Wingman505

Foil or an aluminum pan on the sear grate.

I know, I didn’t get a pic of it while It cooked on Hestia.  Here’s a pork belly I made last weekend.  Smoked it using coffee char and coffee smoking wood.  I then sliced it, and seared the slices over high heat.  The sliced pork picture below is before the sear.

Holy cow @MacKenzie... Beautiful food, beautiful pictures.

I will put a Twin Eagle Pellet cooker next to my KKs one day though. 

There’s a few people here that I know of that value having both.  

On 6/9/2020 at 5:37 AM, Pequod said:

Tony G. is the real deal. His book, "The Pizza Bible" is pretty much the only pizza book I've come across that is worth the price. He's even respected at pizzamaking.com, which is saying a LOT, because they pretty much hate everybody. 

We just had this book delivered.  We are very excited to begin learning from it

1. Everything I’ve been reading is you may want to block the indirect heat to the steel as it can get hot very quickly and scorch the bottom of the pizza.  My steel comes in on Tuesday.  😊

2. I think you would so that heat rolls over the top and radiates back down onto the pizza in as uniform a manner as you can achieve.  The steels were designed to produce brick oven crust in a residential oven.  In this way, I bet you can just setup the stone on the indirect side and use the KK like an oven, but I think I’d want the heat radiated down evenly.  I feel placement in the center best achieves this, but I don’t know a damn thing about thermodynamics.  😄

Pretty awesome.  I haven’t tried mine yet.  Seeing this makes me excited to do so.  It seems best used for long cooks.  I think it’ll be cool to pair it with the coffee wood chunks.  I can’t believe how little ash you've got there!

I believe @Pequod moved them both to his new residence.

@Christinelynn and I compromised on the color of our KKs.  I’d have 2 cobalt blue cookers in the back yard.  I really like the olive and gold pebble and I now question how the blue would look in our space.  I don’t know if there’s a wrong color choice!  😊

10 hours ago, AJR said:

I wondered the same, but live in Arizona, so I don’t have the moisture problem for most of the year.  I’ve sheltered it from the worst of the afternoon sun where I have it positioned and plan to leave it uncovered most of the time unless I leave for an extended vacation/business trip.  I plan to clean it, and use the auto coating that @Wingman505 recommended recently in another thread.

What do you think?  I’m really interested in hearing how you feel it performs on the blue glass tiles.  Use a premium microfiber towel for the best results. Www.theragcompany.com is a great source.  They’re super high quality and the prices are great.  We use them all around the house.

They are made to be in the elements.  Like everything else, that requires maintenance to assure the longest, trouble-free life.  Broken tiles & missing/torn grout needs to be fixed as immediately as achievable to eliminate/reduce water intrusion and it’s potential adverse affects.  That’s not to say they can’t take a beating.  I’ve searched these forums regarding a myriad of topics including grout repair and water intrusion just to name a few.  I came across a post that contained a picture of a KK with a massive amount of missing & torn grout that had evidence of extensive/repetitive water intrusion and evaporation.  It was in otherwise very good condition, intact, and the owner was none the wiser until Dennis saw the picture and asked the owner to contact him as soon as reasonable to eliminate potential water issues.

14 hours ago, Basher said:

School holidays here and the covid restrictions are slowly being lifted.
So, our beach house is now accessible across the state border into New South Wales.
I had to duck back to work today- about an hour away and came back to this. In the fridge X 2

The neighbour went fishing this morning and although I missed the fishing, he caught his load and generously donated.
Turned one of the red snapper into this.

Delish, and very simple cook.


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I’m so jealous.  The military took me out of Massachusetts and I’ve basically been in Albuquerque, NM ever since.  I miss fresh seafood.  😭

@MacKenzieHow not can the Vermicular get?  What is the temperature range?  I’ve been reading up on it and it’s a bit confusing.

I bought mine and posted recently.  32" BB and 23" Ultimate.  It works for our family, and every family is different, of course.    I just don't need the room of the 42" and anything smaller than the 23" can't handle the quantity of protein I want to use on it. 

9 hours ago, MacKenzie said:

I thought I was going to get mine today, it is being shipped from British Columbia but it is taking the scenic route thru the USA to get to the east coast of Canada. ??????

Sorry to read that MacKenzie.  Let us know when it arrives and what your initial thoughts are.  

+1 for grill floss.

Hey everyone.  I have a bit of an auto detailing obsession that keeps me busy.  I have more money in chemicals, towels, polishers, pads, etc. than I care to admit.  One way to realize more value out of a lot of these products is to find alternate uses for them in other areas of my life such as around the house, etc.  I just used Adams CS3 on my KK and it worked amazingly well.  It is a triple action, premium product that cleans, shines, and protects auto surfaces including paint, chrome, glass, plastics, etc.  It  contains ceramics that are MUCH more durable and resistant to temperature.  It’s also streak free and designed to work on glass so those of you with glass tile KKs can use it confidently - it won’t cloud your tiles, or leave a hazy film.  I’ve read that people like to wax their KKs, but natural carnauba wax has a melting point of approximately 180-187 degrees.  Once you fire up your KK and get it hot, the wax is gone.  Give this product a try. It’s a spray on, wipe off product that performs very, very well.

https://adamspolishes.com/products/adams-cs3

You need to touch up the grout where it vented anyway.  I liked the visual indicator of were I needed to apply the grout. 

