Wingman505

2 minutes ago, HokieBen said:

Yeah I know it’s a little gimmicky but still fun and the kids always love it. Turned out great! I wanted to spatchcock it but got home late from work and didn’t have time and also didn’t feel like the extra work involved. 

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!  😊

54 minutes ago, MacKenzie said:

If it weren't for the snow I get .......

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

1 hour ago, MacKenzie said:

@Wingman, yes, you will be good to go with that one. I like their products, have several of them, never had a problem and great customer service.

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

3 hours ago, tony b said:

I've used mine multiple times on rotisserie cooks and haven't seen any problems with the temperatures. There's a scored line on the probe that they tell you must be inserted into the meat up to that point to protect the internal circuits/battery. Plus, there's an "alarm" setting in the software to warn you if the probe is being exposed to too high a heat level. 

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

2 hours ago, Pequod said:

My 32 actually rolls much easier than my 23. My KK’s are also on the edge of the patio. I use these:

https://smile.amazon.com/gp/product/B07215FC8N/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

The size 4 works well @Pequod?

1 hour ago, AJR said:

Wow.  That's awesome.  I ordered my in stock 23 a week ago today, and haven't heard anything back from Dennis despite reaching out to him several times through email.  I was starting to worry about him, so it's good to hear somebody talked to him.  Maybe I'll try calling him when it's not the middle of the night in Bali.

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.

58 minutes ago, jayson5252 said:

Freezin' is the reason!


Sent from my iPhone using Tapatalk

Why not Minot?

40 minutes ago, HokieBen said:

Thanks @Pequod!!! I knew you were a fellow Virginian! I read plenty of your posts where you mentioned you’d consider selling one of yours. The thought crossed my mind to ask if you were still open to that! I really like the two you have. Tell your daughter Go Hokies for me! You too @BIGSHEP!!!

I’m hoping by this time next week I have pics of the new family member to share, can’t wait. 

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.

38 minutes ago, HokieBen said:

Hey guys,

Just had a conversation with Dennis and pulled the trigger on the BB32 I’ve been eye ball’n for the past month or so. Super excited and ready to see the thing in person! I’ve been cooking on Vision kamados for the past 8 years or so and my dad was a BGE guy so I’ve always loved that platform. Discovered there was this new level and have been reading and lurking on the forum for weeks now. Very helpful info for the decision making process for sure. Initially I was sold on the 23”, but as I read and thought more the 32” made more and more sense. 
 

Anyway, I feel like I know many of you already from all the posts. Dennis estimated 5-7 days to be delivered from Cali to Virginia Beach so I’m on that long wait that seems like forever. I’m sure I’ll have questions for the group, looking forward to the journey!

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!

13 minutes ago, tony b said:

Yes, I try to "brine" the corn before grilling. I soak them in the husks, in a heavily salted water solution for a couple of hours, at least, before grilling. I think it makes a difference. YMMV

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.

51 minutes ago, Paul said:

Kroil is the bomb! Never heard of Boeshield...have to look for some and give it a try.

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

11 minutes ago, Troble said:

@Wingman505 solid effort. I rotate my pies at least once per cook and depending on how many pies I cook I rotate it multiple times. (Typically by the 4th or 5th pizza the heat starts dying off a bit and I rotate more)

keep up the good work!

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!