HokieBen

Happy Super Bowl Sunday to you all!!!!!!!!

Nice job on your first cook, congrats! Steak looks great!!! I had thought about going with the 23 as well but I can tell you without a doubt I'm so glad I got the 32, you'll love it. With the weather being wet/cold/freezing be careful not to let it vent. You don't want water working it's way into the exterior "jacket" and freeze/thawing. I'd recommend keeping it at lower temps (below 400) for cooks until you can get a nice day to go through the venting process and then fix any holes in the grout it produces.

Bet it was a looooooong weekend! 😂 Hang in there, hopefully today is the day!!!

Dry aged tomahawk turned out great! My first dry aged steak, definitely had a different flavor and texture. The steak was over 3lbs so needless to say it’ll be steak and eggs this morning! Y’all have a great Sunday!

Gonna try to reverse sear a tomahawk ribeye tonight! Currently lightly glazed with olive oil and a decent dusting of Himalayan salt. I’m a little nervous and excited, fingers crossed!

Exactly, the upper grate turned upside down works perfect for searing. I love the reverse sear method where you bring the steak up to temp indirectly and then sear at the end. Steaks turn out perfectly every time! I made a video of this method and you can see the top grate upside down and right over the coals. You should have no problem at all getting a nice sear this way. 7A2FD34D-0770-4FEC-BD0F-AEB3E665054F.MOV

So I just celebrated my 20th anniversary and my wife surprised me with the pizza stone! I was very excited to try it but I’m super novice at pizza vs meats on a grill. She helped me make 4 diff pies tonight with the kids, we had a blast, and 3 out of the 4 were really good. Each got better as the night went on so I’m learning heat soak time for the stone. Anyway, I always see @MacKenzie pizza pics and they look so good that I have a vision and goal I’m after. We have a long way to go though. So I’ll be transparent and show you guys the good and bad. First off, I didn’t have the right tools. No pizza spatula so I went with two regular spatulas, you’ll see the result of that decision on pic 3. The pics from first to the 4th we made, each got better (until the disaster on #3). Learned a ton so I think next pizza night will be another level! I’ll be reading for more tips on this forum as well! Pics below, please don’t laugh too hard at our 3rd one, wrong tools like I said!!!!!!!!

Got mine yesterday too! Installed immediately for its first cook last night. Looks really nice!

Threw a few chicken breasts on the KK tonight and made a nice Caesar salad, one of my fav meals to make during a busy week.

Your pics put mine to shame Mac! They always look so perfect.

Chuck roast Sat! My wife seasoned it so I don’t know all that was in it but turned out great. Bout a 6 hour cook, 275 entire time. I’m trying to build my brisket game but my son says this is better 😔 It was good! 😂 Anyway, hope you guys having a great weekend! These forum pics always make me hungry.

Sure thing! My total cook time was about 14 hours I believe, started the night before and set to 225. I wrap in butcher paper when it reaches 170 internal temp and then place back on KK till it hits 200. Then I take off, wrap in towel (butcher paper still on obviously) and placed in cooler for 2 hours to rest. It turned out amazing. It’s a long cook but the KK makes it pretty stress free because of stable temp control. My old ceramic was a lot of work to achieve a brisket like this. Oh, forgot to mention but I used hickory chunks on this cook as well. Really helped the flavor profile.

Funny thing when you get a KK and your friends question why you need a grill like this because it’s soooooooooo over the top etc. Then, they get a chance to taste what comes off and their horizons broaden. Now I do a brisket cook and they make me grill one for them too! Pretty funny but people just don’t get it until they taste it first hand. So, cooked two briskets starting last night. 16.5 hours and this was the best briskets I’ve ever made. 225 the whole time, no worries. 50/50 salt and pepper rub. Here’s the one I kept, the other has already been devoured by my friend that has a gasser and thought buying a KK was crazy 😂

I’d like to see the drip pan if you don’t mind.

Great looking pulled pork! Bet that was tasty. The country style ribs turned out very well also, pretty straight forward cook. 225 on top grate indirect for 3-4 hours smoking with your favorite wood, I used hickory this time around. I seasoned with a couple different rubs for the smoke process. After about 4 hours I pulled them off, painted with some Lillie's Smokey Sauce and then wrapped in foil and placed back in KK for another hour and half or so, still at 225 temp. That's pretty much it, they turn out fantastic everytime. Looking forward to hearing how yours turn out!