BowtieBill

Beautiful KK!

I have been searching this forum looking for this answer. I was getting ready to post a picture of this part myself. I assumed this is how it installed, but could not find any other mention of it. Thanks for clarifying. Bill

Finally got it installed. It is beautiful. Hopefully I can do the venting/break in this weekend.

If not having a standard Margie, this is my go to. Modified from a recipe by Brian Boitano. His recipe is for a batch, mine version is per Margie: 4 cups cubed Watermelon. 2 Tablespoons sugar. 2 Limes, juiced. Add Watermelon and sugar to blender. Puree until smooth. Run through fine mesh strainer into pitcher. Add Lime juice. Mix well, refrigerate. Pour 4 jiggers (6 ounces) of chilled watermelon mixture into a shaker with ice, add 2 jiggers reposado tequila ( I like Corralejo), and one jigger of Triple Sec. Shake well. For garnish, mix 1 teaspoon chili powder with Kosher Salt or Margarita Salt. Dip glass rim in either lime juice or a little Triple Sec, and then the salt mixture. Fill glass with ice, pour Watermelon Margarita over the ice. Enjoy. Very refreshing in the summer time, but great anytime you can get fresh watermelon.

I never heard of Smoking Dad or Smoke North pits. Just gave them a quick look. Seem nice, though I did not see anything large enough for me. Do they not have an air intake, just the Firebox door opening? I will have to spend some time checking both out. There are a lot of good pit builders now a days. I like BBQ pits by JJ as well. And of course there is always Jambo.

Yes, I'm very excited. This, and the crew is getting close to finishing up the BBQ Island/paver patio. I have to wait until the Granite top is laid before setting the Kamado in place. That will be on the 24th. Interesting idea about the crate pieces. You got me thinking.......

It's here!!!!

Thanks guys. I hate to have it off center (appearance wise), but I may have to do that. Either that, of just have it built tight around the KK, and do away with using the rotisserie (which I included with my order of my KK). Decisions, decisions. I appreciate the input. Bill

Hope this in in the right section. How much room do I need to have on the side for the rotisserie to fit on my 22" Beast? I don't think it is going to be delivered before my Island is constructed. Is 6" on each side adequate? Thanks, Bill

Personally, for home/catering/non comp, I inject Pork Butts with either plain apple juice, Chris Lilly's injection recipe, Dr. BBQ's recipe, or similar. You can do this the night before, but not necessary. Rub with your favorite stuff. I smoke at 265-275 until internal temp hits 165, then wrap in foil, either as is or with some apple juice. Continue until internal temp reaches approximately 201 or so. Let rest in a Cambro, an old cooler, wrapped in an old towel, etc., for at least an hour, more is better. Easy peasy. Good luck, Bill

Thanks guys. I have a couple sets for the Weber 22" that may work on top of the existing grates. Also have some custom cut (18" I believe) that I may use. on top of the existing grates. If I decide to go with some custom cut ones, I will share with the group what I did. Thanks, Bill

442! Very nice!

I went with Candy Apple for the body and Gunmetal Grey for the doors. I wanted a cooker that I would not need to tend like my stick burner, and hold a decent amount of meat. They do make a quality product. It is a great product, very well made. And heavy. I have had it since 2016, very happy with my choice. What did you go with?

Thank you David! Regarding the GrillGrates. A lot of grills do not need them. But once you start using them, they are very nice. Both the grate side and the griddle side. Just curious if anyone here has tried them and in what configuration. I have some that I can just lay on top of the existing grates, which I may end up doing whenever I want to use them.

Hey gang, Curious if any of you have used GrillGrates on your KK? If so, did you get custom cut ones, or just use a standard size on top of the existing grates? Thanks, Bill