jonj

Looking good, @Troble!

23 hours ago, Poochie said:

the yardbird and pork belly slices came out excellent. 

No photos; didn't happen...  😉

Hand truck / refrigerator dolly is the way to go from what you described. Since it is out of the crate, use moving blankets and straps to lock it to the hand truck.

Beautiful! Now cook something!

@Kenny Lang, I just sent you a message with a pdf attachment of a 2020 KK manual to get you started.

@Dabble, did one of your dome assist springs come off?

Very interesting and seems to be a great advance, @Troble. This sort of product is what will be necessary for the maximum technology dispersion throughout the country. Thanks for sharing.

@tekobo, did you get/make a new trompo? Looks like cast iron.

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

15 hours ago, Boom Boom said:

Has anyone tried the 500 degree oven method for prime rib in their KK?

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?

1 minute ago, johnnymnemonic said:

I was just making sure at least one other person had seen this and @tony bsays that it happens all the time with his guru and "no issue: for him, so - it's "all good" for me too.

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...

2 hours ago, MacKenzie said:

and we do get winter snows here.

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.

13 hours ago, Poochie said:

And if you let tekobo and MacKenzie tell you what to purchase, you'll  lose your home and have to wear a barrel wherever you go.

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!