Forrest

And a shot of the Brown Tweed cover which saw its first rainstorm today.



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Got my accessories in order. Plus a little side comparison with the Medium Big Green Egg. The 21 Supreme is no slouch






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Can anyone explain to me the purpose of this? Does it just keep falling embers from falling out of the cooker?




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I know some people were having issues with the double bottom drip pan fitting on the bottom shelf, mine fits perfect, and leaves plenty of clearance for airflow. This accessory is far underrated imho, I plan to cook in it and use it as my primary deflector for low and slow cooks.



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just use some gorilla glue to stick it on and some grout to seal around it after it sets.

Yes, that is the lower part of the leg, thanks for the idea!


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Perfect setting for you new KK.

Thanks! Red rock is the best!


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When are you going to do your burn in?

No plans as of yet, probably going to do some low cooks first. I did buy a sourdough starter, going to make pizza eventually. I’m crazy busy between work and caring for my newborn, so who knows when I will have time for the burn-in.


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Looks great, but then I’m biased toward olive and gold. Congrats!

OG Pebbles are empirically the best. Also the pebbles increase moisture retention in meat by 25%



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Congratulations [mention=3733]Forrest[/mention] what’s gonna be the first thing you grill? Did you get rid of your Kamdoe Joe or are you keeping it?

First thing I’m going to cook will most likely be Kalua Pig, I have friends coming over Wednesday. Going to use Hawaiian clay salt and wrap the pork in banana leaves like the real deal.

Kamado Joe is up for sale, no buyers yet. I moved it into my garage, and that was a PITA, lol. I have a Medium Big Green Egg on the porch that will be my KK’s partner.


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Through hero like action me and a buddy literally split hairs getting Diane through my back patio sliding glass door. She is in her final resting place. Now to open up the other 17 boxes...










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This one tile was hanging lower then the rest, slightly below the refractory cement portion of the leg. It must’ve got caught on the lower center support box of the crate and it got pulled off. Suggestions on repair?







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My OG Supreme AKA “Diane” has landed. Here are a few pics of the uncrating/delivery process. All went well except for one of the tiles on the back leg got pulled off while I was rocking it off the pallet, I will post some pics of that later and ask for advice on repairing it.

 

I haven’t even opened up all the accessory boxes yet, with how busy I’ve been + my newborn it’s going to take me awhile before I can get her in the backyard and up and running. I will keep y’all posted.

 

 

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Good luck! I love my eggs but KK all the way!


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Jadeite, that is gorgeous!


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I received delivery! A little sneak peek through the crate:




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7 minutes ago, braindoc said:

Yup, my shipping notice from Dennis came very early this morning.

Hey Forrest:  I’m real curious if the trucking company will have a pallet jack or something to move the KK to its resting place.

Probably if the ground is flat and you tip him.

I got an E-Mail notification early this morning from KK that my grill had shipped, I called the shipping company this morning and they stated that the shipment was out for delivery today, lol! I hadn't even set up delivery, I had to call them and convince them to bring it tomorrow even though it was already in transit to me today. So I should be getting it tomorrow. Stoked!

Awesome! I'm still waiting on my Supreme, so I am living vicariously through this post. Enjoy that high speed cooker.

[mention]CeramicTool [/mention] ,If I understand your hypothesis in regards to temp control devices, you are assuming that oxygen swirls around in the Kamado when your cooking temp is higher then the set target temp on the controller because the controller fan shuts off cutting off the airflow through the Kamado. I believe you are stating that during these periods of stagnation of airflow when the fan is off more swirling stagnant oxygen within the Kamado is converting more charcoal to heat without airflow blowing unused oxygen out of the Kamado. Therefore producing an environment where you can maintain your desired cooking temp with less airflow where the oxygen exits the Kamado in a slower fashion, resulting in more moisture retained in the cooker, and causing less evaporation of moisture from your meat because of higher humidity levels.

Here are some of my thoughts: I’m not sure if oxygen is retained in the Kamado for longer periods of times when the fan is shut off causing the fire to be stoked with less amounts of oxygen and airflow, at least not to a degree where it makes a practical difference in your overall food quality/end result. I’m thinking the fire would consume what oxygen is available when its forced into the Kamado by the controller fan and maybe some unused oxygen still just exits the chimney that passes around the fire box rather then through the charcoal, after this the fire then just slowly dies back down when the fan kicks off because of the lack of oxygen until your temp drops low enough for the fan to kick back on again, and this cycle just continuously happens over and over again. This causes periods of low-no airflow and higher burst of airflow, I’m not convinced that less oxygen is being wasted when the fan shuts off, but I could be wrong. If anything I think the steady slow airflow without the use of a controller would produce more moisture retention then the bursts of higher flow that a temp controller provides, but I bet the results are negligible, at least that’s been my experience, this is probably especially true in a KK where the oxygen is being forced through the charcoal anyways.

Also, I don’t know if you ever can reach high enough humidity in a Kamado where your meat won’t evaporate its water, maybe you can slow this process allowing you to cook your meat to higher temps without the moisture leaving, but if you are cooking well past well done traditional BBQ cuts like brisket and pork butt, ultimately I think you are going to evaporate the moisture in the meat even if it is delayed. Also I believe the perception of moisture in meat is less caused by water retention and more from properly rendered fat. The moisture retention in a Kamado I think really helps prevent the exterior of the meat from drying out though.


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Basher, do those fruits give off tasty smoke when they hit the coals?


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It’s official, my 32 is in the hands of the trucking co.

Great to hear!


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Eventually you guys will realize you should’ve went with pebbles like myself...



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Bear in mind that the basket in the 23" KK can be rotated, or the splitter can be applied Left to Right or Back to Front. This is due to the basket being round.
So you can orient the splitter to match the upper warm rack.
 
 

I didn’t know that, that is amazing! I’m stoked now!


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Just got this response from Dennis about the physical search:

 

Awesome, I will accept it once I get off work.