Wilsonj

So far I have only been using half of the firebox. 

Typically when would I need to use the whole box ?

Cheers

Jamie

2 hours ago, tony b said:

NOT a big fan of wire bristle brushes! 

CDC warns of injuries from inadvertently swallowing grill-cleaning brush bristles - CBS News

Stick with the open end 3/8" box wrench or the Grill Floss (my vote).

Had to look up what grill floss was! Will order one I think. Thanks for the tip.

4 hours ago, tony b said:

1) If you mean "fully open" then 3 or 4 turns is pretty much it. As you said, after that, not much change. For perspective, most cooks are done in less that 1/2 turn open position.

2) NO, don't do that unless you want to be replacing gaskets frequently. I'm sure that the hair on the back of Dennis' neck went up when you did that - LOL! 

3) Yes, you only leave the lid in Position 1 in between cooks, after the fire is out, again for gasket longevity. 

Thanks Tony b.

I only ran it a short time with the lid in position 2 and it wasn't super hot. But I was wondering if that hot air running over the seal would damage it. Won't do it again.

Thanks for clarificaiton.

Cheers

Jamie

So did our first cook on the weekend.

2 x rib eyes reverse seared.

Cook went fine, however I over smoked them. I put one lump of pecan on, but decided to put another one 30 min later. Not knowing how much it would add to the flavour, it was too much. 

I think it was slightly over cooked too. A little more on the medium side. But I learnt things.

A couple questions though.

1. When would you call the top vent is open ? 4 turns? eg after that it makes no difference ? 

2. When heating up for searing I found that if I left the lid on the first position ( not closed hard) the temp sky rocketed really fast. I assume due to more air escaping. Is this ok ? Does it damage the seal?

3. What is the first position for ? Simply when not in use, to keep pressure off the seal ?

Thanks again.

Cheers

Jamie

On 1/16/2021 at 10:42 AM, Braai-Q said:

Firstly, welcome. Secondly, excellent choice. 

Take a week to read the forum and you'll be excited, overwhelmed, hungry, very hungry, raring to go. 

Don't look at the food thread if you're hungry is my first piece of advice. 

In terms of mandatories, what do you like to cook? Probably the easiest point of departure to give you some pointers. 

The Fireboard 2 is great. You won't need the fan as the temperature control is so good, but that's personal taste. The 32KK has so much fine control on it. 

I regularly fire up the KK to do small cooks, it's very economical and you'll find that you invent other cooks to go alongside. I did some sausages the other weekend, then threw on some aubergines and potatoes which I baked and then froze - can't beat the taste. Hardly used any charcoal and startup time to stable temperature is probably less than 30 mins. 

I have a 19KK to go with my 32KK so I can do different cooks at different temps or for small cooks, I tend to use the 19KK. 

Thank you!

Haha, I love looking at others cooks. Hopefully with time I can replicate some of them.

I bought the drive, as it was easier to do with shipping to Australia. However i've already noticed how solid the temp is on the BB. 

Would love a 19 for small cooks. I'm sure it starts up really quick. Maybe one day. Have to convince the missus on this one first....

On 1/14/2021 at 8:54 PM, AAAsh said:

Congrats Jamie.

I just got my BB32 a few weeks back. It is my first Kamado style grill and only took a few days of playing around with settings to feel reasonably confident. This forum is also a great resource.

The key accessories that I use are welding gloves, black nitrile gives, grill floss and a MAPP touch for lighting. I was also given a Smartfire for Christmas. Only used it once but I really liked it. 

For eggs and stuff I uses a 12' Field Cast Iron pan. I own a ton of other cast iron, but the quality of the Field is amazing.

 

Thanks, and congrats on your BB32 also!

I have the MAP torch. That was the best investment so far. I had angst about how difficult it might be to start a charcoal fire, but 10-20 sec with the MAP and things are going well.

On 1/14/2021 at 3:03 AM, Tyrus said:

Congrats Jamie. The most used and common tool your going to need is a good grate cleaner and there are many. Wire brushes, 3/8" open end wrench, & grill floss are the most common hand held along with chemical agents in sizeable tubs to soak and then again some just crank up the heat to clean. Don't toss the Weber, I find every grill has it's advantages and disadvantages and the Weber is quick to please the kids with a fast hotdog. If you haven't noticed there are some here and myself included that enjoy BBQ so much we purchase various types of cookers.  Sometime toys are expensive but the enjoyment of using them all come with the territory and a passion for using them. So, that being said I know you'll enjoy your KK, it is a great unit and you will soon become quite adept in it's use, good luck. Find a good cover

Thank you!

I'll need to get a stainless wire brush. Or check to see if the one I already has is or not. Its a bit dirty, so I can't tell! 

What are your thoughts on the spiral brushes that don't have those nasty wires that come out ? I stepped on a couple of these, and they aren't fun. 

