Tyrus

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.

A mix of Raspberries and Blackberries, that's it. An American secret, so don't let any Canadians know.

When you come home a present is waiting to be opened ,,,congrats.

As long as it's works is my guess, although I prefer the slower rise to bring to temp with a browning and then down low to bring on the heat. Why go to a restaurant when it looks that good!👍

Scrooge wouldn't like that! What!, no razzleberry dressing? A feast!

It's going to be very merry at that dinner table! I have a Tenderloin and it will be accompanied by some Fondant potatoes with the remainder of sides to be determined. 😉Pick out an excellent Riesling wine to pair with that, definitely white with seafood or the river water, but I certainly wouldn't refuse a nice red if offered.

Aside from all the extras and if you don't have one already is a ThermoPro pen instant read thermometer. All kamado's have a great recovery time vs other cookers once you open your pit, but the KK comes back the quickest once heat soaked and gives you the opportunity to check your meat more often. It takes a licking and keeps on ticking, something to consider if it's not there in your arsenal.

Congrats to you AAAsh, that's a magnificent color, brings out connotations of mystery and gallantry, and it draws you in. Think of the KK as your inside oven that has served you well over the years, but oh so much better. Easier to operate, don't let it's size intimidate you, it gives you plenty of time by design to adjust to your next move. Good luck, think beyond a potato when you live in the greatest spice destination of the world. We'll be lookin if your doin the cookin.

Yah, and the strength of those specs keep increasing, as long as I can see the steak on the grill and label on my beer were in the safe Zone, brother.

Geez, clicked on my icon post at the bottom of page 1 not realizing it was a four page continuation. The comment of course goes to the last page and I'm scratchin my head saying WT hell . So if your wondering Troble this comment belongs on the first page, very bottom. The bottom of these pages will get ya every time , like a landmine, send you packin to the end of the line. So if your not paying attention, the page your on allows your comment at the very bottom, but sends it to the last page. Very tricky indeed. Done.

Nice, nice, very nice. Reminds me in a way of Palm Deserts outlying areas, but with more vegetation. I would venture to guess if our UK friends visited this area Troble,.. they might not want to return. The weather being hot and dry does have an alluring appeal once there.

Don't leave those Kababs out to long Aussie, Red dog will scoop em up. Good deal, I like the grill, beach grill.

Looked like it was cooked on the offset Troble, nice and smoky. No alligator around here, I know that because my dogs always return back to the back door everyday. If your interested BBQ Pit Boys of Texas did a video cook similar I remember watching on YouTube.