Paswesley

Yep, it's here! It arrived around a quarter to four EDT. I was alone, so I tipped the driver to pull it around to the patio and I set to work. I was not about to wait for help to arrive! I had the Kooker exposed on the bare pallet in about one half hour. I then spent about fifteen minutes reasoning through how I could condense a two or three person job to one man. I decided to use the scrap pieces that came from the pallet to construct a ramp. I used strapping tape to hold everything together. Then, I prayed- really. I asked the Lord to give me strength and skill, and I guided the KK off the pallet and onto the patio. It took around five minutes for me to coax the Gen. II over that square wooden box that is directly under the center of the kooker. I could have done it faster, but I was being careful and respecting all that mass. BTW, the lid was not removed. (I did remove all of the inner items.) When the time came to roll down the improvised ramp, it happened so smoothly that I was surprised and relieved. The only snag I hit during the whole set up process was a bit of trouble installing the spring cover. I figured out that ceramic material was in the way. Once this was scraped out of the grooves, I was easily able to turn the wing nuts and complete the install. As I write this, the kooker is at 225 degrees. Over the last three hours, it has varied between 195 and 250, through no fault of its own. I am learning how to keep the temp stable. I intend to let it burn all night. All of the grills are inside, but I am not kooking anything yet. This post got kind of long, but this is a momentous day! BTW, I noticed a couple of spider cracks around a couple of tiles, and the stoker door knob is screwed off track, and is loose. Other than that, it is perfect. I am blown away by the fit, finish, aesthetic appeal, ease of use, and on and on...

1:15. Live-chatted with a YRC specialist. She says it will be delivered after 4:00 PM. We will see...

Whoa!!! I have spoken with the east of the Mississippi distributor of Real Montana Charcoal. The cost for a 20# bag is $40.00, shipping included. That is a bit too premium for my wallet, especially since the difference between RMC and Royal Oak, in NW's rating, is not significant. Since I can buy 4 18# bags of RO for $63.00, tax included, I ordered that. RMC @ $2.00 per pound, or RO @ $0.87 per pound? That's a no-brainer!

Fingers Crossed I have been told that I will receive my kooker this afternoon, between noon and five PM. Here's hoping. They postponed the delivery yesterday, much to my dismay. We'll see how it goes...

Maple Lump Charcoal, and many other species of hardwood Hey JeffB: Thanks for the tip. I am going to try some. I am also going to try a brand of hardwood lump called Real Montana Lump Charcoal. The NWhiz site gives them a highly recommended rating. They call the company "The Paul Potts of charcoal." I guess they mean this charcoal is as surprisingly good as Paul Potts singing was, when he auditioned on Britain's talent contest back in 2007. They make many different types of lump charcoal, including many fruitwoods and even some exotic species, such as mahogany. According to the NW, the maple that they tested has a long burn, low ash, and attained a temperature of 1200 degrees, the highest that they have ever tested. Needless to say, if it is as good as they say, it sounds like just what I am looking for. They say that it puts out a good deal of smoke until it stabilizes at a given temp. I don't mind this. I like a pronounced smoky flavor for most of my cooking. Cost is about 25.00 + shipping for 20#, which is a bit pricey. I am going to give it a try, though. It may be well worth the cost. Have you, or anyone else, ever tried this charcoal?

Erring on the safe side You know Dennis. He just wants to be sure that he has given us the best info available. BTW, what type of lump do you use, and where do you get it from? I have some that I got from Lowe's, that has done okay in a Weber. But, a Weber is not in the same league as a KK. I am looking for high heat, low ash, with lightability a distant third. Well, cost is also a factor.

Rain a factor? T-Rex: It has been fair and hot in the Baltimore area for the past three weeks, leading up to the arrival of my kooker. Now, of course, we are getting a lot of rain. Do I need to be concerned about using the kooker in the rain? Dennis sent some info that mentions the possiblity of moisture bubbling out from uncured grout in the first twenty-four hours of high temp kooking. Need I be concerned about water at all? I would ask Dennis, but he is still in New Guinea. Thanks.

