Stile88 Posted April 15, 2016 Report Share Posted April 15, 2016 Looks fantastic perfect place for that beauty..cant wait to see what your first cook is going to be Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 15, 2016 Report Share Posted April 15, 2016 Thats looks like a great place to cook. Quote Link to comment Share on other sites More sharing options...
Danny B Posted April 15, 2016 Author Report Share Posted April 15, 2016 Tomorrow my first cook will be beef short ribs. I will post pictures. Stay tuned. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 16, 2016 Report Share Posted April 16, 2016 Sounds wonderful and I for one will be watching for those pixs:) Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 16, 2016 Report Share Posted April 16, 2016 We're waiting and watching. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 16, 2016 Report Share Posted April 16, 2016 This should be good! Looking forward to seeing these first pics, Danny. Quote Link to comment Share on other sites More sharing options...
parisbrownep Posted April 16, 2016 Report Share Posted April 16, 2016 Tomorrow my first cook will be beef short ribs. I will post pictures. Stay tuned. Even though I'm not a KK user( KJ Classic ), I look forward to your post. Hope you enjoy the ribs. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 16, 2016 Report Share Posted April 16, 2016 Come to the Dark Side @parisbrownep! You know you want to … it's just a matter of time. Welcome aboard!:) Quote Link to comment Share on other sites More sharing options...
EGGARY Posted April 16, 2016 Report Share Posted April 16, 2016 Some Hand-Me Down ! Congrats on the new addition. You are going to enjoy the journey. Quote Link to comment Share on other sites More sharing options...
Danny B Posted April 17, 2016 Author Report Share Posted April 17, 2016 They were really good. I had the damper a little to low and the fire almost went out but was able to get it back up and the ribs were awesome. Quote Link to comment Share on other sites More sharing options...
Danny B Posted April 17, 2016 Author Report Share Posted April 17, 2016 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2016 Report Share Posted April 17, 2016 That's great but, where is the proof, the pixs, so we can drool over the cook. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 17, 2016 Report Share Posted April 17, 2016 That was quick, great pixs and great cook. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 17, 2016 Report Share Posted April 17, 2016 They were really good. I had the damper a little to low and the fire almost went out but was able to get it back up and the ribs were awesome. Ribs look good but .......... . . I doubt "the fire almost went out". You just thought that. If you only have the bottom open just a hair (literally) and the top vent at 1/4 turn it'll still keep going. Temp might get a good bit lower than you want but it'll still keep going. . This is one kamado that you can actually get to stable out at less than 200* . Sent from my XT1585 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 17, 2016 Report Share Posted April 17, 2016 Certainly looks good to this Okie! Very nice cook! As @ckreef said in his post, the KK is so dadgummed efficient in its airflow, it's hard to put the fire out without really trying to snuff it. I always start every cook with a full basket of lump. I'd also encourage you to take a Saturday, get a bag of cheap lump, a cooler of cold beer, and learn the vent control settings that yield the most common cooking temps. I'd start at 225 and work my way to 500 in increments of 25 degrees. Once you hit a specified temp, make note of the bent settings and let your KK stabilize at that temp for aout 30 minutes. You'll get to know very quickly that airflow controls your fire and the more airflow, the more fire, and thus the higher the temperature. Quote Link to comment Share on other sites More sharing options...
5698k Posted April 17, 2016 Report Share Posted April 17, 2016 I'm with Charles, if your vents are open, you've got fire. I had to convince Bosceaux of the same thing. These grills are amazingly efficient, and it appears that you're well on your way to mastering this hand me down jewel!! Rob 1 Quote Link to comment Share on other sites More sharing options...
Newg4 Posted April 17, 2016 Report Share Posted April 17, 2016 Ribs look awesome!! My first low heat cook I also thought the fire was going to go out but it never did. As others have said, these cookers are so efficient that they have the ability to maintain low temps with very little airflow. Unlike other kamados, air flow on KK goes directly through the charcoal basket. It looks like your off to a great start with your KK, enjoy and keep posting pics!! 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted April 18, 2016 Report Share Posted April 18, 2016 Looks like a complete success for your first cook. You'll learn quickly how much air she needs for whatever temperature you want. It's as close as set and forget as you'll ever see for BBQing. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 18, 2016 Report Share Posted April 18, 2016 Welcome! What a great Mom you have, indeed! You are going to fall in love with your KK, if you haven't already. I love the setting - it's almost a shrine! The beef ribs look really great, too. If you have any questions, fire away. That's what we're here for! Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted April 20, 2016 Report Share Posted April 20, 2016 Sweeeeeeeeeeeeeeeeet! You have been bitten by the scarce but notorious kamado bug and there's no going back now. Welcome to the club Quote Link to comment Share on other sites More sharing options...
