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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
k2krunk

Hello from TX

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Just got a 19” lil’ isla...have had a lot of fun cooking on it!

looking forward to meeting you all and hearing more about the KK universe. 
 

I will post some photos soon.  Cooked my first brisket ever. Also had success with baking beer bread.

It takes a while, maybe 2-3 hours +, to get to higher temperatures. Not sure if this is normal or if I’m doing something wrong. 
 

Cheers!

- Kyle

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Welcome, looking forward to seeing your new KK and your cooks. :-D They do sound delicious. For pizza type temps it does take a while to get the pizza stone stable at 550F or so. I think mine was about 2 hours yesterday.

Let's see that awesome KK. :grin:

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Welcome K2.
Can get high temp within an hour.
1. Fill your basket with charcoal.
2. Light 2 places.
3. Open bottom vents to about 1/4.
Open top vent 2 full rotations.
5. Blow lit area 5- 10 mins after lighting.
This will bring you up to temp within 1 hour.


Sent from my iPhone using Tapatalk

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4 hours ago, k2krunk said:

Just got a 19” lil’ isla...have had a lot of fun cooking on it!
looking forward to meeting you all and hearing more about the KK universe. 
I will post some photos soon.  Cooked my first brisket ever. Also had success with baking beer bread.
It takes a while, maybe 2-3 hours +, to get to higher temperatures. Not sure if this is normal or if I’m doing something wrong. 
Cheers!
- Kyle

Congrats on your new grill..

Temperature is airflow.. My guess is that you poured the charcoal directly out of the bag.  And even worse possibly poured the bottom of the bag into the charcoal basket.  These smalls nestle between the larger pieces and cut off airflow. For higher temps always pour the lump into a container shake a few time to let the small crap fall to the bottom. The larger pieces should be used in the middle and the smalls can be used around the very outside against the refractory cement fire box. Please remember this mantra... Temperature is airflow..

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Thanks for the tips and warm welcome!

i have only used Royal Oak lump and BGE lump so far. Both have had a lot of small pieces. Will look for a better lump. And try the coconut KK charcoal!

Here are a few pics of the new KK :) 

8FB9B4D3-88B1-45D8-88BB-1F33C747BBE3.jpeg

5BFF4C96-F9BB-492D-A6C9-BFA3127E84D9.jpeg

547A867D-3774-4393-8DB7-0C47C5CCAE6D.jpeg

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P.S. just figured out my temperature problem!

the Tel-Tru thermometer that came with KK was only 3” or 4” stem. It was too short to be fastened and for accurate temperature reading, per the instructions. I just got 5” Tel-Tru thermometer in the mail and installed. It is instantly reading much higher temperatures. Problem solved!

I just hope that I didn’t accidentally damage the KK during burn in 🤭🤯

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Perfect, problem solved and I seriously doubt you did any damage at all. Sit back and enjoy that awesome KK you have. :smt060 I think You are going to have so much fun with your KK and a ton of good eating. :occasion7:

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I see you have the tall version, that will give you lots of room above the grate, I love that feature. :grin:

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MacKenzie, thanks! I am glad I got it figured out 😀
 

YES! There is so much room in the dome...it is great for bigger pieces of meat, bread, etc. So fun!!

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Welcome to the Obsession and thanks for sharing your pictures. Your adventure is just getting started - have fun!!

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