Well, after a restless night, tossing with the anticipation of receiving my new kooker today- alas, it's not to be. I could have received it today, but I was told by YRC's local terminal that no one with a lift gate on their truck is coming this way today. They say they are going to try to get it to me tomorrow. I pleaded my case, citing the upcoming cook on Friday/Saturday. But, I still could not get a firm commitment for delivery tomorrow. The agent went out to check it and said it was, "very interesting looking. Is it some kind of stove?" If there was a way to make it happen, I would go get my kooker! As it is, all I can do is twiddle my thumbs and wait... You know, when I think about how I almost got swindled by those other kamado folks, I am so glad about something called a search engine. Thank God I found Dennis! Three weeks before I ordered my kooker from Dennis, before I found komodokamado.com, I requested a sales quote for a #9 kamado from a competitor. I still have not received a response! This is one of the few times in my life that I thank God for being ignored!

KK-napping Didn't you hear? The Supreme Court recently ruled that KK-napping is a capital crime in all fifty states and the territories. This was in response to Indonesia's pre-existing law. Besides, I have a squad of off duty police officers on guard duty.

Since no one has responded to my last post, I will try another. I just want someone to share my excitement with me. This is a song of anticipation that I composed. Sing it to the tune of "Over the River and Through the Wood" 'Cross our great country of trees and woods, On YRC Freight it comes! Oh, please don't be late! I hardly can wait, for the smells and yells and yums! Through the last toll booth and weigh sta-tion, Now YRC's truck I spy! Hurray for the fun is the pulled pork done, Hope I don't get sauce in my eye! Enjoy, and sing it softly, so your spouse won't think you're nuts!

Forum Family: My anticipation is building by the hour! My Gen II is now on the dock in Harrisburg, PA, awaiting transfer to the truck that will get it to me. So far, so good. With Dennis off the grid, I hope that there is no damage when it arrives. Aw- to heck with that! Everything will be okay with it. I am excited! I have a feeling that is reminiscent of that which I used to have as a child on Christmas Eve nights, as I lay awake and longed for the morning. My wife is very canny, you know. She whipped out her omnipresent "honeydo" list and gave it a quick scan. In a second, she used the delivery of the KK to hoodwink me into powerwashing the patio and the house. Without batting an eye, she says, "You wouldn't want to set your new BBQ (sic) onto a dirty patio, would you?" The answer goes without saying, so I know what I'll be doing tomorrow.

BBQ Mountain High! Dennis mentioned a high altitude club, and I got to thinking, how high, in altitude have forum members kooked? The highest I have been while BBQing was about 560 feet on a hill in Alabama.

Mea culpa I hate erroneous knowitallism (my coinage). If you are going to be a know it all then you ought at least to get the facts straight. Therefore, I want to correct my post about a "death line" at about twenty thousand feet. Actually, there is a death zone that lies twenty-five to twenty-six thousand feet above sea level. Erroneous knowitallism is forgivable, so long as you catch your own gaffe. Of course the question being begged is: What has this post to do with BBQ?

Rest Echoing T-Rex: Keep a good watch on mom and her sigificant other. Take frequent rest breaks to lie down. Fortunately, you are about 6,000 feet below the death line. At that point, the body begins a slow decline that no amount of rest will help. But you are well below that altitude. Please post pics.

Owner's manual received Dennis is really a smart fellow. How best to ensure that new owners actually read the owner's manual? Provide it during that interval of anxious and eager waiting during which a guy is so desperate to get his kooker that he will do anything to ease his wait- including the unthinkable!

Thanks Thanks, Fetzervalve.

My new Gen. II VB05 is en route! It is due to arrive at the Baltimore terminal late on the 12th. I am supposed to call the dispatcher on the 12th and set up delivery for Tuesday, the 13th! I know that my kooker is headed this way, with the next stop being Harrisburg, PA. I certainly would love to get it on the 13th. That would give me four or more practice cooks before I feed the crowd on the 17th. I have a question about the heat deflector. Is it made of refractory material? Has anyone had a heat deflector to crack or split? Lastly, is there much difference between a kooker's heat deflector and a small pizza stone? Might a pizza stone (such as you can pick up at any of many sources) serve as a replacement heat deflector? I know that I am putting the cart before the horse, but I am chasing my tail as I await the arrival of my partner in gustatory delight.

Thanks Thanks, Cook_shack.

