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Ok guys, I'm building a new house, and obviously, an outdoor kitchen. I already plan on the usual suspects, kk, bge, dual gas burner for boiling/frying, fridge, sink, but does anyone have a gotta have item, or maybe a don't bother item, or any tips or suggestions? My patio is 16'x22', I'm planning on using one 16' side for the actual kitchen. I would love any help!

I did a method in which the steaks were coated completely in salt for about an hour, washed, then cooked. If you're cooking shoe leather, this will tenderize it. If you have a good piece of beef, it will be flavorless mush. <br /> <br /> <br /> Robert

Just add the salt a few minutes before your cook. Its the high heat process that will give the flavor. The 30 second direct flame will have the carmelizing effect on the salt, as well as the meat. <br /> <br /> <br /> Robert

I'm assuming you've vented your kk. Get it hot, 700°+. Use the lower grill, not the reversible one. Sea salt, a bit more than you might think, pepper only. For 1.5" thick steaks, medium rare, 3 minutes lid closed, 30 seconds lid open. Flip, repeat, you're done. <br /> <br /> <br /> Robert

This is why time per pound doesn't work. When a four pound roast takes roughly as long as an eight pounder, the math doesn't work. This has been my experience also. Sounds like you're doing great, keep grillin!! <br /> <br /> <br /> Robert

Platesetter=heat deflector. The rest pretty much the same. <br /> <br /> <br /> Robert

I am completely confident in the kk's ability to maintain a constant temperature when set properly. I am also a huge fan of the guru's ability to control temperature very precisely. It will also make precise, fast adjustments as needed. The guru definitely is a great tool to use with your kk.<br /> <br /> <br /> Robert

The smoke ring is a chemical reaction, don't get too hung up on it. Did it taste good?? Thats all that matters!!<br /> <br /> <br /> Robert

Thats why I don't get the reverse sear. You still have to get your grill really hot, so why not just get it cooked in 6-7 minutes, and eat!<br /> <br /> <br /> Robert

Have you vented your grill yet? I'll assume you have. Get it to 700° or better, Lower grill. For medium rare, 1.5" thick steaks, 3 minutes lid down, 30 seconds lid up, flip, repeat. This will adjust slightly depending on your desired internal temp, grill temp, and steak thickness. Personally, I like salt and pepper only, but do whatever you like. <br /> <br /> <br /> Robert

Reference the forum on both, particularly chicken, but there will be lots of info on both. I'm really particular about my steaks though, how do you like yours?<br /> <br /> <br /> Robert

You'll also do the best steaks you ever had on your kk. <br /> <br /> <br /> Robert

How's your chicken?<br /> <br /> <br /> Robert

You do need to break up the ecc sticks. I hit two pieces together, and usually end up with three small pieces from each regular piece. Other charcoals aren't near as dense, so a switch will be another small learning curve. <br /> <br /> <br /> Robert

No such thing as too much ecc. Filler up every time. If you want to use other charcoals, thats fine, but the only reason to is personal choice. Personally, I don't use anything else. <br /> <br /> <br /> Robert

If you're doing a lo/slo, a chimney starter is way too much charcoal anyway, use a mapp torch, works every time!<br /> <br /> <br /> Robert

Outstanding!! Now you can play with confidence!<br /> <br /> <br /> Robert

Did you probe for tenderness?<br /> <br /> <br /> Robert

On my router, I had to go to a number like 6882, something completely different than 80 something. Sent from my iPhone using Tapatalk

I wouldn't foil, fat down. Sent from my iPhone using Tapatalk

You'll get the best bark if you don't foil, just cook until it's done. You might try fat down on this too. Sent from my iPhone using Tapatalk

Look up coffee cardamom rub on this forum, or google it. I don't do the oil part. I like the 275°, but I don't think that's critical either. Cook it to 190° ish, and start probing. It'll probably go closer to 200° ish, but when it probes like buttah, it's done!! Sent from my iPhone using Tapatalk

Sorry I didn't get back to you earlier, but I'm glad the butt worked out. This is a point of discussion, but I cook fat cap down on both pork and beef. I think you get a better bark, and the fat down protects the meat. The fat doesn't baste, because the moisture is expanding inside and being forced out, the meat isn't soaking moisture in. There are many who cook fat up, with great results. Now go after the brisket, no fear!! Sent from my iPhone using Tapatalk

I have a number of people why they should pay so much more for a kk. Now you know. I tell them that when you get one, you'll get it. I do understand though, its a lot of money for a grill, but I' never heard of anyone regretting the purchase one it arrives. Congrats, and pics please!<br /> <br /> <br /> Robert

Kamados in general, KK's in particular, are much moister environments than any other type of cooker, so additional sources of moisture aren't needed. Spritzing is ok if you're trying to get a lot of flavor in the bark. A lot of pork rubs have a good bit of brown sugar in them, this gives great bark also. I use yellow mustard on pork of all kinds as a base to help with bark also, but there are those that say it's unnecessary. <br /> <br /> When you try a pork butt, try rubbing it heavily with your rub of choice, cook at a higher temp than 225°, I like 275°, and cook to 205° internal, not one degree less, and see what you think. I'll bet you'll be pleased. Keep it simple at first, then play around. Let the kk do the work. <br /> <br /> <br /> Robert