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This was my Challenge cook over on the guru boards. I had another plan in mind to cook tomorrow. Today is my wife and my 1-year anniversary. Last night, I asked if she wanted to go to dinner tonight to one of our favorite places - my lovely bride said, "We have filet's in there, why don't you just make those for dinner." So I changed up my plans. Here we are plated up - the potatoes topped with some chives and the filet with a compound butter I made with some garden herbs - thyme, sage, rosemary, and chives. Did it need it? Nope. Was it delicious? Yep! My wife made some homemade rolls (not on the kamado, unfortunately) and a salad to complete the meal.

Beautiful pond flower. :):):)

@ckreef - that's just beautiful! Keep us posted. I'm living vicariously through you and Susan in this deal.

It's the weekend everyday at Casa TB! Serious looking tri-tips! I'm a big fan of Santa Maria style. I use the rub from Oakridge BBQ.

I decided to make breakfast using some of the pulled beef. Around the edge of the egg is some melted KK smoked cheddar cheese, much like those cheese tacos I did. Add an espresso. Before the espresso there was a large freshly made fruit/veggie smoothie.

I was in Vegas two weeks ago and when I hit a local supermarket I was shocked to see all the tri tip and how cheap they were. Fast forward to yesterday, I stopped by my local supermarket yesterday in Ontario Canada and they started carrying tri-tip again for the summer at double the price that it was in Vegas.... but I don't care. This is my absolute favourite cut of meat so I took two of them home with me and some fresh corn on the cob. I mixed up my recipe for Santa Maria rub that I have missed. It is a mix of salt, pepper, oregano, garlic, rosemary, thyme, cayenne Loaded up the 23" and got it to 400. Added corn that was soaking in a sugar water bath all afternoon to the top grill to start. Added one tri-tip first then about 15 min later the second. Everything finished perfectly and it was an awesome meal last night. The only issue was that I had one too many drinks by the pool and wasn't able to fully appreciate the meal. Out cool by 7pm last night lol. Fun day with the family and I hope the leftovers will still allow me to appreciate the taste that I have missed for over a year.

Just completed the burn in (pretty uneventful ) I have decided on a full brisket for my first cook want to do a low and slow. What are people's wood recipes?

As most of you know, I don't do much cooking as ckreef does but we were in Wally World getting our work snacks and a few condiments and i walk by one of those TV screens that was advertising that KC had some new product that can be a bbq sauce, rub or a marinade. And they had the Grape juice for the liquid to make a bbq sauce. I showed ckreef and we went and look for it and they had three different variety. So thats when i told ckreef I would cook a meal with the KC sauce. I decided to try this one. Sweet Honey. So we went to a grocery store for a meat. Ribs on sale. So Ribs it is. Ingredients Got the Ribs ready. Use three little pig rub. Cut them in half to keep them over the drip pan. Low and Slow Looking good I decided to make homemade mac and cheese. It pick up some of that smoke goodness. Setting the sauce The KC product was great to use. I will buy this again. The Grape Juice was a perfect match with this rub. Glad i saw the TV. Normally i never really watch them. Guess it was just perfect timing. Thanks for looking Sent from my SM-G920V using Tapatalk

Love the pictures! There must be a dragonfly boom this year. We have at least a dozen that have been sticking around our yard for about two weeks. I hope they stick around all summer and eat the skeeters and gnats.

CK, sounds like a recipe that I really need to get working on.

@tony b - I know exactly what you mean! I woke up today with nothing to do and by noon I was half-way finished with it!

Excellent photograph!

Great looking meal. Nothing wrong with one drink to many it's the weekend. Food didn't suffer for it. Sent from my XT1585 using Tapatalk

Our first pond flower. Sent from my XT1585 using Tapatalk

Thanks CC it was a good meal and I am sure that I will appreciate the leftovers even more today. As for the rub recipe it's very simple yet packed with flavour bosco's Santa Maria rub 1 tbsp kosher salt 1 tbsp fine ground black pepper 1 tbsp garlic powder 1 tbsp oregano 1 tsp cayenne pepper 1/2 tsp sage powder 1 tbsp of dried rosemary or fresh chopped

@ckreef - I've had more than my fair share of Irish Espresso Coffees and those things are to die for! I used to use Irish Espresso and Irish Coffee to great effect as an eye opener when the kids had early Saturday morning soccer games. A wonderful way to start the day! Kids, Irish coffee, and soccer. Well, 2 outta 3 ain't bad!

