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This was a new idea to me and it was fun. Cut the avocado in half remove the seed and some of the pulp. The plan was to add an egg and some cheese but my extra large eggs are too big so into one half went the cheese, the yoke and a little egg white and into the other half some cheese and most of the rest of the egg white. Baked on the KK at 350F for about 45 mins. to an hour. During the cook did a couple of slices of bacon. Bacon is done. Starting to build breakfast. Breakfast is served.

Had some friends over this weekend. Thought it would be a great chance to show off the new KK and try out my first low N slow smoke. Decided to do ribs and a shoulder. At the last minute the wife also wanted to do some corn and chicken breasts, just for leftovers. The cook was by no means perfect. I am definitely still learning. I will go through it and describe some of my "issues." I will also include as many pics as possible. Prepped all the meat Friday night and got as much ready as I could. Took the meat out to begin cooling around 7:30 Saturday morning. It is pork and chicken, so I wasn't really looking for room temp. Just take the refrigerator edge off before putting it on the grill. I filled the basket with ROL. I have a limited supply of the coconut charcoal, but I do not want to waste it until I am more confident with all of the other variables. I also put a smoke pot in the basket filled with hickory and apple. I also tossed a few additional pieces of wood in the charcoal basket scattered about. I lit the grill using a paraffin block starter in two places. You can barely see the two blocks on the right side of the basket. After lighting, I put the lower grate down, wrapped in foil as a heat deflector/drip catcher. After all of my reading on here, I was most concerned about overshooting the temp and not being able to cool it back down. Also, I used a BBQguru, not so much for the temp control, but more for temp monitoring. I also wasn't to become familiar with it as I will want to use on any overnight cooks (brisket for the wife). I also used the cybercrook app so that I could record all of the details from the cook. With that in mind, I set the original target temp at 210, then bumped to 225. After about an hour and a half I had hit my target temp of 225. AT this point I put all of the meat on. In retrospect, I probably should have let it heat soak a little longer, but, live and learn. That is the shoulder and four chicken breasts on the upper grate. The 6 racks of ribs are on the rib holder on the main grate. I closed the lid, opened the damper on the guru fan to a little more than a 1/4, opened the chimney about a quarter turn past the gasket touching and watched carefully. Again, I was most concerned about overshooting and I didn't want it to rocket up to 270. That did not happen... Instead, the temp plummeted to 125 from the lid being open while loading. Then it took me almost 2 hours to get it back to 225. I didn't really expect that. During that 2 hours, the only way I could get it to rise was to open the guru damper to 3/4 open and to open the air intake panels to between 1/3 and 1/2 open. I experimented a little with the chimney, but I found that opening it more actually made it cooler in the grill. Maybe allowing more heat to escape? Ultimately, I got it dialed in to about 235. That was fine as it took me while to get it there and I figured the extra 10 degrees above target was no big deal. Also note that as the temperature climbed I began closing down air intakes and dampers. Again, fearful of the overshoot. At about 200 I closed up the intakes and at about 215 I closed the damper on the guru back to 1/4 open. It held really steady at 235-240 for about 3 hours. At this point the guru fan was the only air intake and the chimney was just barely open. The guru fan was not blowing, temps were holding. Then after about 3 hours of holding steady, the temps started to slowly climb. Not rocket just slowly climb. I was watching, but I wasn't sure what I could do. I felt like the air intake was really, really low. When the temp hit 250, I actually closed everything off. That brought the temp down by maybe 5 degrees. Then as soon as I opened the chimney up (just a tiny bit) and the damper (again, just a tiny bit) it started climbing again. Luckily, at this point everything was ready to come off the heat. But as soon as it was removed, I kept an eye on the temp gauge. It kept climbing. At 265, I shut it down (removed the guru, put in the plug, closed the chimney and dampers). I let the shoulder rest in a cooler with towels for an hour and a half before pulling. Sorry no pics of the finished shoulder. There were a bunch of people around and it was difficult to get pictures at all. Ribs are below. 1 of 2 very full plates. Ultimately, it was a success and everyone was really happy with the results, but I want to learn from my mistakes to have a more worry free cook next time. If I am going to do an overnighter, I can't be adjusting intakes and dampers every 45 minutes...

Finish cook and slice pictures...of course, YUM.

Because who doesn't like to "chook their chicken?" sorry, couldn't resist that one!

