tony b

Repeat after me - I WILL NEVER PUT MY KNIVES IN THE DISHWASHER!!! (Note: this is one of those "line in the sand" positions that you sometimes have to take with the significant other!) Not only is it very bad for your knives (blades getting nicked up banging into the other silverware and dishwasher detergent is very harsh on carbon steel and can even pit stainless), but it's dangerous - very easy to get cut/nicked by a blade when removing from the dishwasher.

NOT a big fan of wire bristle brushes! CDC warns of injuries from inadvertently swallowing grill-cleaning brush bristles - CBS News Stick with the open end 3/8" box wrench or the Grill Floss (my vote).

Holla at me if you can't get it there and would like one - happy to ship one to you!

Looking perfect!

OK, then! Definitely on the shopping list!

1) If you mean "fully open" then 3 or 4 turns is pretty much it. As you said, after that, not much change. For perspective, most cooks are done in less that 1/2 turn open position. 2) NO, don't do that unless you want to be replacing gaskets frequently. I'm sure that the hair on the back of Dennis' neck went up when you did that - LOL! 3) Yes, you only leave the lid in Position 1 in between cooks, after the fire is out, again for gasket longevity.

Fortuitously I had this email from Milk Street (the Cooks Illustrated folks) about a new hybrid knife that they had developed - a cross between the Nakiri and a Chinese cleaver (you listening @Syzygies?) Milk Street Kitchin-to Knife | Milk Street Store (177milkstreet.com)

I second that. I've never noticed any petroleum smell or taste using my MAPP torch either.

Nice job!

I'll try and remember to look for that sauce on my next road trip to Trader Joe's. I like Aleppo pepper.

It amazes me how many "good cooks/chefs" don't remove the green sprout from their cloves of garlic?! I am "knife poor." I can't tell you how many chefs knives and Santoku's that I have. @Troble For your budget point, you can't really go wrong with Shun knives. My Shun Nakiri is one of my "go to's" for everyday tasks. Amazon.com : Shun Knives These guys have a lot of nice options, if you want to explore more traditional Japanese knives. They span a large price range, so don't freak out if the first one you look at is over $500. Shop All Knives | KORIN

I don't see your Guru probe in the picture, so I'm venturing a guess. You have it too close to the meat and it's influencing the reading. Move the probe at least a couple of inches away from the meat. Even at heat soak, you will likely see a 20F difference between dome temp and grate temp. That's normal.

You're going to be blown away by that Kurobuta pork. Heritage breeds are just so crazy good. Last night was steak night. New cut - Sierra steak from Porter Rd. Similar to flank. Cooked direct, lower grate (thin steak), mesquite and post oak, rubbed with Gunpowder. Grilled a piece of haloumi cheese and the romaine lettuce for the Cesare salad. Plated with a nice 2x baked spud. Chimichurri sauce and sautéed mushrooms for the steak. Interesting cut of beef. Good flavor, but you have to cut it against the grain.

All dressed up and nowhere to go!

Nice lobsters. I can just see MacKenzie's face as she sees those pictures - LOL!!! Last night was a pre-marinated pork loin (Local supermarket has been running BOGO sales on them just about every week lately!) This one was garlic and herb, which I rubbed with Sucklebusters Lemon & Garlic. Direct, 325F, apple wood chunks. Plated with curry rice and a Greek salad. These things are super juicy. And a 2-4-1 deal to boot!

For the new folks, there's a next step to this process that's important. Once you see the dome temperature drop 50 - 100F, you're pretty sure the fire is out at that point. Next, bump the top vent off its seat a bit. This will prevent it from seizing up on you as it cools down further. If this happens, it's a major PITA to get the top vent open again. You should also open the lid to the 1st position on the latch to take the compression off the gaskets. They will last much longer if you do this.

No. The split basket is doing the job of the deflector in that configuration. Your approach to the reverse sear is otherwise correct. You should get an email from Dennis with the Owners Manual. Ping him if you don't get it shortly. If you have specific questions about a given cook, just ask here. Folks are always willing to help out with answers/suggestions.

Very nice, all of them! Making me hungry.

Give the sear grate a go next time and see if you like the results better. Just be careful to turn the steak over frequently (every 30 seconds), so you don't over cook it, until you get the char that you're looking for.

Marmaduke on the loose!

Welcome to the Obsession! You're in for a great experience cooking on your new KK. Best advice on learning how to cook on your KK - fill up the basket with charcoal, light it in one small spot near the middle, set up a chair and a cooler of adult beverages of choice. Set the top vent just barely off the seat (just enough to see smoke exit) and open the bottom vent about a 1/4 on the left dial. Let the KK come up to temperature and get steady while enjoying that adult beverage, make a note of the top vent position and the dome temperature. Next bump open the top vent a little more, like 1/8 of a turn. Let the KK temperature rise to its new steady spot - take note again. Keep doing this process until you get the dome up to about 350F. At about 275F, you might need to bump the bottom vent open a tad more. Making notes along the way. The vent setting are very repeatable. The vast majority of your cooks are going to be less than 350F, which is why I stopped there. You will need to do the burn-in before going up much higher in temperature as well. Save that for another day. Once you hit that 350F mark, toss on something to cook - burgers, sausages, chicken pieces, whatever you're used to grilling on the Weber. Then sit back and enjoy the difference in the quality of the food coming off your new KK. Use the Forum to look for cooking techniques for different proteins and such. Ask questions, it's a friendly bunch here, with lots of experience.

Here, let me show you to the entrance! LOL! Moroccan Cookware | Treasures of Morocco Bulgarian clay pots | Etsy

2nd much of what @cruzmisl had to say. If I'm cooking a thinner steak (less that 1.5" thick), I use the lower grate. I will only use the sear grate if it's a thicker cut; otherwise you risk overcooking it or, at a minimum, ending up with that gray band of meat just below the crust. The other key - turn the steak often when searing on the sear grate, which will help minimize the overcooking. I typically turn every 30 secs, and rotate 90 degrees after the second flip to get a nice cross-hatch pattern. Choice of rubs was spot-on advice, too. Too much sugar in the blend will burn and get bitter. So will black pepper. If you want to amp up the flavor, put some compound butter (butter mixed with herbs and spices) on the steak while it's resting after searing or make a nice chimichurri sauce to serve on the side.

I bring my own when I can.

Alas, poor Winston, I ate him well. (all apologies to the Bard!)