gcb

Hello KK Family! Tonight was pizza night on the KK. I made 2 very different pies!! The 1st pizza I topped with my homemade greek spinach pie filling that I spread over my dough and topped with some mozzarella. The 2nd pizza I sliced a large onion very thin then sautéed it until it was caramelized . I then cooked some sweet Italian sausage and sliced it. I formed my dough added the caramelized onions as the base then the sausage, Locatelli Romano and greek oregano then the mozzarella. I filled the basket to the top with some B&B and Royal oak lump. I Used my grill gun to light the lump and placed the KK Baking stone in the KK. I let the KK heat soak for 1:30 When the stone temp reached 550 degrees I placed the pizza on the stone. I do use parchment paper on my pizza peel at first to make sure the pie slides off without any problem. I pull the parchment about 4 minutes into the cook. It took 6-8 minutes to cook. The crust was perfect crispy no flop and both very flavorful . gcb IMG_5544.mov IMG_5549.mov

Hello KK Family Here's my Labor Day cook!! I purchased a 14lb Snake River Farms Gold label wagyu brisket and made pastrami!! I started this journey by making a brining solution. The brine consisted of 1 cup pickling spice, 3/4 cup salt, 1 cup brown sugar and 1 cinnamon stick. I put the pickling spices in a cast iron pan to slightly warm to release and intensify the fragrant aromas. I then put the pickling spices into a mortar pestle and lightly crushed the spices . I then added the pickling spice to 1 quart of water (I will need a total of 2 gallons of water including the quart used) on my stove and brought to a simmer. I added the sugar, brown sugar, salt, Cinnamon stick and pink curing salt! Heated till all the sugars & salt were completely dissolved. The amount of curing salt is determined my the total weight of the brisket and the 2 gallons of water. Then multiply the total weight by 454grams . Why 454? Because there are 454g in a LB. When you have that number multiply by .25% and that's the amount of pink curing salt you add in grams. I then placed the brine in the fridge over night to get cold. The next morning I trimmed the brisket . Added the brisket to my brine bucket then added the brine. I did need to add about 1/2 gallon more of water to make sure it was completely covered. It won't affect your brine solution . I placed in my fridge for 11 days. I only turned it once but I did on occasion shake the bucket a bit. On Saturday Morning I removed the brisket from the brine and placed it in my meat tub and filled with cold water and soaked it for 1hr 30 minutes to remove any excess salt. I set the KK up for this cook. Now not being a master of dialing in my temps I was Nervous to use the KK since I Never did a long cook on it. And the brisket cost me $229.00. So I have a fireboard 2 drive and had been reaching out to fireboard for there fan but they don't have an adapter for the KK. So Dennis told me about Humpherys Bbq so I called and ordered the Fan for fireboard . I received it and I did a trial run using a half basket of B&B lump. I installed the fan and lit about a softball size of lump set the temp to 250 degrees and let it go. I started at 11 am and at Midnight it was still going strong but called it as I wanted to go to sleep!! It held temp with no problem. The next morning I checked my basket and had enough lump to go at least another 3 or 4 hrs.The only thing I was concerned about was the fan being not a tight fit and had way too much play in the port so I called and asked if they had a bigger O ring for the fan and they did send me the next 2 sizes. I replaced the O ring with the next size up and I now have a very tight fit and I'm not worried about it falling out and damaging the tiles on my pride and joy KK. So this past Saturday 9-5-26 I trimmed my brisket and seasoned it with a rub that consisted of (3/4 cup 16 mesh pepper, 2 tablespoons each of granulated garlic,Mustard seed slightly crushed , Smoked Paprika and granulated onion) mixed well and applied to brisket. I set my KK to 275 using jealous devil XL LUMP using a full basket I placed my Brisket along with a 11lb Duroc pork butt on the KK and let it go. My Pastrami was done in 10.5 hours I cooked it to 194 degrees. I then Wrapped it in butchers paper with foil over the paper as my wife does not like foil directly on the meat and placed in my warming oven @145 degrees for a 18 hour rest!! The pork butt took 9 hours and I wrapped the same!!. Both were tender and juicy !! I am now a big fan of the Fan!!! As a side note at the end of the cook my wife wanted steak. So I seasoned my Flat iron steak ask the KK for more heat .So I opened up the bottom vents all the way and in 10 minutes I was pushing 650 -700 degrees and did the steak!! A great experience and was a pleasure using the fan set up. It's the first time I ever used one during a cook. gcb! IMG_5490.mov

