BOC

Thanks Mack! It was a nice change to go with a butter seared steak. Great crust and flavor. The caveman in me still prefers the flavor better from the direct flames. Sent from my iPhone using Tapatalk

No grill pics but grill cooked. Reverse sear filet. But using a cast iron on the fire box with some ghee in it. Rosemary garlic roasted potatoes and carrots. Grilled peaches with blue cheese and balsamic drizzle. Sent from my iPhone using Tapatalk

Good luck. It’s become my favorite charcoal of all. But I can’t say I’ve tried an abundance of variety either. Really like the flavor profile though. Sent from my iPhone using Tapatalk

Same happens to me when I’m grilling at a high heat or if I leave it open for a bit too long when swapping out pizzas. You only make that mistake once though [emoji23]

Anybody tried Lumber Jack Lump or Carolina Cookwood lump? Running low on my initially purchased KK char and without an option to get more, I’ve read entirely too much on nakedwhiz forum. The result…me with a long list of things I want to try but need to narrow down within reason. Sent from my iPhone using Tapatalk

Heat Deflector https://r.tapatalk.com/shareLink/topic?share_fid=53718&share_tid=4677&share_pid=44104&url=https%3A%2F%2Fwww%2Ekomodokamadoforum%2Ecom%2Findex%2Ephp%3F%2Ftopic%2F4677-Heat-Deflector%2Fpage__view__findpost__p__44104&share_type=t&link_source=app Sent from my iPhone using Tapatalk

Pizza and wings kind of Saturday. Wings- sprayed with duck fat, seasoned and left overnight. Then smoked with hickory chunks in the smoker pot at ~225F for 95 min. Dial up heat to 350-400F for 30-40 min more. sauce them as you like with hot, honey bbq, garlic park, and Asian zing options. Pictures were an after thought but I got one early in the grill and one late before the last of them. Pizzas - 4, 14-16in. Pies. heat soak KK to 500-525 with baking stone in. Hand toss. Olive oil on parchment paper. Straight on the stone. Remove the paper after 2-3 min and rotate pie. Rotate pie once more 2-3 min later. Done in about 9 min (Pics front to back): - pepperoni, sausage and green olive - honey sriracha chicken with jalapeño. Highly recommend you google this recipe, follow the principle and make your own rendition. - sausage and pepperoni - margarita with pickled onions and reduced balsamic drizzle Sent from my iPhone using Tapatalk

Thank you Tania! I live on a little inland lake in Southwest Michigan. Edited to add the view from the lake side [emoji846]

This happened just after my Saturday Rotisserie chicken, Alabama white sauce and risotto cook. Love summers. Sent from my iPhone using Tapatalk

24 people and a few more that bopped in from the lake. Mom turns 70 on the 7th so we are celebrating with the whole family, plus the usual 4th of July lake celebrations and traffic. Everything came out excellent. I added some Mac and cheese on once I pulled the brisket to rest. Mexican corn and my wife’s killer broccoli salad to top it off. Great food. Great company. Great day. Sent from my iPhone using Tapatalk

22lb brisket and 6 racks of baby backs. Plenty of room for more. Happy Fourth of July to those on this side of the pond. Sent from my iPhone using Tapatalk

Yes, I’ve done this. I actually did this and used the double bottom drip on top of it…probably didn’t need to do both but I felt better about the pan not being directly on the fire [emoji1787]

I use a FireBoard and Pit Bull from BBQ guru when using a fan control. I have a 32” so I went with the pit bull over viper but I don’t think I needed it. The viper would have done the trick as well. It always stays within 5-10 of target temp. Sent from my iPhone using Tapatalk

Yeah, mine has the scallops too. I’d have to piece it together in the basket to remember exactly…Once you get it in the basket it always seems obvious to me though, because of how the flat pieces fit into the scallops around the same height they are in the basket. That said, I never inquired if there was a true proper way, so I could have been doing it backwards this entire time as well. Sent from my iPhone using Tapatalk

Basket splitter video. Basically the two poles screw into the half moon and the slider goes on that perpendicularly. The other pieces cover depending on how much fire vs dead basket you want. Sent from my iPhone using Tapatalk

Facebook Market is the new Craigslist. If you are on it, post it there. You’ll get hits. People will share it on the big green egg forum and other bbq enthusiast forums organically. Sent from my iPhone using Tapatalk

Well done Troble! You are a better man than I am. Sent from my iPhone using Tapatalk

Install the rotisserie bracket under/behind the table bracket. Or remove the table bracket. Either will work, I have mine under the table bracket just so I can keep it on all the time. You’ll lose a score on the right for roto bracket but you don’t need it. Sent from my iPhone using Tapatalk

Let the games begin! Sent from my iPhone using Tapatalk

I have two questions: 1. What kind of side tables are those? New Age? 2. Where are you going to put the karaoke machine? Sent from my iPhone using Tapatalk

I’ll weigh in on this one. No 42 for me tekobo, but I’ve found that I don’t use the splitter much in my 32. I just load it up and light it. If I need two zone for a good reverse sear, veggie cook, etc., I mostly haven’t bothered with the splitter, I just load up one side of the basket, light it up and go…I have a feeling that will quickly become the norm for me unless I am grilling for a larger number than 2-4 because I might need more precision in my zone management. It probably not quite as fuel efficient as using the splitter but I’m not one to put the extra squeeze on my char use unless I’m running low. And great space buzillo! I’d probably never leave the house with that in my backyard. Sent from my iPhone using Tapatalk

Disclaimer* I’m still in the early stages of my vent settings…but once I hit 225, to keep it I do about an eighth - a quarter turn on the top hat and use the middle size circle hole on the right vent for 225-250. Outside temp does matter in my case, ergo the 1/8-1/4 top hat depending. If I open the bottom any more than that, it always seems to climb above 225. That said, I always open the left vent on full while trying to reach temp to get it there faster. I have no idea how long it would take if you tried starting with such little airflow, but I’m betting you wouldn’t want to wait that long. Sent from my iPhone using Tapatalk

Looking good! I’m very impressed at my briskets in the KK. A traditionally not forgiving meat to smoke has been exceptional consistently. Looks like we ate similarly today. No wrap, just lump, a smoke pot, the FireBoard for temp only (no fan) and patience. Foil for mess prevention only, no wrap, 15 hrs at 225-240. Sent from my iPhone using Tapatalk

Chicken, flank steak and brisket taco bar tomorrow. Been at it all day. Feeling good. Sent from my iPhone using Tapatalk

Ever in northern Indianapolis Area? I think most of us would really enjoy this place. I would normally never share a restaurant suggestion unless it was being asked for, but After such a unique experience I wanted to share. Your evening starts with prepping a tailgate, because at Bonges Tavern in Perkinsville, IN that is what you do. Bring a bottle of wine, some beers, scotch, bourbon or even a full bar if you want. You get there an hour or so before your reservation and you have some drinks in your lawn chairs by your car. This is really what makes this place very unique and sets it a part. It is very much a parking lot party, and a lot of fun before dinner. Once inside the limited but excellent menu will serve for a good meal. It it going to be the best meal you’ve ever had? Probably not, but everything is very good to excellent and you will definitely not be disappointed. https://wagonpilot.com/bonges-tavern-perkinsville-indiana/ Pretty cool idea. Sent from my iPhone using Tapatalk