tony b

ckreef, thanks for the pictures. Clarified a lot. Your's is just like everybody else's. The only slight difference is in the Big Bad 32," who's vent door has 2 dials on it, but it slides on the rails/tubes just like ours.

Thanks, CC. And, "how I roll" is more correct than you think! Had to waddle out of the place! Great beers and damned tasty pizza, too! $2.50 pints for seriously good beers - can't go wrong there! They plan on making this a regular Wednesday night special - woo, hoo!

Count me in, too!! Life doesn't get much better than that! But, I have to admit that I've already got that "pleasantly plump" thing covered!

Please, do me a big favor and yell out real loud when you light it for the first time - "Hey Ya'll, watch this!!"

Having pizza for supper tonight, but not at home. Mellow Mushroom is having a tap takeover by Surly Brewing, so that's where I'm headed in about an hour!

Sounds like your's is very different from all the other sized KK's. Ash basket? Bottom Vent Assembly (implying more than one piece)?? A picture would be helpful ckreef.

LIke Ceramic Chef noted, he drilled too many holes in his. You only need 3 or 4. Read the whole the thread as there is lot of good info there and links to cheap cast iron pots. I use nothing else on my long cooks (>2 hours). Works great!

Like I said, Dennis had made some enhancements since I got mine, so the manual might be dated. I upgraded from the screen to the baffle a year or so ago. Like it MUCH better. Sounds like you might be confused between the charcoal basket (Metal) and the firebox (Ceramic). NEVER take out the firebox - those ceramic pieces wedged in the bottom where the metal charcoal basket sits. I take the charcoal basket out all the time, as I own 2 - one for doing full baskets of charcoal and the second one has my basket splitter in it for doing smaller cooks where I don't want to burn through a lot of charcoal. Works great for searing a couple of steaks, as it forces all the air through half the surface area, so it gets super hot, super fast! I also take the basket out to clean out the ashes. I just use a metal scoop and just reach down and scoop it out with that. Don't be afraid of asking more questions. That's what this forum is all about - plus sharing pictures of the amazing food that this grill can produce!!!

TY everybody! Hey, CC, there's always dinner tomorrow night!

TY. Like I started this thread - amazing eggs! Almost foolproof! ckreef, you need to get the Anova, man! You won't regret it.

Sounds like the easiest way to do it would be to punch some small holes in the lid of the smaller barrel and once loaded, clamp it shut. Would make flipping it over a lot easier. Try using 3 - 4 C-Clamps as it looks like there's enough rim on the barrel in the picture.

TY

Last night did a "re-do" but as a langostino scampi. Used the "broth" from the langostino SV pouch with a splash of dry sherry, browned butter, and roasted garlic to finish the pasta. Tossed the langostino (cooked SV) in the EVOO, parsely, ground garlic, coarse black pepper, basil and white truffle oils just to coat. Pasta into the bowl, then the langostinos, parm/romano cheese, then topped with the SV poached egg. OK, now the pictures! Platted with side salad, crusty bread, and a nice white wine (Picpoul). Mr. DeVille, I'm ready for my close-up. Money shot!

Excellent. Nice "window pane."

Sounds a lot like how we do the dutch oven smoking pot. The 55 gal drum is the "KK" in this setup and the smaller barrel is the dutch oven.

Congrats on the move and setup! Looks awesome. Can't wait for the pics of the virgin cook. Remember, you can cook during the break-in, while having those "tall cool ones!" You can PM other members of the forum without needing their email addresses. At the very top of the page, above the Kamado logo, you'll see your forum name and next to that is an envelope - clic that. That's your internal mail/messages mailbox. You can send/receive messages there.

Another second here. I almost always find a use for the "broth" in the SV bag. If it's a steak, then I use the jus in my sauteed mushrooms. Last night, I used the broth from the langostinos in my pasta sauce. Great!! Put this one on your "wish list" - http://www.amazon.com/Anova-Culinary-Precision-Immersion-Circulator/dp/B00UKPBXM4/ref=cm_cr_pr_product_top?ie=UTF8

EEEWWWW - I think that I'm gonna hurl! I knew that there was something about Mrs. skreef that I liked, besides her great cooking!

You got that right!!! ABOMINATION!!! Out, Out, you Demons!!

Actually, I've never tried to make it, as I was looking for the technique first. Had an epiphany - might try that Cookina grill mat on the main grate and see what kind of crust I can get on it, hmmm??

I bet, Mom's are like that! My Dad in his later years would get up before Mom and make his own breakfast. He'd brag about how he only needed a kettle of water on the stove to make breakfast - instant coffee and instant oatmeal. I'd just shake my head in bewilderment, as my Dad was actually a decent cook, when he wanted to!

Got it! THANKS for the tip!!

All in how you're raised. Southern boys eat grits for breakfast, Yankees eat oatmeal. So, I'd have to say the same thing about Oatmeal = mucilage! Anything that needs that much brown sugar, honey, butter, milk, etc. to be able to choke down is pushing the limits of food (IMHO!) Flaked oats are only good for 2 things - Scotchies and Stout!

Helpful hint: leave the main grate in place as a "safety net" to catch any that might fall off the wall!!

While the Outer Banks of NC are very nice, next time go to the "real" Beaufort, the one in SOUTH Carolina, for shimp and grits. It's a "low country" dish and Beaufort, SC is in the heart of the low country. Beautiful city, too!