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Chicken halves were on sale， I had frozen huli huli sauce left from the last time I made it， so I thought it would be a nice easy dinner. I was also inspired by Mackenzie to try a sous vide potato salad because my number 1 problem getting potato salad correct is uniform doneness of potatoes. Sous vide proved to be an excellent remedy. Also， I have been trying to improve my grilled veggie game. I'm a firm believer that veggies can be delicious， but I over look them often and don't take the time to make them stand up next to my protein. I saw a grilled version of a wedge salad so I thought I would try that. The recipe called to salt and oil Napa cabbage wedges for at least an hour Got the ingredients for the salad dressing. (jalapenos needed to be roasted on the kamado) I cut up and vacuum sealed some potatoes while I waited for the sous vide machine to come to temp. After a bit I was ready to throw in my chicken halves with some rub I made up. Started basting about 40 min into the cooking time.and done. Then I started grilling the cabbage. While that was happening the potatoes were done and I put them in an ice bath still vacuum sealed. This worked very well to get the potatoes to the temperature I wanted. Them the cabbage was ready to come off. Mixed the potatoes with everything and then I was done! This was my hubby`s plate (i know dark meat is most popular here) And my plate. This was one of the best salads I have ever had. Hubby and I both went back for a second wedge! My husband also said it was the best huli huli chicken I had ever done. I really liked the consistency from the perfectly cooked potatoes. Overall， this was a very successful cook.

The instant the crate hits your driveway, a program imbedded in the grill pairs with whatever smart device you own, starting a timer. If the timer isn't deactivated, the program turns your KK into a single burner weber gasser. The ONLY way to halt this is by taking, and posting pics of your new grill on this forum for all of us to see. These pictures must include the crate as it arrives, the grill and accessories during the unpacking process, and finally, the new grill ready to go. You have been warned. Rob

Ok, please no hate mail or bad reputation on this post, but my it's just my wife and I tonight and I have been preparing for a big brew day tomorrow so there wasn't much time. She brought home some pork tenderloins tonight and I felt I had to treat, just one, right. We've done this recipe countless times with chicken and pork tenderloin and it's among my very favorites. But because it was a small cook, I decided to use my original Japanese mushi Kamado that I've been cooking on for about 30 years. I know this is a KK site and I love mine too, but tonight I decided to spark my first love. She's petite by comparison and perfect for this dinner. I hope you don't mind and still enjoy the pics. The exterior of the Kamado was refurbished by me about 10 years ago with Rust Oleum grill paints and lots of tender loving care. She has had probably a thousand hours of cooking already but was looking pale from being weathered in the great Northwest without so much as a cover. I'm fond of her, if you can't tell. I crafted the table in which she's mounted as part of the refurbishing project. The tenderloin was marinated in a freshly made salsa with a number of additions, including soy sauce, sriracha, honey, scallions, etc. My wife hasn't divulged the complete recipe, but you get the idea. The magic of this cook is not just getting the meat done just right, but getting the smoke flavor into the salsa and keeping it on the meat during the cook. It's served tonight with a variant of sesame noodles that is infused with fresh squeezed orange and zest of the fruit. So now for the pics. Start your engines! A home-brewed wit beer and some oak ready to be added to the Lazzari mesquite lump charcoal. No, I drink the beer and don't add it to the fire unless things get really out of hand. Another one... Closeup of the tenderloin in the marinate. The tail of the tenderloin has been folded and skewered to allow for an even cook throughout. Placed on the Kamado I can't read Japanese, but a friend of mine who knows nothing about Kamados told me it said "mushi kamado", although she didn't know what that means. Rustic? Placing the marinate over the tenderloin while it cooks is key. If you're not comfortable doing this you can reserve marinate for this purpose but I'm always careful to make sure it it cooks though before the meat is done. The smokey salsa makes you want to dance. Closeup of the tenderloin during the sear Anther one, better centered . It looks like a huge chicken breast, but it's not. However, I highly recommend this recipe for chicken breasts too! After the sear, I shut down the Kamado and let the meat dwell, checking the internal temperature until it reaches 135 F, about 20 minutes. Onto the cutting board (note the skewer)... While it rested, I refilled my beer. I let it rest only 10 minutes because it cools quickly and my wife and I are really hungry now. It's in no danger of drying out, trust me. Closer. These pics are high resolution so if you're patient you can click on them, then click <<FULL SIZE>> and see it so close you can almost smell it. Well, I guess I should be polite and slice it, egh? Plated with the sesame orange noodles Thanks for viewing!

