xraydoc Posted August 16, 2016 Report Share Posted August 16, 2016 Truck driver called around 1015 am and said he would be here in an hour. I'm bursting with anticipation. I can't decide if 1 hour notice is cruel or kind.... It's here!!! Unloading. I tipped the driver well and he delivered to my backyard... but he says his hand trucks won't get it up the ledge onto my patio. Oh well. I'll cross that bridge when I get to it. First I have to remove all of the boxes from on top of the crate. And yay!! Dennis included The rotisserie basket and reducers that I had asked for even though they were sold out! Impeccable service from the get-go! All the boxes are moved and my dad came over to help lift the crate off the pallet base. A little bit of work and we managed to get it off the base. Now, we have to tackle that problem of the patio ledge. Unthinking, I forgot to take off the pounds of stainless steel out of the inside, I also have not taken the lid off. Needless to say, the two of us for not getting over that ledge. Decision made. Going to have to take the top off. A little bit of work, but I'll chalk it up to getting to know my new grill. The top is off, all the stainless steel is out, it was quite a bit of effort, but we were able to get it over the ledge. We repurposed the ramp and made good use of it. Now it looks like my grill exploded in my yard. Lid back on, grates loaded. She is complete and in place. Now time for the burn in and first cook. Full basket of charcoal. I've lit it in two spots and I'm slowly letting it come up to temperature. As it gets there, I'm going to enjoy a few cold beverages. After the initial burn in, going to do some steaks for the parents later on. Will post pics then. 4 Quote Link to comment Share on other sites More sharing options...
xraydoc Posted August 16, 2016 Author Report Share Posted August 16, 2016 After unpacking everything and taking stock of all the components, it is really remarkable just how well made this thing is. I know it's been said before, but every single piece feels like it's a heavy duty component manufactured to the highest standards. It is just so solid. Not to mention enormous. Interestingly, the draft door controllers have changed from the diagrams that I saw. I now have to draft doors, one is a half moon shape with different notches marking different spots. The other is a series of different size to concentric circles. Very interesting and likely quite useful. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 16, 2016 Report Share Posted August 16, 2016 (edited) Absolutely stunning. You must be thrilled and grinning from ear to ear. i will be watching for that first cook. Edited August 16, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
bosco Posted August 16, 2016 Report Share Posted August 16, 2016 And there it is I love it. Looking forward to hearing more of your thoughts once you get going on it. Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 16, 2016 Report Share Posted August 16, 2016 That is one beautiful kk! Quote Link to comment Share on other sites More sharing options...
xraydoc Posted August 16, 2016 Author Report Share Posted August 16, 2016 Thanks everyone! I'm thrilled! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 16, 2016 Report Share Posted August 16, 2016 Congratulations that is one beautiful KK. Looking forward to the "First Cook" pictures. Plus really nice view from back yard, looks very inviting. Happy Grilling Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 16, 2016 Report Share Posted August 16, 2016 Doc that looks terrific great pics really happy for you mate that it's finely there. Now the cooking fun beginsOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
KevinD Posted August 16, 2016 Report Share Posted August 16, 2016 Very nice...I predict incredible cooks almost beyond counting! Quote Link to comment Share on other sites More sharing options...
Pequod Posted August 16, 2016 Report Share Posted August 16, 2016 Beautiful KK and beautiful setting as well. Congrats! Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 16, 2016 Report Share Posted August 16, 2016 Really gorgeous KK but then again I'm a little partial to those tiles Even with the dome and SS removed I know that must have been a beast for 2 people. . Great effort - can't wait to see the first cook. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
xraydoc Posted August 16, 2016 Author Report Share Posted August 16, 2016 Burn in process is nerve-racking. Dennis keeps saying don't worry, I'm trying not to worry. Lots of bubbling at 525. Held there for 2 1/2 hours. Smell is gone. Slowly climbing to 700. Lost a tile. Poked a few holes in the underlying grout and pushed it back in place. Going to put food on soon. 1 Quote Link to comment Share on other sites More sharing options...
xraydoc Posted August 16, 2016 Author Report Share Posted August 16, 2016 Loaded up with corn, onions, and peppers. Steaks will go on the lower grate in a few. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 16, 2016 Report Share Posted August 16, 2016 Burn in process is nerve-racking. Dennis keeps saying don't worry, I'm trying not to worry. Lots of bubbling at 525. Held there for 2 1/2 hours. Smell is gone. Slowly climbing to 700. Lost a tile. Poked a few holes in the underlying grout and pushed it back in place. Going to put food on soon. Just keep an eye on that tile. Also as it comes down in temp keep pushing any "loose" areas back in. I just used my hand and a towel. . I wouldn't go above 700*, if the smell is gone the venting is over. But as more of the outer jacket/grout comes to temp (especially towards the bottom) you might get more smell. . Definitely don't sweat it - you can't permanently screw it up even if you think you did. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 16, 2016 Report Share Posted August 16, 2016 13 minutes ago, xraydoc said: Burn in process is nerve-racking. Dennis keeps saying don't worry, I'm trying not to worry. Lots of bubbling at 525. Held there for 2 1/2 hours. Smell is gone. Slowly climbing to 700. Lost a tile. Poked a few holes in the underlying grout and pushed it back in place. Going to put food on soon. It is but keep the faith that all will be well. It took a couple of times for mine to settle in. The second was on a pizza cook when I took it up to the 650 range and saw about 3 places steaming but no tiles lifting. Just finished another pizza cook and didn't see anything at all. I think I am done. Looking good! Quote Link to comment Share on other sites More sharing options...
tony b Posted August 17, 2016 Report Share Posted August 17, 2016 Great pics! Super looking BB! Nice first cook, too. ps: glad to see that you're "420 Friendly" - Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 17, 2016 Report Share Posted August 17, 2016 xraydoc, great veggie cook. Quote Link to comment Share on other sites More sharing options...
5698k Posted August 17, 2016 Report Share Posted August 17, 2016 Don't sweat it, you're doing great!! You might get some more venting in the next couple of cooks, but the majority is done. Beautiful grill!!Rob Quote Link to comment Share on other sites More sharing options...
xraydoc Posted August 17, 2016 Author Report Share Posted August 17, 2016 It got dark and I never got any pictures of the steaks. They were done well. I generally use the forward sear technique. A little more difficult with the new grill as the lower grade is farther from the coals that I am accustomed too. I think next time, I will reverse the upper grate and use the searing great technique. In the end, for a first cook, it was excellent.All of the tiles corrected themselves. I kept pushing on them. It topped out at about 680-690. It's down to about 300, 350 now. You can barely tell where any of the tiles came loose earlier. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 17, 2016 Report Share Posted August 17, 2016 Dinner looks wonderful. Quote Link to comment Share on other sites More sharing options...
