Pascalpro

This one is Chardonnay 100%, it's 40$CAN, there should be another one slightly cheaper that has a blend of pinot blanc, trebbiano toscano and chardonnay. I pair this one with Cedar planked salmon... hummm! Good luck finding them! Envoyé de mon iPhone en utilisant Tapatalk

Having spent some time at the Frescobaldi property their Chardonnay is worth trying with a smokey finish meat... just butter! Envoyé de mon iPhone en utilisant Tapatalk

Thanks I'm really excited! Can't wait to push the boundaries!! Envoyé de mon iPhone en utilisant Tapatalk

Its a new beginning! Your invited! Envoyé de mon iPhone en utilisant Tapatalk

Here we are. The rub. The sear. The finish and the wine Envoyé de mon iPhone en utilisant Tapatalk

The porc was brined overnight with maple sugar... after the smoke i'll put a rub before the sear.

Smoking the rack of pork with mesquite wood for the first cook. In. A couple of hrs reverse sear... Envoyé de mon iPhone en utilisant Tapatalk

The inlaws are served the local beer, here is my pick, souvenirs from Sicilia!! Birra Moretti! Envoyé de mon iPhone en utilisant Tapatalk

Burn in almost done, time for a local beer... first cook clming sooonnn! Envoyé de mon iPhone en utilisant Tapatalk

Believe me I know 200% more of it now than a couple of hrs ago. Thanks to this great community! salute to all of you!

Thanks a million Jeff & Charles, I feel like a toddler learning how to walk!! lol

Thanks Charles Thanks Charles, good point, it's total different ball game, speaking of the load and having too many coals lit, I did light 3 different areas, that could be the culprit, what do you recommend? Until you mentioned it I never thought this could impact...Very interesting

OK I've adjusted the damper, the temps is stable at around 375, the damper is at 1/4 turn and the bottom is at the smallest pinhole right side and left side completely closed. Now for the white smoke, I could not imagine putting meat right now, but then again I could be wrong

Hey guys, this may seem basic but I come from a pellet ceramic smoker that needed no air adjustment... I'm presently breaking in the KK, I've loaded my basket ans started the fire. I closed the lid, set the bottom vent to 3/4 and top vent to 2 turns, normally on an hibachi grill I would wait till all the coals are white to even think of putting anything on there.... With the KK now the coals are getting hotter but still making the nasty white smoke, I have not reached my first burn in temp of 350-400, looking to keep it there for a couple of hours. My point is, the white smoke is still there because the coals are not completely lit and I've been chocking the fire, when do we normally add the meat, when is the kk ready to cook lets say if I'm roasting at 350, I got my temp right about now but the nasty white smoke too??

Lol. Yes HalfSmoke snow it is. Thanks for the reminder!!

Well here it is!! Amalfi (colour picked and named after our recent trip to the Italian riviera) is here, I could not be happier with the colour, stunning! the build is fantastic, Dennis really is a master!

Yes the color choice was reminding us of our trip to the Amalfi coast in Italy. As for the cover i will, I will get one custom made here;-) Envoyé de mon iPhone en utilisant Tapatalk

Thanks MacKenzie, loved Nova Scotia, I lived in Ingonish Beach for 4 years, I wish I had a KK back then!

Hello everyone from Laval, Quebec, Canada!! Posting for the fist time on the forum, I have been looking for a KK for the past couple of years, I was using a pellet Black Olive Grill that I loved for the ease of use and versatility until It started to have issues, anger jam, temp disk, cracked shell, bad service... Bottom line, excellent idea with poor engineering, lack of customers service and totally unreliable. My mind was set I would go back to charcoal and basic apparatus with quality... Dennis provided a hand full of suggestions and I was set on a new KK 23 Ultimate Dark vibrant blue!! I'm now pending delivery and can't wait. I will be posting some delivery pics...Stay tuned!