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IMG_9435.mov @dstr8 baguette preshaping and shaping is the stuff of nightmares.

FWIW, I use a cheap Lodge Combo Cooker for baking rustic sourdough bread; 850g battards are no problem. Baguettes are a different problem though. I'd like to use the Challenger but can't get 2-up in my oven as I can using the Combo Cooker...

finished a 2-day baking class today. i think i need a spiral mixer. pan de cristal at 130% hydration

Glad you gave the KK to your daughter and didn't sell it, my daughter wouldn't ever let me live it down. Wishing you the best Bruce....if you lived in NEnglad the coal would be gone in a thought. Chime in on occasion, it's always good to hear from you. Peace

You have the original deflector in the pic...must be ancient days passed bye. Decorative piece, functional too....I like it.

I'd almost be interested in the hanging rack, but back in the day, I had the blacksmiths down in the Amana Colonies craft me this rack and skewer set. I don't use it very often, but it does come in handy for some cooks.

@Bruce Pearson - sorry to hear about your issues. Best of luck in the new digs. Fingers crossed that the KK arrives safely in Hawaii! I know that your daughter is going to love cooking on it and every time that she does, she will think fondly of you! I have a good buddy in your area and I've reached out to him to see if he would be interested in a few boxes of charcoal. I'll let you know if he wants any and I'll hook you guys up.

Wow, Tekobo was on a road trip pushing KK accessories. Mission accomplished. 👍👍 Sure sounds like the cooks were a tasty success, well that is until you mentioned someone cooking one of my squirrels. 🥹

Have meat hanger, will travel. My husband and I drove the 2.5 hours from our house to visit with @RokDok and his wife Helen this last weekend. I wanted to show him the hanger and I also wanted to try a hot and fast cook. I took one tandoori marinaded chicken and one suya marinaded chicken with me. The marinade from the Tandoor Cookbook by Ranjit Rai includes papaya and I remembered others' warnings that leaving meat too long with this tenderiser could make your meat soft and pappy. Sooo... on the first evening we tried the tandoori marinated chicken. @RokDok has exactly the same colour and tile(!!) 32 as I have at home so we didn't miss a beat. The book recommends 250C temperatures and a very quick cook after slashing and marinading the whole chicken. The recommendation was about 10 mins for the first cook, out to rest for 5 mins, baste with ghee and then cook for another 10 minutes. In practice the whole cook took about 45 minutes. The legs did get burned but the meat was generally juicy. We followed the chicken with duck legs gently cooked in fat in the KK with lovely roast potatoes. Ain't nothing wrong with double protein unless you object to being so full you can't fit in dessert! I wanted to improve on that chicken cook so, the next day for lunch, I positioned the suya marinaded chicken higher up on hook to get it further away from the fire. We also heat soaked the KK for longer so that the breasts would cook a bit faster. Main lesson learned? You need a shield to stop the lower extremities burning in a hot and fast cook for something that takes as long to cook as a chicken. I should have cooked the chicken away from the fire for the first 30 minutes and then moved it over the fire to crisp it up at the end. That said, this was a mighty yummy cook and between us we picked the carcass clean! Dinner was this yummy steak with more potatoes. We all had a lovely time and Paul has now ordered his very own duck/meat hanger. Hurrah! I suspect that skewers will be a really good use case for a hot and fast cook on the hanger so I will try that next. I hesitate to do this but hey... @RokDok got a local farmer to bring him a squirrel which he proceeded to skin, cut and cook on a skewer. I refused point blank to taste it but it did look good and he and my husband professed to enjoy it with their beer.

Hey there @Bruce Pearson! It's great to hear from you. Good to make decisions about how you want to live and great that your daughter can take on your beautiful 32 and cabinet. I hope you will get to visit in Hawaii. Hugs from across the water.

Gees, sorry to hear about your leg. At least you are on the up hill using a walker. All going here as well as can be expected. Glad to hear that you will still have access to the forum, chime in we'd love to hear from you. Stay safe. 👍👍

Hello Mac thank you for the reply. I haven’t been in the form in quite a while. I broke my leg in December was in a wheelchair until about a month ago now I’m using a walker.I decided to reside in a retirement home for seniors. Hope all is well with you and your family. I’ll probably be stopping by the forum now and then. I know my daughter and her boyfriend are going to really enjoy cooking on the Kamado. They’re also taking my cabinet and all the accessories with them lol. Take care and happy Komodo cooking!!!!!

Bruce it was nice to hear from you, I think of you often. Good luck with the charcoal and I'm sure your daughter will do you proud with the KK. You've had many cooks together with her. Hope all goes well with your Senior Home, save a space for the rest of us, we are on the way.

Hello everybody, Bruce Pearson here. I’ve been a member of the form for eight years and have a big bad 32. I also have some charcoal for sale. I live in the San Francisco Bay Area. I bought this charcoal seven years ago. It’s been in containers at my house all that time, I have quite a bit to sell if anybody’s interested in buying it I have the Coco and the regular char if you’re interested my phone number is 510-396-3586. You’d have to come and pick it up. I am giving my kamodo to my daughter she lives in Hawaii and we can’t ship the charcoal to Hawaii it’s a good deal anybody who wants some please get a hold of me. Also, my email address is [email protected]. The reason I’m selling this is because I’ve moved into a senior living home and I have absolutely no room for my beautiful big 32.

Finally happy with my ribs. 275F 4.5hrs unwrapped for cook, probe tender, glazed and wrapped when done to rest in warmer. Juicy, tender but a bit of a tug.

Nicely cut squared pork with a plain weave coat....Sunday dinner?

Nice "fattie!" I haven't made one of those in years.

What is the stuffing ?

Time for a bit of a ‘mixed grill’ tonight. Corn, yellow squash, small red capsicums, large mushrooms, country suasage links, smash burgers, chicken satay skewers, lamb kofta skewers and a couple of scotch fillet steaks. Nice mix for us and the kids- ended up using most the the 32BB lower grate real estate. Great success as always…

A few more pictures

Don't you just love the crazy names that food dishes often get tagged with? LOL

I used Ketjab Manis to make an onion sambal for my fried shrimp chips/crackers. I've only used it in other applications a couple of times. I do like the flavor of it.

Yay! Nothing beats a good bangers and mash meal. Except, maybe, toad-in-the-hole!

yeah, ketjap manis is indonesian. my current and previous helpers all use it. it's basically the #1 seasoning in indonesia. they don't use chinese soy sauce, but use ketjap manis instead. in singapore/malaysia, they have hainese chicken dark sauce, which is even thicker. (bottle on the left) the chinese grocery will also have a version of thick soy sauce, but it's just regular soy sauce with starch thickner. we don't have this because it's usually gross.. edit: i just skimmed through the pitmaster x ketjap video. indonesia has a big influence in the netherlands.. lots of indo culture there.