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We had a party the other night that ended up being 37 adults. On the KK 32: 1 x 14.7# WAGYU Brisket, 9 X Racks of BB Ribs, 24 X Boneless / Skinless Chicken Thighs At 9 pm Monday after pre-loading the basket with almost an entire box of Coffee Lump Charcoal (it's all that would fit) and lit the fire. Brought it up to 225. At Midnight I put the brisket on. At 9:30 the next morning I put the 9 racks of ribs. At 4 pm I removed the brisket. The ribs were done so I left them on but closed all vents. At 5:30 pm I removed the ribs and I put the chicken on and opened all the vents. (Indirect in center..full throttle on the side). At 6:pm the chicken was done so I removed it and shut all the vents to extinguish the fire. Here is what is left from not quite an entire box. I don't know how long it took to extinguish but the fire was actively in use for 21 hours...low and slow for 20 and WOT for an hour. If I was to remove all the ash I would estimate I still had 1/3 box left. Add in the unused from the box and easily 1/2 box. AMAZING!!!

OHHH. MYYY GAWD! It's the world's largest piece of bacon. You and your butcher are my hero. That must've tasted amazing!

This is the new KK Cold Smoker made from CNC laser cut components. All parts are from 2mm 304 Stainless steel. (3 1/4 lbs SS) The exhaust nozzle has an adjustable adapter that fits into a BBQ Guru inductor sleeve/ KK BBQ guru port. Smoker can be lit from the side ports with a torch or with a small piece of burning charcoal can be dropped in. Pump creates vacuum that keeps the wood smoldering for hours. Burns pellets, chips or small chunks. Bottom has cup to collect drippings and tar. Link to Smoker in KK webstore $220 Introductory BONUS includes Air Pump Smoker uses an "adjustable" 2.5- 4 liter per minute aquarium pump and 5mm = 3/16" inside diameter silicone tubing. Air intake tube is adjustable to create more or less vacuum.

@twharton - please, the name is Ken. CeramicChef sounds so dadgummed formal! And i'm anything but formal. I remember the first low-n-slow, a butt, I did on TheBeast. Now my previous kamados were BGEs and Primos and I was used to how much lump I could expect to consume during the cook. With TheBeast being much larger, i expected about a 50% imcrease in lump usage. At the end of the butt cook in TheBeast and after everything had cooled, I pulled everything apart. I was gobsmacked at how little lump had been burned in the belly of TheBeast. This was the single most efficient burn I had seen. I was simply amazed. I had heard the story about a 225°F burn that lasted 80 hours. At first I was sort of skeptical. I am a four-square believer after I went over 50 hours at 350°F on a full load of lump. These KKs are the most efficient kamados I've ever seen. Dennis has really thought through this system.

Yes, there is a break-in process for the elastomeric layer under the tiles before you cook at very high temps (you can do low & slow cooks forever without doing it.) Folks sweat doing it, but it's not that complicated, just long - takes a few hours. It will be described in your Owner's Manual when you buy your KK.

Just bad flashbacks to grad school!

Glad that your wife is doing well and now home. Second CC's advice on the starter cubes. You had a raging inferno going in there. Many of us (me included) have done that while learning the vent settings on our grills. Another thing - you will probably need to re-calibrate your thermometer, as you over-ranged it. There is a nut on the back, loosen it slightly, then stick the probe into a pot of boiling water, carefully turn the dial while holding the probe shaft until the dial reads 212F/100C, then re-tighten the nut. FYI - I live in Iowa (yeah we get big storms/tornadoes here, too), but just as important, our winters get below zero, so I never leave my thermometer in my KK during the colder months, as it will also cause the thermometer to lose it's calibration (under-range).

That is amazing, isn't it? The difference in consumption is mostly upfront during the heat soak, after that, they should both burn about the same rate for the same temperature.

@CeramicChef I was already used to this on the 23 inch OTB I've been cooking on for the last 10 years but assumed that on the 32 inch there would be more consumption. I love it when I'm wrong ha ha .

@twharton - I really hate to tell you this,. but this is just something you're going to have to learn to live with!

They do seem to be going easy! I'm on vacation this week anyway which helps me to relax and not think about it too much. I'm doing my best to be relaxed like Aussie Ora.

Thanks. There was no komodo dragons blood involved though

Congratulations on a KK with history.