Just based on my limited experience with the KK, I might suggest a couple of things. For low and slow, you would be better off by lighting in one spot only towards one side so the fire spreads across the pile rather than the middle in all directions. Secondly, my first cook used royal oak and I found it to behave almost exactly like your first cook. The coco char probably would have been much more to your liking as far as control and expected results. I have used the cyber cook once and found that it worked really well. I had the bottom damper completely closed with the guru port open about one-third. I set it for 235 and opened the top vent about a quarter of a turn. After lighting in one spot, it took about 30 minutes to come up to temperature. I was pleasantly surprised that it did not overshoot and really locked in on 235. I noticed the fan was running very low and often not at all so I closed the top vent to about an eighth of a turn open and that brought the fan up to the low teens. I think it is better to make it to work a bit,

I certainly don't have many low and slow cook so under my belt at this point but your experience mirrors mine so far. I think it is Important that you not only let the KK get up temperature but heat soak at least an hour at the desired temp to help compensate for when you put the cold/cool meat on the grill and lose the hot air while the dome is up. I'm fairly certain that would help your temperature recovery time but that's just my best guess so others will have to weigh in with their expertise... There is no doubt I would've dove face first into that plate of ribs!

One of my favorite things about summer is when the Hatch chiles arrive at the local market. As I comment earlier this summer, I thought that I'd try and rig up a roaster basket for the rotisserie and spin some chiles to see how I like the results versus just putting them on the grates and flipping them around to roast. I built the basket out of 1/4" wire fabric. I left half-moon openings on each end to facilitate loading and unloading. Placing the roaster inside the rotisserie basket with the openings on the bottom, utilizes the solid sides of the rotisserie to keep the peppers inside. A couple of shots of the roaster in the rotisserie basket. Some lovely Hatch chiles. Toss a couple of pounds of chiles into the basket and onto the KK for a nice spin. Spun on direct heat, no smoking wood, started out around 300F, for the first hour, with a ramp up to 425F over the next hour period, with another 30 minutes at the higher temperature. Total roasting time was 2 1/2 hours. Just experimenting with it. At the low temp, they were sweating nicely, but not roasting, so I upped the temp to char the skins. I will likely do another batch soon, as they are still available at the local market. Happy with the way they came out. Next time, I'll start out at the higher temperature and probably shorten the time down to an hour to 90 minutes.

A friend brought me some sausages that were named for him, Nashbomb Sausages. There were so named because he brews the beer used in the making of these hot sausages. This was the first cook of the day and it was to be followed by bread baking. Plated. I put a little kimchi on the plate just because... While this was going on the bread was doing it's thing and was soon ready to bake at 450F . This is another loaf of Sygyzies' freshly milled flour bread. It is just ready for me to flip out and onto parchment paper and score. 20 mins at 450F and we have this- Here is the bottom of the loaf and you can see what a wonderful job the KK baking stone does.:) The lighting is a different colour as the pix was taken in the kitchen. The crumb. This very light and tasty bread. All buttered up, first slice. THANK YOU SYZYGIES for that wonderful recipe.

I spun a chook in the basket today I bought a pre marinated one but added some rub I got this from the international section at my supermarket it's from South africa gave the chook a sprinkle and on it goes mean while dee was doing the veggies in the oven. Looking good before the rest resting after the rest and carved plated got some nice crispy bark on the chook was amazed by that and it was ever so juicy I'm happy tasted great Outback Kamado Bar and Grill[emoji621]

Yes to all three, but the non-motor side shaft isn't spring loaded. The grill socket it fits into is where the spring is. You will also need the adjustable motor bracket that fits onto the outside of the grill if you don't already have.

Welcome to the nerve wrecking world of low and slow First thing.... put that guru away for now. Learn you grill and trust it. That is the most important thing. For a 32" light it in the middle in one spot, open the bottom right dial to the smallest circle and the left damper open just a crack. I find doing this helps the fire in the 32 to burn evenly in the basket. If I just use the left side, my fire tends to only burn to the left. That is just for my 32 so may be different for you. Turn the top damper from closed to about 1/4 turn open, so the left ear will likely be facing the 6 o'clock position if that makes sense. Leave it there for an hour and you will be right around 225-250. Second step calm down and relax. It is just BBQ. Like most new hot tub owners, the tub water is suppose to last 3 to 4 months but new owners usually change water out after the first month.... The reason is simple, we play with the water too much to make it perfect and screw it up. Remember when you put food on the grill temps will drop. Leave the vents they will come back to temp again. Cook by feel not temp. We have challenges on other forums where you take your therm out and cook by look and feel. Ribs are simple as can be. Stick them on and let them go for four hours. At four hours grab them and do a bend test. If they pass sauce them for 30. If they fail, then leave them for 30 min. Repeat this for up to 6 hours for sides and 5 for backs. If you use no foil, I prefer spritzing the ribs every hour. 1/3 cup cider vinegar, 1/2 cup of apple juice. Spritz on the hour and magic!!! Over heating the KK sucks, but close the vents and it responds quickly. Sometimes I have to snuff the fire a bit but so be it..... worst case is I have to relight it You are going to be awesome... follow the basics and it will not steer you wrong. LEARN YOUR KK, SPEND THE TIME AND LEARN VENT SETTINGS TO REPLICATE HEAT TEMPS OVER AND OVER looks like a good meal overall and hopefully the jitters are over. Wait until I convince you to stop using a deflector stone for low and slow and just adding foil. Mind blowing!! Also, calibrate your thermometer you would be surprised how far off it may be

