tony b

Sorry, no help on the crate size, but I'm curious - why not uncrate it first and just roll it to the backyard patio?

Can't go wrong with the Burnt Ends at Arthur Bryant's!

I'd eat that! It was 83F here yesterday, so I got to eat dinner outside on the deck for the 1st time this year!! Since I had been hanging out at a buddy's brewery in the afternoon with friends, dinner had to be a short prep one. First a shot of my buddy's beer - a very nice watermelon sour (Berliner Weiss). I also brought home some of his excellent blonde ale to go with dinner. A couple of snags (cheddar brat and apple & maple brat - the split one). Direct, main grate 325F, with apple wood chunks. Plated with homemade potato salad, spicy German mustard and that very nice blonde ale.

Cheated and used Trader Joe's pre-marinated Carne Asada for last night's tacos. Skewered, on the main grate, post oak & mesquite chunks, 350F. Plated, with tortillas, green crack sauce/guacamole mash-up, salsa and cheese. (Ended up not using the sour cream.) Cuban black beans and rice on the side.

There's a reason for that - it's KETCHUP!! 😝

The beauty of this Forum is how readily folks share their experiences and recipes and willingness to help others. I'm constantly learning new things about cooking from these amazing folks!! You will, too! Save up those nickels and dimes, you'll have that KK before you know it!

@Troble - killin' me with that "Iowa" corn! I won't see the "real thing" until late July. Great cooks, everyone! Ya'll been busy! Can't compete with last night's cook - wings & fries. Half the wings were done Jerk, other half were Buffalo. Both marinated with Shio Koji mixed with the seasonings. Made a foil pouch for the pimento wood chips, leaves and seeds (aka allspice). Main grate, 325F. Air fryer fries, sprayed with duck fat and dusted with Chippie salt. Green crack sauce on the side. Carrots, celery stix and blue cheese dressing to round it out. Served with my hoppy red ale.

@Poochie - Classic poochie! Glad to see you. Hope you are doing well? I actually know this joke!

You know that we love spending other people's money on this site! 🤑

Depends on the protein. Steaks I typically do for 2 - 3 hours. Chicken for an hour. It's a great tenderizer and flavor boost - liquid umami. But, back off the salt in the rest of the preparation.

Surf & Turf tonight. Prime grade rib-eye cap, marinated in Shio Koji, lots of fresh cracked black pepper and roasted garlic, then rubbed with a mix of Gunpowder and Dizzy Pig Cow Lick. On the lower grate, post oak & mesquite chunks, dome around 350F. For the "surf" part - CostCo tempura shrimp, done in the air fryer with classic cocktail sauce from Wegmann's (wonder where that came from??) and a house Japanese dipping sauce of shoyu, mirin, rice vinegar and wasabi powder. Twice baked potatoes (also in the airfryer) with the secret trick of putting the Peruvian green crack sauce INSIDE the twice baked potato! Sautéed mushrooms for the steak and a nice side salad with homemade blue cheese dressing.

I've always wondered - can you stand a pizza stone on end in the KK and do naan on it?

Looks amazing. What was the prep on it?

I've owned mine for 8 years now and the fun never stops!

@tekobo - PBW is expensive here, too, unless you buy in bulk. Our homebrewing club does a big bulk purchase of grains and stuff once a year through one of the local breweries. We get everything at the same prices as the brewery does. Last year I split a 50# bucket of PBW with 5 other folks. The price point was very nice ($3/lb) The "trick" with PBW is to start out with very hot water to soak the parts in. I typically mix it at 1 TB/gallon of hot water.

Welcome to the Obsession. The KK completes the ODK - you seem to have ALL the toys - wood fired pizza oven, Konro yakitori grill and the griddle. What's the R2D2 looking cooker with the skewers in it? Looks like you're off to a great start with that turkey breast!

Well done folks! Both cooks are making me hungry. Love me some Thai salad. I have 4 pork tenderloins in the freezer (nice sale at the market). Need to break one out soon!

@Braai-Q is correct. Dennis is always looking for improvements in the design, many of which come as suggestions from current owners. the good news is that he often makes some of these upgrades available to us owners of older models. I have replaced the gas door in mine with the threaded rod version to properly seal it up so it doesn't become an unexpected source of air in-leakage. I also upgraded to the dual dial front door. I've added the 2nd gasket. Not to mention adding accessories over the years as they've become available, such as the half grate, double bottom drip pan, cold smoker, and various rotisserie parts. There is no "planned obsolescence" in KK world.

Welcome to the Obsession. I'm sure that you are going to be more than pleased with your new 23" KK once you see it and start cooking amazing food on it. And don't forget those all important uncrating pictures when it arrives!

Opa! Where's the Ouzo??

Bravo! The rest of this treatise is making my brain hurt! The one thing to note about both of these devices is that even when the fan is not running, there is still airflow through the unit into the KK. That's why @Syzygies discussion on the addition of the damper on the fan unit is important. Like I said, on a windy day, you can get enough vacuum drag across the top hat to draw too much air into the KK and you'll lose temperature control from the fan unit. I've had it happen to me before. I usually set the Guru fan damper at least 50% close, will go even lower if it's a windy day.

I have a local guy for sausages, so it never occurred to me to order those from them. But, good to know.

Discovered AB at my 1st (and so far, only) GABF back in the early 90s. I still have the AB t-shirt that I bought there (doesn't fit anymore - LOL!)

I'm a BIG fan of Porter Road. Love that they do the esoteric cuts of beef that others don't do. Love me a Bavette or Denver steak. One of the few places where you can get a whole Picanha. The downside is that they are getting so popular, especially during the pandemic when more folks were cooking at home instead of going out, that it's difficult to get some of the more popular cuts at times. You can sign up to be notified when they have something you want back in stock, but you'd better be quick on the draw when you get the email notice or you'll miss out.