Last night's dinner. Flank Steak Pinwheels stuffed with spinach, sweet peppers and provolone cheese. A balsamic Brandy reduction sauce. Served with scallop potatoes and rosemary honey carrots. Normally I would do this entire cook on the kamado but last night Mrs skreef did the scallop potatoes and carrots inside. Also I usually do a direct high heat sear for the Pinwheels but last night I used a CI griddle on the kamado. And now for the good part.

Plenty of room; love to have you but it might cost you some cooking lessons

The kk is parked in her temporary home. I plan on building a bar and cooking area to have a permanent home out of the weather. As you all know, these cookers are gorgeous. Really happy with the choice. Oh, her name is Sol. Did I mention it is hot?

Drip pan and charcoal basket. The spare parts kit with some tools and grout are inside. Shoulda thought of this sooner. Must be the heat...

Beautiful!! Program deleted. Rob

Main and lower grill pics. Heat deflector and upper grill.

Safely on terra firma. I stopped to admire it and have another liter of water. Holy crap it is hot today. Brief pool intermission...

Thanks, Tony. Never say die, that's my motto. Made a quick lunch with the CB and some previously sous vide potatoes. I think I'll wait until tomorrow to slice and package the Canadian Bacon.

800 lbs of charcoal. This should get me through the first practice phase. Safely packed away in the shed before forecasted afternoon thunderstorms. I think I could have ordered more... Time to turn my attention to the main attraction.

Whew, did I mention it was hot today? The grill is unpacked and resting comfortably. As promised, I have recorded the entire process for historical purposes. Can't see it too well but there are two large pallets in there. Despite what I have read on the forum and heard from Dennis, the driver insisted this was a curbside delivery. Fortunately, he was a nice guy and put it where I wanted. First step done, one more to go. King Oanha Moa Drinki looks on approvingly.

It's only happened once in my time on the Forum and it was not a pretty sight. Just saying.

I've posted this once already, but it seems appropriate. Rob

Hey Doc it will be worth the wait. I have had mine for over a month and I still go out to just look at it and touch it. Lol

Steve, you are now educated on the proper method to receive your new KK. Please note, no excuses are accepted. Your idea of a selfie for the driver is perfect.

Dang, that sounds sorta brutal. I better not take any chances. I'll ask the driver to take a selfie before he gets here just to be safe

Time starts to stand still now... Rob

Where do you live? I might drop on by...you had me at your two sentence description - YUM!

I too can hear the jingle " a silly millimeter longer, 101's" - was that Virginia Slims? I'm not a smoker and isn't memory funny thing? I can't remember what I did a few days, ago but I can remember a stupid commercial from decades ago – heavy sigh…

Into every life must come some rain, Pork loin is cured, rinsed, rested and now is ready to turn into Canadian Bacon. I wanted to try something different for fun so decided I smoke it using the rotisserie. It's on the grill. and after a few minutes I hear thud. So I open the grill to find one loin sitting down on the coals. Made one more attempt of getting the loins securely fastened but I could see this was not going to work, they slip out the sides. I did think about putting one on top of the other but that would mean the touching sides would get no smoke. Decided to stop messing around and put the main rack in with the loins on it. In the second pix and the third one for sure, you can see where I didn't have the reducing rack fastened properly. It is a little late to discover that. I've feed the critters and have my pork on the grill time for breakfast. Always start with a nice smoothie, cranberry juice, yogurt and some fruit and veggies. A little spin and we have... So now I have some time on my hands, let's see what I can find... Out through my kitchen window... A few hours later and I'm pretty excited to see that nice smoked mahogany finish on the Canadian Bacon. My bubble burst. It is soooooooo pale. Well it is at 145F so it's cooked and I'm sure it will taste fine and no one will ever know the difference in a sandwich or on a plate with eggs. You can see the black from when it fell onto the coals. It looks a little different in the kitchen. The texture is fine, the meat is moist and it tastes perfect. End of story, well maybe not I might come back with a sandwich. End of story, well maybe not I might come back with a sandwich.

