Tyrus

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.

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.