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milehi

Hello from Vail

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Hello, from Colorado! I ave been a fan from afar, with have friends who have encouraged me to get into this realm, and I have read the BoK front to back.

I sold my Weber Ranch Kettle (37" unit) recently and have been on the search for a KJ since. I finally found a deal I could not pass up (very nice black Classic) on craigslist, so took the plunge.

 

Vail is a bit elevated, altitude 8,022 feet (2,445 m), already aware of the impact on gas grilling, so will now venture into the Kamado charcoal world.

Looks like a great site with abundant resources!

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Welcome Milehi  I cant say for sure but the 8000 feet may effect the vent settings.I'm assuming the book you read is John's Kamado book on this website? If isn't i highly recommend it. Good luck 

 

 

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Welcome to the forum, hope you enjoy your new-to-you grill!  No advise on high altitude grilling, living in FL all of my experience is pretty close to sea level.

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I'm originally from Denver, but never had a kamado grill until I was in Northern KY for 13 years. I would suggest that you just start cooking and work with the vent settings to see what size opening it takes to get the temperature that you want.

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So the first cook...  went pretty well!

 

The meat went on at 650°, 3 minutes each side, closed all vents, 2 minutes for asparagus as the meat was, you know, resting, and I was finishing my Laws 6-year rye old fashioned...   

Huge assist from my buddy Pete in Boston, 2,000 miles away, offering loads of advice and encouragement!

 

 

1source.jpg 2pre-cook.jpg 3ash.jpg

4controltower.jpg 5asparagus.jpg 6plated.jpg

 

7cut-steak.jpg 

 

 

 

 

 

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First cook looks great and tasty  loved the shot in the  fire box. Old fashion nectar from the gods. I found that a couple fingers of Makers bourbon is how long it takes to light the grill and get it settled. Grilling is relaxing.  

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