SSgt93

I think I’m going to have to pick one of these up. Would be great for cold smoking cheese.


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Hoping the leaves grow soon....


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I'm not sure but since you are doing a burn in that thermometer you have attached to the cap may not be safe. It could get pretty hot. Did you not get a thermometer with your grill?

Good advice here.


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Got a break in the rain and managed to unbox it will cover it for the night and work on it again tomorrow. It is so beautiful in person 
 

A beauty congrats!

I see Dennis is now using what appears to be billet temp probe hole plugs. I’m interested to say the least!


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Good lookin chickens there Sarge I like the charcoal burn just at the edge of the bone, a tell tale sign it was done right.  And too Basher, what can you say,.... you lucky Dog.  Did these up the other day, since everyone's postin. 

Great looking ribs! Love when the meat pulls back on the bones; yum!


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I was looking at Dennis' insta feed the other day and saw that someone had two 42" KKs.  I missed that momentous unboxing.  Where are the goats???

I haven’t seen a goat yet. My guess is customs hangs onto them for their own private farm.


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Free range chickens along with locally made jalapeño and cheddar sausages (screen grab from an Insta story video).

 

 

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I know a guy who makes nice stainless covers for the Camp Chefs and Blackstones. I leave mine out oiled and covered with that stainless all winter and it does great. Reasonable as well.

 

I initially purchased the Camp Chef cloth cover and it’s not good for protection from the elements. Def not a KK style Sunbrella cover.

 

 

 

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The 42 is.....


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Personally, I like it. The more methods of cooking you can do on a single grill, the more appeal. That’s literally why I like the kamado style of grilling.


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Getting ever closer to pulling the trigger. Even have " she who must be obeyed" excited.  Can a grown man get giddy about purchasing a KK???
 

Just wait until it’s arrival!


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Good advice by Pequod. If Dennis doesn’t have one coming he will take care if you and get you what you want. Best customer service I have ever seen is from Dennis.


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We use our Sous Vide to prepare eggs often and love it. Such a versatile cooking method. I enjoy eggs daily as well.


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Congrats and welcome! The 32 is a sweet setup. What color did you choose?


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Both methods are great and I experiment with both often just to change up routine. I’ve also found that using the Sous Vide on thick steaks before a good sear is my favorite method; especially when everyone wants their steaks cooked to different temps.


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Congrats!


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Great action pic!


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Welcome and early congrats Lars!


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I'm pretty sure a number of us use this one hand torch, the TS8000 with the Map/Pro canister (yellow). It has a quartz one click replaceable igniter and adjustable blue flame. Quite powerful and does the trick for a one hand convenience. Screw on bottle  and whole kit $55.  Doesn't have that kind of horsepower but hey 30-40 seconds and your done

This is my starting method as well. You can do a quick tap for low and slows or quickly light a bigger area to help get the grill up to temp quicker.


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Looks wonderful MacKenzie!

 

 

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SSht93 that turkey really looks yummy nice cook! Would you please send me a picture I can download and send to my daughter? She doesn’t know what a spat scotched turkey looks like and yours looks perfect.

Hi Bruce. The legs actually fell off so I had to stage them for these pics lol. You should be able to tap (or click) on these pics and save them to your device. If it doesn’t work I can try sending them to you.

Spatchcock really is the way to go. The flavors and juices lock in and cook time is reduced in half.


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Happy Thanksgiving all!

 

Amish raised 21+ lb spatchcock turkey cooked 400 raised direct over hickory B+B for 2 hours with a flip in between. Resting for 30 minutes and moist as all can be. The legs fell off at 2 hours when pulling for the rest.

 

 

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A couple of spatchcock chickens prepped with Thunderbird Wings Chicken Scratch.




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Love those cobalt blue tiles. Gorgeous grill; enjoy!


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