DJM

Food to cook. Might as well put the charcoal to work. Most of us on the forum will suggest pizza.

Welcome and congrats on your new cooker!

Beautiful cooker. You’re gonna love it!

Congrats and welcome to the club. That is a stunning color. Great choice on the accessories! Sent from my iPhone using Tapatalk

@Jadeite welcome to the KK party. I’m sure you’ll be delighted. As others have said, it’s quite a step up from the BGE. In my house, upgrading meant keeping the BGE and I’m glad I did. Over my grilling journey, I’ve learned a formula for the ideal number of cookers and related cooking toys (I mean tools) a person needs. Somehow it always seems to be however many I currently own + 1.

After staring at all of the wonderful photos of food over the past several weeks, I realized I have posted any food pics in quite a while. Then it hit me, I haven’t cooked much in months. Guess life got a bit busy. Time to correct that. Here are some cooks I’ve done this past week. Bone in Rib-Eye. Decided to try the rotisserie for something different. After resting and ready to cut. Fingerling potatoes. Had a last minute idea to throw Parmesan cheese in the pan to make crisps. Worked perfectly. Plated Might as well do some Picanha. As usual, forgot to take pic of the finished plated product. Also decided to try a new spin on wings. I’ve heard somewhere you shouldn’t operate heavy machinery when drowsy. Guess that should apply to cooking on KK’s. I typically do wings direct heat on the raised grid for crispy skin. Totally forgot to take the basket splitter out. Will definitely be trying this again.

Troble and MacKenzie, those are some good looking meals. Love a good combination of meat, cheese, bread and rice.

[mention]Troble [/mention] great looking pizzas! Sent from my iPhone using Tapatalk

Getting caught up on some more recent KK cooks. Have been out of commission for a while on post worthy cooks as it was tough getting high quality meats/ingredients at the peak of stay at home mandate. Bone-in Pork Shoulder Rotisserie Chicken Bacon Wrapped Strip Steak Small Brisket and just for fun, some recent chicken breast on the fire pit....

qundoy my cold smoker with curved shaft shipped with an adapter sleeve for use in the guru port. See photo below. In the photo, the sleeve is on backwards. The weight of the cold smoker and angle of insertion into the guru port are enough to keep it in place during use. The metal gets hot during use and will expand creating a tighter fit. Adventureman I’ve used chunks and chips with limited success. Like others, I’ve had the best results using pellets. I’m currently using Traeger pellets as they are easy to find in my area for a reasonable price.

Since you have a newer KK with cold smoker attachment plate, I would opt for the straight shaft. The curved shaft is better suited for use in the guru port on older models.

I used the heat deflector once or twice. It took a considerable amount of time and fuel to get the KK up to smoking temp. It got the job done but not as convenient as foil and/or a drip pan that produces the same results. I think foil provides greater control and options to match my cooking style. Sent from my iPhone using Tapatalk

Wanted something quick, light and flavorful today. Nothing quite like grilled chicken breast on the KK. Throw in a wedge salad and it makes for a super simple meal.

Took a couple of reads and looking at the pictures but think I get it now. Unlike traditional Kamados where the firebox is stationary and you adjust by moving the food, this one has one cooking level and different fire grate positions. With one cooking level, putting the fire grate at the lowest level creates the most distance from the food. Doesn’t seem it would have as much control or be as versatile as a KK where you can use multiple positions during the same cook. Reverse sear would certainly be an interesting endeavor. Sent from my iPhone using Tapatalk

I soak in PBW after every use then scrub the inside with these make shift brushes (cheap $5 investment). You can use any bottle brush and trim it to fit the feed tube with kitchen scissors. A traditional toilet brush fits the smoke canister perfectly. I cut the handle off and attach it to a drill for fast power cleaning. If you go this route, I suggest putting the canister in a 5 gallon bucket when using the drill to keep any flying debris contained.