C6Bill Yes! I was using the controller and fan only. Bottom vent always completely closed. Now I did open the bottom vent just to get to my temp faster! Then I closed the bottom completely. By doing this you will get to temp much faster and the fan doesn't have to work as hard. Just like if you were doing a cook without a fan you would open your bottom vent and Damper and dial it back as you get closer to the temp you want. And the fireboard controls the variable fan speed that you need from 0%- 100% . Or you can set the speed manually! George

Hello Georgefrom oz!! I'm George from NY. I just brined for 12 days a 14lb Snake Rive Farms wagyu gold brisket . That I Cooked on my 32"KK. It was the first time I cooked a Brisket on it. I was worried about keeping the temps even as I'm still new to this and didn't want to destroy a $225.00 brisket. At Dennises recomendation I invested in a Humphrey's Fan for my fire board2. I received it and I did a trial run using a half basket of B&B lump. I installed the fan and lit about a softball size of lump set the temp to 250 degrees and let it go. I started at 11 am and at Midnight it was still going strong but called it as I wanted to go to sleep!! It held temp with no problem. The next morning I checked my basket and had enough lump to go at least another 3 or 4 hrs.The only thing was I was concerned about was the fan being loose in the port so I called and asked if they had a bigger O ring for the fan and they sent the next 2 sizes. I replaced the ring with the next size up and I now have a very tight fit and I'm not worried about it falling out and damaging the tiles on my pride and joy KK. So this past Saturday 8-5-26 I trimmed my brisket and seasoned it set my KK to 275 using jealous devil XL LUMP full basket placed my Brisket along with a 11lb Duroc pork butt on and let it go. My Pastrami was done in 10.5 hours I cooked it to 194 I then Wrapped it in butchers paper with foil over the paper as my wife does not like foil directly on the meat and placed in my warming oven @145 degrees for a 18 hour rest!! The pork butt took 9 hours and and I wrapped the same!! Not a problem. Both were tender and juicy !! I am now a big fan of the Fan!!! As far as Thermometers go I do have the Meater block pro and have never had problem in either my KK or my Lonestargrillz 20x42 pellet smoker and have never once lost connection. I also use the Typhur Gold which is also excellent. Here is a picture of the fan and fireboard2!! Hope this helps!! Also at the end of the cook my wife wanted steak. So I seasoned my Flat iron steak ask the KK for more heat .So I opened up the bottom vents all the way and in 10 minutes I was pushing 650 degrees and did the steak!! Also during the pastrami cook bottom vents completely closed top vent was open about 2-3 tiles!! George

Hello Mackenzie !!! Looks fantastic! What did you flavor the chicken with? Also very sorry to hear about the Arthritis I know how that can make everyday tasks extremly difficult. My prayers are with you. My mom suffered many years with Rheumatoid Arthritis. Looking forward to your next post with pictures. George

Hello KK family!! Wishing our Great Country A Happy 250th Birthday!! And a Happy 4th!! As we celebrate let's not forget the great patriots who made this possible. We owe it all to them! The brave souls who sacrificed it all and gave birth to the greatest nation to ever exist on this planet. As we gather together around our KK 's give a special thanks to them. They had a vision of what they wanted this country to be and didn't stop until it was accomplished. Pray that our great nation will continue to be that beacon of light that shines bright for all to see. And that our children and families will be able to enjoy all that we have enjoyed!! God Bless George Baralis

A dangerous combination to posess Eagle eyes and speed!!!! Great score!!

Tyrus hope all is well!! They are both sold at Costco. Kingsford was on deal for $17.99 from $22.49 normal price. The Kirkland is reg $14.99 for the 30lb bag, Check it out at your Costco they should have it!!

