BOC

More than a tortilla a minute! Impressive! Looks like you will have some happy guests in a couple of days.


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“It doesn’t suck” is about as common of a reference for me as “delicious.”


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1. Basket splitter for indirect, but I tend to roll with a full basket for smoking because I don’t want to find out the hard way I should have…Dennis also sells a rotisserie splitter now that splits it front and back. I’ve started to use it more when grilling just because I like the real estate better that way for certain things. (I suspect this is completely personal preference though)
2. I’ve used the cold smoker, the smoker pot and just wood chunks under my lump. Most often, I just use the large chunks under the lump charcoal for no other reason than laziness because there is no extra clean up. And I haven’t found the flavor profile to be anymore or less off putting, but it is a cleaner with the smoker pot done correctly. I’ve also done some foil patches…but make sure you use the heavy duty if you head down that path.
3. I use a propane torch and light in many spots. It is not the exact same temp in all spots, especially when grilling and not just cooking at a steady temp. But I expect that and is part of the fun in cooking with fire for me. If you are cooking at a steady temp, just make sure it has been on long enough to heat soak. You’ll have to move things around a bit during the cook, but for me that is part of cooking. Chicken wings are my best example of this because I cover the entire grate, so I end up moving them around a couple times and taking them off a few minutes apart as needed.
4. I’m no scientist, but since the air will follow the path of least resistance through the grill, I believe so will the smoke. Which makes me believe that the top each will have the most smoke because that is where it will collect on its way out. However, as many times as I’ve have multiple racks of ribs and a brisket on at the same time, ribs on top, I’ve never not been happy with the smoke profile on both. Or when I’ve cooked ribs on the main vs up top, I can’t say the flavor profile changed drastically. That said, I usually cook them between 250-300 and at 215 it might matter more.


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FYI - that's my KK in those pics above - notice my hop plant in the background! 
[mention=3675]BOC[/mention] - for sh!ts & giggles, put your thermometer in a boiling pot of water and see how it reads?

Believe it or not, did it last year. Had one of my FireBoard thermocouples take a crap on me but KK thermometer was solid. I’ll do it again before Christmas ribs for you and post it.


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I’m in Michigan and use mine often in winter. If the pictures Dennis added didn’t give you all of the confidence you wanted, I’ve used it sub zero a couple of times because we have a Christmas ribs tradition. Usually something similar for Super Bowl, and last year I actually did pizzas for Super Bowl when it was below freezing. I haven’t ever had any issues. Takes longer to get to temp of course, but same stability as always once there.

I’ve also never brought in my thermometer…so far it hasn’t required a change. But now that I’ve put that on the forum, no doubt this will be the year .


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Killer setup! A lot of my favorites.


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Funny you mentioned a charcoal in review Tony, not two hours ago I looked up a lump called LumberJack produced out in Eastern Europe. Now it was described as coming from the Ukraine in one spot but the article said Hungary. So they ranked this lump with 5 stars in every catorgory, something they've never done for any charcoal. It's mostly odorless and burns long and is extrmely hot at 1074 degrees with generally all of the pieces of a consistent medium size with no large chunks. There are other charcoals here in the US called LumberJack but I don't belive they're of the same orign. Googling gave info on it, however Amazon listed it, but I couldn't find it there. It may be something worth pursuing, maybe not.....it all depends how far your rooted.

Bought a bag of the Lumber Jack once based on this review. I didn’t have the same experience as the reviews. It wasn’t bad, but not worth the price point and was mostly medium chunks.

My go to is not usually in reviews anywhere, likely because it isn’t available in retail stores similar to KK’s. I mostly use https://kalamazoogourmet.com/products/kalamazoo-quebracho-charcoal/. It’s consistently very good. I also pick it up locally and don’t have the shipping costs…that could definitely change my mind on things if I had to factor that in every time.

My favorite I’ve ever cooked with was still the KK Coffee lump. It was a sad day when I burned through my last bag of it. I’m sure I’m a bit bias too, but I just really liked the flavor profile, especially for yard bird and whitefish.


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Hi Folks,
 
Got my KK 32 towards the tail end of summer/fall last year. Loving it so far. We're going to attempt building out an outdoor kitchen this spring/summer. I've searched everywhere, but i can't find any pics/examples of a KK 32 that is "built in". Most of the kit/ready to assemble type outdoor modules either don't do curves, or tend to have a little platform to raise up the kamado (which I wouldn't need). 
Specifically looking for roti clearance and how people have made that work. 
I did think long and hard about getting one of Dennis's tables, but my wife prefers a stone/built in look. Aways an option though. 

Pulled a few examples from Instagram page. Two. 32’s one 23’ that could be similar for a 32’. Make that 23’ a 32 in the pic and buy a 19’ for the left side . I’d imagine Dennis could put you in touch if you wanted to reach out and they were okay with it, but I’ve never asked and could be wrong.