On 1/14/2021 at 2:49 AM, MacKenzie said:

Welcome Jamie, you are in for such a treat. Whatever you cook on the KK will taste so much better. I'm sure you'll get the hang of it in no time. Fill the firebox up and begin. When you are finished with your cook close the vents and the fire will go out leaving you with lump that will just need to be topped up for the next cook. After the fire is out open the top vent just a tinest bit and put the dome into the position where is is NOT compacting the gaskets. Please remember we love looking at lots and lots of the arrival and unboxing pixs.

Did exactly this, thank you! And fire went out with coals left in the morning.

I'll add pics later. Busy at moment. But I have them. 

On 1/13/2021 at 5:33 PM, Basher said:

Jamie congrats on your decision to invest in a KK.
Yes to gloves, yes there is a reasonable manual to show you the basics.
You will get the hang of everything else with a bit of practice.
Troble and I use a flat gas griddle for eggs, bacon and quick cook ups. Others use Parrella style grills, pans and other methods. You will find once you get the hang of lighting the fire and then temp control within the KK you will use it even for short cooks.
BTW sausages in the KK are delish, seriously good... even cheap snags become sooo much better. The KK bakes the skin to a crispy crunch- not oily like a pan fried snag, a dry crunch.
There are plenty of tips on line for Kamado cooks.
My best advice to you is to dive in and cook as much as you can on your KK.
Before long it’ll become second nature to you.
What do you usually like to cook?


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Thanks Basher,

We usually cook fairly basic things, 

Scotch fillet

Salmon fillets or cutlets

Chicken breast

Now I have a more capable cooker I'm busting to try a d Boston butt among other things.

I have the rotisserie too, so I'd like to try a whole chook.

Of course there are the sausages..... and I'd love to get the hang of doing roast veggies well. These still end up in the oven.

Cheers

Jamie

Thanks all for the kind words of welcome and advice. Greatly appreciated!

So I now have this beast on the front veranda. Took a bit to get it off the pallet.

First question. How do you lock the wheels in place ? I thought there might be a locking mechanism, but couldn't see anything. It's just chocked for now.

Wow, lots of racks, deflectors etc. I bought the split charcoal box also.

So if I was to reverse sear 2 rib eyes. I was thinking to use the bottom rack with half the charcoal div.

Slow cook on the none charcoal side. 

Take steak out, heat KK up and put over coals to sear.

Having a split basket, do I or should I use the deflector??

Also, didn't find any documentation. Is there KK specific documentation anywhere ? On recommended usage?

Thanks again. 

Cheers

Jamie

Hi all,

As the title says, my BB32 will be delivered some time this week.  I'ts like the birth of a new child.

This is my first charcoal BBQ, and so I feel like I'm jumping in the deep end. The phrase "all the gear and no idea" keeps bouncing around my head!! argh.

I'm hoping there is quite a bit of literature that comes with the unit, as I feel my learning curve is going to be steep.

Firstly, is there anything I really must have ?

Elbow length welding gloves ?

Something to "poke" the coals ?

I have long tongs and just bought a Fireboard 2 with fan. (Not sure how the fan is going to mount yet, but that will be for later...)

Also picking up a MAPP torch for starting the coals.

Is there a cooking guide ? eg what temps should I be heating the KK up to for steak, fish, sausages etc? When should I use half the coals, where should I cook, what level etc

Anything I really shouldn't do ?

I've got so many questions,

Oh, I'm hoping I can sell my rather newish 4 burner Weber gas BBQ some time. But as we have kids, sometimes they just want a couple bbq sausages cooked.

Seems crazy to stoke a KK for that. Do people have small gas bbqs for something like that ? Was thinking a cheap $300 "club" style flat bbq might be handy for that sort of thing.

Thanks in advance.

Cheers

Jamie

THanks so much for your replies. Gives me a good starting point. 

Knowing that 100kg of charcoal would last about a year is good info too. One of my biggest fears is running out.

Couldn't find much in the way of Gidgee large lump. But sounds great. Will keep an eye out.

Thanks again!

Hi All,

While I wait for my BB 32" I need to source some charcoal in Australia.

Where I live I don't have any local options, so I either have to buy online, or possibly get from Adelaide. This is fine, but it will be hard to restock quick if I run out. 

So, any suggestions on brands to use here ?

Thanks

Cheers

Jamie

On 9/19/2020 at 2:06 AM, tekobo said:

Hey there @Wilsonj.  Your post made me laugh.  "I'll just have to settle for a KK".  Ha.  That is one way to get an expensive purchase past your family.  And then you casually slip in the fact that you have upgraded to a 32.  Awesome.  Way to go.  It is going to be SUCH fun when you finally get your hands on it.  

Hey tekobo. Haha, yeah I was being cheeky.

The 32" is more than I should afford, but I think it is a better investment over time. I figure in a few years I won't think about the difference.

Not to derail my own thread. But considering temp controllers and I'm wondering with the great insulation the KK has, is a fan/blower system that important ?

