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Well I got this beauty a little over 2 weeks ago and have cooked on it almost everyday and I just want to thank Dennis for making the best product on the planet I owned a Thank you for long time and to be honest I thought I had one of the best cookers out there I mean I had moist food and the cooker was fantastic I dont think you can take away from any of the ceramic cookers but the KK is just better on every level I can't believe every time I cook on it how moist the food is how delicious it is and the engineering that went into this is unreal Dennis has thought of everything with 3 levels of cooking a guru port all ready to go the vents any little adjustment drops temp or raises is effortlessly .if you are on the fence with this purchase don't be as soon as you get it the purchase price will fade from your mind and when you cook on it you will forget it all together I don't regret getting this at all for one second. the bank teller looked at me super funny when I wired Dennis the money for the KK but going through every review I could go through and talking to everyone on the forum and then talking to Dennis I had no worries sending money to someone half a world away and Dennis is simply the best business owner out there, he is a no pressure what so ever and when you call your getting him not an answering machine and mind you I have called him at all hours even late hours and he is on other end and I asked a ton of questions and he was right there every step of the way walking me through the process it was a smooth transaction every step of the way . With that being said a very big thank you to Dennis for bringing this product to us, it is simply amazing and the pictures do this no justice you really have to see it in person to see this work of art sometimes I can't stop touching it lol Dennis to all the forum members here the support is second to none and is a wonderful family atmosphere thanks to @CeramicChef and @bosco you made my decisions a lot easier.. in closing I am a very Happy camper this is the best purchase I ever made

Stile88 that was a very nice post. You are right about everything you said. I've had my KK since May and look at it every. I know what you mean about touching it, same here LOL. This forum is just the icing on the cake. The numbers are just so helpful if you have questions. It's a big KK owners family . Thanks

They're all good separate but when put together, it is a most enjoyable day. Beef short ribs at back, pork ribs in the middle, and some onions for the flank steak fajitas that will go on in just a bit.

Today I made a potato galette to go with some leftover chicken thighs.:) Also made another loaf of Syzygies' freshly milled flour bread. Might as well use a hot KK while you can. Plated.

Given all your other culinary skills, MacKenzie, I'm shocked you aren't making your own Mozzerella?

I have done both but I think I prefer not to foil. It is easy for them to get away from you in the foil and harder to monitor. I think experimentation a few dozen times is in order

I couldn't agree more @Stile88. There are many phases one goes through owning the kk. Intrigue before purchase, excitement after ordering, marveling at the beauty, admiration of the engineering and design, and enjoying some of the amazing food possible. I was sitting out by mine last week with a cook enjoying the aroma coming from the vents with a frosty beverage and smile on my face thinking about how much more I enjoy this cooker vs any I have ever had.

^^ so very true. The reality is that the KK out performs the competition in every way. So how do you hold on to something that you will never use again. Great write up and it mirrors everything that I have been saying since owning mine.

Ditto. The biggest problem with owning a KK is figuring out what to do with all of your other cookers.

Cheese sauce Outback Kamado Bar and Grill[emoji621]

Aussie, you are just too young to know him.

Not sure why i'm putting my input on such an old post but it happens to I have had a bubba keg grill for 6yrs. I got it at the transition to the new model and got it on sale for $299. I happened to be holding a bubba keg mug and that's the reason it caught my eye LOL. Couldn't beat it for the price and it's been a really good grill for cooks 300-800 deg. I've done some low and slow cooks but it's not easy to hold below 275 deg without snuffing the fire. As was mentioned is great for portability. I've taken it to work a couple of times and fixed Pizzas or BBQ for the guys. Again for the price it's a good little grill. I recently bought a KK 23" that I should be getting sometime next week. Like with everything I buy I read everything I could find before pulling the trigger. It's the only cooker I've read about ( and I've read about a lot of them ) that had all good rating. That's just unheard of. In conclusion although the BKG has been a great little grill for what it is it doesn't compare to the quality of a KK. I will keep my BKG for its portability because there is nothing else quite like it but I doubt it will get much use at home anymore. Can't really compare the two. They're just not the same.

Houston, we have ignition!

Franklin butcher paper on brisket is the real deal. For ribs let them fly no foil. I spritz on the hour with apple juice and cider vinegar.

Sometimes you just gotta stop and smell the roses!

Nice steak cooks guys!

Aussie, there's another one of your very tasty cooks.

That plate looks delicious @Aussie Ora. Is that cheese or a Hollandaise sauce on the broccoli?

Wasn't expecting to see the speed boat. Funny, I do remember the guy's name that broke the record.

Hi Eric, congratulations on that fine looking KK. I'm sure your pork butts will turn out great. Just give your KK plenty of time to heat soak.

Did my first chuck roast today. I swear by all that is holy in BBQ, I may never cook another brisket again as long as I live (except to make pastrami)! A small (4 lb) boneless chuck roast. Rubbed overnight with CYM and a dry rub that I picked up from a vendor (Just North of Memphis) at our local 4th of July BBQ Festival. First time using it and was pleased (base seems to be Worcestershire powder). Roast went on the KK at 9am and finished off around 6pm today (Internal temp was 210F). Smoking pot with mesquite, hickory and apple woods. Guru was set at 250F. Cook was indirect with drip pan on lower grate. This pulled as easily as any pork butt I've ever done. Just amazing! And the great beef flavor - OMG! Yeah, yeah. I know, no pics it didn't happen, so here they are: 1) just going on the KK; 2) finished @ 210F; 3) pulled; 4) din-din - beef in pita with raw red onions and a jus of mushroom and beef stocks, homemade frites, and grilled corn-on-the cob.

This was my first attempt at bacon and all I can say about it is that it is outrageous - maybe one of the best things I've ever done!! .What surprised me so much is how professional it came out. Nobody would ever think it was homemade. Then again I did use the pink salt which contributes to the familiar taste and texture of commercial bacon. Only this is soooo much better - like a super premium artisan brand that you might pay $30/lb for. And the very best way to eat it, in my opinion, is on its own. I scratched the bacon jam idea as soon as I tasted a quick, pan fried slice wanting to save it for weekend breakfasts but I had already cut a pound of lardons for fresh pasta carbonara. It was very good but next time its all going for breakfast slices, which I like to bake, pure and simple so it can shine without competing flavors. You are gong to LOVE it!!! This was my recipe which I chose because it called for a 3 lb belly so I didn't have to do any arithmetic: 3 lb belly 40 g Kosher salt (3 T Morton or 5 T Diamond) 1 t pink salt 40 g brown sugar (3T) 1 T black pepper Cure in zip lock bag in frig for 7 days turning once every day. Then rinse, dry and place, uncovered, on a rack in frig for two days to form pellicle. Smoke, skin side down, at 200 deg until IT 150 deg - about 2 hrs.(Mine smoked more at 225 to 230 which came out fine). Rest on counter for 10 min and then remove skin.Chill before slicing.