Tyrus

All the essentials. Brushed suede and a gun case for your torch, nice touch. Be careful though about wearing that attire on the street, my understanding is that in Merry ol'England the executioner had a similar set up. Don't want to upset the neighborhood kids

Troble, it was 5-6 months ago I purchased a Misen knife on line. I was constantly seeing the infomercial pop-up between videos so it was one day I decided to watch it and since then I haven't regretted that decision. Many, many knives to choose from and as Basher stated Carbon or SS, this particular knife is a high carbon stainless as described. It has half bolster allowing you to choke up higher on to the blade and a thinner blade than German knives. It is made in China though and it's cost is around $65 or less. I've sharpened it once with a Kota 1000x6000 stone and it came back pretty well. If I drop the knife., no worries the investment didn't break the bank. Handles are black, light blue and red. If your looking to purchase a Japanese or German knife someone else would better assist you there. This knife for my primary use checks the boxes and meets the need around the grill. It performs all the tasks...unfortunately, in my heavy hand a better quality knife would be a chance. Good luck,

Today was a cook on the KK approx 5 and 1/2 hrs long with temps ranging purposely from 225-275, all good. The ribs went on around 2 and the chicken breasts at around 4. On the ribs I had a Texas rub (homemade) and the other was dusted up with a Mississippi Grind, a recent purchase. I never got to taste the ribs because, I employed someone to work for me and as payment and he insisted on ribs vs any monetary payment. The final touch for saucing was something my wife brought home called Honey Aleppo Sauce, a purchase from Trader Joe's. This sauce on a heat scale would come in at around a 4 on a scale of 10, but because of it's complexity you could bring it up some without destroying it's message. 50/50 with a mayo makes another good sandwich sauce. It provides a golden color to finish and works well with the meat as an ending. As I stated, it's unfortunate I couldn't taste the ribs, however I did eat the Chiken that was treated equally and so reluctantly passed those ribs on down the road. Featured is the large Coke colored paperweight with the base he made for me out of cherry on his lathe. (Shopsmith) The piece will be illuminated with a twinkling yellow led light to catch the eye. Chiken and Ribs, it was a warm winter day...the time well spent. A perfect fit all around

Have to admit the wife and I pack up and cover the bases too, with pots and pans and such. Just a friendly rib Basher regarding the cutlery. You know I find unique pieces in Antique and second hand stores, the hunt will always keep you alive. Some look with their fingers and find treasure online, I put my sneakers on and hope for the best. Old habits are hard too break...great site Toney, like them pots.

It doesn't lock, it's so heavy if you bumped into it you be moving in the opposite direction. For the perfect steak just recently posted was done by Cruzmisl , he did the sous vide method first and finished with a sear on the KK. Done well, done right. Online for the documentation

Great looking steak and the background for it was outstanding. Hope he got a piece, just a corner.

Congrats Jamie. The most used and common tool your going to need is a good grate cleaner and there are many. Wire brushes, 3/8" open end wrench, & grill floss are the most common hand held along with chemical agents in sizeable tubs to soak and then again some just crank up the heat to clean. Don't toss the Weber, I find every grill has it's advantages and disadvantages and the Weber is quick to please the kids with a fast hotdog. If you haven't noticed there are some here and myself included that enjoy BBQ so much we purchase various types of cookers. Sometime toys are expensive but the enjoyment of using them all come with the territory and a passion for using them. So, that being said I know you'll enjoy your KK, it is a great unit and you will soon become quite adept in it's use, good luck. Find a good cover

Very attractive, placing one of those on the table just cooked inspires a conversation. Look at Basher, on Vaca and sharpening the hotel cutlery lol.

Basher, I have the same rice cooker as Toney, actually posted it recently. Well, I had the same issues with rice some time ago, saw the post and my rice quality surged. I use it with hamburger for my dogs, they scoff it down and leave nothing behind. So if your pup's tummy is on the blink mix this up, helps if you mix it in with a half portion of dry afterwards. It has also worked well with the new wok, stir fry and rice once a week now. I prefer the long grain Basmati rice. Hope the vaca is easing the mind, you must be suffering a bit of separation anxiety from your KK

I tried the logs and they lit well and came to temp well so, I added a small chunk of apple.(maybe I shouldn't have) I added a couple of chicken breasts and noticed some taste from the coals, not a bad taste but not what your use to from lump..different. Shut it down and the coals extinguished in good form. For purposes in a kamado coals of this make-up don't burn as cleanly as lump, if you starve them of air they do give off a bit smoke and if you like you food smoke free this, it might not be for you. As I understand these logs are made from the remnants of the coal briquettes, so as I said, the taste imparted to your food maybe different than what you have been accustomed too. I remember buying a bottle of scotch with peat notes smoked into the grain, I enjoyed it but the smooth single malt will always be the favorite

Wouldn't you know it, not a store within 250 miles.

Toney, if you go on to the Ace Hardware store site you'll find all their lump offered in 20# bags for $17-18. You'll have to pick it up at the store, at that price delivery is not included. They will order whatever B&B offers and wait time fordelivery is reasonable. They even have Mapp gas there.

