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Since getting my KK I have been searching for ways to light the charcoal and feel safe at the same time. I had seen someone used a weed burner here to light it super fast. I thought this would get the propane tank and the fire both a more comfortable distance from me. I got from harbor freight. I used it for about 2 months with awesome results and I loved the speed and ease of lighting. However，last week when I was lighting for a pizza， I was about half there when the hose That connected to the metal part SNAPPED Off， flying every Where， spraying propane everywhere. Thank god it did not fly into my grill or a spark hit it. Thinking I had simply loosened a connection over time or something, I had my husband reattach the hose and then we tested for any leaks. It appeared to be secure again. However within seconds of using it， the hose popped off again. I will never again light my grill using this method. It might just have been a faulty piece of equipment but it was enough to scare me so badly I will not use it.

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

In the style of my old Sunday night pizza thread I'm going to try a Sunday Big Dinner Thread. Check back every Sunday to see what I have going on. Will try and keep it interesting every Sunday. . To start with I present a One Bowl Cuban Pork dish. I got the inspiration from a food truck meal I had Friday for lunch. . Ingredients for Cuban Cole Slaw. . Ingredients for Corn Risotto. . Had some leftover pulled pork in the freezer. Ingredients for Cuban Pulled Pork. . This should be served as a one bowl dish but that wouldn't make a good picture so I served it on a plate. . Cuban pulled pork served on a bed of corn risotto topped with a Cuban cole slaw. . See you next Sunday . Sent from my XT1585 using Tapatalk

A new to me recipe but it sounded good so here it is- but before I start here is the first ripe Tiny Tim tomato from my plant. You can see the thick juice holding the 2 halves together at the bottom. Marinated the boneless skinless chicken thighs in the sauce and vacuumed sealed for a few hours before putting them on the grill. On the grill- Cooked at 300-325F until the internal temp said they were done. Earlier in the day I made up the yogurt-tahini sauce, and the salad. For the last 5 mins. of the cook I had the homemade pita wrapped in foil and on the grill. Slice the chicken. Now for the build- Plated and I rolled it up and ate it that way messy as it was.:) Up Close. I used this recipe with some modifications, just used the ingredients I had. Mostly changed the veggies for the salad and I also didn't have any mint. http://www.epicurious.com/recipes/food/views/shawarma-spiced-chicken-pita-with-tahini-yogurt-sauce?mbid=nl_07302016_weekly_TT%20(1)&CNDID=28466820&spMailingID=9272683&spUserID=MTEwOTY4NzYwOTE0S0&spJobID=962300905&spReportId=OTYyMzAwOTA1S0

The 23 and 32 got to see double action today. Loaded the 23" with peach wood for smoking and slowly heated it to 250. Trimmed sides to St. Louis style and hit them with John Henry's peach and meat church honey hog hot. Loaded the 32 with corn, chicken mango sausage, and burgers. Lots of room. In fact the 32" is a grillers grill don't be afraid of the size if you are considering it. It is great for parties. Finished the ribs with blues hogs BBQ sauce. Unbelievable sauce not a huge fan of sauced ribs but did it for our guests.

Made some pulled pork nachos tonight using the leftovers from the weekend. This may be the tastiest thing I have cooked on the kk so far. Certainly the best tasting nachos I ever ate. Used costco tortilla chips, pulled pork, pickled jalapeños, mexican cheese blend and Monterey jack. topped off with freshly made pico de gallo (using smoked tomatoes) and sour cream

Don't rely on Harbor Freight ala mostly crapanese crap especially for anything that might compromise safety. I've been using my Bernzomatic propane weed burner to regularly light my KK for almost 3-years without issue. Sorry to hear about your experience Shuley!

