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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

your goods are officially offloaded, and the NYK Theseus is about to take off to Oakland. Shouldn't be much longer for you now my friend!

I measured the outside diameter of the air inlet for the cold smoker and got 25/128 which is basically 3/16". I believe that corresponds to most aquarium tube internal diameters.

Chips work fine in the smoker pot and definitely better than just tossing them onto the coals or wrapping in aluminum foil. But you should load'er up if using small chips to make sure you have plenty of smoke for longer cooks. If using chunks, 3 or 4 are plenty. I like to mix woods in mine usually - one chunk basic hardwood (oak, hickory, maple, mesquite, pecan) and 2 or 3 chunks of fruit wood (apple, cherry or peach).

Gorgeous cook. All of it

Great looking cooks bosco. Sent from my XT1585 using Tapatalk

Thank you for the recipe.

@Steve M those nachos are to die for.

You know it's a great day when you have both your KK's cooking away. Food looks great. Your right, the 32" is great for grilling.

Cheers everyone the guru challenges are hard sometimes not enough entries and sometimes not enough people vote but I enjoy it gives me something different to try each month Outback Kamado Bar and Grill[emoji621]

Great spread is it the peach rub that gives the ribs that color Outback Kamado Bar and Grill[emoji621]

Looks like an awesome spread.

Looks great! Awesome cook.

Tasty, for sure!

Rocked it, dude!

@Steve M - I've never had an interference problem with my smoking pot and using the lower grate for my drip pan as the heat deflector. If you seriously overfill the charcoal basket, you might (I say MIGHT) create an interference problem, but the solution is simple, move charcoal around until the smoking pot fits. You definitely won't be able to use a smoking pot and put the ceramic heat deflector (or drip pan) on the handles of the charcoal basket.

Steve, gooey goodness abounds, certainly looks extra tasty, yum yum

Excellent cook ryan you sure have the 32 loaded with yummy food love the ribs on the 23 now that is a bbq bet it was all delicious

I might have knocked the lid handle loop off. Long ago, I don't recall for sure, pictured is the original two quart smoke pot. I nestle the pot into the coals so it just fits under the lower grate. I have been using a 16" terra cotta plant saucer, wrapped in foil, on the lower grate as both heat deflector and drip pan. They break every year or two, and one just did. The drip pans that Dennis designed look nice...

So then, 1 for 2 on the success factor of today's bake... Bread wasn't an epic fail but an unexpected rise of 40°F after I'd stabilized (or thought I had) Pele partially burned the top of the bread. The bottom crust was fine so I know my fail was totally temp control related. I will slice the burned part of the loaf and cut off the top crust hoping the flavor of the bread is ok. If not, the other half does appear to be salvageable. Unfortunately I forgot to cut the top of the bread dough prior to placing in Pele so that as well didn't help the final results. The calzone would have been an unqualified success but for the leakage caused by my minor over-stuffing that stretched the dough too thinly along one small portion along the fold. But for that leakage everything was great, the crimped crust was wonderfully crunchy and chewy at the same time and the bottom crust was thoroughly cooked as well. I used a combination of previously cooked pork and beef sausages, prosciutto, roasted red peppers, onion, pimento stuffed green olives, capers, Gruyere & mozzeralla cheeses, topped by the last of my pizza sauce. - YUM!!!

Ryan - I'll tell you one thing for sure and certain ... You'll be eating well for the next couple of days! OOPS! That's right, I forgot, you have teenage sons! Can't wait to see what you cook for dinner tomorrow! Great looking cook. Kudos!

Those look awesome!

Pizza is looking good. . Two things I noticed in your post - . 1) you mentioned starting the second cook with more lump then the first cook. I start every cook with a completely full lump basket, then there is never a question of running low during a cook. . 2) on the second cook you opened the top vent to over 6 turns in the end. By doing that you burn a hotter fire and use a lot more lump to maintain 650* since a lot of heat is rolling out the top vent. Instead what I would have done is in the end set the top vent to 2-3 turns. This traps more heat in the KK and allows you to maintain the 650* while burning a lot less lump. Just adjust the bottom vent accordingly. . Anyway just a few observations for doing high heat pizza cooks on a KK. Sent from my XT1585 using Tapatalk

Looks great. Love those shrimp rolls

Will be a contender for sure.

Looks wonderful, Aussie.

Great challenge entry. Your presentation is fantastic. Sent from my XT1585 using Tapatalk

I finally ordered the rotisserie (after a whopping 2 weeks of owning a Komodo) and love it! I did 2 chickens the other night and the flavor was unreal. So I was excited to do a pork loin. But I also was tempted to do ribs on a rotisserie. Then it hit me - why not wrap a pork loin inside of baby back rips and throw them on the rotisserie? I'm sure someone has done this before, but I don't recall ever seeing it in any of my BBQ books and wasn't quite sure how to tackle it. So i put 3 racks of baby backs around a large pork loin, tied it all together, trimmed it and wrapped the ribs around the end. Then put it in the rotisserie at 325 for about 3 hours. The result was amazing and definitely something I will do again. Kinda the best of both worlds - pork ribs and thick pork meat flavored by the bones. Not bad for a Tuesday night The orange gloop next to the meat doesn't look that great, but was actually sweet potatoes that i cooked for an hour in the charcoal then mashed with pecans, butter, maple syrup, cinnamon, cayenne pepper and salt. I've never really liked sweet potato, but when charred in the coals, they are incredible! BTW - have I mentioned that I love my Komodo Kamado?