On 9/11/2020 at 8:40 PM, ckreef said:

I have a different view on the gas v. charcoal debate. They both have their place in life. Yes charcoal tastes better than gas but grilling over straight wood splits tastes better than charcoal. If your goal is the best flavor for straight grilling then a kamado is not the right tool. A Santa Maria style grill using wood splits would be better.

Sometimes the speed of gas outweighs the benefit of charcoal /wood flavor. At home I mostly cook on charcoal but my Blackstone griddle see's it's fair share of cooks and if I have the time, steaks go on the Santa Maria style grill using Mesquite splits. When camping in the Travel Trailer it's all gas at the moment just for speed and convenience even though I have a Primo Oval Jr with GO cradle sitting at home that I could take while camping. 

If you can only have one grill in life a kamado is the way to go and a Komodo Kamado is the best Kamado on the market. Life is to short for just one grill - LOL 

 

Hi ckreef, thanks for your input, very interesting. I had seen a Santa Maria grill, but hadn't paid it much attention. I think it seems like too much hard work for me, at least for now with 3 young kids and pretty hectic job. I'll just have to settle for a KK. 
I really don't have that much room, and so to some degree having one BBQ, at least of reasonable size, is probably all I can handle. As mentioned, I have a 4 burner Weber gas, but I'd consider selling that and maybe even getting a smaller open griddle for when I just need to cook sausages or in a real hurry. ( or maybe a back up if I run out of charcoal, which isn't available where I am).

And, I just updated my order to the 32" So probably won't be buying any other BBQs any time soon. 

On 9/10/2020 at 7:38 PM, tekobo said:

Hey there @Wilsonj.  This series of posts includes different people's methods for lighting charcoal and links to the kit that they use:

Thanks tekobo, some good ideas there.

On 9/8/2020 at 3:58 PM, tekobo said:

Welcome @Wilsonj.  As someone who has been through the waiting cycle for her first KK, i can tell you it is well worth the wait. I've never had a gasser and so cannot comment on the difference in the way the food tastes.  I can certainly say that the "effort" of lighting charcoal is made less so by the excellent engineering of the KK (max airflow through the coals when you open up the vents) and by the techniques that I learned on this forum (MaPP torch and mini leaf blower to get the fire going).  Welcome, again.  

Thanks tekobo!

Having never lit a charcoal BBQ what sort of mini leaf blower do people use ? I already have a blow torch, so that side is covered.

9 hours ago, Tyrus said:

The difference between gas and charcoal is like going from impulse power to warp speed. You may not recognize the stars without a map but, who cares...the food is so much better. You may have to be a Treky to understand.

I'm with ya!  To infinity and beyond! 8-)

Thanks so much everyone for the great responses! 

Now really can't wait. Although I know it will be a slow process, waiting is half the fun sometimes.

Thanks again.

Hi,

Well I've put my order in for a 23"KK but still I would like to know. As only ever owning a gas BBQ, is there much flavour difference on shorter cooks ? Say if I grilled a scotch fillet or even reverse seared a rib eye, does this give the meat enough time to absorb any of the charcoal flavour? Or is it much the same as a good gas BBQ ?

Cheers

Jamie

Just now, alimac23 said:

Ah cool, I’m over in Perth!

Tracking the shipping and delivery of your KK is one of the best parts, definitely tests how much patience you have haha.


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OK nice. Don't think there are many owners in SA. At least I haven't come across any on forums.

Yeah, I'm always tracking "toys". Although it isn't quite as much fun at the moment, due to shipping delays...

4 hours ago, alimac23 said:

Hey Wilson, where about in Australia are you?


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South Australia. Few hours NNE of Adelaide. Kinda off the beaten track.

On 8/29/2020 at 2:21 AM, Tucker said:

I use the round steel from this site.

it is all flat on one side and the other is flat with a trench around the perimeter.

https://shop.bakingsteel.com/

I now have a santa-maria grill w/ 1/2 of it flat.

 

Hi Tucker,

Thanks for the link. Looks very interesting.  Hate to think what shipping to Australia might cost though!

I wonder what the pros and cons are on cooking Pizza on steel as apposed to more traditional stone ?

Cheers

Jamie

On 8/28/2020 at 10:19 PM, Bruce Pearson said:

Welcome to the forum Wilson! If you do get the KK23 you will be a happy man they are not only the best KKs made but are works of art! And believe they are so much more impressive when they arrive. The pictures are great but up close and personal they are awesome!

Hi Bruce,

Thanks for the warm welcome.

I've never seen one in the flesh, but I could only imagine. I might have to wait a little, as I believe Dennis is quite busy with orders.

Thanks again.

Cheers

Jamie

Yes, nice idea. I struggle to apply pressure sometimes with the flip I use. And then meat gets caught in the holes sometimes too. No such trouble with this.

Thanks

Cheers

Jamie