Wingman505

Tony is right though. Wait until you try the chicken cooked on the KK. I had a 32 BB for a week and cooked chicken on it. My wife signed off on a 23” based on that meal, lol. No kidding. It’s that good.

I have a 32” Big Bad and am awaiting the arrival of a 23” Ultimate. Both in gold & olive pebble. I’d be honored to show them to those in the area that are interested. They’re something to behold in pictures, and mind-blowing in person.

I’m really happy for having seen this picture @Antonio Colmenares. I agree, I love my 32” BB and KKs in general. I just cleaned and inspected mine outside. It’s built like a tank and produces the best results. I knew how to cook on Kamados and owned a KJ, BGE, etc. You CAN’T produce the same kind of results on anything else. It almost can’t be believed until you cook on one and taste the food for yourself. Great cook and keep the pics coming! Make sure you take a photo of the food finishing on the KK. Dennis uses them for social media. I felt honored to have my pic used in the past. I was Insta-famous! 😊

I don’t have that excuse in NM. I just spent my landscaping budget on KKs! 😄

I ordered 160 pounds. The bags arrived in better condition than any lump I’ve ever ordered before. I’m very pleased with the transaction. No dust on the bags, or in the boxes at all.

Kamado Joe big Block for $1/pound. This is surprisingly good lump for the cheapest price I’ve ever seen. I rate it pretty closely to Fogo and JD, but not quite as good. https://www.costco.com/kamado-joe-lump-charcoal-20lb,-4-pack.product.100482227.html

Ordered about an hour ago! 😊

Is this a good steel for us to buy @Pequod @tekobo @MacKenzie @ckreef? https://shop.bakingsteel.com/collections/steels/products/baking-steel-pro-package

This helps with my decision. Thanks Tony. I want one for sure. I’m going to get the extended range. Edit: Purchased.

I'm just worried about direct heat with the Meater probes. Its only in the 500 degree range. If that radiant heat hits it and the food is too close it could be curtains for that probe.

Nice, already ordered. Thanks @Pequod

The size 4 works well @Pequod?

I have been waiting since May 8th despite the fact that mine was ready stock in CA. I think the coffe char is the holdup, but I haven't really received status updates. We're not impatient, more so excited, and anxiously awaiting the shipment email. I bought 15 bags of coffee char and 15 boxes of coco char with the 23" Ultimate. Im super excited to try those coals. I know I'll end up stashing them for special cooks, lol.

Why not Minot?

Did you order any coal with your grill. Have you received a shipping confirmation?

I spent 4 years in Minot, ND while in the military. I’ve seen -30 degrees ambient and -50 degrees with wind chill. It’s crazy.

I did the exact same thing. I ordered a 23” then we reconsidered and called Dennis to change the order to a 32BB. I ended up buying an Ultimate weeks later after we cooked on the BB a few times. Please throw some pictures up when it arrives so we may see it!

Nice... I have to try that.

AJR, the shipping will take one day, then you have to schedule a delivery with the freight company. Mine was shipped Monday and I had it in my hands on Thursday. I have had a 23" on order since May 8th and I think the holdup is the Coffee Char I ordered with the KK. Dennis had indicated to me that the container of Char had made it to the states a week or so ago, I believe, so we should expect them to ship really soon.

@Christinelynn and I made a roasted spatchcock chicken with a cast iron filled with potatoes and onions. All seasoned with salt, pepper, and garlic and smoked with pecan wood.. We placed the cast iron pan below the chicken to catch drippings. The potatoes are horrible for you, but taste amazing. We weren’t going to post this because we smoked the spine for use in stock and it’s in the picture. The chicken still had about 40 minutes of cooking left when this was taken.

I agree with both of you. Kroil does wonders... Especially frozen fasteners.

You set a high standard when it comes to KK cooking, especially pizza! Thanks @Troble. Yours look amazing as always.

Hurray, we’re learning... 😜 The fresh mozzarella has a lot of moisture, of course. That caused the middle of the pie to sog out after sitting for 10 minutes. We ate all but 2 slices before then. It was super crispy up until that point, though. I’ve learned that the pizza needs to be centered... Whatever side is closest to refractory material will cook/brown faster causing me to have to turn it. 😊. We use Ken Forkish’s NY style sauce and dough recipe. We love the amount of garlic in the sauce.

Must. Fight. Urge... To spend money on this! Mac, you’re not making it easy. 😊

I recently adjusted my spring as the lid wasn’t opening quite the way it was when first delivered. I needed to slightly adjust it again today to get it right where I want it. I decided to lubricate the hinge and spray a little creeping lubricant into the hinge pivot point. I then opened and closed the lid a few times and I quickly realized that I added too much tension to the spring. It was opening faster and harder than I’d like, so I readjusted the spring and removed a little tension. The moral of the story is we should lubricate our hinges on occasion as part of our routine maintenance. My spray lubricant of choice is Boeshield T-9. It’s amazing stuff. If you haven’t used it before, give it a try. I’ve been using it for years on my 5th wheel in a multitude of places including hinge and latch mechanisms, etc. It worked wonders on Cronos’ hinge. 😊. It dissolves corrosion, displaces water, and leaves a thin, waterproof lubricating film. We’re making pizza tonight. I hope you all are enjoying your weekend!