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Thanks, Rak. The rest of the meal was outstanding as well. Most of the folks in this dinner group have kitchen skills! I just have the advantage of owning a KK.

I'm in a dinner group (Adventures in Dining). We get together every other month, with rotating hosts and guest lists (about 50+ people total in the group). Normally, each subgroup is 6-8 people. These are themed dinners and each person brings a different course. Last night the theme was Turkish cuisine and I had the appetizer course. So I did some marinated racks of lamb (Greek yogurt, lots of minced garlic, Penzey's Turkish seasoning, Sucklebusters' SPG, Aleppo pepper, and a splash of lemon juice), with a tzatsiki sauce (Greek yogurt, cucumber - seeded and pulsed in food processor, along with a small white onion, several cloves of garlic, fresh dill, S&P, and lemon juice. It's the dill that makes it Turkish, as opposed to mint/oregano in the Greek version. Marinaded overnight. Cooked direct, with a chunk of peach wood, on the KK main grate @ 375F for 30 minutes upright, then another 15 minutes face down to an IT of 130F. Wrapped in foil, towel, and into the cooler to hold until dinner. Of course there's pictures! Going onto the KK. After 30 minutes, ready to flip. Flipped. Done. Money!

Easy, Bosco. Don't be hatin'!

Yeah rookie shut you're face!!!

No, but Bosco has been tortured enough for a while.

before my KK, I always looked at the weather prior to cooking. I still do not like cooking in the rain, but with the top damper rain has no barring on the cook anymore!! There are some nice stainless vent caps you can buy that actually look nice compared to the one you posted. Also I know that KJ is in the midst of creating a new top damper to incorporate an enclosed system. Companies are still playing catchup... but KK is the clear leader!! Dennis has thought about everything when he designed these babies!!

First pie initial stretch. Followed the directions and did the final stretch in the air, fist to fist, being careful not to touch the edge. My son's pizza - black olives. Fully heat soaked at 550*, high up in the dome. Cooked for eight minutes. First pie (my son's) money shot. Second pie on the Komodo Kamado - sliced tomatoes and feta cheese. Second pie money shot. The directions are much harder to read then to actually do. Followed the blog and it worked just as it was supposed to. I've been making kamado pizzas for over 3 years now and I consider this to be the very best I've ever made. Period......End of discussion ...... I learned a good bit about stretching dough with this cook. This will be my goto thin and crispy dough from here out. Rak next time I'm going to use the 00 flour. Charles - Prometheus 16.5", Cassiopeia 19" TT

Rak, you are sooooo bad!