tony b

@Troble - a bit early, but Welcome to the Obsession. A couple of things to add to what the others have offered for advice. #2 - rotisserie is a "must have" in my book. One Grill is where you get the motor and they have lots of basket accessories, too, so I'm sure that you can find what you are looking for there. I was an early purchaser of the OktoForks - almost never use them anymore - not a fan. I have cut myself on them too many times and also had issues with food falling off them into the fire. If I have to tie the food onto them to prevent this, what's the point? - stick with a basket and regular tine forks. #3 - in addition to the rotisserie and cold smoker, the pizza stone is a must have (assuming that you plan to do pizzas and breads). The extra charcoal basket makes it easier to swap out when you want to use the basket splitter for smaller cooks. #5 - See #2 - they have lots of options for grilling baskets that will hold a whole fish.

Kinda sad actually - the burn-in was a "rite of passage" for KK owners.

They were both tasty - and spicy! Will tone down dinner tonight - LOL!

A tad colder, but I did manage to get in a chicken cook for dinner last night. Both were spicy - on the left was a teriyaki (Adoboloco) and the right was mango habenero sauce (blend of Dinosaur and Melindas). Direct @ 375F over peach wood. I slashed the skin on the teriyaki one to allow it to penetrate better while marinating.

Indeed! I've also found that cold smoked items get better with a few days of rest, especially cheese. From Wiki: Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. It's in the Chuck primal area.

There we go!

You have a good foundation cooking on those grills. The transition to the KK won't be that dramatic. You already understand the basic principles of airflow = temperature. You will just have to get used to the new top vent settings for specific temps (bottom vent is not critical as long as the fuel is getting enough air.) The other thing will be that the KK takes quite a bit longer to heat soak, but is much more stable than those grills once up and going. First cook should be something in your wheelhouse that you've done a lot of - pork butts, ribs, spatchcocked chicken, whatever it might be. Wouldn't recommend a packer cut brisket as your first cook!

@Aussie Ora - what happened to the picture?? Just a blank entry box. Destroying the evidence??

Waiting with bated breath to see those pics! And now, the "official" greeting - Welcome to the Obsession!!!

Had a nice flat iron steak for dinner last night. Direct, on lower grate, with mesquite chunks. Pulled an "Aussie" by mixing together several rubs, plus a healthy dose of purple crack for good measure. Plated with a 2x baked spud and a load of mushrooms.

Keep it simple, Bruce, how about a nice ham steak!

Not white wine, mon, rum! Dat's de trick for de jerk marinade, mon!

I have no idea. I don't get that reaction, but maybe because I haven't tried to evoke it?

Now you know why I named it Purple Crack! It has a slight numbing effect on the tongue, similar to clove and Szechwan peppercorns (due to hydroxy-α-sanshool per Wikipedia.) So, different than "miracle fruit."

I'd take those temperatures right about now in F, not C, as our high today is only about 22F. Supposedly, we're going to be in the 40s for a couple of days, so I'm hoping to get in a couple of grilling sessions.

Especially the following day when I used some of the leftovers to make a Cuban sandwich!

It was a bit of a challenge going out every 5 mins or so to turn it 90 degrees. However, I'm not concerned about pork being medium. Nice and juicy. Folks are still living in the last century if they fear pork that's not cooked to death!

So, I sucked it up and went out in the near zero windchills and fired up the KK for dinner last night. Trader Joe's marinated (rosemary & cracked pepper) pork tenderloin. Direct, main grate, 325F over peach wood. Plated with salt potatoes and roasted carrots.

@MacKenzie - I had a follow-up pic of the duck sans head, but for the life of me, can't find it in my pics folders??

Gorgeous!

Had a snow squall blast through here this afternoon. Could hardly see across the street. As soon as it came, it was gone. Just a dusting of snow, but the winds are still gusting quite a bit and the temps are dropping fast. I had planned to grill a pork tenderloin tonight, but the windchill will be approaching Zero about the time that I have to start the grill. The cast iron skillet on the stove top is starting to look pretty good right now! Well, I sucked it up and braved the near zero windchills to grill the pork tenderloin (Pics are in the cooking thread). Fortunately, my KK is like 3 steps from the kitchen door!

funding???

You live in south Georgia for crying out loud, you have no idea what real winter even looks like! Winter to you just means that you have to put on a coat to go outside! We've had 4 measurable snowfalls already and single digit temperatures at night several times. About to get another artic blast this week with highs only in the teens - and we're only a week into December. Can't imagine what January and February will bring us??

I helped fill out verticals (consecutive years) of Bourbon Co stout and Bigfoot barleywine (I had 3 older years of each). Plus, I brought a 2015 Trader Joe's Vintage ale (their Christmas beer, which is actually brewed for them by Unibroue). We ended up with a 2011 - 2017 vertical of Bourbon Co (including a 2015 bottle of Rare!!) and a 2011 - 2016 vertical of Bigfoot. And, one guy in the club brought his own collection of 2010 - 2016 of The Abyss (another big barrel-aged imperial stout!) Epic is the only word to describe our annual holiday party!

He's smiling at me!