tony b

As a previous owner of one of these (affectionately called the Piece of Sh!t Kamado (POSK) by most previous owners), I can attest that most repairs are just temporary. When the top hat vent on mine cracked to the point I thought it was going to split in half and there was significant cracking around the bolts in the neck where the spider nut holds the top hat, I knew it was time to upgrade. I bought a "real" kamado from Dennis and gave away my POSK to a buddy for helping me move the KK onto my deck. About 2 months later, the entire top assembly (neck and top hat) fell off when he opened the lid to start a cook. He did some minor repairs on it and kept it on life support for a few more months. Hopefully you can keep this one going for one BBQ season to learn kamado style cooking (or Kooking, as RJ would put it - LOL!). Learning vent/air control will carry over to any other kamado style grill.

Astute eye! They were made by the blacksmiths down in the Amana Colonies as part of a Churrasco setup. They did several other pieces for me over the years - a custom pot rack for my kitchen remodel, and the BBQ table on my deck.

While not jumping on the bandwagon to get a grill from Korin, I did order some of their charcoal (5# bags of Sumi and Aramaru), along with some wine glasses (sounded like a nice deal @ $3.99 each). They had some very nice looking knives, but a tad out of my price range for most of them! Will try and do some side-by-side cooks in my cheapo yakitori grill (https://smile.amazon.com/gp/product/B003601SRA) with their charcoal and cocochar for comparison.

OK, tonight's dinner, being totally confessional, is Leftover Kabobs. I had about half of a previously grilled tri-tip in the fridge that I was desperately trying to think of how to use it up? The muses came to me and said "kabobs!" So, I cut it up into chunks, seasoned the cuts sides with a blend of Dizzy Pig IPA and Sucklebusters Hoochie Mama, then onto one skewer. Some yellow onion and brown mushrooms on the other skewers, slathered with garlic olive oil and Sucklebusters SPG (salt, pepper, garlic) and a dash of purple crack (because!) Grilled direct, at 375F, for about 25 minutes on the lower grate. Done, on a platter of rice pilaf. Plated with a nice Pinot Noir.

You've never seen me eat!

@Aussie OraNice use of the Uncle Dougie's! Are you getting low? Might be time for a box to head your way. Any word on this year's crop of Taz Pepperberries (Purple Crack)?

Actually only 2 1/2!! LOL

I've done both - full basket and splitter with coals in the back. Both work, the splitter setup takes longer to cook obviously. Piece of advice, @ 250F, you won't get crispy skin at all. If you want that, then you need to be 375F - 425F.

As much as we love pics here, NEVER keep your dinner guests waiting so you can take them!

Thanks, MacKenzie. Cooked up a storm for a house guest who wanted to learn more about grilling/BBQ. He just bought an Acorn to practice on until he's ready for the "big leagues!" Nice wings, btw!

Still doing it. Plus, when I hit the "unread content" button, I don't get any of the latest posts. It tells me that there aren't any new ones, but if I just go into the Forum and look, there are new posts since my last visit.

Finally catching up on some posts, been a busy week, plus the Forum glitch didn't help either. Did some beef ribs for a buddy this week. Came out great. On the KK with guru @ 265F, indirect with hickory, apple and oak chunks in the smoker pot. Plated with mashed cauliflower and grilled asparagus. Did a couple of other nice cooks this week, too. Scored some amazing double cut pork chops. Store had some corn (probably from FL), was OK for this early in the season. Also a batch of Cornell chicken, seeing as a friend wanted to learn how to make it. Have a great weekend!!

Kewl!

Kewl!

Today, I first noticed that when I entered a reply to a Forum post, it entered it when I hit the Submit button, but when the screen refreshed, I had a duplicate text box entry with an error message to wait at least 4 seconds before posting again. It did it almost every time I replied. If I just left the thread, usually by just hitting the Unread Content button at the bottom, it didn't actually submit the duplicate. Don't know if they are related, but I also notice a black dot just to the left of the Submit button, which I don't recall seeing before?

Very nice cook. Break a leg, kid, in the Challenge! Here's my ready-made go-to Jerk marinade. http://www.vernonsjerksauce.com/jerk.html Also another fav https://smile.amazon.com/Walkerswood-Traditional-Spicy-Jamaican-Jerky/dp/B0007OCIRC

Happy that you've found a nice source for good meats!

Nice ribs, but I'm generally not a fan of the 3-2-1 foil method on ribs. Just sayin'

I think that CocoChar is a pretty good substitute for binchotan, but that's a bit speculative, seeing as I've never cooked with binchotan in my yakitori grill. Fingers crossed that Dennis solves the shipping problem, as I've been seriously hoarding my last few boxes of CocoChar.

Nice duck! Yeah, they don't have a lot of meat on them.

About the same as Sriracha sauce in the bottle, which I think is "medium" hot.

These guys make a nice cherry rub and sauce. https://shop.billybonesbbq.com/main.sc

Same here.

Dennis doesn't recommend all wood fires in the KK, too much creosote build up. ckreef was just using some peach chunks for smoke flavor, with regular lump charcoal.

Back in the day, we gave Bosco such a hard time about his shipment/delivery. He found a website where he could track the ship that they were on and agonized as it bounced between ports in Asia before heading across the Pacific. We were merciless, because we knew how eager he was to get his grills - all 3 of them, with tables!!!