amusedtodeath

Boy, that brings back memories. Before I retired, I commuted between Douglas and Fayetteville every week, preferring to take country roads home vs. I-75. I would carry an empty cooler down to Douglas, and fill it up at M&T on my way home. I loved that place. I don't miss the commute, but I sure miss my regular stop there. It's been more than four years since I was last there. How do you grill the veal? I've been seeing some decent looking veal chops at our local Publix(sadly, no butcher shop anywhere nearby), and have thought about giving them a try. Do you grill it the same as your regular beef steaks, to medium rare, or a little closer to medium? Kind of weird I've just never grilled any veal steaks. I use ground veal always when I make Bolognese sauce or meatloaf.

That's funny - we are almost neighbors! My wife, Charlane, and I will drive a couple hours for good pizza pie anytime!

@ckreef, the smile on your face as you stand by your awesome new baby says it all! That is a beautiful oven. Is it wrong for us all to covet that thing? I went through a similar three day adventure with the delivery of my new KK. Like you, it took a proactive approach to get that thing to my house... But, Oh, was it worth it! Can't wait to see your new wfo in place and in action. Really like the extended chimney.

I believe you need space between your stone and your baking steel. I've always used a stone on a lower grid, and another stone/steel to cook on at a higher level on a second grid. Otherwise, the bottom often gets too hot for me. Regardless of the cooker. Although with the KK, the fire is far enough away, that may not hold true. I'll find out upon my first pizza cook!

Nice looking ribs there next to the abt's, @tony b!

Thank you! My name is Dave, Mac and company...

First overnight KK cook... Two 8 lb. butts, I put them on at 8:00 last night - No heat deflector - aren't y'all proud of me for listening? Six in the morning, they were at 155 degrees Took them off at 2:00 at 194 degrees. The card game was happy!

Welcome to a fellow new 21" Supreme owner! I love mine and waited for a very long time also before I got it, but the new size made it possible. It's so exciting isn't it?!

Okay, wow, now that's intriguing! I expected it to be some variety of an ordinary blended seasoning. I am going with the expressions of delight I have seen associated with this magic purpleness, and ordering promptly. I guess this means I have to clean out my coffee bean grinder, or better yet, buy another one?! Thank you for sharing, and I promise a picture the first time I use it!

Ok guys, damn, give it up, what is the "Purple crack"?

Beautiful cook. Tell us about the "melted potatoes". Oh, I see you posted a link about this on another post... Will check it out. Your meal looks fantastic..

Ghee is clarified butter. All the milk solids gone, so higher smoke point closer to oil. Like pure butta...

OMG. I want that now! Bacon, Foie Gras and Beef, Oh My!

Looks fantastic! I like the lid on the new trashcan and the cabinets really look great with the cookers. What did you do with the planter you were using for the trashcan before? That stone(?)flooring is excellent.

I prefer to cook my ribs flat, that's four short slabs of baby backs (tails cut off), and imagine a full rack of ribs standing up vertically, then another full rack beneath that on the second level, with a drip pan or heat deflector on the lower grate...ya think that that would cover your needs...?

The chance of a bad decision here is literally zero. You'll be happy with any choice you make. You'll have, as Tom Rush says, "No Regrets". If you think this is hard, just wait till you try and pick the color!

Hi Rob, I'm one of the happy new owners of the 21" kk. Like all the other owners of all the various sizes, I absolutely love my new cooker. It is every bit as awesome as I expected it to be after 13 years of dreaming of owning one. As regards your questions about high temp cooks like steaks and pizza, I'm sorry I can't testify yet, because I've only had mine about a week, and I just now spent the last couple days doing the preparation burn-in and grouting so I could do those. I've got a couple waygu filet mignon in the fridge that will be my inaugural high temp cook, and I will be doing a pizza soon... As for concerns over the size of the stone, you might consider that there is no law that you have to use that stone. I have a 16 inch round stone that I used on my previous inferior cooker, and I am certain that if I wished to do so, I could raise it above the main grate using any number of methods, i.e adjustable rig, and there is more than enough room to allow that. I would suggest no reason for concern over whether or not there is enough room to cook a proper pie. I chose the 21" because the price point passed my wife's approval, and because I felt the size was perfect for the two of us. It's also plenty big for me to cook four to six or even eight slabs of ribs when I have my buddies over for our twice monthly card game. I should have made those guys contribute to the cost of the cooker because man, have they got it made now... So, while I fully agree with others that if budget is no issue, then it's worth considering going as large as you can, I would also say that unless you need to cook for more than 10-12 people, the 21" is sufficient for all your needs. I really was impressed how roomy it was when I got it - I was actually a little surprised when I first opened the dome. Dennis is an absolute pleasure to deal with - he is friendly, informative, a great conversationalist, and in every conceivable way probably the best man you will ever have professional dealings with. He and the Komodo Kamado have my full and unreserved endorsement.

Nice looking roast, Mac. Did you cook that fat side down? There's plenty of smart folks out there that like it that way, but I prefer the fat on top when I do a butt roast. Some people will argue this, but I think the fat does, to some extent anyway, melt down through the pork helping the moistness factor as it cooks. Kind of like the debate on which way to cook brisket. (I cook that fat side up also) What was your final temp? Is that some kind of jam or jelly you added? Looks very interesting!

Very happy with our first weekend's meals! Saturday was a ten pound Butterball turkey. No drip pan, no water!!! As you can see, I had my Thermoworks Smoke up and running thanks to y'all, along with proper hydration... Thanks to everybody! Sunday was Wiens Waygu full-blooded black waygu short ribs. My best short rib cook ever!

Thank you for the advice! As for the turkey, normally I would do poultry at 265 for around 2 1/2 hours till breast is 150 or so. Once in a blue moon I'll do a low and slow at 225. I'm pondering trying Meathead's method of 325 for 1 1/2 hours till breast is same. A little scary doing a bird at that high heat, but what the hell, I'm cooking on something new, why not try a new recipe also?! I'll get the temp right regardless as I'll have a probe in the breast and one exposed at grill level for cooker temp. It's all about tender and juicy for us. (and done)

I'm doing a spatchcocked turkey today, and I will jump in with both feet and take y'alls advice. Foil on the bottom grate and bird on the main. I love this. No hassle situating stone or drip pan and constantly adding water! Thank you!

So, if you were to cook a couple slabs of St. Louis ribs, Meathead style, 225 for 5-6 hours, how would you set up your kk? Wrapping the lower grate with foil is a cool idea. For my size kk, the most convenient level to cook on is the main level, but the upper would still hold a couple slabs. I'm wondering what effect on cooking time there is, if any, if not using something between the fire and the ribs? This is such a fascinating and helpful conversation. Thank you all for your comments.

Glad you like the dog - we have a cool rooster too, but it's on the other side of the porch covered up by mass quantities of detritus from the great unpacking of the crate... going to be the weekend before that all gets cleaned up!

Now that's one nice tip. On my previous cooker, I had to use the stone also so the drip pan wouldn't warp. I can see where there is more space under it in the kk so what you say makes sense. Do you put your drip pan on the main grate and meat on the top, or is it even okay putting the pan on the lower level and use both the main and upper for meat if one needs to? If the pan can take the direct heat of the lower level, I would love not having to fool with the stone anymore! You always keep water in the pan while cooking I guess?