tony b

OOPS - the link doesn't work??

Kemi, you are baaad, gurl!

As Charles (ckreef) noted, the reduced airflow for the same temperature is the key here - there is no "bypass" airflow in the KK, as opposed to other ceramic grill designs. ALL the air flows through the firebox, so less airflow through the grill overall for the same temperature. Charles did an experiment a number of years ago intentionally trying to dry out a whole chicken in the KK - couldn't do it, short of incinerating the bird into charcoal! I've owned 2 other ceramic grill designs and have cooked a number of times on a BGE - sorry, no comparison! Plus, my favorite thing about the KK over the BGE - Dennis doesn't nickel & dime you over basically essential accessories - everything you need to do most cooks is included. The handful of accessories are just that - accessories - pizza stone, rotisserie rod/baskets, cold smoker. Jump on in the deep end of the pool - you won't regret it!

All of the above have worked in the past - especially a compensating expensive gift of the spouse's choosing!

You know that the real solution to this "problem" is to build yourself a cast iron smoker pot.

To the best of my knowledge, after almost 7 years on the Forum, no one has gotten divorced over buying a KK - just sayin'!!

Thanks for the update. Curious as to how it cooks and how long it burns.

I feel so special!

Same here. I just tried to upload a picture here as a test and got the same error message as MacKenzie.

We here to offer advice on accessories and other things, as well. Example, load up that pallet will all the boxes of cocochar, coffee charcoal and coffee wood that will fit. Cheapest shipping per box you'll ever get!

There are NO cons to a KK - it's simply the best grill of it's kind. Pricey, yes, but you get what you pay for! Hope you see your way clear to get one; you won't regret it once it arrives. Looking forward to officially welcoming you to The Obsession! (btw - don't listen to Robert - autumn gold flake is the best color!)

Please do, as it doesn't show up in the Naked Whiz's database.

Indeed!

That would be great. @CeramicChef Ken, if you're out there lurking - we miss you buddy and want you to come back and be active in the Forum again!!

Well done!

As the saying goes, "Good things come to those that wait!"

à Chacun Son Goût

Basically - ALL of them! But, if I had to choose a few to recommend - Dizzy Dust (my go-to for pork - but curious to try the new spicier version), Raising the Steaks (but also like Cow Lick) on beef, as a brewer you should try the IPA, and I like the Bayou-ish for a good all round Louisiana spice rub/blackening. Go check out Lane's BBQ. Their stuff is seriously good, too. I actually backed them in a Kickstarter campaign. Another Kickstarter that I backed were these guys from Hawaii (Adoboloco) making hot sauces, several of which will "light up the haoles!" Big fan from waaaay back in the day when it was originally called "Melinda's." One of the first hot sauces that I found with as much flavor as heat. I have a stupid amount of hot sauces in my pantry. Many are gifts from friends, mostly with cutesy names, ("Slap my Ass and call me Sally!") but they all taste the same! I used to feel the same about Tabasco, but check out their website, as they have branched out into other styles. Their "sriracha" based sauce is actually almost as good as the original. Their "garlic marinade" is pretty good on chicken and shrimp. The longer aged versions have complex flavors and not just spicy vinegar.

No harm, no foul, in my book! I'm about as non-PC as it gets! I, too, think Blazing Saddles is an awesome movie.

Wow, your club is 4 times the size of ours. Last year's Homebrew Con was Charlie P's "retirement party." You should definitely consider going, as it really is a lot of fun. I've been to 7 so far. If they hold true to form, 2020 will be somewhere in the Midwest. They'll announce the location at this year's convention.

@Braai-Q - I'm sure that you've looked already, but just in case, there are several discussion threads on here with pictures of folks ODK set ups. Many feature multiple KKs, along with other cooking appliances. Might give you some ideas.

While I don't have true white binchotan charcoal ($$$) for my yakitori, I have similar stuff, that's almost as difficult to light. https://www.korin.com/TK-636-19-05 https://www.korin.com/TK-636-20-05_2 I typically start it in chimney, with some small bits of lump on the bottom and the hard charcoal on top. Light a starter cube underneath and let it go until I see that the hard charcoal has started, then transfer it to the yakitori with tongs and let it get going a bit before starting to cook. This stuff takes even longer to get up to temp than does Dennis' cocochar, but it's super clean, burns very hot and lasts a long time - to the point of snuffing it out in the KK and reusing it.

Not this Midwesterner - I like my ribs closer to competition style - with some bite left in them. Plus, I'm a dry rub guy - no sauce. So, I'm not a fan of 3-2-1 either. YMMV Doc did an experiment that I tried once, it works, just not my style, but maybe more up your alley. He started out putting them in the pressure cooker and then onto the KK. Cut the cooking time in half and it was really hard to tell they started out in the pressure cooker. You'd have thought that they we just done straight-up on the KK. Dennis played around with doing them sous vide, as well.

Nice ribs, but poor Jazzy - so sad looking!!