Thanks! I’m almost half way in your KJ Kettle video. I’ll be watching the rest over lunch today. Not sure if that’s a good idea or not, might make me extra hungry 🙃
I’ve been a BGE guy for over a decade, new to KK, but I always light and close to take advantage of the chimney effect, helps me get up to temp quicker
Yeah depends what I’m using. On the cubes I like to let them burn out for some reason. As long as you don’t get it up to temp to quickly in the cold you are all good. Congrats on the KK!
That’s pretty much how I start mine up. I’m in Ca and it’s never that cold but I still bring mine up slowly. There’s no going back if you over shoot your temp in the KK. Nice video
@@RumandCook oh game over If you over shoot. I was experienced when I got mine. So I’ve never over shot my mark by 25f but it’s bad if you do. Pick something different to cook. Haha!! I have a 42KK and it takes a hour to heat soak pretty much no matter the ambient temp. What interesting is when it was 122f (Los Angeles county record) last year my KK was too hot to touch. I used it that evening and it didn’t come up to temp any faster than in the cold(40f here). It’s generally a hour unless I start with a larger fire.
Yep for sure. The long start up time is one of the reasons I have multiple grills. Pretty tough to beat the flavor of the KK, but I don’t really have time for that during the week. Makes the weekends delicious though :)
I might be doing something stupid here.... I like to oil the grate with a folder paper towel soaked in peanut oil. I then use the paper towel to light my charcoal. Not as cool as using a blow torch but it works well.
Interesting I couldnt believe it no weed burner with flame thrower lever. That’s the way I like to light my low and slow, you can dial it in and it stays there. You can buy quite a few lighter cubes compared to weed burner. The Komodo is Impressive. They make the other ceramics look like toys.
Hah well the good thing is the cubes are only $8 or $9 for 24 so they go a long ways. I put a link for 144 for $56 in the description. I like just lighting and walking away. I have a second generation Looft Lighter X on route. I had one last year, but it had some issues and I sent it back. The 2nd generation has some improvements and is hotter. We will see how that works once I get it. It’s hard to understand the quality of a KK until you see it in person. Great example of you get what you pay for. Thanks for watching!
Is there any strategy to have the dividers on the left vs. the right? Reason I’m asking is that on the KK website Dennis gives a walk-thru of the grill and he’s got it set up opposite of what you’re showing in this video…dividers on the right side. Looking at the difference in the two air intake wheels in the bottom, thought there might be some sort of strategy to having your lump on one side or the other?
@@RumandCook Thanks Jake…appreciate your content and your attentiveness. Congrats on the channel. Have heard you shouted out by some other channels, which is certainly a signal of what you’ve created. Cheers. 👊
Great question. Yes all ceramic style grills require a little extra attention in the cold months. You just need to heat them up a little slower, especially if you are going for higher cook temps. Just start them a little slower and they are fine.
Congrats on the new grill. The heat deflectors are commonly used on the BGE and KJ because your fire is directly under your meat. The 32” is big enough that the fire isn’t close to your meat. A 1/4 basket will power your 32” for around 20 hours (I plan on testing just how long) and you can put a ton of meat in there before meat is close to the fire. Majority of people never use them and they are really only included because they are useful in the smaller grills and people expect them when they come from BGE and KJ. I’ve never used mine, except in my pizza battle video where is used them on my gas grill. If you look through the KK forums you will find most done use them. Thanks for watching and let me know if any questions come up.
Great overview of this bad boy
Thanks! I’m almost half way in your KJ Kettle video. I’ll be watching the rest over lunch today. Not sure if that’s a good idea or not, might make me extra hungry 🙃
Yes! We need more KK content!!!
Haha it’s coming!!
Glad you back with The KK I am waiting for mine its being shipped Keep it coming
Awesome congrats! 🍻
I’ve been a BGE guy for over a decade, new to KK, but I always light and close to take advantage of the chimney effect, helps me get up to temp quicker
Yeah depends what I’m using. On the cubes I like to let them burn out for some reason. As long as you don’t get it up to temp to quickly in the cold you are all good. Congrats on the KK!
