5698k

Rob

I never thought I'd say this, but I think you had too much coal! A KK loaded up below the basket handles will go way longer than any single protien would ever take to cook, so no problem there. Your make shift deflector did indeed work, it's not necessary to have a stone. I believe Dennis sometimes uses a foil wrapped pan, if that tells anything. That said, unless you're doing a direct grilling cook, always use a deflector, especially on the long, lo/slo cooks. Congrats, you're well on your way to many plates of delicious food!! Rob

Bosceaux has proven himself, and is ready to take his place as a master of the dark side of the force!!💀💀 Robert

That's the all the air passes over the coals thingy!!😆😆😆 Robert

I think Bosceaux's in the "I can't believe they're so massive!" zone!!😂😂😂😂 Robert

Hmmm, not sure if Bosceaux is gonna survive!! Robert

The way my vac works is the drywall filter is a bag that hooks to the inlet inside the canister, and all of the ash is collected in the bag. When it's full, simply remove the bag and replace with a new one. I have a 12 gallon vac, a bag is good for ash from about 50-60lbs of coal. Robert

Have you seen the technique of rolling the racks, securing with a skewer, and standing them, bones vertical on the grate? It's very space economical. Robert

If I had to guess, the standard grates will stay the way they are, these new ones optional add ons. They'll be great for fish, veggies, or anything else small or delicate. They'll also be great for a skillet type of sear, burgers for instance. Grill Grates on steroids! Robert

In my vast medical experience, if Rak can make the unveiling, I would allow him to lift a camera! Robert

I'm ready for mine!! Robert

Good idea...😆😆 Robert

I'm half trying to talk the wife into moving to kerrville, I love that part of Texas. Robert

Steels, and ceramics do not sharpen, they simply re shape the blade. The only way to sharpen is to remove metal. Stones are the least exspensive, consistent way to sharpen. An easy, effective tool is the worksharp. It's a small, electric, belt drive, that uses a varying grit level bands to produce a good edge. Another tool is the edge pro, which is a tool using stones, and has a stand, allowing the user to set the honing angle, making for an easier way to get a consistent edge. There are other tools out there, varying in cost, and ease of use, but ya gotta remove metal to sharpen. Robert

I'll let you know as soon as I can! I've used buttermilk before, but mostly with a batter, never in this manner. It's a gallon of buttermilk, a gallon of water, two cups kosher salt, and 6 tbls of a sweetish rub. We'll see!! Robert

Thanks. I have two ten poundish birds for Thursday, I'm gonna do roughly the same thing. Maple brining one, buttermilk brining the other, both directly on the grate. Robert

CC, what was your time/temp? Robert

HA!!! Robert

You're gonna need two just for the 32"!!😆😆😆 Robert

ALWAYS wash your knives individually, and by hand. It'll help prevent these accidents from happening, and they'll stay sharper longer. Robert

It's always a good day for gumbo! Besides, gumbo...kamado...they sound alike don't they? Robert

Robert

What ya waitin for? Robert

Beautiful color, congrats!! Guys, I'm not sure that's a 32". Robert

Was your entire cooking process on the KK exactly the same as you've done in the past? Do you always have the beef on during the heat up process? Robert