That sure is a handsome looking piece of meat you got there Partner. John Wayne

This is a family owned business has been making charcoal since 1961. I thought I'd mention it because they have received many good reviews for their products and in addition the composition/make-up and form/shape, may be of interest. The lump charcoal comes in 3 varieties, oak, hickory and mesquite. Now they haven't been tested as of yet, you may say I'm placing the cart before the horse, but I thought the variety have potential for a combined flavor to your cook, rather than adding wood chips or in use with. The oak extruded char-logs came in 30lb bags for $20, and are destined for use in my Santa Maria grill. The logs don't smoke and burning clean with little odor if that's a prerequisite for your cook. The charcoal briquettes are also a heat source on the Santa Maria with the additional red oak log for the smoke profile. I'm hoping the logs will have some use in the KK, a video test of these showed excellent high heat and long burning time. Saving them by shutting down the vents would remain to be seen. The charcoal size configuration in the basket would lend itself for good air flow & high temp on pizza cooks, but for other applications... the jury is still out. I've pictured a comparision with Dennis's extruded CoCo char, the visual and hand reveal approx equal weight, density given to the CC, length was obvious, diameter approx the same barring Dennis's fabrication edges and both had the center hole during the manufacturing process. Incidentally, the CC is clean to the hand unlike the B&B which is like any other charcoal, dirty to handle. Quality wise I would have to say CC is a better product, however if your looking for a cheap alternative in the states call your local Ace hardware and put in an order, just sayin. At .66/lb it might be worth the risk. Last months recommendation by 5698 was useful for Argentine quebracho (Harder Charcoal) with another two bags enroute.

The bottom of the page got me again. It's a trap I tell ya

Whatever floats your boat Tekebo. In this case bubbles

Well done. Like the color of the square tiles, they cook the best.

Your my favorite Mexican restaurant that "I can't eat at", Troble. For shame, the pictures will have to do. Glad the center post worked so well for you and with such appetizing results. I remember some time ago watching on Youtube a gentlemen that traveled to Mexico in search of the best Adobada Tacos, to discover the best recipe. Once he surmised the ingredients his next trial was to build the cooker. He fashioned this out of a large beer keg split down the middle and opened, then fitted with a Roto and charcoal shelves to sear the meat as it turned in a vertical position. Nice to see someone shake the tree, yep, looks like a useful tool with umpteen applications for marinated meats. Sideways or vertical, spinning or sitting, I've been meaning to prepare this dish for some time, thanks for the gentle kick to get me started. Start me up as the Stone's would say. In addition your pictures reminded me of this quote; Pull up a chair Take a taste Come join us Life is so endlessly Delicious. R. Reichel

Not to forget when your grate has finished soaking a special tool to scrub the still stuck on mess away is needed. This I use for cleaning my cast iron when relatively good efficiency. Using a new scrubby green pad is also good but it fades and wears the longer it's used so I found this with the scrubby doing an excellent job. On Amazon under Cast iron cleaning as a chain mail

I have one of those, I believe it was purchased at Home Depot and that's what I use it for...small batch cement. This is much more functional for cleaning grates, and I was lucky enough to come across when I did. 30 diameter x 12 deep x 1/4 thick walls. This was used industrially for holding 55 gal drums that developed a leak. As you can see the 23 grate sits in nicely and so do all the others collectively from the other grills. Water and Dawn are sufficient and PBS for a longer caustic soak. I dump the waste water into a sand filled hole. Unfortunately it's only a three season bath, the winter kills it's usefullness. Good for the doggies too.

Wings with spice and cornstarch. Mix two heaping tablespoons of cornstarch from the silverware and your favorite rub in a resealable bag, add chicken and shake. Put on the KK at 375-400 with deflector and cook until done. Sauce should stay well if you roll in a bowl. Has a taste similar to fried chicken

Stir fry, a new wok and some fluffy rice.

It's great on Salmon Tony with a light hand. Glad it worked out, I thought a hit man might be paying a visit when you stated, at $28 for 3oz it better be good. I was a Boy Scout, always left out the "trustworthy" when saying the oath. A thousand apologies. Happiness is finding the unexpected, something of a surprise and I'm sure yours are equal to the task

The French Fry is so popular I think a war would break out if one country were to claim them as it's own. We taste fries in many places with the expectation of something wonderful is about to happen, and if they fall a bit short, our experience at that restaurant is slightly diminished. You know this post took me back, back when as a kid my best friend and I would often visit McDonalds. We'd arrive every weekend and place our orders for 6 Big Mac's and a large fry and shake, and then sit down to enjoy. When that was done, we'd return to the counter for 6 more, and another large fry, but for some reason we'd skip the shake. I know what your thinking about now,...what does this have to do with FF's. Well, let me explain, sitting their as all content could be, amongst all the debris, we'd always grab our bags to see if any fries were left hiding at the bottom. "Happiness" is finding a FF at the bottom of your bag, still today. So for this McDonald loyalist, I'd have to say the best fries I've had are right down the street. I'd sure love to give yours a go Tekebo! An amazing prep with an equally amazing set up. If your wondering how could anyone put so much food down, well,.... it's something called the munchies, if you know how that works. Yes, as stated the venerable fry often a second thought and so taken for granted still holds us all powerfully in it's grasp. You know, I'm leaning a bit towards in how you shake the salt too,..seasoning is a part of the equation also. Gootta go Tekebo, all this 😜FF talk is making me hungry. All from an American point of view.

Well there's two ways of looking at this, it's either burnt to a crisp or it's the best bark you've ever seen. If I have company and a brisket is on the menu I start early and run a temp of 260-275 depending on the size of brisket. That one really wasn't your fault, as Basher referenced, it was a technological glitz that did your poor brisket in.