My Harbor Freight weed burner did the same thing a few weekends ago while I was burning weeds. I put it back together and haven't had the issue since. It's funny how quickly your mind goes back and forth between the two logical solutions - "Control the hose!" "No, shut off the gas!" "But if I don't control the hose, it might go into the fire while I am shutting off the gas!" "Yeah, but if you don't shut off the gas, there is more of a chance that this all will ignite!" And your body is trying to jump between the two and you don't accomplish either fast enough. Glad everyone is okay, Shuley! I only tried lighting the kamado with it once and didn't like using it that way - but I do love burning weeds with it I think my issue was, I had the valve opened a little too far (it wasn't even a full turn) and when I shut the valve on the burner handle, the pressure must have been too great for the clamps on the hose. When I use it now, I don't even go 1/4 turn.

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.

While in grad school, my wife and I were pretty much dirt poor. We used to sit in bed and watch Rick's TV show while eating cheese quesadillas and dreaming of eating at one of his restaurants. He's kind of a hero in our family. I have seen that same documentary on Netflix on Grant Achatz. When finished, it was all I could do not to buy a ticket to Chicago just to go eat at his restaurant. I love eating and have been fortunate enough to have many great culinary experiences (not all of them are as expensive or as involved as those listed above). All that said, I'm not that great of a cook. I know my way around the grill, but the KK is certainly going to push my limits and broaden my horizons. My wife is an excellent cook. I'm hoping to get her on board to help with things.

I want some !

Wow! impressive!

And here it is I don't have a specky camera and it was late and dark but turned out not to bad . Forbidden rice balls with Pineapple and Asian summer rolls Outback Kamado Bar and Grill[emoji621]

What stove? After I remodeled my kitchen, there's no classic oven, just a cook top, a counter top convection oven (which is used mostly for heating up breads), and the microwave above the cook-top. @dstr8 - thanks for several good tips. I've never seen the white vinegar bath to purge the mixing bowl. I knew about the need to remove the fats and soap, but no one ever said how? And I've never seen the tip about tracing the ring in the top before. And lastly, you had me with this little tidbit! Oh, hea-yall Yeah!

2nd cook... For the second cook I added a little bit more fuel but rather than start everything wide-open, I set my bottom vent halfway open while giving the top vent four complete turns. That brought it up to 500° over the course of one hour, and the 2nd hour gave the top vent two more turns which is almost wide open for Pele. With the cotter pin in the top vent shaft I get about 6 1/3 turns to complete open The bottom vent left control was set to 80% open and the right control was open to the largest aperture. getting two more turns which is why that for and open the top vent for turns. During the last half hour of my two hour heat up/soak, brought the temperature to roughly 650° and then put my pizza on for the cook. I used a reduced moisture mozzarella on this pizza and found that it was just right.

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

Sooooo, after waiting 2 months for this shipment, my Jamaican Pimento wood finally arrived today - unexpectedly (no tracking number). Fortunately, I had planned to do a rotisserie chicken anyway. So we went from my standard rotisserie chicken (Plowboys Yardbird rub and Butcher's BBQ Rotisserie Chicken injection), to Ya'Mon, Jerk Chicken. OK, fire up the grill and make a Mojito. Smoking pot with the long-awaited pimento wood, pimento leaves and some allspice (i.e., pimento) berries. I was inspired by Raichlen's Project Smoke cook. Chicken in the roti basket, direct heat. Started out low (275F) while the KK was heating up to target (325F). Bird was injected with Vernon's Jerk Marinade, Dark Rum, and a splash of water (blended in the Vitamix to a nice injectable slurry). Outside was slathered with Vernon's and a splash of water. And Yes You Can, rotisserie an ear of corn! Did a trial run before heating up the grill, so I knew that I could secure it in the basket. Chicken is done. Plated, with the ear of corn and some bowtie pasta in my favorite jarred sauce - Michael's of Brooklyn's Homestyle Gravy. Ya'Mon, this was a tasty dish!

It weighs about 10 kilos / 22 lbs. It will have the oil gutter moved over about 1/2" dead center left and right where there will be holes in the side for some grabbers we will ship with the steel.. It has such a high heat transfer you can bake things quickly at lower temps than other stones.. This is the only way to do the cracker crust pizzas..