So after my first cook in which I did a pork tenderloin that came out absolutely fabulous, I decided to cook more (because friends wanted it after I told them how good it was) but this time also cooking one on the KJ Classic. Had a friend over who blind taste tested the two. "Night and Day" was his first response. Not only was the one from KK juicer, but the flavors were so much more intense throughout the middle parts too. It was even close. Both were cooked at 350f-400f until 160ish internal. Sorry, bottom picture was from a last cook. I couldn't figure out how to delete from the post.

Hey everyone, thanks again for all the great comments. The green tile is a beauty. Decided to name her "Maleficent" since she turns into a green dragon as a second form and quoting my friend to tried the pork tenderloin, "what comes out of there is sorcery!" I'll be contacting Dennis soon to discuss some possible upgrades but here first things first, the first cook! It was just some chicken kabobs, a chicken breast and a pork tenderloin with some of my favorite butt rub and rosemary seasoning. Talk a bout tender! I've always praised the results of Sous-Vide chicken and pork, but there's no need with a KK. I was dumbfound as the chicken breast I pulled off continued to drip a stream of juice for about 15 seconds straight (from the places I probed it with the Thermapen). Even though I cooked both the chicken breast and tenderloin to 160f, it had the texture of cooking them at 145f in the Sous-Vide. Amazing! Can't wait to try a brisket.

I like your reasoning, Nuprin. It should work perfectly. (Both, the idea and the grill)

I have a 23" 19" combo, and I'm very happy with it. The 19" handles very sports car like, I have no trouble using it for quick, just the two of us cooks. I do recommend a second kk whatever size you decide on. Rob

Steve, it is absolutely gorgeous.:) That was fast, wasn't it. Steve is a quick study, it wasn't even close to deploying:)

CK, thanks, that sandwich was extra tasty and I was surprised at how good it was.:) CC, thank you, I couldn't believe where the day went. I looked at my watch thinking it was time to get lunch and it was after 4:00. The day just flew by, guess that's what happens when you're having fun.:) Those humming birds are drinking like crazy now that the babies are hatched and flying. The chipmunks are normally quite shy but they are getting used to me.being around. In fact this morning when I went out to put the feed out one of them came running from the woods. They have a path worn in the grass. They are entertaining.

@Steve M - this is a great day and I couldn't be happier for you! Get ready for Christmas in July! You're not going to believe how well packed everything is. And then you're going to lay your hands on your KK for the first time". It just doesn't get any better! Congrats!

First of many breaks. I like the way this thing is packed and you can tell a lot of thought went into it to assure a safe arrival. The lift off top is really cool but I was by myself so I took off one side. Took off the bracing around it, cut the straps put the ramp in place and rolled her off. It is probably best to do this with two people. I was pulling it off the crate and it tilted towards me a bit but I was able to prevent anything bad from happening.

Excellent cook. No guilt paying homage to the original ceramic cooker. Without them, there would likely be no KKs today.

As I said in another thread.....the grill has nothing to do with it. [emoji56][emoji56][emoji56] Rob

KJ classic for sale by owner... all these years on the guru hearing people say it's not the cooker.. It's the cook. Well now you know

I think Those Mishi Kamados were the first to show up in the good ol USA. I had one when I was married about 35 years ago and loved it, cooked on it all the time. It got lost somewhere after the big D. but I never forgot about it and when I saw the Komodo Kamados a few years back decide I wanted one again. It took me till this year to full fill my dream. I love my KK one of the guys said its a cooker and backyard art. I'm glad I didn't buy a 23 or else I would have put it in the house as a piece of art work. Man those pictures are wonderful!! everything looks so delicious. keep them coming.

Are you aware of the embeded transformation protocol within every new KK? Rob

If all goes well, I should have my kk today. It is supposedly on a truck heading my way in about 3 hours or so. It is 95 degrees and I will be sweating like the proverbial prostitute in church but I can't wait.

Great news! You seem much more laid back, I am guessing you haven't mapped out the entire journey just yet....If you need help, Bosco and I are practiced.

