Tyrus

I do remember the day as everyone here when moving our KK to their destination point might have been an apprehensive effort. Part of that move was to remove the lid on my 23, I felt it safer because having owned a Jeep I felt it may have been a bit top heavy. Regardless, your going to need help positioning/centering the lid back on. Do that by placing the lid's hinge between the two posts and insert the pin and afix the safety so it doesn't slide out.. Remove the stainless cap over the spring and then bring the spring over to where it attaches on the lid. At the lower end of the spring you'll find a nut that requires tightening for setting the tension for openong and closing. Tighten this to your satisfaction. It may require a few tries but your ultimate goal is to have a free and easy movement. Try to find the middle ground adjustment. If I left anything out I'm sure others will chime in, however it requires just a safe amount of people 2-3 to position the lid...then it's a one man job from there. Good luck, they're usually attached when shipped??? Anyhow it's just an obstacle, once done you'll say,..that wasn't so bad.

Good friends are hard to come by, especially the ones delivering a piece of deer. Very nice

Wait, it's not the end, I found them, they're here.

Decisions, decisions. Should I go left or should I go right, whatever you do Tekebo we wish you the best. I do have to admit it was an imaginitive meal, just don't shake the tree so hard.

Nah, ain't gonna happen

Reading your intro I couldn't help but laugh, probably so because from seeing you roof top home background there wasn't much of a comparision. The sights around your high top give off a good vibe with little attachments as a city would have, you need a good camping trip or a trip to the beach.

20 years old huh? Seems hard work and talent are just a piece, the rest might have come from good genes, work ethic and desire.

Yes, a lovely gathering of dishes you have there, Tekebo. I would remark what a lot of work that was, but as you know it can't be considered work if you love to do it. You must be saying, "I'm chuffed to bits."

I could go for some of that Mac, looks good. About the bear, stick a poster with Trudeau's face on it by the lawn...that should scare em away.

Funny you mentioned a charcoal in review Tony, not two hours ago I looked up a lump called LumberJack produced out in Eastern Europe. Now it was described as coming from the Ukraine in one spot but the article said Hungary. So they ranked this lump with 5 stars in every catorgory, something they've never done for any charcoal. It's mostly odorless and burns long and is extrmely hot at 1074 degrees with generally all of the pieces of a consistent medium size with no large chunks. There are other charcoals here in the US called LumberJack but I don't belive they're of the same orign. Googling gave info on it, however Amazon listed it, but I couldn't find it there. It may be something worth pursuing, maybe not.....it all depends how far your rooted.

Reminds me of an old saying, "have KK will travel" or originally said, "have gun will travel." A very old western Tekebo, depicting a gentlemanly-gunfighter for hire. You've taken it to another level Tekebo, all the other BBQ's are hiding & shaking in their boots.

I would've like to have see the rest of the bird looking at those thighs. I better stop there, could end up in trouble pursuing a thigh conversation. Looked great though.

The last ride. 2 pics to close it up, basically finished...added in 4 architectual post, stained with a soft desert sand and added some decor. Done, except for a bend on the ridge cap end just for measure. TY

Ha ha, coming from what's being taught today maybe the kid knows where the teacher will end up

Because you asked Tekebo, how could I refuse you. Well, the Kamado I purchased is called a Goldens, built or should I say forged in Columbus Ga at their foundry which has been a family owned business since say, 1875. Obviously they haven't been producing Kamado's since that time but inclusive to their line of products today are cast iron kettle bells, weights, dumbells and large cast fire pits and more. Incidentally these pits were historically somehow used in the sugar cane industry and by some fashion rethought of as a fire pit . My kamado is all cast iron except for the box steel welded frame cart and the wooden grasp on the handle. The outer core is 3/4 inch (19-20 mm) with cast iron deflector, grates, firebox and splitter. So I was intriqued, knowing the great heat retention cast pans have and transfering that into a kamado (which by the way is just about indestructable) gave rise to my interest leading to my purchase. You also have to realize as diehards and servants of the BBq, we all like to try out new things offering quality, purpose, and longevity and in so doing this kamado checked the boxes. My first light to seal the cast iron with oil was successful and easily shot above 500 thereafter. There's no overfiring this kamado and unlike the KK which keeps it's outer husk cool this gets very very hot at high temps. However I wasn't disuaded, this is an adult toy and most of my cooks are at lower temps. I found it relatively easy to adjust, maintain temp once dialed in like the KK but it does use more fuel..probably because of the heat loss through the cast as opposed to the KK's refractory. Cleaning the KK is much easier by simply pulling the basket, on the Golden's I fashioned a curved device and had to persuade the ash out, removing the fire basket with it's weight and tight fit is not an option you want to try. There are no tiles, it's polished cast with a good durable powder coat that hardens over a period of firings to protect against rust. It's mobile and weighs in at about 400lbs but it's actually not bad, it's easier to move than the KK given your working on a hard surface and it's center of gravity to it's height and wheel distance was well thought out. I like the grates and the deflctor which are easily removable with a tool that came with the unit. The KK will run longer on a basket of coal, but this unit comes to temp quicker. The basket spiltter makes it a truer two zone because it reaches high enough to accomplish this better than my 23 KK. It comes with a Tel tru thermometer grading to 900, larger than my 23 and easier to read. I noticed though on a cook that my beef ribs were cooking faster in appearence than what the temp alluded to. I was running at 250 on the gauge but the grate level stated 300 after I placed a probe on. Having the fire to close to the cast iron deflector made the grate temp hotter than what was reading at the dome. No problem, now I know. So the lid weighs about 126lbs, the spring assist makes this relatively easy to open however the KK' spring assist is superior. Since this is forged in two separate molds, there is no mistake in alignment... ever, it will open and close the same way tommorrow as ten years from now because of it's engineering and your seal remains true until the gasket has to be replaced from wear. It uses lump, charcoal briquettes or even wood if you ever chose to do so, you can even use lighter fluid, yes, say it isn't so. You can buy extra grates as an option and stack them for additioal height into the dome. The grates (two half moons) are reversible for searing steak. Yes, this kamado has some things you wouldn't be aware of, it does things differently but that's all solved pretty quickly knowing generally how kamado's work. It not as big as my 23, it's alike and unlike, the learning curve wasn't hard and food coming off is good. It'll last, and like the KK will be enjoyed by an hier just like our KK's. The KK with all it's features wins the race I have to say but this unit was 1/2 the price and it does the job well and up and running quicker. This kamado won't win any beauty contests or have that allure from across a crowded street as the KK, but I like it. Now I'm hoping to place that beautiful table cover down Tekebo, you know the Italian beauty, the next project is a 9-10 foot table under the Pavillion, soon you will see, I haven't forgotten................................. excuse the pics, shot at night and the pollen is horrendous.

