Tyrus

Decisions, decisions, expensive beer or expensive restaurant...I see where your leaning. alot of flavor sitting there, let;s see some Mexican magic

Impressive with the beer making apparatus, neat and clean which only leads me to the thought that the beer must be of a quality brew. After a few cooks on your KK you'll be telling yourself, "Why didn't I come aboard years ago." Although after a quick passing of remorse that regret will fade and you'll be enjoying another fine brew with a superbly cooked meal. The only thing now in the way is a bit of anticipation, it's keeping you waiting....luckily you have a double tap close by to ease the anxieity. Congratulations...calls for a toast

Too bad Braai-Q, a simple overlook and boom..out go the lites. No big deal, tomorrow is just a few hours away. Your still batting 998.9.

In the past I use to wrap my small chunks in aluminum with good results, and then there were times I didn't think this method was providing enough clean smoke so I simply switched to larger chunks alone. Before my KK reaches saturation I throw a couple of chunks on the top and let them coast up to temp, I make sure the coals are glowing and before the meat is placed on, the smoke is blue. I own an offset and manage a fire for clear smoke, the essentials for clean smoke are, an established hot coal bed, a good air supply/ consistent flowing draft, dry wood and size of wood, any added wood should be well caught in flame before closing the door and if a bit of off smoke is seen it generally fades into a blue or clear again. In a Kamado the volume of air is constricted slowing the process right down. This is why chunks are added in early, prior to putting the meat on. The balance between fire, heat, timing and good smoke is in the method. Blue smoke will eventually come to any piece you place on the coals, the answer lies starting a bit earlier and preparing for it. Use dry dense wood, it provides a longer smoke duration

That looks good, packed in flavor throughout, very nice

I love my Pichana with Muldon salt, cracked pepper and maybe a little Umani. Add your favorite wood chunk in 5-10 mins before and spin around 300-350 to an internal 140. Amazing on the KK, no sear necessary the meat carries through, taste and color. Some butchers don't know the cut, another name is chotte, top cap sirloin. It won't disappoint.

Take the back roads, watch the border crossings and wear sunglasses and speak with a British accent...always worked for me.

Much appreciated, oh wise one.

Seriously, as I look at I'm thinking maybe a fastner for the cold smoker where it would hold it in place. My KK is becoming an antique before my eyes

I think you better lighten up on the pliny de elder...not that Troble, about a foot above the Guru port>

That they are, but even terrorist need a place to do their thing. "You know the thing", oh can't say that you could get ex:communicated

So if I were a betting man, which I'm not, I'm figuring 3 to 1 tiles are better than pebbles. Pictures don't lie, didn't anyone mention magnificent and shiny too. What's that do-hickey located between the upper port probe and the lower guru port.

It snowed out here yesterday and 6.5in were deposited on the lawn for removal. Now most folks won't generally remove the snow from their lawn but my critters like a runway. Let me also show you my winter hideout for the KK under the deck, snug as a bug in a rug. Recently I read a post that someone wanted to see our winter spots for the KK, well mine is nothing fancy but it's close to the door for easy access in and out. Additionally I have to mention that when the temp skirts above 32 the water starts dripping on your head between the decking boards so it's an umbrella or you gotta work fast. I do envy those living in warmer climate being able to use their KK's or any of their toys without hesitation, it makes life so much easier....I think, but geez I wouldn't know. The snows removed , the dogs are happy...wings on the grill tonite...where did football season go. They call this bit of time before robins make a return, "the last stretch", cause better days are coming.

It's only dived to 5 degrees in this neck of the woods and I've had mine in years past when it did hit below 0. All of my units outside have faired well with their therms but that doesn't mean too say it won't fail tomorrow. Just a roll of the dice

Grasshopper...when you can grab the pebble from my hand you will be ready for a 32.

Wow, another KK. Well congratulations. OK cut to the chase and crack open the box. What a perfect lawn, like a putting green... I'm envious

I've been to Niagara Falls. Someone say Niagara Falls? Slowly I turned, step by step.. Great looking plate of beef, sandwiches for a month.

Pretty picture. It was as if your KK was destined to be there all along. Green grass? Haven't seen that in a while.

Sometime that bottom door can slide out a bit, make sure it's snug up and flush. Guru port was a concern once for another owner, I believe he overlooked checking it or needed another plug. There aren't many areas for air to sneak through, go with the slightest you can and see if that has any effect. For long cooks my 23 has a tendency to creep up, it 's not a concern unless it goes beyond 250 for me. Process of elimination

Comment allez vous Will. Bienvenue

Flank steak pinwheel with garlic cheddar, spinach, prosciutto & feta. Cooked half basket, slid over to opposite side with a cherry balsamic sauce to set. Home fries on the new outside wok and burner from Bass Pro. These tatoes are dedicated to Tekebo's search for the perfect tata. Soaked in a salt brine and cooked in olive oil till done. Finished with a little Maldon flake then bombed with Heinz. Crisp out soft inside. Fresh veggies yum

Nice job, perfecto./// Check for air leaks and make sure you have a good seal around the doors, flush. Does it shut down without all the coal disappearing?

Forrest, you wouldn't be hoping to cash in on that would you? just a little. Where you going to store all that, well look no further...Dennis has some pretty nice teak and SS cabinets.

True with the reference to marine, as was the cover I found, but the ones they provide are the coated (I believe) and sewn on heavy duty sewing machines. I simply toss one end up and pull it over. AND get the ROTO you'll be kicking yourself later if you don't. I know mine was an extra grand just for that but oooh what a difference and so many doors open for cooks

Here's a pic of the tarp I found along the roadside, I used a piece of rope and tied a bungy to each end to tighten around the waist. It doesn't look bad, but it keeps the rain and weather at bay. Maybe you know someone with an old canvas tent you could re:purpose. Incidentally, I came across Covers&all by reaching out at BBQ equipment store in Santa Maria Ca. They provided this link to them because they make custom covers for their Santa Maria grills, however each grill is of a different size and anything they had in stock was too small for my needs. What I know of the matierial is that you could find it at a marine supply, uncoated as mine but treated in a process to make them waterproof. If your buying a cover keep in mind the difference between water repellent and water proof is that the latter is permanent long lasting application while the other is temporary of lesser quality. If you purchase the coated substrate fabric covers, you will find them stiffer with less drapability than the a treated fabric. Whatever route you take you'll find they all do the job pretty well