Fantastic! I fear if I make mac n cheese on the KK, my kids won't want it from the stove anymore. Hmm...I need to teach my wife to use the Kk. Sent from my iPad using Tapatalk

Like I said before, these belong in MOMA!

What??? Ckreef you are a mad genius! That looks amazing.

Thanks everyone! I can see all of you laughing a little and saying "now he understands". My Ana Nova Sous-vide is gonna get lonely. I though I was going to have to use it all the time for chicken and pork loins...but this makes me even lazier! I think a thick steak will be next. Curious to see what the difference will be.

Just don't forget to say "Abra Kadabra" when you get ready to pull it off the KK.

I'd give this cook four thumbs up, but alas I only have two! However, two thumbs up … TWICE! Very nice cook. Kudos!

Excellent cook those pin wheels look really good love the potatoes bake Outback Kamado Bar and Grill♨

Spotted the Plowboys Yardbird in the pic - one of my favorite rubs! My standard for whole chickens.

@Aussie Ora I was wondering what Ora meant. Thanks for the explanation! That is an awesome name. I especially like the latin roots aspect.

@Aussie Ora Between my own research and Bosco's help this is what I have learned so far... Apparently the Nordlion is a feeder ship. It runs a route called the Surabaya shuttle or the Surabaya express (SIS1). It basically runs back and forth between Surabaya and Singapore. It leaves Surabaya approximately every 6-7 days. So it has hopefully made multiple trips since dropping off my grill. Hopefully it dropped of my grill on a trip several weeks ago. From Singapore the container carrying my grill (and many others!) will be transferred to the "mothership." The mothership will continue on a route known as SE3 which bounces up the east Asia coast until crossing for Long Beach, CA. As you correctly point out, we do not know the name of the mothership. In looking at shipping schedules it appears that there are 4 boats running the SE3 route in this general time period. The Artemis, Theseus, Dallas, and Seattle. They leave in that order and arrive in Long beach at about 1 week intervals. So...... I am seriously hoping my container is on the Artemis, but I realize that is overly optimistic. If it is on the Theseus or Dallas that seems reasonable. If it is on the Seattle, I will be disappointed. All that said, just knowing it is on the mothership across the Pacific will be great! Dennis said he will get me the name of the mothership. As soon as I have it, I will post it. Go Artemis!

Very good advice for newbies. I will add one thing. If you want to add smoking wood at the beginning, so you don't have to wait to put in your deflector and grates - use a smoking pot. There are commercial ones available, but it's just as easy to make your own. It can be as simple as an aluminum foil pouch with 3 - 4 pinholes in it. I "upgraded" to a modified cast iron dutch oven. You drill 3 small holes (3/16") in the bottom (Yes, the bottom, not the lid). You seal the lid on (after putting your wood chunks in first of course!) with as simple flour and water paste - think Playdoh. Place the pot directly on the lit coals, then add your grates, heat defector, drip pans, etc. The pot will heat up along with the rest of your grill and will begin to produce smoke about the same time as the meat goes on. This way you don't burn up your wood before the meat goes on. Now, why are the holes in the bottom? It does 2 major things. First, the small holes limit the amount of oxygen inside, so your wood smolders, not burn. This prolongs the smoke generation. Second, by forcing the smoke downward, back toward the fire, you burn off any harsh volatiles that can make smoke bitter. A side benefit is that when you're done, you've actually converted the wood chunks inside to charcoal that you can then toss onto the coal pile for the next cook! You can always bury several chunks of wood in your coals, strategically place around the grill, so they burn at different times. However, that is haphazard, since you don't know how the coals are actually going to burn and you can end up not generating any smoke when you really want it or generating too much smoke if several chunks catch at the same time. Remember, meat stops absorbing smoke at about 140F - meat temperature, so you don't need to generate smoke for the entire cook. One last tidbit about smoking wood - don't bother soaking it in water first. It does nothing for you and is a complete waste of time. The water only barely penetrates the surface (unless you have the foresight to soak it for days in advance!) and it quickly evaporates/boils off. It doesn't prolong your smoke generation - it just delays it, since the wood can't smoke until it dries out again and you're back to exactly where you started to begin with. It's one of the classic "myths" out there about BBQ. Check out www.amazingribs.com for some of the other myths and why they are false. Like my new favorite T-shirt says -