Coal Amount Please reference my earlier post about the butts and chickens that I am cooking. Should I start out with the butts, and then roast the chickens once they are done? I figured to cook the butts (bone in, 8 lbs. avg.) at 225 for 14 hours, then move up to 275 for two more hours to finish them. I want to butterfly the chickens and cook them skin side down to hold the juices in. Will I be able to use both upper cooking grids, or just the upper grid? For the chicken, 350 for 2 hours? Too long, too short a time? Too much, too little heat? Fortunately, we had a pot-bellied, coal and wood burning stove when I grew up, so I am familiar with setting dampers and drafts for maintaining temps. Last question. When regulating heat upwards, when I transition from low and slow to roasting, should I adjust both the draft door and the top cap, or just one- if so, which one? My learning curve is going to need to be real steep, so I apologize for all of the specific questions.

How much food? Well, this won't be my first cook of this magnitude. I've been cooking on grills and smokers for nigh onto thirty-two years. It will be one of the first times I cook on the KK though. Hopefully, it will arrive early enough for me to do a trial cook or two, so that I can get the feel of how the big boy works. There will be other meat entrees available, so I don't need to cook enough to provide a full serving for each person. I am a mixed race American who has married into a Philippine family. Both cultures love to cook and eat. So, in addition to what I am preparing, there will be pork, chicken and beef adobo, deep fried croakers, blue crabs, dinugoan (blood meat), as well as a host of vegetable and meat dishes, vegetable dishes, pansit (Philippino yok a mein), desserts and drinks. There will be an obscene amount of food cooked and eaten that weekend! I will cook 6, seven or eight pound pork butts. They will cook down to about 28 to 34 pounds of cooked pork for pulling. I will also cook eight chickens, which should net about 20 to twenty-four pounds of roasted chicken to separate into serving portions. I will dry rub them both with a special rub of my own creation. I will make up my mind whether to get any fancier- other than the sauces that I will prepare for both. I will certainly check out some of the great recipes and ideas that forum members have so graciously shared. Man, I've made myself hungry. I'm going to go eat. I CAN'T WAIT TO SEE MY NEW BABY! Hurry up truck!

On It's Way? Dennis wrote: Do you mean that my baby has been placed on the truck and is in a convoy headed toward Severn?

Butt King- After a fashion Cook_Shack wrote: No, I don't have one of those devices. Where may I obtain one? Regarding my being the "Butt King," I must admit that I have always been partial to butts, but I've been enamored of the curvaceous human female kind. I suspect that's the kind of "Butt King" I prefer to be.

Well, KK faithful, I have finally done it. After waffling and waiting, I have chosen a kooker, ordered it, and am eagerly awaiting it's delivery- hopefully sometime next week. As I went through the last stages of rationalizing this purchase I could only laugh at myself whenever they'd air that commercial that shows people who have bought esoteric, extravagant items, as they rationalize why they bought it. "This part (of the pool stick) is buffalo hide." Oh, well, in the final analysis, this is not an extravagant item. It is a very utilitarian item that is overbuilt for lifelong quality and aesthetic appeal. So there, conscience! To return from my reverie, I chose #Gen II- VB 05. It is very beautiful, and it is available for immediate shipment. I hope it arrives in time for me to use it the weekend of July 18th. We are hosting an engagement party for our daughter. I am expecting 80-100 guests, and the couple have asked for my "famous" pulled pork and roasted chicken. It would be great to pull off some compliments for the food and the kooker at the same time. I would not be able to wear any of my hats for at least a month!

Thanks Thanks for the replies, the detailed insurance ref will be very helpful. I had a bit of a problem with a company in the past, but that worked out too. I will be getting a KK with blue terra cotta, or cobalt blue- I will be equally happy with either one.

Middle-aged moment? Guys: I appreciate the input. I realize I may have read something about a stolen kooker on the Kamado forum and fused the memory over into your forum. Maybe someone needed a boat anchor and the kamado BBQ looked up to the task. :- ) BTW, I have State Farm. I suppose my homeowners' insurance should do nicely just in case. I liked the variation on the five hundred pound gorilla joke. What kind of BBQ does a 500 pound gorilla steal? Any kind he wants to ( including a kooker)!