tony b

Been there, done that! It was so sought after, more precious than gold at the time. Napoleon had a set of flatware made of it to show off at his state dinners. https://www.theatlantic.com/technology/archive/2014/11/aluminum-was-once-one-of-the-most-expensive-metals-in-the-world/382447/

Doc, I just copied your link and pasted it into this post. There's an option at the bottom of the screen that asks if you want to embed it or just post it as a link. The default is to embed, so I didn't change it.

Lucky you! I was just curious and hadn't planned on getting one, so I'm not disappointed.

Yeah, Doc. No one, not even Dennis, uses that big heavy ceramic heat deflector any more. Just wastes too much charcoal trying to heat it up and really slows down the heat up time. Most of us use the drip pan that came with the KK or just a layer of aluminum foil on the lower grate, if you're not expecting a lot of drippings. Main purpose is to block the infrared from directly hitting the food, letting the convection air do the low & slow. The foil does that and makes clean up a snap - no goo or burnt drippings on the stone to contend with on the next cook.

Unfortunately, Amazon shows it as being "Currently Unavailable" with no anticipated return date. 😪

Looking happy in its new home! Now get to cooking!

Shawarma pork steaks last night, with grilled red onion and zucchini. Roasted red potatoes in the indoor convection oven. Everything direct @ 325F, with apple wood chunks.

I have a Donabe rick cooker. Love it. The only issue is it take a bit more attention than a regular rice cooker. You turn off the heat right after you see steam exiting the hole in the lid.

Korean Pork Tenderloins - direct, main grate @ 325F, with peach wood chunks. Marinade was Bulgogi with some pineapple hot sauce. Basted the tenderloins a couple of times during the cook. A bundle of asparagus for good measure. Plated with some pineapple fried rice (see the connection with the marinade hot sauce!) Did the fried rice in the paella pan to get a nice crust.

I normally use the MAPP torch followed up with FiAir blower for 99% of my cooks on the KK, but I have used these starter cubes in a chimney to light the heavy binto charcoal for the yakitori grill. https://smile.amazon.com/gp/product/B01C3KO7X0

That one snuck by Naked Whiz. No mention of it in his database. I used to like Weekend Warriors briquettes in my smaller Grill Dome, until they basically went out of business.

Nice Birthday gift, Grill Sergeant!

Same as the other post - Hi Doc! Missed your posts! Hope all is well with you and the family!

Hi Doc! Where you been lately?? Hope all is well with you and the family!

It's not like you're trying to dock with the International Space Station. Once you get the hang of vent settings, it's pretty damn easy!

That's crazy, kinda makes me think of Pad Thai? Well, tonight was another steak night. A skirt steak from Trader Joes rubbed with Gunpowder and Dizzy Pig Red Eye Express, direct on the lower grate with post oak and mesquite chunks. Plated with sautéed mushrooms and asparagus, with roasted potatoes, and chimichurri sauce. I have to say that I nailed this one top to bottom!

This is where the basket splitter comes in handy - to have 2 Zone cooking. Forward sear over the coals, then move your steak off to the other side to roast indirect until target temperature. If you don't have a basket splitter, take note of where the hot spots are in the charcoal basket and move the steak over to a lower area.

Welcome Christine. Confession - we're kinda to blame here on the Forum for suggesting that hubby keep the KJ as a 2nd Kamado for cooking - at least until you get your 2nd KK! 😄

You must not be "locked down" for the virus or retired?

Now that's funny! Poochie is Gene's doppelganger!

Good luck!

@Pequod - OR, maybe he just likes helping out a buddy make a hook-up in the bar?? 😄

Welcome to the Obsession. A couple of observations. Once you heat soak a KK, it's really hard to lower the temperature, as it retains heat very efficiently. So, if you're trying to get down to cold smoking temps, you're going to have to approach it from below, not above. Temps that low are very tricky in the KK, as you barely have to open the top vent. Hard to keep a fire going with that little of airflow. This is where a temperature controller, like a BBQ Guru, would come in handy. Second, don't fret the lower vent setting too much, as the top vent dominates the airflow. Just don't starve your fire by not opening the bottom vent enough - that smallest hole on the right dial is really small. Don't worry about it being more open. Lastly, not sure why you're having a problem with the rubber probe plug. Only thought, seeing as how it's new, is there's a sliver of white plastic in the slit in the plug. Did you remove that? It's just there to show you where the slit is for inserting the wires. OR, is the plug just missing? If so, look in your "spare parts" kit that came with the KK. You should have several "spare" plugs in there.

Welcome to the Obsession, Wingman! You're going to be blown away once it arrives and you start to cook on it. HUGE improvement over the BGE. Can't wait to see those all important uncrating and first cook pictures! Don't be afraid to ask questions - that's why we're here - community support - from a safe distance!