My butcher was kind enough to make this up for me gave it a good salt and left to dry out in the fridge and on it goesreadyafter a tenting ready to slicemade up some more of the swede and parsnip mash yumsliced the belly up and plated with the mash tasted great thanks for looking Outback Kamado Bar and Grill♨

That looks so tasty.

I ask you, broccoli or fish eyes?

Glad to hear your wife is back home. . More important than paying attention to the weather is paying attention to the KK. These things can get out of hand quick. I quit paying attention one time. My thermometer went all the way around the face and back up to 200. It was screaming hot. Not really good for your KK. . Make sure you do a good inspection on the inside especially around the surface where the gasket sits. If there are any issues don't panic call Dennis. (he got a panic phone call from me - LOL) . On the bright side you're probably done with the venting burn in process. . Sent from my XT1585 using Tapatalk

My butcher had the ingredients actually had a few to choose from I was after a pork roast but he only had belly left so I said that will do Outback Kamado Bar and Grill♨

And here I am still trying to get the lid of the pasta jar lol Outback Kamado Bar and Grill♨

Cheers CC the apricot and macadamia tasted great the pork belly was the same as usual delicious Outback Kamado Bar and Grill♨

I done this cook on my kj using the joetisserie I love pork crackle and tried various ways in the kamado to some degree but not really good until I got the jt the cook was at 350 lump in basket at the back to make room for the drip pan after some mucking around I have discovered how to get good crackle it's not hard just let it spin for a bit then turn of the motor to allow the heat to dry out the skin keep doing it in intervals let sit for 5 min then turn to do a bit more until you have the crackle formed then continue spinning .I seriously hope I can achieve this on the KK with the splitter I'm sure I will be able to Outback Kamado Bar and Grill♨

LOL never knew there was a limit!! Let's see what we can do..

Apricots and pork belly sound like they would go well together.

I'm happy to report that my wife came home yesterday afternoon. While my in-laws were helping out, I fired up the KK 32 to grill some vegetables and then later, some chicken legs. I emptied almost an entire box of coffee charcoal into the firebox and lit things up with 6 fire starter cubes. While I was preparing the vegetables inside the kitchen and chatting with my sister in-law, the grill temperature managed to rise to well over a thousand. When I went outside, I saw bubbles coming through the grout and the tiles were extremely hot. The grill must have been at that temperature for an hour. Then, it took a while for it to get to 700 after I closed some of the vents. I'd say it took one over an hour. It then took another hour to get to 650. It had been almost four hours and the grill temperature was still over 600 degrees. By that time, it had gotten dark and it was getting late and so, I threw all the vegetables in two aluminum pans and stuck them on the grill which was still at 600. I also decided to wrap some sweet potatoes and corn on the cob in foil paper and threw them on the grill. About 25-30 minutes later, I removed the vegetables. I waited 30 more minutes for the temperature to approach 400 degrees and then I threw the chicken legs on the grill. A few minutes minutes later a severe thunderstorm / tornado hit the area. It was so bad that I could not go outside for almost an hour. When I went to check on the chicken legs, I was surprised that they had not burnt. The temperature was still 400. They were not quite done. I went back inside and then 20 minutes later, another storm hit the area. This time, I dashed out and to remove everything from the grill. The chicken turned out OK, but a little dry. The sweet potatoes and corn were overcooked. From now on, I'll start paying attention to the weather before I fire up the grill.

I had REAL nachos for lunch today at the local Mexi spot - no broccoli in sight!

Aussie! Now that's bacon done right! Apricots are one of my favorite fruits and bacon … well, everyone knows about bacon! Combine the two and you're talking heaven on earth! Kudos all under to you.

Beautiful, Aussie, stunning and just wait until you do it on your new KK.:)

Love the outside crust on that loin - serious looking chicharon!

Tell us about the cook: settings, length, etc. etc.

Steve - The funny thing is we order ours on the same day. I actually was trying to purchase the one you got; I was on the phone with Dennis placing the order and as you made the purchase online he said someone from Virginia just purchased it, so I ended up with the other one It's definitely a small world!!!!!

Yes, indeed you are. I never sauce anything, except I will do burnt ends when I have a point. It truly is Meat Candy.

Aussie, sous vide control, in my opinion is a must in the kitchen. I would not be without one. In fact two would be nice, different temps for different baths.

Thanks @tony b It was a rousing success but did lose a little crunch on the bark...here come the payoff pics........ THE PAYOFF