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Thanks MacKenzie on the searing advice - I never really thought about just getting the fire going instead of the whole KK. Should definitely save me a few bags of charcoal a week (especially with the rate I have been cooking on it!) Over the weekend, I tried a couple of pizzas and have to say they were the best I have ever made. A few years ago, I got a little obsessed and made pizza two or three a week for about 6 months, usually in the oven but often in the BBQ and can tell you that none compared to the texture when cooked in a KK. It is essentially a pizza oven in terms of its heat characteristics and being able to heat the stone to 500 then quickly increase the air them temp to 600 provided a perfect crust and toppings. Can't wait to do it again. Of course I had to do ribs as well. I have been doing them for years on a Traeger and always thought they were great, but they seemed a bit over-smoked and not as juicy as I would like. The ribs on the KK were very different. I used some apple and hickory chunks that definitely gave a nice wood flavor, but it wasn't overbearing. More important, they retained nearly all their moisture even though I cooked them at a higher them than I had previously. The thing I love most about the Komodo Kamado is its ability to be flexible - both in terms of temperature and in terms of flavor. Low and slow? No problem. Incredible high heat? Easy done. Smokey? Absolutely. Clean flavor with just a hint of wood? It can do that too. I can't say that i have it all completely figured out yet, but I can say that I am really enjoying the process and the family has certainly been eating very good this week! Thanks again, Mike Zeman

For mine, what I mean is NOT to try to bend it in one continuous motion. You're still bending the same spot, but in small increments until it's where you want it.