Hello KK family!! Just an update to my last post. After experimenting with Kingsford's Professional Briquettes in my KK with great results . I then tried Costco's Kirkland Professional Briquettes 30 lbs for $14.99. I used 1/3 of a basket. The results were also fantastic. High heat long burn low ash. I grilled Flat Iron steak marinated with Teriyaki , chicken Kebobs, Brats with roasted potatoes. I was grilling at 450 degrees. I Would Highly recommend both of these Briquettes . I Was very Impressed with how they both preformed. I Also had 1/2 basket left of useable briquettes. George Baralis IMG_4716.mov

Hello KK family!! Happy Memorial Day !! Thank you to all who have given the ultimate sacrifice. Because of them we are able to enjoy the peace and freedom we now have !!. I have done 3 cooks using Kingsfords Professional Competition Briquettes on my KK. They are made with premium wood char and produce low ash. They are safe for use in our KK's. Naked whiz rates them very high and also recommends them for ceramic use. Also bought them at Costco on sale $ 17.99 for a 2 pack 18 lbs each reg $22.49. So $.50 per lb. High heat low ash long burn time what more could you ask for ? Perfect for quick grilling of steaks, burgers, dogs as well as longer cooks without breaking the bank. No problem lighting with my Grillblazer gun with No sparks or popping when lighting!! Used 1/4 basket when I grilled a tomahawk steak, flat iron steak,chicken, hot dogs .burgers ,and Kebobs along with corn on the cob. I maintained between 375-425 when grilling and did that for approximately 3hrs30 minutes. Was extremely happy with these briquettes I would highly recommend them to all!!! Enjoy the holiday and hopefully its sunny where you are as its been pouring here since Friday and not ending till Monday afternoon !! P.S. Costco also has Briquettes under the Kirkland name for the KK low ash and high temp as well, I will be using that next. $14.99 for 30lbs. Will update with a comparison after my cooks!! George Baralis IMG_4676.mov

Hello KK Family!! I celebrated Greek Easter this past Sunday and would like to share my cook. It started with me dying our traditional Red Easter eggs. I learned that to get that deep red color you must use brown eggs! As you will see they came out great!! I also made my homemade spinach pie as well as Stewed greek style fresh string beans seasoned with spg, oninons ,quartered whole tomatoes, fresh dill ,garlic and cinnamon using single origin olive oil. I also roasted small red & white potatoes seasoned with SPG,Greek Oregano Olive oil. And finally a 6.41 lb boneless leg of Australian lamb seasoned with slices of fresh garlic placed inside the entire lamb with SPG, Greek oregano cooked on my KK using the Spit Rotisserie . I Used 3/4 basket filled heavy with XL jealous devil lump. Cooking temp was 350-400 degrees took only 2 hours for the cook. I also made my Greek sweet Easter Bread called Tsoureki, Hope you all will enjoy the pictures!! For appetizers in keeping with family tradition going back years and in honor of my late Mother's Hungarian heritage I still cut up some Hungarian Kielbasa along with greek Kayseri & Kefalograviera Cheese as appetizers with the spinach pie & eggs!! For Dessert my homemade Greek Baklava11 Thank you George IMG_4446.MOV IMG_4443.MOV IMG_4422.MOV IMG_4421.MOV IMG_4419.MOV

NapDogg yes white bottom! A glass of wine would go well with it!!!

First I want to wish everyone a Happy Easter !! I hope and pray all is well . Enjoy the day with your loved ones. Also today was my first cook using the KK cradle. I prepared 2 chickens both were about 4.5 lbs. I seasoned one with Kosmos spg and added oregano the other with shake that which is S&P& Butter purchased from The Flat Top King and oregano. Placed 1 Meater pro probe in each breast and set temp to 158. Filled basket with leftover Fogo Black,Rockwood and Jealous devil XL lump. Lit the lump set Bottom vent left side 1/2 open and set right side to the large hole and opened top damper 1 1/2 turns. It took 15 minutes to reach 325 so I shut left side vent completely and set right side vent to 2nd large whole and closed top damper to 1/2 turn. Put cradle in!! It was sunny and 66 degrees when I started. About 1 hour in temp dropped to 50 degrees wind kicked up and the rain came. No rain was in the forecast nice surprise. Cooking temp was 350 degrees and held rock steady. The bird on the left finished 15 minutes before the one on the right as the left side was red hot and the right side was lagging behind. Total cook time was 1hr 20 minutes. But using the cradle and its unique design made it so easy to stop the motor loosen the arms remove the chicken and slide the other bird to the left Side!! If I was using a spit I would have had to shut it down remove the entire spit and then put it back. The main reason why I used the cradle today is I am Greek and we celebrate Easter next Sunday on the 12th. And I intend to cook a Lamb and wanted to get some idea as to how this works. The birds were juicy, tender and crispy skin. I did open the bottom vent all the way on the left and right to see how the KK would respond when calling for a higher temps so with 6 minutes to go on the one bird. Too see if Could get the skin more crispy and the KK responded and before I knew it the temp was 450. Unbelievable!! Here are some pictures!! I forgot to mention I used the 6''cradle!! George

