Wingman505

1 minute ago, HokieBen said:

Is yours scheduled for Fri also?

I have a straight shot from my driveway around to back yard, all concrete rolling so I think I could almost do it myself. I have a buddy in waiting and my son so I’ll be ready with backup if needed. Can’t wait for that thing to get here!!!

Yep, between 1000 and 1400. 😊

27 minutes ago, HokieBen said:

No!!! It’s in Baltimore now and needs to get to Richmond tomorrow for a Fri delivery. Crossing my fingers that happens and I have a long weekend to get to know my new oversized friend. 

Congratulations Ben!  I can't wait to see photos!  Do you have help scheduled to move it to its final resting place?  I hired movers for my BB.  I'm going to enlist help from a couple of friends and neighbors to move the 23.  Do you have your route planned?  I couldn't bring the first delivery through the house, but I plan to on Friday.  I've been prepping by clearing space in the garage for the coal, etc. 

I reverse seared this small one for my wife and I.  I should have trimmed that fat off.  The carryover cook can ruin your cook if you let it.  This was before the sear:

On 6/14/2020 at 4:54 PM, MacKenzie said:

I use mine as a heat deflector under the main grate when doing a pizza that is on the upper grate, it allows the topping to cook more without burning the bottom crust and I also use it to collect the drippings when roasting a chicken.  

Do you use a steel or stone when making pizza?  I was thinking I should use the pan as a deflector when using the steel, but not the stone?  I haven’t received my steel yet as they’re on back order.

On 6/14/2020 at 3:52 PM, Basher said:

I use it. Load it with root vegetables and 1/2 inch of water with a few herbs and spices under your roti cooks and low n slow.
The veges rock and with watered cooks it’s an easy clean.
I’ve tried this once with an oil base under a roti cook and it was too hot. Over did the veges.
As expected, the engineering of this double pan is excellent and unique.


Sent from my iPhone using Tapatalk

This has inspired me to use mine in this manner as well as a water pan during brisket and pork shoulder cooks.  It really is the perfect heat deflector as it’s shape matches the KK so well.  Do you all use water pans during long cooks?  I did during my first brisket on the KK and water was literally dripping from the top cap.  It was crazy.  I don’t know how necessary it was on a KK, but I figured it couldn’t hurt.

3 hours ago, tony b said:

Would you mind posting a picture. I've having trouble visualize how they work. The silicon plug has a slit in it for the wires. How many wires can you run through the new plug? Do you have any problem with the wires getting kinked by the screwing action of inserting the new plugs? 

Thanks in advance!

The threaded SS are removed when using probes.  You remove them, then use the silicone plug as normal.  You can see the Threaded SS ones in AJR's photo set within his delivery thread. 

I think the improvements are the SS are more secure when not using probes and they reduce another unwanted air intake path when probes aren’t in use.

Also, another design change concerning the 23" is the stainless steel threaded plugs for the probes.  They used to be silicone plugs, but are now the SS and you insert a plug when the probe is in place.  Dennis is improving design all the time.

I just end up using bbq gloves and the handles.  I see how they could be handy for the half grate for sure.

46 minutes ago, MacKenzie said:

Personally I have never used my grate grabbers and I do like both the spit and the basket rotisserie units. 

I second the lack of grate grabber use, lol.  I mistakenly ordered a second set too.  😄

That looks perfect my friend.  😊. If the latch is freely hanging when the lid is open, it should catch the first position and not compress the gasket.  The second push position slightly compresses the gasket and locks it down.  I think it looks good to go.

Like @Troble, Saturday night is turning in to pizza night with the kids.  😊

5 minutes ago, AJR said:

Strange happenings -

Burn-in went fine, had about a dozen spots venting.  Shut her down after about 14 hours. Patched some of the holes/grout this morning.  

However I just went out to start my first cook and it seems like the double latch is no longer working. It appears to lock/latch after just one notch. I swear yesterday it was a distinct double latch with the second one being harder, but today...only one. Anyone ever have that happen to them?  When it is latched, the metal latch does appear to be flush against the KK, so there’s no room to push it further. I don’t think it’s user error, but that is always a possibility with me.

Take a couple of good pics and upload them @AJR

a couple of shots that show the latch and the cam would be good.

10 hours ago, PaulW said:

Wondering about using the warming grate to cook indirect.

