tony b

Nice tri-tip indeed!

Waiting with bated breath, Doc! Another crazy pressure cooker experiment indeed.

I own a 23", so things might not scale directly, you probably have way more mass to heat up than I do. So, I'm not surprised it's taking a bit of extra time to reach your target temps. One cardinal rule of KK cooking - Don't chase the temperature! Learn your top vent setting for a given temperature (1-2 full turns is way too much, btw) and stick to it. It's OK to open the top vent wider at the beginning when you're lighting the grill and it's coming up to temp. But, set the top vent to its correct setting when you get about 50F below target, or you will overshoot and it's a pain to get it back down once the KK is heat soaked. I'm discovering that the size of the charcoal does matter (Pun Intended). Been using Fogo and Quebracho lately and they have very large pieces of lump. If I use too many in the basket, my time to temp is a lot slower than if I use mostly medium sized pieces. YMMV

I wish! Soak mine in a 5 gal bucket with PBW, but have to flip it over to soak the other end halfway through. Kind of a pain. But, everything just wipes off with a sponge when it's done.

But, the $64,000 question is - who got the extra potato?

You should. Gotta fix this bad impression of us Yanks down under!!

Picture perfect burgers!!! AND, homemade buns, too? Crazy good!!!

Glad to hear that things are turning around there, allowing you to play with the new toy! Looks like you're off to a great start! btw - were you on the old RJ Kamado Forum, back in the day? If so, what was your name there?

In meatballs, Yes; burgers, NO!!

Jon - seek help, as you really do have a grill addiction!! But, at least you hide it well by scattering them around at different locations. I'm proud to say that I've never owned a gasser in my life. Been a charcoal man since day one. My Dad never owned one either. I was brought up right!

Don't remember the last time that I used the deflector stone? I either use the original round drip pan or foil on the lower grate.

My bet is that the gasser is history when the 2nd KK arrives!

"I thought that I saw a Kamado."

I hope so after that soulful look on her face!

My 23" KK is the almost exclusive grill/smoker at my house. 99% of my cooks are done on it. I own a small Grill Dome, but haven't fired it up in years. Have offered it to a couple of buddies, but they didn't want it - too small. I also own a yakitori like ckreef (his post got me to buy one). It's fun for parties - does a great job with anything on skewers.

Nelly is a sweetie!

Thriller Griller!

Serious!

Amazing story, Dennis. But, we're patient and will wait for a top notch griddle that only you will produce!

The BCS party at Goose Island is an annual event, not to be missed.

How'd you like the Pineapple Head on the actual pineapple? Pretty good stuff, eh! Tsunami has that Asian spin on it (pun intended), so it would do well on pork. I'll have to give it a spin (sorry, can't help myself today!) sometime.

Don't know about NV, but around here lately, chicken has been dirt cheap. Last week, scored a 10# bag of leg quarters for $3.90 - YES, $0.39/lb!!!

Great plan, except I'm going to be out of town over Thanksgiving this year. Annual trek to Chicago for the Bourbon County Stout release party at Goose Island Brewery. You can still make a HyVee run while you're here and load up on those Iowa Chops (or run over to Nelson's meat market, or down to Big Boy Meats at New Bo Market). Can score some brats to take back, too!

Hurray, Bill!!! Glad to see your "Tweedy Bird" finally at home. Now, those all important virgin cook pictures!