oh by the way those ribs look scrumptious.

Aussie; I just finished working on my vent knobs. if you take the vent plate out and you will see a spring a flat washer and two nuts. One of those nuts is a lock nut. What I did was take it apart then hand tighten the wood knob to the round plate add lock tight if you have it. then put the knob and plate back into the vent plate itself install spring washer and nut and adjust to the tightnest to your liking then add the lock nut and tighten it. I did it to both the vents. Just as a side note while i had it apart I noticed the the round plates had a sharp edge that was cutting very slightly into the main vent plate so I sanded the edges down. Hope this is a help.

Definitely. Do the old bait and switch so they think the food came off of the bud grill.

Good Lookin ribs Aussie. Great to see you cooking on the new kk.

I also see that your's has "keys" instead of allen screws on the arms. I would prefer those. I seem to recall ckreef posting a swapout for those somewhere.

Like all of us on our first cooks, we sweat it way more than necessary. Seems we're all control freaks at heart! To quote a famous homebrewer's saying - "Relax, have a homebrew!" (meaning, don't sweat it and overthink it, it's not rocket science!) Mirror the others' comments - a bit more heat soak, as that was a lot of cold protein going on at once. When I use my Guru, I typically keep the fan damper half closed, as the spot where my grill sits has a tendency to be windy, which can impact your airflow more than you think.

I was going to post this in my Sunday thread but it tasted so good I figured it deserved it's own thread. . Tilapia stuffed with a Turkish aromatic rice and served with mashed Butternut Squash. . Mrs skreef was in charge of the mashed Butternut Squash. She cooked the squash on Prometheus. . I had previously made the Turkish aromatic rice. The stuffing process. . Once we had 3 stuffed we added some fresh dill, lemon slices and a squirt of fresh lemon juice. . On Cassiopeia indirect at 400*about 20 minutes. . Served with the mashed Butternut Squash with a brown sugar/cinnamon/butter. . This is one dinner I'll toot my own horn for. Fantastic. That rice is a perfect compliment to fish and the squash was over the top. Sent from my XT1585 using Tapatalk

What's wrong with Guinness? He was a sweet dog!

@ckreef - yeah, what a mess that was, but someone we know (), came to the rescue.

I use a guru regularly on my 23 with the fan damper open, so on the 32, I would imagine it would be fine. Your first instinct was correct, let the grill heat soak, because you added a lot of cold stuff to the mix. I only adjust the top when trying to get heat back up after adding protiens, keep the variables down. Sometimes when the guru is working particularly hard to get to temp, it can overshoot a bit, just unplug and re power to reset. There are settings to play with but I'm not sure if that's necessary yet. I recommend you light in just one spot, set the guru, close the lid, top no more than 1/4 turn, and let it heat, I like to give an hour at temp before protiens if possible. Everything really looks good, it's just a matter of getting used to things. Rob

Nice dizzy chicken. Sent from my XT1585 using Tapatalk

TY everyone it was a yummy meal. . Interesting side bar story. Right around 8 pm I pulled the fish off the 400* grill and forgot to shut it down. 12 hours later I woke up and went on the porch and the grill was still at 300*. It had burned through an entire basket of lump but I thought over 10 hour burn at 400* was awesome for one load of lump. Sent from my XT1585 using Tapatalk

That looks fantastic aussie the bark on that is perfect

Those ribs came out perfect.

The bark on the chicken couldn't be any better.

Aussie that is an awesome rotisserie chicken dinner. It looks soooooooooo tasty.:)

I like the abbreviation. Prefer it myself.

No problem in towing it around by the handle. It's welded to a strong cage that hangs off the top strap. I don't suggest trying to lift the grill by the handle but towing on a flat surface is fine.