Great video!
Thanks!
Thanks for the info. Good content for new Kamado owners.
Thank you sir. Received a couple emails on the topic so figured it would be helpful.
Thanks for watching!
I would kill to have a KK, they are some kinda nice! The hanks for a great video
Thank you sir. Appreciate you watching.
That’s pretty much how I start mine up. I’m in Ca and it’s never that cold but I still bring mine up slowly. There’s no going back if you over shoot your temp in the KK.
Nice video
Thanks Eric. Yeah once it’s heat soaked and you over shoot, your in trouble. Too much mass to cool back down :)
Thanks for watching!
@@RumandCook oh game over If you over shoot.
I was experienced when I got mine. So I’ve never over shot my mark by 25f but it’s bad if you do. Pick something different to cook. Haha!!
I have a 42KK and it takes a hour to heat soak pretty much no matter the ambient temp. What interesting is when it was 122f (Los Angeles county record) last year my KK was too hot to touch. I used it that evening and it didn’t come up to temp any faster than in the cold(40f here). It’s generally a hour unless I start with a larger fire.
Yep for sure. The long start up time is one of the reasons I have multiple grills. Pretty tough to beat the flavor of the KK, but I don’t really have time for that during the week. Makes the weekends delicious though :)
I might be doing something stupid here.... I like to oil the grate with a folder paper towel soaked in peanut oil. I then use the paper towel to light my charcoal. Not as cool as using a blow torch but it works well.
Nothing wrong with that. The starter cubes tend to burn a little longer, but outside of that they both get the job done ✅
Interesting I couldnt believe it no weed burner with flame thrower lever. That’s the way I like to light my low and slow, you can dial it in and it stays there. You can buy quite a few lighter cubes compared to weed burner. The Komodo is Impressive. They make the other ceramics look like toys.
Hah well the good thing is the cubes are only $8 or $9 for 24 so they go a long ways. I put a link for 144 for $56 in the description. I like just lighting and walking away.
I have a second generation Looft Lighter X on route. I had one last year, but it had some issues and I sent it back. The 2nd generation has some improvements and is hotter. We will see how that works once I get it.
It’s hard to understand the quality of a KK until you see it in person. Great example of you get what you pay for.
Thanks for watching!
Is there any strategy to have the dividers on the left vs. the right? Reason I’m asking is that on the KK website Dennis gives a walk-thru of the grill and he’s got it set up opposite of what you’re showing in this video…dividers on the right side. Looking at the difference in the two air intake wheels in the bottom, thought there might be some sort of strategy to having your lump on one side or the other?
Not really. I have the half grate and it fits on the left side so I always put lump on the right. I don’t think it matters though. 🍻
@@RumandCook Thanks Jake…appreciate your content and your attentiveness. Congrats on the channel. Have heard you shouted out by some other channels, which is certainly a signal of what you’ve created. Cheers. 👊
@rdkeiffner no problem. Happy to help. Thanks! 👊 🍻
In your experience, does it damage the KK to use it in -30F or colder weather? Does it crack the ceramic and/or have any other adverse effects?
Great question. Yes all ceramic style grills require a little extra attention in the cold months. You just need to heat them up a little slower, especially if you are going for higher cook temps. Just start them a little slower and they are fine.
I though these grills were made from refractory cement , not ceramics ?
❓ *What video do you want to see next?* 🍻
Curious why you did not pop in the heat deflectors? I just got my 32” today, but I thought that is what they are for, especially a butt cook?
Congrats on the new grill. The heat deflectors are commonly used on the BGE and KJ because your fire is directly under your meat.
The 32” is big enough that the fire isn’t close to your meat. A 1/4 basket will power your 32” for around 20 hours (I plan on testing just how long) and you can put a ton of meat in there before meat is close to the fire.
Majority of people never use them and they are really only included because they are useful in the smaller grills and people expect them when they come from BGE and KJ. I’ve never used mine, except in my pizza battle video where is used them on my gas grill.
If you look through the KK forums you will find most done use them. Thanks for watching and let me know if any questions come up.