Curiousity David, one of the ways we learn...if we don't open the door we won't know what's behind it. My take on Confucius

Sweat and imagination C6Bill, that's all. Thanks and a few others too. Thanks Mac Remember the song Y-M-C-A and when it came out, I wish I could....and I'm not doing it again, "wishful thinking." Thanks Of course, getting it off my deck will take a bit of magic though. Thanks Cheesehead. Oh, the other unit came in, I'll do a summary and comparision when things settle down, first impression is...it's not a KK but I do like it. In the pictures you might see a black Kamado on a steel cart in the background if your interested.

Somehow the element of danger mixed with difficulty always makes the food that much more attractable. I'd like some Rattlesnake, but there's none around here and my reflexes ain't what they use to be.

This project began by saying to my wife, "wishful thinking" at least four times and then after she secured allies the pressure became too much... I finally relented to build. Began about three weeks ago with a little help from my friends it finally came around to what my wife desired as a permanent structure as opposed to the 10x12 metal frame fabric wrapped Gazebo that had to be taken down and put up every year for the last 6 years. I figure if I live to 100 my time invested in this might be reached to some eqivalent, what the hell, it's just about done minus a few pieces here and there. So it's 16 x14 with 6x6 beams sunken down 3 1/2 feet in the corners, 2x6 rafters, and triple 2x6 beams all pressure treated for a long life and strength. The roof was prime 27mm steel gauge and it all encircled the old brick patio built 6 years back. The structure has possibilities for a great cooking area, it has a ridge cap above to release smoke and vent the pavillion, but alas it's destined for dining...pity. Aside from putting a drill through one my fingers the project went generally very smooth, it was a small drill and production never suffered. No industrial accidents here, I sure hope the food sure taste better under this beast.

A split turkey and a link of 7.5Lbs of Voodoo sausage I made yesterday. Turkey had a generous sprinkling of Rufus Teauge Chik'n rub (all you need for poultry) and the sausage had a little kick but nothing to linger. Plated up for Sunday dinner and a spot on the couch.

I've been very busy these last few weeks building a Pavillion, my wife wanted something permanent and bigger. I'm waiting on the steel roof from the manufacturor in Penn and when it arrives it'll go up and then maybe I'll have time to access and assess the new cooker. Like you and many others one cooker just don't slice the bread, you need a few for special applications, size of cook, enjoyment etc. It's then I'll reveal my choice and reasoning behind the choice. Sorry, but your Humphrey's looks great, like the color and the Gunmetal contrast.

Just up the road a piece in Maine is where the factory sits. Insulated box and a quality piece. I seriously thought of one, but chose another direction when I purchased,... and that purchase sits in the garage waiting for opening day. Insulated cookers have an ease of use that makes the task almost hands free, what color did you choose?

Like Steve McQueen in the Great Escape I'm glad you made it out. Congrats on your new cooker, it should serve you well, and be a fine addition in both looks and performance.

Briquettes, I don't know but kind of leads you to believe it's the remnants used to make something to sell and that's not a bad thing. You can't say NO until to try it, unfortunately I haven't seen it on a my travels and that's generally how I grab. Curious though, you planted a seed.

I like that, spreading the coal once lit into an outside perimeter works nicely. Was that Bitchoin coal or a chinese extrusion? Anyhow, nice cook, and ignoring advice always opens alternatives.