Looks incredible !! How long did it take and what temp did you cook it at? My Costco only has choice and prime . I get my wagyu from snake river farms! What lump did you use ?

Tyrus!! I have a MTD snow blower . It's 31 years old and I too would put it up against any made today!! Don't make them like they use too!! Still runs like a champ!! I also remember snow like this from late 60's and early 70's with much more consistency.

Tryus WOW!! Thanks for making me feel better!! I thought I had it bad. Nice to see I'm not alone. I'm really impressed with the path you carved out absolutely a beautiful job! Question did where did you end up parking the snow blower?? P.S. Are you still disappointed As you were on Sunday at 3am ?

The weather men got it right!! The Blizzard was spot on. So far we have 23'' and still snowing with winds still gusting to 50mph. Here are a couple of before and current pictures!! Will have to wait a few days to dig out the KK for my first cook of 2026!! Stay safe if you're in the northeast and don't over do it with the shoveling !!! Be smart take breaks or just hire someone to get it done!!!

Tony b The Blizzard has just started and we are going to get between 18-24'' with wind gusts 55 to 75 mph. I think that much snow and wind will continue to postpone my 1st cook of 2026 on my KK for a little longer!!

Hello KK Family!! This is unbelievable!! It's February 20th and still no KK action!! The cold, snow and sleet won't give me a break!! And now they're predicting anywhere from 5-18'' of new snow this weekend!! So if anyone can post pictures of recent KK cooks. I would greatly appreciate it as I am suffering withdrawals and need a KK fix!! Hope everyone is well!!! Thanks gcb

MacKenzie Thank you! You as well!!

Hello KK Family !! I"d like to wish everyone a very Happy Valentine's Day tomorrow !! On Valentine's Day 40 years ago in 1986 I had my 1st date with my now wife. I remember it was a snowy Friday night. And I wasn't sure if I would have to cancel the date. But I said to myself no!! And decided to brave the snow drive slow and make it happen!! Then the restaurant I intended to go which was the fanciest one in town that I never been too was closed because of the snow. So we ended up at a 24 hour diner that was open and it turned out to be a great meal! The best date ever!! Please enjoy the day with your loved one's and if weather permits and you don't have reservations then enjoy a very special meal off your KK! And for those who are missing Loved one's may your memories bring you joy and comfort!!! Be Blessed!! gcb

tekobo Thanks for the welcome!! I currently have Tiles. Convincing my wife to get the pebble KK will be tough as she has been kind enough in the past year to allow me to purchase 3 new grills. A lonestargrillz 20x42" pellet grill, A 40'' true flame gas grill and my 32'' KK. So I may have to wait for a while!! Here is a picture of all 3. And yes I have a very Loving wife!! 39 years we are married!! I don't want to push my luck! lol

As far as the coco char goes Dennis is no longer shipping it to the US. Because of the 19% tariffs!!

Thanks NapDog!! I think I may try to seperate the lump by size depending on my cook. As low and slow needs larger lump and fast and hot could use smaller lump. But I guess we are all on the same road to mastering temps and fire management.

Thanks 5698k for the advice on how to set and maintain the temperatures. I Will definitely try that setting for under 350. And also thank you to C6BILL, Mackenzie and Tony b for the well wishes .As far as which cooks better Squares or Pebbles I may have to tell my wife the forum has spoken and said I need to by a Pebble KK for a very important scientific experiment the forum is depending on me!!!!! I'll keep you posted!!