tony b

Congrats, and Welcome to the Obsession! Looking forward to the delivery and pictures. No beating around the bush - jumped right in with the double KK order! A serious upgrade to those Primos. Hopefully the 2 year hiatus won't have dampened your grilling skills. That pooch has a serious look on its face - saying, that's my master's food in there, so you'd better keep your distance! He knows that he's going to get a reward for his guard duty!

That girl really likes to whack things with that clever. Don't be messin' with her! But that double-fried pork belly (porchetta), looks to die for! 😋

Dennis, just being Dennis again. He got tired of replacing everyone's knobs, so he came up with this heat shield idea and I retrofitted my KK with one. It's standard equipment now.

Aussie, you must have been sending me brain waves, as I did an au gratin potato casserole last night to go with the ribeye. Have to admit that the casserole was done in the convection oven. Thought about cooking it on the half grate, but realized that I didn't have the time. Plated with a nice salad and some blue cheese mushrooms. Now to catch up on Friday night's burger cook. Was just Jonesing for a good burger and remember that I had one in the freezer - cheddar & jalapeno burger from the butcher counter. Even though it has cheese in the patty, gotta have more cheese! Pepper colby/jack. Duck fat airfries and some nice coleslaw round out the plate. Aioli and chipotle ketchup for the fries. That's one of my homemade beers - a red IPA made with Zappa hops! (yes, they named them after Frank!) I call this beer Chunga's Revenge! Look Ma, no beets! Just mustard and a kosher dill pickle slice. As God intended it!

You're going to need to beef up that chandelier chain if you're planning on doing any swinging from it! 🤣

That heat shield has a secondary function as well. It keeps the bottom vent door from getting screaming hot, which burns up the knobs, which are wood. There's a gap on each side of the heat shield for the air to flow freely.

Yep, no pictures, it didn't happen, just hearsay!

It's so he can swing from it after each successful cook! 😄

Smart to wait and get the tile color to match the new digs!

I had to take my 23" up 7 steps in my house to get it to my deck. I built a ramp for it of 3/4" plywood. It took 5 of us to push/pull it up those stairs, with the dome removed. Rolled it through the living and dining rooms, then over the transom of the kitchen door out to the deck. We did it, but it was a chore! Glad to only have to do that once! If I ever sell the house, the KK is staying with it. I'll buy another one for the new place, just so I don't have to move it off the deck again! Good Luck!

Keep us in the loop on what you decide to buy/color/tile shapes, etc.

That's always the $64,000 question - where is it going to go once it's here?

Great news on the purchase and Welcome to the Obsession! You and the Mrs will be blown away once you see it in person! We look forward to the pictures when it arrives. Then, you'll be even more impressed once you cook on it. If you have any more questions, like "must have" accessories, etc., feel free to ask. We've all been there. As Alohapig said, get as many boxes of cocochar and/or coffee wood lump, as will fit on the pallet. Cheapest that you will ever pay for it and both are excellent charcoals.

Does that make MacKenzie - Goldilocks?? 🤣

Look at how yellow that fat is, like butter!

I like the Lumberjack ones the best that I've tried so far.

@cstew32 - Dennis doesn't recommend doing super high heat "cleanings" on the KK. As he puts it, this thing is not a kiln. As part of my shutdown process after each cook, after I make sure that the fire is out by closing the top & bottom vents (dome temps dropped at least 50 - 100F), I open it back up and clean the grate with my grill floss (a 3/8" open-ended box wrench works, too), then bump the top vent open a tad (you don't want the KK to cool down with the top vent tightly closed or it will seize up on you and be a major PITA to open for your next cook), and then close the lid to the 1st position only (don't store the KK with the gasket fully compressed - it shortens it life), and finally put the cover on it.

Another tip - pellets seem to work better than wood chips, at least for me. Struggled to keep the chips lit. It also helps to light a small chunk of charcoal and drop that in the tube to help keep things going. I fill the main tube to just above the smoke tube with pellets, drop in the lit charcoal, then fill up the main tube with more pellets.

Catching up after a couple of cooks. First up, a nice roadkill chicken - pre-marinated lemon/rosemary from Trader Joes. Cooked direct on the upper grate, with apple wood chunks, @ 350F. Plated with red potatoes roasted in duck fat, with sautéed asparagus with a "mock" hollandaise (I had some leftover aioli that I add some melted butter and lemon juice to - a fair approximation). Last night it was bacon-wrapped pork tenderloins. Cooked direct on the main grate, with Dizzy Pig Dizzy Dust, @ 325F, with peach and hickory chunks. Plated with roasted red cabbage, with a bacon & parmesan gremolata, and a nice whole grain mustard pan sauce.

Nice Yogi you got there, MacKenzie! Just don't leave your picque-a-nique baskets out! 😄

That was my theory, as well. I thought of asking if he kept it covered when not in use? Had been hoping that Dennis would weight in, since he's seen it all by now, so I stayed quiet.

Welcome, Sharky! Hang around some more, you'll find it's nice in here - at a safe distance, ha, ha!

Welcome to the Obsession! You're going to be much happier with your KK than the KJ. Nice cubby hole for it, too! As MacKenzie astutely noted, leave enough room on the right side for the rotisserie motor/cold smoker/guru fan.

Welcome to the Obsession! You have already fallen in love with your KK, but just wait until you cook on it!

All ya'll are cooking up a storm! LOVE IT! Keep up the great work. It's my entertainment during the lockdown!