Susan - young lady, Charles may do most of the cooking at your house, but you're no slouch in the kitchen! Ma'am, you've got chops! Please pardon the pun, I know they're ribs! Thats one very nice rack of ribs. How you can top this one is beyond me. congrats and kudos to you, Susan. Beautifully done! Now you've got me interested in this new KC Masterpiece product. I'm gonna have to go try this. Hope I can half as well as you!

It might be cold, wet and miserable but Pebbles is definitely up to the challenge.:) Chicken thighs ready for the KK. Grilling. Potato Wedges. Plated. The finale.

for my 23" 350 is always the same for me. open the bottom left damper half way so it looks like a 90 degree angle and spin the top 3 turns. That will hit 350 every single time I use it. for 225-250 I am open less than a 1/4 on the bottom and 1/4 turn up top. Best advice above was to play with it and find what your KK likes

very nice cook

Beautiful shot, SK.

SK, wow those ribs and the mac & cheese look delicious, yummy.

I really like Cookie's entire post. Most FAQ's are written to address potential buyers more so than someone who already made the purchase. The questions that are answered should be with that thought in mind. . To ask and answer the most important after purchase question ......... My KK just arrived, what now? Please visit the Komodo Kamado forum at (link inserted here). A great group of owners that will help you with any and all questions you might have. Sent from my XT1585 using Tapatalk

Can I be honest? Great looking food but right now that espresso is to die for. Maybe it's just the glass you served it in. Reminds me of the past gone bye bye......... . An Irish express.......... 1 shot espresso 1 shot Jameson Irish Whiskey 1 shot Kahlua Served in a glass just like that - yummy for my tummy and brain - LOL Sent from my XT1585 using Tapatalk

Yea they sort of do to a point. . 225* - 1/4 turn top, a credit card or smige more on the bottom. 350* - 1 turn top, about 1/4" on bottom. 500* - 2 turns top, about 1/2" on bottom. That should give you a basic starting point. Of course I didn't mention anything about how to get to that temperature just what basic settings will maintain it. Sent from my XT1585 using Tapatalk

Another guest at Reef's Herb Garden. While Mrs skreef was taking this picture I was busy going "Soilent Green" on the tadpoles - LOL. Sent from my XT1585 using Tapatalk

Some times I just don't know when to stop;) Pulled beef, portabella mushroom, cheese, tomato slices on a homemade pretzel bun- Time to eat.

Reef, I use KA Pizza flour all the time. Nice stuff. For the final pic for the Challenge, you can always take a paper towel and dab up the extra grease off the pepperoni, as they tend to curl up and make little wells. I twist up the corners of the paper towel to make nice "wicks" to gather up the grease.

Sounds like an old Tool Time episode to me!

It might also be helpful to know the intended audience for this FAQ. Is this a top 10 list for new visitors to KomodoKamado.com, who have never used a kamado before? Or is this for new owners who could use some help on the first few cooks. A new owner FAQ would likely be too large for a casual visitor to digest.

Dennis, 10 Ideas: 1. How much lump / charcoal should I put in the basket? 2. What are the two different latch positions, and which one should I use? 3. There is black gunk inside the dome of my KK, how do I clean it? 4. Ever since purchasing my KK, my friends have 'bbq envy,' Is there a number they can call for emotional support? 5. Is the KK too heavy for my wooden deck? 6. My lid won't stay open, how do I adjust the spring? 7. What do I use to clean the outside of my KK? 8. How do I move my new KK across grass to get it to where it needs to be in my outdoor space? 9. How do I install the roti itself, meat on the roti, etc.? 10. I forgot to close the vents after a low and slow, my cooker is still going 3 days later, do you think someone snuck in and added charcoal in the middle of the night?

Lost in Translation I sent a link to an Amazon listing to the factory so they understood what I wanted. Told them I wanted a removable tip that was like a bullet with cartridge with the firing end cut off to slip over one end to make a removable pointed tip. The shaft was to be 5/8" 304 Stainless Steel Spit Hexagon or square.. ARGH This is what I got.. I've explained what I really want.. Regardless of what is said, some people always make what they think you want. They made the removable tip so it screwed into the adjustable end which would be a total pain in the ass to use.. Don't worry folks we'll get it perfect this time. New proper version on the way.. With prongs too..

Then there was the unexpected dessert, never too full to eat this. Shelled and served with a little melted butter, that's how I like my lobster, I don't want it contaminated with other flavours.

The design is finalized.. I have 10 sets out of 50 of CNC cut stainless finished but the machining of the threaded parts is the bottle neck. I hope to get the first 10 out on the April 8th container.. I've done a couple of coffee wood chickens and they are off the charts awesome!!