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Put 4.1 pounds of cured pork belly on Pebbles just after dinner this evening. About 5 hours later it was at 146 F, time for removal. It is now pitch dark and all the mosquitoes in the county have found my bacon. In the kitchen under lights. Stay tuned for the rest of the bacon caper tomorrow as it is sliced and packaged. AND tasted Flip side of bacon on the KK. Here comes the taste test- Nearly cooked- Ready to eat. What's bacon without the egg:) Put together.

I apologize in advance for this post!! I have been reading post after post with bits and pieces of questions answered. It is funny, I would consider myself a very knowledgable kamado user, and I know absolutely everything about the KJ brand.... sadly, I feel brand new with respect to KK. I want to educate myself so that I know what I am getting into, as well as being able to provide information to potential buyers on other forums... I have figured out the models and man there are many!!! I love the variety of sizes and design, colour choices and accessories. I am interested to know a few things in more detail however. When purchasing the kamado itself, Robert explained that I get the grills, deflector stone included. Then I see that the side tables are an extra. I would think the half basket, and baking stone is really all that I would need extra to get started. Now 2 zone cooking... how does one achieve that with the ultimate and 19" high top? I understand the deflector stone is solid one piece, can you order a split divider stone for true 2 zone cooking??? When you place your order how do you pay? How long does it take usually from order date to delivery date? Who arranges shipping from over seas and ground transportation from the port to my house? How does warranty work? When ordering accessories after purchase, how much is it usually to ship products? Or is there a north america distribution?? I have narrowed down my design to pebble finish... I really loved CC black beast, however, after more research I am really drawn to harvest and gold pebble. Can anyone post their cookers with these finishes so that I can see them. I have seen Wilburpan's which is beautiful but would also like to see a few more before choosing. I am sure that I will have 100 more questions before this is said and done.... so bare with me, I hope to be up to speed in no time

Didn't know where to post this but I am doing some cooking. ....................... Nope not a kamado. A Yakatori grill (table top ceramic hibachi). Have wanted one for a while now. Mrs skreef got this for me for my birthday. This is sort of the Akorn version of a Yakatori grill but at only $70 delivered couldn't really go wrong. Me and Mrs skreef figured if we liked it and used it a lot we would eventually upgrade to the high end version. I was going to do full unpacking pictures but that seemed like a waste of time. The grill was surrounded by foam, in a box that was surrounded by foam in a second box. Very well packed. Did an initial test burn. After that was out I filled it for the cook. In hind sight the test was not enough lump but the fill up was probably a little too much. It's a learning curve. I wasn't prepared to do kabobs last night but that wasn't going to stop me with new grill. I scrounged up some fixins. Beef tenderloin chunks, orange honey shrimp and some other goodies. First cooked the "veggies". On goes the protein. This was fun. Everything cooked quickly. Will probably start doing the self serve/self cook style of dinner in the future. Just lay out a variety of small kabobs and let everyone sit around and cook for themselves at their own pace.

OK, this isn't on a Komodo, but mine is on the way. This is just a practice for posting food shots. The meal was cooked on a Weber 26" kettle. First is the tuna marinating and waiting to get thrown on the grill. Then he's resting on a 350 degree grate. And a few minutes later... And now on a plate with side dishes. This is as well done as I like tuna. I'm sure others cook it more. As you can see in the "money shot", I posed it on some of my fine china that comes 150 to a package. Thanks for viewing!

bosceaux - for the 19" Hi-Cap the stand was extra. It is a stand the likes of which I'd never seen on a kamado, but then, isn't everything KK! Friend, here's the deal with respect to size. The 32" is a MASSIVE cooker. Bigger than anything you've ever imagined. I throw a lot of parties ranging from 8 to 25 people at a time. That's why I got TheBeast. About the only way you'll find a KK BB small is if you're doing commercial cooking for gatherings in the neighborhood of 50+. I could easily put 50% more on TheBeast and things would do just fine. The 23" Ultimate is, when all is said and done, a cooker that most people will never outgrow. I look at the amount of food that KKers here cook on their 23s and I'm amazed. It rivals anything you can get on a Big Joe, an XL BGE, or a Primo XL and then some. Heck, on my 19"Hi-Cap, Beauty!, I can cook a couple of butts for a nice sized party. While I don't own a 23" Ultimate, I have cooked on one and I can tell you that the 23" will handle 100% of everything I've seen you cook and a lot more. Look what ckreef does on his 16"! You know my motto quite well: better to have the size and not need it than to need it and can't get it. If you are truly thinking of a 19" Hi-Cap, get the 23" Ultimate. For you, as far as I know, the 32" would be overkill. I looks really impressive on the patio, but I really do think it would be overkill for you. That's just my opinion. But as usual, let Dennis be your guide.

Looks like a great idea, self serve kabobs.

Heylo Bosco.. Welcome to the forum.. If my pathetic memory serves me well, I have seen your posts on the KG forum about KK grills slowly warm up from almost indifferent to catching the inevitable KK virus which one never quite gets over once caught.. I think the detailed posts that Ken/Ceramic Chef made un-crating the beast was a game changer for many.. He pretty much spoon fed all 128 lbs of stainless to the forum.. Looking at painted wire thin grates would never be the same.. Glad to have you here.. Hope to get you cooking on a KK..

CC, absolutely car service will be provided Tinyfish, you will see bacon and eggs everyday for breakfast. Poochie, soon you'll be doing the same on your very own KK

Thanks for all the info and encouragement. Wilburpan, I read your story when I first joined up here. Really amazing what happened and all the delays. bryan, I'm doing a good job of waiting. ckreef, my Komodo arrived on the July 30th at the port. So I had some pretty lucky timing on it. The good news is that I along with Pale Rider was notified today that our Komodo's will most likely be on their way to our homes by tomorrow. I'm super excited about this information. Won't be long before I'll be posting some cooks on here. Probably not the magazine quality some of you talented people have, but hopefully not too bad.

Now that Bosceaux has yielded to the dark side, he will learn soon learn of its power, and will be a mighty warrior against those who might seek to harm us!! Robert