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It was just too nice this morning to cook in the kitchen so why pass up a chance to cook on the KK. Bacon, eggplant, boiled egg (just warming up) and keeping the toast warm. If you haven't tried bacon on the grill it is absolutely wonderful. Plated. Someone over boiled the egg yesterday hence the pretty green colour.:)

That goat needs to be cooked just a bit more. Rob

I don't do that for cook notes but........... I did steal one of my son's composition books. When I'm formulating a new recipe I write it down in there. As I tweak a recipe over time I scribble my tweaks in there. If it eventually turns into a really good recipe I transcribe it into my personal cook book. I don't put a lot of recipes in my personal cook book. Sometimes they sit a long time in the composition book and sometimes they never leave the composition book.

Looks great Half Smoke. Must have been good with no plated shots. I will have to get myself a 2qrt pot over on guru a bloke made this he did say a wing nut on top will be better but a great way of sealing the lid shut Outback Kamado Bar and Grill[emoji621]

I did HalfSmoke's Greek Souflima today. It is easy and very tasty. Next time I will cut back on the salt though.;) Figured since I was firing up the grill I might just as well make good use of it and cook some beets and onions. Both these beets are large, the bigger one is the size of a turnip. Pork is ready for the grill. The beets are underneath. Grill is heating up. On the grill with some onions. There was some interference in this meal prep. Pork is done. Dinner is served. Beet is cooked this is the smaller one, actually the football one is still on the grill.

@Syzygies - Hi Friend. I just thought you should know I've posted your brilliant idea for the smoke pot in a few other BBQ Forums and it has been met with universal acclaim. In fact the word that is most used is "Genius". I've given you proper attribution and folks have asked that I tell you how much they love your invention. It really is a game changer for them, especially those with kamados of every strip. You're becoming quite the BBQ sensation. I just though you should know that your little smoke pot is really changing the way more than a few look at kamados. Thanks for sharing that jewel with us here.

Hey to my new KK friends ! A little bit about myself. Ive been cooking on a Bubba Keg kamado style cooker for about 5 yrs and have fallen in love with that style of cooking. I've really enjoyed my Keg and although it does a lot of things well ( for the price ) it has a hard time with low and slow. I started looking at different types of grills and saw the KK early on in my search and just kind of smerked and thought ... Yeah Right !! Being a 26 yr machinist I have always appreciated good workmanship but it seemed a bit much. I started to look at pellet smokers and was ready to pull the trigger on either a yoder or mak 2 but the more I looked into it I just couldn't stop thinking about how much I've enjoyed my kamado even with all its shortcomings. So I started looking at the bge but noticed that in all the pics I'd seen and at the store they just weren't built very well. I was about to give it up and saw a video comparing the bge to the KK. It was like a light bulb went off . It was like looking at a diamond beside a clam LOL. After a bit of subliminal messaging and honey do lists the boss finally relented and let me order one. She even helped me pick the color. Long story short my 23 in autumn gold flake will be here sometime next week. I CANT WAIT!! Will post pics.

I'll be flying to the factory next week and take all the final shots of the 42 SBB Just wanted to share these production videos of the grill self-opening.. How's this for effortless?

@ckreef-That's good out loud thinking and along the lines of my thoughts as well. The "cold" smoker is really an external smoke generator with controllable flow and smoke intensity. If you dial that in first, then anything else you do with the lower vents would be to dial in temp on top of the base temp from the cold smoker. I'm really looking forward to playing around with the cold smoker. Just waiting on the pump.

Great looking brisket. Thinking out loud here ...... For low-n-slow once at temp close your bottom vent entirely and use the KK cold smoker as you're only incoming air source. No air pump just regulate the air flow going into the cold smoker with a valve. Anyway one day I'll order one and run some experiments.

Thanks, Doc! However, if I keep eating like this, I probably won't have too many more birthdays - LOL!

The coco charcoal has almost no smoky flavor; so if you have some of that, try it for baking and see what you think?

They can be lightly sanded and used many times. Also, follow Steven Raichlen's video on Project Smoke to lightly char the plank just before putting the fish on, so it will pick up some of the woody character. I think that it helped when I did the salmon for the Pink Flamingo dinner. Note: there's a couple of alder wood chunks on the coals; hence, the smoke plume.

The Dutch oven smoke pot is just a smoke producer not a deflector. The double bottom steel drip pan is as large as the deflector stone with two layers of steel with a gap between them. Acts as an excellent diffuser. Or you can use the stone that comes with the KK for diffuser. But the easiest is to leave lower grate in and lay a piece of foil down. The main grate to firebox is further apart then any other Kamado. It really make ceramic deflectors a thing of the past. The dutch oven smoke pot produces an incredible smoke profile and clean wood burn

Kinda how I feel some mornings after a beer too many!

Lol. I was making fun of @Aussie Orafor his grates being too clean, and there mine are all shiny! Brisket today and ribs on monday, so this is the last of the shiny grates.

Wow it does!!!! It was 9 lbs!