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There just isn't a cook that can't be done better than on a Komodo Kamado including egg souffles. I'm no stranger to all things souffle, breakfast, brunch and dessert type; however this is my first souffle bake on my Komodo Kamado. And yes, it will happen again...its that much better! Wild local porcini mushroom/king oyster and onion duxelles anchors this souffle with a saute of diced crooked yellow squash & spinach from our neighbor's garden... The Incredibly Versatile Komodo Kamado!

It is about 18" wide.. We are in the process of testing a textured surface for the pizza side, fine tuning the tools used to pick them up from holes in the sides and learning about seasoning. They will be pre-seasoned from the factory. They are A36 Mild (low-carbon) steel, this radiates heat best, much better than stainless for this application.. (think cast iron skillet). It just means you need to dry them after washing.

Keeping carbon/cast iron cooking surfaces seasoned is ridiculously easy. But alas I'm preaching to the choir

For all you folks out there that don't speak metallurgy, this is not stainless steel; so it will need to be taken care of like your cast iron or carbon steel pans, or it will rust - quickly!

Makin' Bacon All afternoon with the cold smoker using coffee wood before I cranked it up to 200º until the belly was about 155.

Make that two.

Banana Bread On the grill Plated Shot Mrs. Reef's Bistro

"and he says it is easy" I thought great but then I read the recipe . Thanks, dstr. It sounds delicious and I hope to give it a try. :)

Wow Nice pictures that soufflé looks delicious it's amazing the things you guys cook on these things. Does anybody ever use her stove anymore?

Thanks for the tip, Charles. Checked it out - straight up bechamel sauce, just like for Mac & Cheese; for the rest of you folks so you don't have to look it up.

I went grillless for a couple weeks as well. Your KK will quickly fill the void. Congrats on your new grill.

When will this going to be available to buy @DennisLinkletter And what is the price??

Glad you all had a great time with awesome food it don't get better than that Outback Kamado Bar and Grill[emoji621]

That sucks glad you got your money back Outback Kamado Bar and Grill[emoji621]

Congrats Outback Kamado Bar and Grill[emoji621]

Your KK flu is about to come to an end

Awesome I figured that you would be watching that like a hawk.

It landed! It landed! It landed! It just docked! Now to clear customs and get on a truck!

Thanks all! The pimento wood/leaves/berries enhances the jerk seasoning, with a bit of spicy smoke. Wish that I had some dry rub to help hold the paste on a bit more. I usually have some in the pantry, but was out when I looked. Time to order some more. I've used both Dizzy Pig's Jamaican Firewalk and Jamaican Country Style (JCS) Boston Bay. @MacKenzie - yes, my cold smoker arrived. Went out today and bought the aquarium pump and tubing for it. My smoking woods from Fruita are supposed to be delivered today, but haven't shown up yet. I will post pics when I fire that puppy up! Thinking a nice piece of smoked salmon.

Excellent cooks ckreef you nailed it with every cook yum yum good times with your family indeed I might try that pinwheel when i get my kk looks delicious

Let me know if you ever want to have an adoptive sister lol.

You are on the road to recovery.

Its always great to visit with family. With all that great food I am surprised they left, I wouldn't.

Like you said a waste of good meat. Your plan b sounds delicious.

Charles - KUDOS! Each and every meal is a home run! Take a bow. You really rocked those meals. So, did your Sis and BIL get hooked on KK cooked food? When are they going to order their own KK? Friend, this is a really fine exposition of the versatility of a KK in the hands of a great patio chef. Very well done.

Really excited for you HalfSmoke. Spring 2017 shure came early but we all knew it would Sent from my XT1585 using Tapatalk

@Aussie Ora-We've joined a cult! Gonna be freakin' awesome!

Friday sister and BIL just wanted to chill around the house. Me and Mrs skreef went for a motorcycle ride. We stopped by a small food truck gathering for lunch. I had Cuban pork served over corn risotto and topped with a Cuban Cole Slaw. The concept and taste was good but the execution was only so, so. It did give me something to go on and will make this dish in the future. . I had a few more fresh peaches left so Friday night I experimented with pork loin chops stuffed with peaches and rosemary. Also a new recipe to try. Pepperoni au gratin. Great recipe will definitely make those again. . Sister is leaving to go back home this morning. Had a really good time during her visit and she loved all the food. TY everyone for the great comments and following along. . Now back to your regularly scheduled program Sent from my XT1585 using Tapatalk

@JimBob67 - I use a MAPP torch exclusively to light my fires. I think that a chimney is a rather blunt instrument under any rubric. It just gets too much charcoal lit. Given the efficiency of the KK and the way in which the KK uses air, less is more. Unlike any other kamado of which I know, all air in the KK flows from the bottom bent directly through the lump pile and out the top vent. Because of that single fact, i.e. all air flows through the basket, the KK requires much less air flow to maintain a fire than other kamados. This translates to much moister cooks. I think you'll find in a big hurry that your KK is more efficient than any other kamado you may have used. For low-n-slow cooks, i.e. 225-275, I typically light a single spot right in the middle of the lump pile. for cooks in the neighborhood of 300-400, I'll light 2 spots equidistant across the basket, i.e. about 1/3 of the way from the left wall and 2/3 of the way from the left wall. For cooks in the 400-500 I generallY light 3 spots in the lump pile, again equidistant from eachpther. For big sears, I'll light 4 or more spots in the lump pile. I use KK Coconut Charcoal only on my low-n-slow cooks. As @Syzygies mentions in his post above, the Coconut char is simply superior to anything else on the planet for those types of cooks. I have also been known to use it when baking breads and desserts. For all other cooks I use FOGO. It has a very light, faint aroma of oak when it is lit. FOGO has great size distribution and just works incredibly well in my KKs. When it comes to Temp Controllers, the guy you want to talk to is @5698k. He's forgotten more about these types of cooks than I'm ever going to figure out. He is the man. We're always glad to help new KKers ramp up as quickly as they'd like. Welcome! If you have any more questions, post away. There is always someone here who can help you.