GoFrogs91 Posted October 10, 2015 Report Share Posted October 10, 2015 Did my first KK combo cook last night. I used my 23" with the basket splitter to smoke a boneless leg of lamb indirect at about 215-225F with some peach chunks. When I reached an internal temp of 125F, I moved the lamb over to the 19" at 500 degrees for a sear. Resting. I know. I know. A little heavy on the starch, but that is what I wanted. 😛 Man, the 19" ramps up in a hurry. No joke this thing goes from around 200 to 500+ in 5-7 minutes. It is a great addition to my 23". Benton 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 10, 2015 Report Share Posted October 10, 2015 Gorgeous looking piece of meat. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 10, 2015 Report Share Posted October 10, 2015 Great cook and I'm glad you enjoy the 19". Quote Link to comment Share on other sites More sharing options...
Gnomatic Posted October 10, 2015 Report Share Posted October 10, 2015 Wow does that look spectacular! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 10, 2015 Report Share Posted October 10, 2015 Beautiful piece of lamb! Nice break-in cook on the 19". Quote Link to comment Share on other sites More sharing options...
bosco Posted October 10, 2015 Report Share Posted October 10, 2015 Benton that is a beautiful cut of meat buddy!!! Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 10, 2015 Report Share Posted October 10, 2015 That turned out great, GoFrogs! That makes he hungry just thinking about how flavorful that had to be. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 11, 2015 Report Share Posted October 11, 2015 Yea no worries. Just follow the instructions exact. Heat soak it at but don't take it above 550* (a full hour or two). Poke holes with a T-pin to releave gases (then the grout won't split). Push the tiles/pebbles (where needed) back down from time to time as it cools. The complete procedure may take a few high heat sessions just keep checking it until you no longer need to. This all sounds way scarier then it is. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 11, 2015 Report Share Posted October 11, 2015 Beautiful cook, looks oh so tasty. Quote Link to comment Share on other sites More sharing options...
