, with the pizza stone or baking steel in and with a deflector or double drip pan to keep the stone/steel from gettin too hot, the top is open between 1 - 1 1/4 turns to maintain 500. Until everything is heat sunk, I open the top 2 full turns. I don’t know if this applies to a KK19 however. Sorry, I just saw you had tried opening the top vent more without improved temperature so my comment isn’t helpful.

I may be mistaken but I took his comment about buying a kamado jr. literally. That is, he did not buy a Komodo Kamado but instead bought a kamado joe junior grill, which somehow came without the deflector.

Pizza again. Typical kitchen sink style, 500° KK dome, 485° baking steel, 6 - 6.5 minutes. Per previous comment, note deflector(!) in use under the baking steel on upper grate.

My main use of the deflector is on the main grate under a baking steel on the upper rack. I use it to keep the crust and toppings of a pizza on the same cooking timeline. Using it tonight, in fact. However, the double bottom drip pan will do the same thing.

Very nice!

We started the day with Eggs Benedict (non-KK) and Mimosas, after which I decided to cook some baby back ribs for dinner. Usually I marinate the ribs overnight in Wicker's Marinade, but as this was a late decision, I used Gate's Hot & Spicy dry rub with a duck fat binder. I smoked the ribs (and later, beans) at 225°F for 5 1/2 hours (no wrap), with the temp rising to 247° at the last 30 minutes. It was a windy day and I opened the dome several times at the end adding the beans, probing the ribs for temp, etc. so had some temperature rise at the end. Also had the last of the farmers' market tomatoes and cole slaw, accompanied by a 2010 DuMOL Ryan Pinot Noir. Finished (after a bit of a rest) with still warm cherry pie made by Jackie. All in all, a pretty good day. Lewis Hamilton won his 100th F1 race in the morning, so yay! The Chiefs beat themselves with four turnovers against the Chargers in the afternoon, so boo! However, the food was good, the wine was superior, and the day was beautiful.