My bonfire arrived 2 weeks ago.  😊. I am so glad I didn’t get the Yukon.  I didn’t expect the Bonfire to be as big as it is despite reviewing the dimensions.  You really do need to see it in person to appreciate the size.  

8 minutes ago, tony b said:

Still haven't seen my order yet?? Have you gotten yours? I ordered on the 8th. Costco website doesn't give a tracking number on my order, so I have no way to know where it is??

I use the same MAPP torch to light my grill, in combo with the FiAir blower. 

https://smile.amazon.com/gp/product/B00D5FS7HA

Mine was ordered on June 3rd and delivered June 8th.  I had a tracking number... you haven’t received a shipment email yet?

2 hours ago, StevenS said:

Our shipper is Frontline Freight.  Your point about unforeseen delays is well taken though it doesn't make the wait any easier as I'm entirely Komodoless.  In the meantime I'm on Amazon daily looking for accessories the way parents do when they are expecting a baby.  So far, a bag of FOGO and Jealous Devil (for comparison purposes), a T pin for the burn-in and a Grillfloss tool.  Also need a container to store and sort charcoal and a bucket for cleaning up.  Would appreciate any other suggestions.  Thinking about lighter cubes for low and slow.  I've been using Light a Fire to lite my Argentinian grill and thought it might also work well for the KK.  Has anyone used?

 

Fogo Quebracho and JD is the fair comparison and I prefer the Fogo Quebracho.  I have a bucket full right now and it’s what Ive been using for a while.  Jump on Costco and get the Kamado Joe big Block for $1/pound.  Best price I’ve seen and it ends in a few days.  High end bbq or welding gloves capable of withstanding 1000 degrees.  I use a map gas torch.  It’s less bulk, works great, and easily storable.  I also use a small dustpan and soft broom to sweep up extinguished ashes evrytime I remove the basket for loading coal.

2 hours ago, StevenS said:

I’d love to be able to tell you that I cooked it at 225 for 10 hours and then wrapped it in butcher paper (need to try that), but the sad truth is we had our usual crew over for Memorial Day and were feeling no pain by noon.  I probably lit too much charcoal and the temp went right past 225 on its way to 350. Pig was done in a few hours, and despite my ineptitude, it came out really great. Skin was crispy and the meat was really moist - kudos to KK.  My wife and her friend even ate the snout. She’s a big fan of cartilage. The rest of the day was a bit of a blur. I would highly recommend it. I’ve seen your posts and you are quite a cook, I’m sure you would nail it. 

I love everything about this post.

3 hours ago, alimac23 said:

Double delivery day!! Can’t wait to see the pics!

If either of you are feeling adventurous, and enjoy bao buns, then this recipe from Steven Raichlen is absolutely amazing:


https://barbecuebible.com/recipe/pork-belly-steamed-buns/

It’s one of our favourites. You can make the bao buns if you have time, or the store bought ones are great too.








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Those are great looking.  My wife makes them often.  I’ll check that recipe out.  That’s also a mighty fine looking KK you have there.  Is that a hoisin sauce?

2 hours ago, StevenS said:

You guys are killing me. Checked the delivery date for my 23 this afternoon - originally slated for the 22nd, then pushed to the 26th, now they are saying July 1st. What the heck, did the truck break down and they decided to complete the trip via camel?!?  Did I mention that I’m not a patient man?  Happy to hear yours are coming soon.  I intend to live vicariously through you for a while...

My freight company has been Road Runner for both deliveries.  The first delivery of the 32” was perfect.  The tracking updated in real time, they delivered almost immediately once it made it to Albuquerque.  This delivery of the 23... Not so much.  The tracking stated it was in El Paso for 3 days when it wasn’t.  It was in ABQ for a day and I had to call them to be notified of that fact and schedule an appt.  My delivery estimate was the 16th, and the CS rep told me that was the estimated arrival in El Paso... Why would I care when the truck was getting to El Paso?  

This is NO reflection on KK in any way, I definitely want to make that clear.

I’m an instant gratification person, so waiting is pretty difficult. It’s made more difficult when you’ve been drooling over a KK for years.  The wait was MUCH EASIER with Cronos in the back yard.  It would have been terrible if the first delivery was disorganized like this. 
 

Is it weird I almost feel equally excited about trying Coffee Char?  😊
 

Edit:  Logistics isn’t easy... Almost anything can cause delays.  I try to keep that perspective.  A lot of moving parts moving goods from overseas and across the country.  That doesn’t make patience come easier, I’m afraid.