Adam Ag 98

Doing my first baby back loin ribs today. Pretty good amount of meat on the bones. I split the rack and did 1/2 rubbed in adobo sauce, el gordo red fajita seasoning (Dallas co. - the type of red rub you find on pre-marinated meats at your local Mexican market), brown sugar, S&P. The other is mustard rub, kosher salt, garlic salt, black pepper, paprika, brown sugar. Shooting from the hip on spices based on flavor profiles I know I like. 10 years ago I had an electric smoker that I did a few briskets on (better than nothing) and the 2nd setup is what I used, sans the brown sugar. Targeting 250. 21" Supreme Cocochar but I put a few small chunks of coffee char in a foil pack w/slits in it. 1/2 basket via the basket splitter, drip pan lined w/foil. I lit a little after 2pm, top about 2 turns, bottom 1/2 open and 3rd largest hole. Opened at 2:50 when temp said 260 to put foil pack, wracks, etc. Is that long enough to be heat soaked? i.e. from here I'll work on closing the top and fine tuning below to hit 250?

It is the standard terra blue but they sorted out the tiles with heavy brown edges. Looks similar to the Terra blue On the in stock 19” the variation in those tiles is significant because the are dark blue to sky blue in the middle but have a splotchy brown ring that sometimes makes up the majority of the tile. Pretty for sure but I wanted more of the tiles without the splotchy brown. I asked for denim based off of an image search for kks but it is no longer made

US 10/6, DFW mid October.

Got my pic from Dennis today - on the boat!

I'll definitely try this one, thanks! Once I get close enough to my 'texoma gravy' to print I'll share the details.

Hmm. I'm wondering if I should have added the double bottom pan to my order - if only to catch the drippings. The rest is a story as to why I'd care that much about brisket drippings... In the Lake Texoma area along the TX/OK border, just north of the border in Colbert, there was a BBQ joint called P-O Sams. It was mythical to me as a kid from my dad's stories of growing up and eating there in his early adulthood. They'd sell beer to minors and he and his friends frequently went there on weekends for dinner and a beer. When I was a kid P-O was re-opened by Archie. In this tiny area of the world is a recipe for BBQ gravy invented by P-O. Part of its base is drippings, then additional liquid (broth/water/whatever), flour, and a boat load of spices like cayenne, S&P, paprika, etc. nobody knows the actual recipe and anything you get today that is even close is only someone's guesstimate. Periodically roadside BBQ stands will open and have gravy on the menu, but it is only ordered by people who know WTH they are looking at on the menu. It is an insanely delicious gravy poured over brisket, ribs, chicken, my shoe, your forearm, etc. Smokey, spice, rich....pure f'ing liquid gold. When I was 20 a guy in my home town opened a bbq trailer and served the gravy. Over multiple beers one evening he told me "Adam - any idiot can smoke a brisket - it takes a GD genius to make this gravy" If he's out of prison for becoming a meth head/dealer I need to see if he'll part w/the recipe.

Paid today, expecting it to ship on the next container so ~mid October~ is my guess when it makes it to DFW. I got a charcoal basket splitter, pizza stone, the rotisserie w/the reducer and motor, grate grabbers, 110lbs of Cocochar and 24lbs of Coffeechar. Since I've never cooked on anything other than NG or propane I have no idea how fast I'll go through the char but can't wait to find out if I should have lied to my wife and bought 4x as much Off to the "how to cook" forums!

Just to follow-up - signed the PO for the kitchen this week. Despite my wife's budget which was exceeded before adding the KK, she approved! Had a chat w/Dennis to order terra blue but filtering out as many of the tiles with heavy brown edges as possible. Lead buried - we went w/the 21". We could have built a much cooler kitchen setup with bar top, built in KK, etc., but that meant interfering with the view from our home into our backyard/pool area. We spent too much on that area to limit our view to only when we're actually using the pool. At the end of the day we put a small counter w/an EVO and some storage on 1 side of the patio, a small counter w/storage and fridge on the other under our TV. It left room in the middle for our furniture where we already installed speakers, fan, flush in ceiling electric heaters, etc. A kitchen that accommodated the built-in 22 simply ate up to much space. Bonus w/the 21 as others and my wife said - I can roll the KK out by the pool when I want. It'll mean getting some plywood strips cut to sit on top of the synthetic turf b/w concrete deck pads when rolling, but having it mobile will be a bonus long term. If I can span the deck pads w/out knocking it over or breaking my foot Gotta protect this view! Not the natural beauty so many of you have but this is what's available in suburbia in north texas!

How does this work - does the base price of the grill shown already include shipping to CA but then there is an additional charge once state where you are in the US?

That's great to hear, thanks Adam! (typing that makes me feel like I'm going crazy )

I'm soon to order a 21" KK which will be my first komodo style grill. I've only used natural gas or propane to this point. For a normal day (not sub zero temps), what is the typical time required to heat the grill for something like cooking a steak? If I get home at 5:30 and want to eat dinner at 6:30, is that sufficient time to get up to temp and cook a steak? I know when I plan to sous vide I need to give myself about a 2 hour head start for the typical steaks we sous vide, which includes time to sear in cast iron following the soak. Thanks!

Thank you all very much. I'll reach out to Dennis to get started. I love the idea of teh 22TT built in (it would look great where we want it) but I also know it'll be a challenge just getting the 21 there, much less lifting the 22 up. As the project unfolds I'll be sure to post pics! Adam

Howdy all. I'm in Frisco TX and about to build an outdoor kitchen. I'm debating b/w the 21 free-standing vs the 22 that I'd have built on a lowered shelf. Just my wife and I and sometimes a few friends. I can't imagine ever cooking for more than 10 people at a time. We'll pair with an Evo griddle which will also give me the ability to cook stuff in a pot (i.e. no side-burners needed). Anyone with experience with both? My wife sees the pro of the 21 is if we wanted to move it it's on wheels or if I needed to monkey with something behind it. We're leaning towards the 21. Anything obvious about the 22 we should consider? Likewise, what are color options if we have one made and are there price differences for colors (other than the standard difference b/w squares and pebbles)? Thanks