One thing I’ve read that others noted, make sure you consider the rotisserie motor if you are planning on ever wanting to use it. Need enough room for it to be on and to connect it.

The same would be the for the propane insert and cold smoker but I’d imagine those are a lot more obvious and easy to leave clearance for.









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Smaller corns are always the best ones! Looks great tekobo.


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Looks amazing! Love the patio and of course the KK looks stellar!


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Here are the rotisserie chooks and elote from the weekend. No plated pictures, but that is just because it was gone before any could be taken









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Was going to post my ribs and rotisserie chooks cook…but I can’t even do it after seeing everyone’s recent cooks above. Amazing eats all. Something to aspire to.


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Very nice!


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A leg of lamb would probably be a good add to your list.


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My first cook with the Meat Hanger in case anyone wants to see one in the wild.
 

How’d the yardbird turn out on the hanger? Anything noticeably different from a rotisserie or spatchcock to highlight?

Also, how’d you manage to get a picture of the endangered heat deflector in the wild


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Remember seeing pictures of this one early in my KK purchase exploration. It was and is one of my favorites. Would absolutely inquire if I hadn’t secured mine last year. Someone will be a very happy camper (suppose you and someone will be).


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I know it isn’t as pure of an option, but if you find a local pizza shop that makes dough fresh, they’ll often sell it to you as a fresh dough ball. One of my local favorites sells me a 14” dough ball for $2.50, 16” for $3, 12” for $2. For me it’s the best option because I still get fresh dough that I really enjoy, without any of the hassle. Every other part about it, including how I prep the crust is unique to how I make it.


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For the sake of antagonizing. On the KK, no wrap required with a full packer. If you were just doing a flat, I’d wrap.

I second this. I go fat down and think it would matter more on a hotter cook to do so. Don’t short change yourself resting time in your planning.


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It is good to be friends with [mention=3765]braindoc[/mention]


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I just splurged on this Nigara Hamono raindrop Damascus gyuto with custom handle, from RealSharpKnife.com - highly recommended.

Dustin over at real sharp is a good knowledgeable guy to buy from as well. I’ve got a couple from him the past two years.


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One of the challenges with the 42 is that when you open the lid and play for a minute or three and then close it you're adding so much oxygen that you get a 30 to 50° temperature change.  It does go back down but it takes a while. That being said I know exactly where the ear on my damper top needs to be for 235 and as long as I don't mess with it it goes there every time and does stay there.. I'm guessing you like to futz with your cooks and you open it up multiple times.  Maybe you should try choking back the fan on your temperature control device.

Not sure if you’d recommend it on a 42” Dennis, but on my 32” to try to minimize any temp jump when I have to open for a few minutes, like to sauce up ribs in the final stage for example, I will close the bottoms vents while I’m futzing. Always reopen them just before I close it. It doesn’t completely stop a rise, but I’ve found it helps.


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Now, that sounds like an interesting and controversial combo [mention=3675]BOC[/mention]. I had never heard of the Arteflame and so took a quick look just now.  Looks sociable but I would worry about people burning themselves on those hot tops. And a gasser!  Oooh.  

A gasser…but a locally (20 minutes from me) made gasser that is arguably up to Dennis standards. Although he’d have to say it to believe it. It’s a pipe dream for now, my well isn’t that deep.

https://kalamazoogourmet.com/products/gas-grill-head/?gclid=EAIaIQobChMI8Ji8tdbo9gIVkitMCh2BjAYCEAAYASAAEgK6QvD_BwE&gclsrc=aw.ds


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I’ve got nothing else currently. I’d need to build out a little more space, but it will happen. At the moment the only thing I think I’m missing is a flat top. If you asked me today an Evo or an Arteflame would be my choice strongly weighted toward the later.

I could love an Argentinian or wood fired/pizza oven, but for those type of things I cook on the KK and I think I have those pretty dialed on the KK. Good enough for my simple tastes anyway. I love all of the toys, but for the outdoor cooking I’m probably a 2 maybe 3 device max kind of guy.

If money were zero consideration my #3 would be a Kalamazoo grill. One of the gas grills.


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 This time it is  [mention=2487]Poochie[/mention]'s fault.  His chance comment about a pizza oven made me reach out to [mention=3367]Braai-Q[/mention] who gave me the benefit of all his research and pointed me at a really cool wood fired oven.  I am on the verge of pulling the trigger with the rationale that I will use the KK for low n slow and rotisserie, wood fired oven for v hot roasts and bakes and solo/argentinian for fire play.  We'll see how it works out in practice!

Sounds like you have it all figured out! No help needed for justification. The only question you need to start asking yourself is how you plan on making your best smash burgers, fried rice and tacos without a nice flat top in the mix.


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