BowtieBill

On 7/6/2023 at 7:46 PM, Chief said:

Hello all! Steve from Long Island here. My 32 just came in yesterday and it’s beautiful!

I’ve had a K7 since 1997, it’s served me well all these years. No complaints but it was definitely time for an upgrade. And man, this KK32 is over the top! Fit, finish, attention to detail and customer service are all amazing.

Looking forward to many years of enjoyment and delicious meals on my new grill.

Thank you Dennis for putting out such an awesome product!

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.

48 minutes ago, Dono said:

I’m a big Smoking Dad bbq fan.  He bought all four of the Smoke North stick burners. If I were in the market for one, I’d give their second gen smokers a serious look as well as Klose. 

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.

45 minutes ago, Dono said:

That’s exciting. Take plenty of pictures. Do you plan to proudly display the Komodo Kamado brace pieces on the crate?  

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!!!!

12 hours ago, David Chang said:

hard to say, because you wont really know how much space until you’ve adjusted the roti bracket, the roti pin, and the motor.  and account for the clearance you need to remove it the whole thing and enough clearance to get your hands underneath to lock wingnuts..

3 hours ago, Cheesehead_Griller said:

If you place the KK a bit more to one side versus the other then you could get by with 12" of extra. If you want it centered I think it may be a bit too tight for ease of use. 

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

5 minutes ago, C6Bill said:

A dozen years ago or so I started using C6Bill as a screen name while I was driving a C6 Vette  Now I’m an Oldsmobile guy😆

442! Very nice!

44 minutes ago, Tyrus said:

Just up the road a piece in Maine is where the factory sits. Insulated box and a quality piece. I seriously thought of one, but chose another direction when I purchased,... and that purchase sits in the garage waiting for opening day. Insulated cookers have an ease of use that makes the task almost hands free, what color did you choose?

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?

1 hour ago, David Chang said:

welcome bowtiebill!

no need for grillgrates in kk, unless you really want them 👌

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

23 minutes ago, jonj said:

Welcome to the group, Bill. 

Thank you jonj!

On 4/28/2023 at 10:14 AM, tony b said:

Welcome to the Obsession, Bowtie! Looking forward to getting to know you and seeing your cooks. Your experience with all those other grills will jumpstart you in getting a handle on the KK. Once it arrives, sit down with a cooler of your favorite adult beverages and get to know your KK vent settings. Light a small fire (tennis ball size), just bump open the top vent off its seat and a 1" opening on the bottom (less sensitive) and see where it lands. After about 30 minutes, bump the top open a bit more and let it settle out again.  Keep doing this until you get to about 400F (about the limit for heating the KK up before venting it a very high temps - another day with a cooler of adult beverages - see the theme here! LOL). Around 300F you might need to bump the bottom vent open a tad more. Take notes until you get a feel for it as you cook more.

Thank you Tony. I appreciate the info. Though following your directions, I will definitely have to pace myself. My favorite adult beverage is Margaritas, or sipping tequila.

Do you recommend doing this prior to the high heat/venting process? Hope that is the right terminology.

Thank you MacKenzie

1 hour ago, Cheesehead_Griller said:

Welcome to the group! I look forward to seeing your setup. I have a 32" but strongly considered the 22" Beast on a mobile cart. Any ETA for delivery?

Thanks Cheesehead! I will post pics when finished. I wish I could have got a 32", super nice looking cookers. I just placed the order, says it is in stock in the US. But no mention of ETA yet. Hope it is soon.

2 hours ago, C6Bill said:

Welcome !!!!

 

Thanks C6!

I assume your name is for a Vette? FYI, my handle is not from wearing neckties. But from a passion for a particular brand of cars.

2 hours ago, Tyrus said:

Like Steve McQueen in the Great Escape I'm glad you made it out. Congrats on your new cooker, it should serve you well, and be a fine addition in both looks and performance.

Thanks Tyrus. Both my wife and I were born and raised in CA, so it was very hard to leave. And the area we lived in (Ventura County) is beautiful and a great place to live. But we do not see the State as a whole getting better anytime soon. Been up here in ID for a little over a year now, and just love it. Similar to where we were at, surrounded by farmland and mountains. It is a beautiful state.

I choose the KK for two reasons, looks and performance. Now that we are living in an area that is a bit colder than before, the extra insulation of the KK is a big plus. The Humphreys that I have is similar, it hardly notices the cold weather.

4 hours ago, tekobo said:

Welcome.  As others have said, I am looking forward to learning from you once you get your hands on your KK.  You won't be disappointed!

Thanks Tekobo!

I cannot see how I could be disappointed. Unless I screw something up myself.

Bill

13 hours ago, Dono said:

Welcome and congrats!  Sounds like you have some serious bbq experience. I’ve heard good things about the Klose pits. You’re going to love your KK.  
 

Don

Thanks for the welcome Don. I hope to absorb all that KK experience you guys and gals have.

Klose pits are awesome. The welds look like a stack of dimes laid over. Very nice pits. Back in the day, I think they were the best out there. Now a days, there are quite a few offset pit manufacturers that are very good. But I will still consider another Klose if/when I decided to go bigger.

Bill

Thanks for the welcome Robert.

I'm always learning.

Hello gang,

Just placed our order for a 22" Beast. This will be going into a new BBQ island being constructed in our new home in Nampa, Idaho (Recent California escapee).

Ordered the Cobalt Blue tile Beast, along with a few accessories.

I have been lurking on here for a little while before ordering but hope to start participating soon.

A little about me, I have been Q'ing for many years, for home, parties, some catering, and Competitions. Started doing Comps in 2004. Was a Board Member of the CBBQA for quite a few years. I think I saw my first KK around 2008 or so, when a friend brought his KK to a Chris Lilly class that we (CBBQA) were putting on. Since then, I have always wanted one.

Most recently, I have been competing in SCA Steak Comps.

In addition to the KK, some of my current stable includes a Klose Family Reunion trailered pit, a Humphrey's Qubed Pint, a MGrills M16, Oklahoma Joes Rambler, 22" Weber Performer, 22" Weber Master-Touch, 18" WSM, and a few others. The Island will have the KK along with a 40" Blaze gasser.

Looking forward to learning a lot from all of you.

Bill