tony b

Welcome to the Obsession! Excellent decision! You won't regret it. A good first cook is usually either a pork butt or a whole chicken (spatchcocked). Almost impossible to mess up while you are learning temperature control with the KK. Both cooks are well under the temperature limit for the burn-in, so no worries there. Noticed that you live on a golf course. So, don't be surprised if a stray ball lands near your fence when cooking, as you will likely attract attention with the KK!

Sorry, no help on reusable sous vide bags. I generally use just regular zip-top bags for sous vide and toss them when done. I wouldn't trust them to hold up for a 2nd use. I do use these for my bulk spice purchases and they seem to hold up pretty well. https://www.foodsaver.com/food-storage-bags-and-containers/specialty-vacuum-seal-bags-and-rolls/vacuum-zipper-bags/foodsaver-vacuum-zipper-quart-bags-18-count/FSFRBZ0216-NP.html#start=2

Where else would you have found one? (Ha, ha - just showing our age!)

Winner, Winner! 2 thighs injected with Seasoning Stix and rubbed with Lanes Sweet Heat. More corn! Finally killed off the basmati rice. Nice side salad with bleu cheese. Crusty Bread. Lovely Dry Riesling. Direct, main grate, apple wood chunks.

Sounds great to me!

I'm shocked that anyone remembers the Commodore 64? 😵

BINGO!!!!

When I had my deck built, I specifically had them do a 4' x 4' section of the decking in the corner with Ironwood for the grill to sit on. Also had them shorten the span on the joists for the extra weight. While you can scorch Ironwood, it won't burn if a stray coal lands on it. (Main reason that I stopped using the chimney and went to the MAPP torch to light the grill after I did drop a hot coal on it. Sanded the spot out and you can't tell it ever happened.)

Another fun coincidence - Friday evening I did a peach glazed pork chop and used this vinegar to thin out the Peachalicious BBQ sauce. It's corn season! Direct, main grate, peach wood chunks. Plated with basmati rice and a side salad.

Must have been something in the air, Aussie, as I did a tri-tip last night for a buddy who came over for dinner. Straight up Santa Maria style (Oakridge rub). Direct on the lower grate, with post oak and mesquite chunks, corn on the half main grate (love this thing!). Crusty Italian bread. Came out a perfect Medium Rare. Plated with a baked spud (air fryer). A nice 16 yo Ridge Zin to go with an almost perfect meal (per my guest!)

Welcome aboard! What are you cooking on now?

Good Luck - finding a used KK for sale is rare indeed! Owners' are far too happy with them to part with one, unless there are extenuating circumstances (moving or upgrading).

I think @tekobo is giving you a run for your money!

Just don't let Doc (@mguerra) see this - ha, ha!

That combo sounds better to me. I agree that Crossroads needs "help." I like the Swamp Venom, just used it on some bacon wrapped shrimp.

Sounds yummy. Big Dizzy Pig fan here. Have to admit that the Firewalk isn't my favorite jerk seasoning though. Glad you solved the creep problem.

Most of the temperature control is by the top vent. The lower vents don't have much impact, as long as you don't starve the fire. What the lower vent does impact is the amount of charcoal that is burning. The KK is super efficient once heat soaked, so you can dial back the lower vent to conserve fuel.

Another odd ball thing to check. Is your KK on a solid surface (patio) or one with a bit of flex (deck)? Mine is on a deck and I discovered that when walking around the grill the flex/bounce will cause the top vent to move enough to mess with the temperature. Others have seen this, too. Fit is simple. Get a spring and put it on the shaft of the top vent between the spider and the top vent to apply slight pressure/resistance to help stabilize the top vent. It doesn't take a stiff spring for this. Something akin to the spring in the toilet paper holder. They last a couple of seasons and then just replace them.

Looks like you're ready to step up and go for the Peking duck challenge.

Nice. There's a simple solution to the creep - get a Guru.

Very nice.

I have just about every option for the rotisserie- basket, cradle, spit/tines and Octoforks. I use them all, except for the Octoforks, which I dislike for multiple reasons. As far as cleaning any of them, I do an overnight soak in Powdered Brewers Wash (PBW). Most everything just rinses off and what doesn't rinse off, wipes off easily with a damp sponge or paper towel. Don't let cleaning be a major factor in your decision making. Get what you think will best suit your cooking plans.

Bummer, dude. But you still get to enjoy that awesome space in the meantime.

Yeah, most folks don't know that making whiskey starts out the same as beer. They deviate in that you don't add hops to the wort when making whiskey and you distill it instead of carbonating it.

👍