tony b

To Quote Mr. Bill - OOOOHH, NOOOOO! But, knowing about Mr. Franklin's tenacity, he'll be fine and back up to full capacity in no time.

You're fine where you sit right now, but if you want to "play" and see how the KK adjusts to tweaks of the top and bottom vents, go for it. Get a feel for how it "handles" just like driving a new car on a nice curvy road!

While both will work equally well for you, my humble advice is to go 22" TT for your outdoor kitchen. I think in the long run, that will be more aesthetically pleasing to you. You now just have to match tile colors to the kitchen counter-tops and you're all set! Next, we can offer advice on accessories. As a start, based on your comments, the KK pizza stone is a MUST. Max out the boxes of CoCoChar and Coffee Wood on the palette. Consider the rotisserie options and a basket splitter w/2nd charcoal basket. The cold smoker is a "nice to have" option, if you'll think you'll use it enough.

Carne Crosta is a nice steak rub, too.

Anybody that says "all y'all" is OK in my book, Paul. Where were you raised?

Sounds like you're on the right track for accessories. Definitely drop the double drip pan. I've used mine only once or twice in several years. KK pizza stone over steel. If you want to do smash burgers, use a cast iron skillet or griddle. With the 21" being new, not sure what's available for it?? So not much advice there. You might want to consider the 17" round pizza stone for it, as the grate-shaped one for the 23" wont fit it. That's all I could think of. I own several Thermapens. They are the best instant read thermometers that I've found. Fast and very accurate. Another cheap add-on if you get the straight rotisserie rod, Keith at OctoForks sells a nice adjustable basket that slides onto the rod. I use mine more than the original KK rotisserie basket. I still use the KK basket, but for definitive things like roasting chile peppers, whole chickens, pork roasts, etc. The adjustable basket is for smaller items, like ears of corn and chicken pieces, etc. I'm also a gadget guy - I have the DigiQ-II controller, several Maverick remote temperature sensors, and my newest toy - the MEATER (a wireless remote thermometer - a MUST for the rotisserie - IMHO).

Don't listen to her, Paul. You know the Q won't come out nearly as tasty without beer in the Cook! Pictures be damned!

Good advice from the others, nothing to add here. Haven't used my deflector stone in years; I use either the drip pan or some aluminum foil on the lower grate - easy, peasy! One new trick that I used for the first time last night - if you have a MAPP/Propane torch, pre-scorch your wood chunks. You'll get to good smoke faster.

Nice job on that brisket. Big fan here of the Oakridge rubs - Black Ops is standard in my kitchen, as is Santa Maria.

It knows you all too well, MacKenzie!

Hurray for Purple Crack!

Thanks, Ken. Indeed she is!

I'm sure that's part of my problem with doing cold smoking (no fire in the KK) or really low temp smoking (150F). So, I'll try using more lit charcoal pieces next time along with pellets. I've got a 4.5 lb pork belly brining away to make more bacon, so I'll get a chance to practice on Monday.

POSK = Piece of Sh!t Kamado. A standard term for the ones made by Richard Johnson. Who, by the way, is still out there trying to swindle folks into buying his POSKs. I still get a random email newsletter a couple of times a year from him. He's legendary on the web - http://kamadofraudforum.org/

See if you can locate a small boneless pork shoulder/butt (say 4 or 5 lbs). Those will cook @ 250F in about the same time as ribs. You will be amazed at how juicy a whole chicken will come out on the KK. That's always a good safe 1st cook - almost impossible to screw up.

I've tried several things to keep the chips going - a small lit piece of charcoal, starter cubes, and blasts from the MAPP torch through the side holes. I think that you're going to find that the medium chips are too big. My next cold smoke session will incorporate smoking pellets mixed in with the Fruita wood chips to see if that helps.

Shocking to see a POSK with all the tiles still on it! You're one of the very few lucky ones it looks like! But, speaking as a previous POSK owner, you'll be amazed at the difference in quality in the KK - night and day!!

At least you'll be able to go scarf some up, Robert, seeing as the palettes will arrive in your back yard!

My grocer has them both in 1 lb bags and loose in the shipping box, which clearly says Hatch on it, so I'm not concerned about fakes. They tend to range in size from 4 -5" to up to 7 - 8" in length, all are similar in size in width - 1" at the stem.

I have only used my cold smoker for that purpose. I use my Dutch oven smoker pot for long low & slow cooks, as I often use my Guru for those; and as Syz said, they are mutually exclusive right now. I haven't tried using the cold smoker to supply smoke for longer cooks, as I have trouble keeping it lit and need to tend it to make sure it's still producing smoke.

Welcome to the Obsession! You're going to see a world of difference cooking on a KK over an Egg. Will second the others' comments on maxing out the coco and coffee wood in your order. Pizza stone is a great accessory. My 2 cents - get a second charcoal basket and the basket splitter - great for 2 zone cooks and quick heat up for grilling. Love my rotisserie basket, so I'd suggest getting both the basket and straight rod/prong set. (Note: you have to order the motor from OneGrill, as Dennis doesn't sell one.) The cold smoker is a nice add-on if you think you'd being doing that (I smoke salmon, nuts, and cheese with mine.) The double-bottom drip pan is nice if you want to roast veggies under another cook or catch the drippings to make gravy. I have to admit that mine doesn't see that much use. YMMV Can't wait to see the pics of the arrival and uncrating!

Great pics, as usual, MacKenzie. You're a Pro!

Thought I had a good picture of it outside the rotisserie basket, but guess not. The trick is to make one end a half-moon so it's easy to get the chiles in/out without taking it apart. You put the wire basket inside the rotisserie basket with the open half-moon up against the matching metal side of the roti basket. The other trick is to trim off the stems of the chiles flush with the body or they get caught in the holes of the basket.

Hatch chiles arrived at the local supermarket last week. Bought 3 lbs. Finally got around to roasting 2 1/2 lbs today. The other 1/2 lb was put up fresh. I made the cage for the rotisserie basket last year out of 1/2" wire fabric. Works great for this application.