Tyrus

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.

That must be your natural charisma "Troble" allowing you to slide into the kitchen as you did there and in Peru a few years back. Looking for answers and an angle, maybe a recipe written on the wall for your next or just on a curiousity seek, I can't blame yah, I'd ask myself. Touche mon ami, it's all about what you find and I hope it was a treasure. I'm sure it was

Easter, so we had a ham, and that ham needed a fix. It was a Carando ham nothing special but a good one. It didn't have the baste inside so we mixed up a JDaniels Winter Jack Cider with brown sugar, butter, and dijon mustard. I could put this on my toast, so good. I'm just posting because the color on a already cooked piece reheated was nice, and so it is. The salad was extrodinary with homemade drizzle, Egg plant Parm and asparagus, carrots and tatoes, yah.

Yah, a celebration..there definitely good.

After seeing the pic of the Parthenon an old song called Blue Sky came to mind. You had a few things going on in the last pic displaying nice technique using balance, space and distance, not to mention a pair of happy content feet. Enjoy

Would that be blood pudding by any chance of a different name? It was called Kaszanka and I remember the stout good taste it had, but I liked it with a taste of ketchup. Try it

I have to agree, if you were to venture into the pastry shop and only choose one selection amongst all the treats you would limit your horizons. Maybe a Santa Maria, a great choice and I think you wouldn't be disappointed. They all come with a price tag though and depending where you are in life decisions follow. Hope yours are easy

Never to disappoint Tekebo, it looks nice and tasty. You did it on the 23 I see, which one do you use the most, prefer or gravitate to? Tasty looking too. A lot of realestate for a dozen wings even so with a half basket. Makes you want to go out and get a matching 19 like Mac and Tekebo...just a thought.

Long ago I worked in a diner, the steam table there had 5 or 6 trays set above the level of water as the gas unit kept the temp required for the food. I don't think at the time there was a thermostat for water temp but a regulator valve for height in flame for temp. At the end night we drained the water from the SSteel steam table and cleaned up. Something on a smaller scale for food ready to serve is always a great thing. A simpified easier method through innovation is the way forward, just don' forget to slap a tag on it if it becomes genious.

Troble, are the prices at the restaurants your eating at comparble to the same here in the US of equal justice. I find prices vary wherever I've traveled so I was curious to know if your getting a bang for your buck or paying up to what it is. I realize most wouldn't ask this but then again, I like to cut to the chase. No harm done as long as you wake up and your still breathing I say. Enjoy

Char Siu (Chinese BBQ Pork) and a Smoky chiken thigh. The pork I used was the Rib Tips, workable and edible and slightly unusual at least for me.

I hope you took a few notes, we'll be expecting nothing less in the way of amazing when you return. To say "it's all in the presentation," is an understatement.

Apologize, I was thinking the 32 as flat bottomed and that's not the case, it's on wheels. I removed the post seeing it wouldn't work with shelf level design, however placing it between 2/3 walls with your stone work would work by building the walls to accept the width. I remember when I purchased a Primo setting that Kamado onto a table shelf and for some reason I was seeing the 32 the same way. No matter, it can be done by simply building around it and then joining the cabinetry/counters aside. Yah know, come to think of it...it wouldn't look bad without the wheels, just a thought.

Well, if you know me Jonj then you would know I don't like doing things the same way twice, variety is the spice of life. I like quality and that's why I own a KK, but I also like to mix it up and try new things which offer comparable quality. For example, if you saw how many screw guns I own knowing that they all do the same job you'd say why. Because they're all great tools and each one performs just a bit differently according to the task. The new cooker is American made and I like that, enough said. I also gave two cookers away within the past year to each of my kids so my fleet is shrinking and needs a boost. It's most definitely an heirloom, to a degree expandable, versatile and mobile. It checked all the boxes, and hell, it been two years and I need a new cooker. So when it arrives I will take it on it's maiden voyage and share some pics, until then the dogs are on high alert for any trucks passing by, it's costing me a fortune in cookie biscuits.

Looks good C6Bill and so easy too, Nice plate. I was Prevites just the other day and picked up a couple of packages of Boneless short ribs for a cook I'm going to do on the new cooker, whenever it arrives. The quality and selection is better than my old place, first name basis with the butcher what more could you want