I’ll also grab the lower grate as well for sous vide sears as well as drip pan holder for low and slows.

Debating the hot/cold smoke generator vs just tossing some wood chunks on the coals vs some type of wood basket/foil pouch for low and slows.


I’ll probably also go with the teak table - it’s gorgeous and functional and can be the center for my outdoor kitchen.


Sent from my iPhone using Tapatalk

You will want the warming grate for 2-level 2 zone cooking, and as the name suggests, warming.  😊

The teak tables are incredibly well built.  I did a bonehead move and very slightly split one of the wood planks a quarter inch.  I had a woodworking buddy of mine secure and shim the wood for a couple of days.  Looks good as new, but I had to order a replacement despite Dennis’ encouragement not to.  My OCD couldn’t handle knowing it was there.

If I could go back I’d have ordered the smoke generator for both of my KKs, but I too built one of @Syzygies smoke pots and it works amazingly well.  He stated his wife won’t let him smoke food without it, and I have to agree with that wholeheartedly.

Also, I did not follow the advice of many forum members and neglected to purchase a second basket.  Big mistake.  It’s a PITA moving the coal aside when reducing the basket, and it’d be nice to have different types of coal in each basket.  I could use one basket with coco char for low and slow cooks, and the basket with the splitter for 2-zone and searing.

Good luck with your purchase.  Dennis makes it easy and painless.  Just try to be patient awaiting it’s arrival... That’s easier said than done!

Dennis sends them with a Tel-Tru with a higher range.  Did you swap it out?  You can see the TT box on his palette.  😊

I’d bring it down to 550.  Is that the thermometer that came with it?

29 minutes ago, Terrablue22NC said:

Yep, but only for a hobby. I just have a huge detailing product addiction. Enough stuff to run a business for sure and have thought about it. 

Me too.  I’m exactly the same.  I love Sonax, Adams, Auto Finesse.  I use GTechniq coatings, have 7 polishers (Multiple Rupes, Flex 3401VRG, Flex Rotary), etc.  I have a full closet dedicated to my chemicals so they avoid light, heat, etc.  😊. Welcome!

@HokieBen, what does the tracking say now? 😊

I agree.  I already installed them on the BB and I will right away when Hestia arrives.  😊

I also see Scangrip lights... do you do automotive detailing?

Beautiful house, beautiful yard, beautiful KK!  I can’t wait to see photos of your cooks!

This looks like a grill owned by someone who takes care of his things @Antonio Colmenares.  I know you’ve cooked quite a bit.. looks like a shiny new penny.  We recognize our own, lol.  I clean mine after every big cook, and sometimes in between!

On 6/9/2020 at 4:40 AM, Aussie Ora said:

Yum

Sent from my SM-T835 using Tapatalk
 

Mighty Fine!

Always a pleasure seeing what you’re cooking @tony b

Latest Thermapen from Thermoworks (currently MK4) - absolutely necessary tool

i agree with @ckreef, I really like Thermoworks products for wired units.

I recently purchases a MEATER+ and have yet to receive it.

20 minutes ago, AJR said:

Considering I still want a 32 after my better half signed off on the 23, I'm gonna need that recipe pronto. 

Lol.  What’s crazy is it doesn’t take anything special.  I didn’t inject or brine.  I coated in oil and Holy Voodoo from Meat Church.  Cooked until 158 degrees internal anticipating a little carryover cooking.

@Christinelynn cut breast meat from the chicken and squeezed it... a stream of clear liquid flowed from the meat.  It was the juiciest chicken we’ve ever had.  I can’t wait for you two to get your KKs.  😊

I initially bought the BB as I felt blessed she sanctioned the purchase at all.  I had cooked my last brisket on our XL BGE and scorched the bottom in places as the plate setter design is terrible and allows too much direct in three places.  She knew how disappointed I was.  I read so many posts concerning g BGE owners engineering their own fixes to the direct heat issue.  I had enough.  I wanted to ensure I had the real estate to cook anything I’d ever want to.  The BB provides that, but I have to admit I think the 23” will be utilized more often.  It has the room to cook for the two of us and our boys.  It will require less coal to cook the items we’re likely to cook regularly.  It still has the cooking area to smoke a lot of food.  I think it may be the best looking grill/smoker if the bunch too.