lemisfits

On 7/12/2020 at 4:01 PM, coolpapabill said:

Already have a KK 23" Ultimate , KJ Junior , and a Disc-It discada . Thinking of adding a

wood fired oven to the outdoor kitchen.  Interested to know from those that have/had one

did you find it redundant or complimentary to you Kamado. Thanks ahead of time.

Look into http://www.grillworksusa.com/ if you're looking into wood fire.  I'm trying to talk the Mrs in to letting me get one.

The high end restaurants have these installed.

2 hours ago, PaulW said:

That's a great idea.  

You've got a great setup!  Is that stone or concrete?  

It's customized concrete.  Since the KK was too heavy, I had to make the middle a solid block to support and raise it up for the roti.

This is my 22 TT.  It might be best to take off the top first.  We used a pallet jack to lift it to the appropriate height and then moved it back and forth to get it to the right position.  Best of luck.

I just wish Dennis made a bigger TT since I like the aesthetics of a TT.

Hey guys,

I was thinking of getting a double bottom drip pan.  

Does anyone own one and what are your thoughts on the utility, and your experience with it.

Wondering if it's worth the $200.

Thanks,

Steve

@Troble  Welcome!  As a former San Diegan I understand how lucky you are.  Phil's BBQ has nothing on what your KK can do.

I would love for you to have your wife share a Peruvian Chicken recipe.  

Here is what I did with my back yard.  

Here is a pic of a rotisserie turkey that I did yesterday.  350 for a few hours until 165 degrees.  I used cocochar and it turned out a tad smokey and super juicy.  

Wishing your wife a speedy recover.  Make sure she takes her clopidogrel daily.

Thanks fellas.  I got it up to 750.  

I took the advice of leaving the vents wide open, used a MAPP torch, stoked it with a blow dryer.  

What I never have done is add more charcoal on top.  

14 minutes ago, Pequod said:

@lemisfits - I may have missed it, but have you confirmed that your temp reading is correct? Compared with different thermometers? Put the KK therm in boiling water, etc? Don’t mean to offend by suggesting the obvious, but just in case... Would be good to rule out busted therm as the culprit.

I haven't done that yet, but my KK is only 6 months old.  It could be the culprit though.

I have a thermoworks oven thermometer that I can use to check.

11 hours ago, ckreef said:

 

Something is not right. Can you explain what your vent settings were. I have a theory for your problem but would want to know what you did with your vents first. 

I've never had a problem getting a KK to go nuclear and I highly doubt it's the lump as long as you had it totally full up to the lump basket handles. 

 

 

After every cook, I shop vac all of the ashes and clear out the charcoal.

I have pulled out the bottom vents, opened up the left and right vents.

For the top vents, I have opened it one whole turn, half turns, three turns.  I have tried almost all combinations.  

I have filled up the whole basket, filled up a split basket.

Please let me know what your theory is?

Agreed with the box

I am also new to this KK thing and I can't get it blazing hot.  

I've used a MAPP torch, blow dryer, and also Weber paraffin cubes.

As for fuel, I've used Fogo, Rockwood, and Dennis' coco char.

I've been dying to make pizza, but I can't really get it about 450.

Yes, I have cleared out the smalls, aligned the coco char to maximize airflow.  

Help!

Thanks Tucker, but the new coco is already broken up into pre-cut pieces.  I will try to vertical method.

Can you guys help me?

I can't seem to get a hot fire going above 350. 

I tried out my new shipment of cocochar, I lit a full chimney of unburnt lump charcoal from my last cook and poured it on top of the cocochar.

I even used a blow dryer to stoke the fire, but it never got above 400 before going down to 350.

I even shopvacced ever before lighting.

Please help.

I really want to get a blazing fire to try to make pizza.

19 hours ago, MacKenzie said:

Here is the adapter my friend made. We decided to use part of the DigiQ and that meant we just needed an adapter. 

He made a plastic fitting and it uses the springs on the Billows to hold it all in place. It is working like a charm right now as I'm smoking some beef back ribs.

I think that your friend should start a side business and create these adapters for the KK community.  I would buy one in a heartbeat.

Bronze 22 inch table top.

Bronze 22 inch table top.

Dennis, 

When will this be available for us to purchase?

From thermoworks website.

I don't have a huge overhang.  I'm just worried about the space on the side to do my roti.

1 hour ago, darksilkx said:

How did you resolve your conundrum?  I am in a similar situation and am having my builder build the Komodo platform to protrude 6 inches out from the rest of the counter which will be the typical 30 inches.  I'm fine with the bump out since the platform will only be 12 inches high anyway.  Was either that or make the counter 36 inches deep, which would have caused all kinds of problems with aligning my vent hoods over the cooking surfaces.

I think that there is no reasonable solution.  My KK sticks out from the ledge about 5 inches.  The problem is that my width might be too tight where I can't fit the Roti attachments.  My top doesn't open up completely, but big enough.  I would go back to the drawing board to make sure that everything would fit perfectly, which mine did not.

It will be cutting it close for me.

Can someone tell me how much space I need for the rotisserie mount and the motor?  I don't have much space to deal with for my 22' Hi Cap.  

I took delivery of my Kamado in January, but was finally able to place the BBQ this weekend.  Now I just need the pool to be finished.  I can't wait to fire it up.

I need your help too.  I just got a Bronze 22' Hi cap and I'm place it in the picture attached.  Unfortunately, they poured my BBQ area with a depth of 31'.  The autocad dimensions mentions that it's 35' when open.  How important is it that it can open all the way?  Or should I just have it hang off the edge a little?

Hi,

I'm new to this group and just took delivery of my new Bronze 22 inch Hi-Cap.  

I'm located in Orange, CA and I'm waiting for the rain to stop so my contractor can finish my new bbq area.  

Attached are the plans.  I can't wait to share more once it's done and get some cooking tips from you guys.  

Steve