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I'm still in the honeymoon stage my eyes light up when I see Ora lol Outback Kamado Bar and Grill[emoji621]

you know... I am coming up to a year of ownership with my KKs and I have to say, there are days where I am still in disbelief that these are in my backyard.

Here is my pot after yesterday's smoke. You can see the flour seal is baked but good too. and inside a little newly formed lump.

Just liked the way the sun was hitting my KK as it was running up to temp for pizza.

After seeing boscos peach cooks I have seriously wanted to get hold of some rub or wood. Found this add on Gumtree who hoo http://www.gumtree.com.au/s-ad/mundaring/other-home-garden/apple-pecan-cherry-fruit-wood-chunks-and-chips-for-smoking/1114152029 taking tomorrow off work and going on a BBQ run Outback Kamado Bar and Grill[emoji621]

This is a play on traditional firecracker shrimp using steak instead of wonton wrappers. Kung Pao marinated NY strips wrapped around firecracker marinated U-12 shrimp with saffron rice and garden salad with raspberry dressing. Served family style. I won't give the full write up, the pictures tell a good story. The salad part minus the greens. Saffron rice with currants. The firecracker shrimp. Kung Pao marinated NY strips. Let's take this cook down the home stretch. Very tasty but a lot of work. Not sure why I can't get these last 2 pictures to go away but they won't go away.

You were right all along! I was just so hesitant to try it.

I gave away 2 masterbuilt smokers, and a char grill big easy, all never used. Now I have my KK32 and a Traeger grill,smoker plus my Disc-It. the Traeger never used and probably never will be. my KK will be the main attraction on my patio kitchen.

I always love these pictures of the food you folks cook., and always go away with my mouth watering. That flank steak looks yummy. In another 2 hours I'll be having dinner with some friends and think I'll fajitas lol.

This is SOOO true. Since I got my KK last fall I got rid of my POSK kamado, cabinet smoker, and Weber kettle. I kept for a while but after going ~6mo of not using any of them, it was time to purge.

Nice plug for Dennis and KK's. You are not alone with the banker. Most of us got funny looks or was asked a bunch of crazy questions when we went in to wire the money.

Score! Looks like you found the down under version of Fruita Woods.

The good news, Aussie, is that the honeymoon's never over!

It'd probably need one of these. https://www.amazon.com/Bayou-Classic-7475-Griddle-6-Quart/dp/B004EWLCUW

Yes, I did the same once I was up to temp, thanks. That reminds me, I notice a bit of smoke escape from the top of the bottom vent control framing. The pic attached shows it more pronounced after I left the top open once cook was done and got hot and smokey. Is this normal? Can I do anything to seal better? Thanks.

Thanks, ck, you are allowed to come late there were lots of leftover.

Now your talking thats a football party great cook steve everything looks great and of course you have to top it off with some suds

I reckon the 42 could almost get you a bag lol Outback Kamado Bar and Grill[emoji621]

One thing I never do is put smoking wood in with chicken. I find it sucks up smoke like a sponge and over powers the chicken. So today I added a little cherry wood to the smoking pot and went for it. First marinated teh thighs in Frank's Hot Sauce for a few hours then put them on the grill. Ran the KK at 330F for about 45 mins until the internal temp was just about 180F. Added the only cob of corn that was left. And under the skin, the moisture ran out, it was amazing. The corn. The first bite of the chicken I thought not sure I like this smoke flavour. I probably ate a little of the skin in that bite but after that I never notice it and the chicken was wonderful. Tomorrow I'll take a look inside the pot. One thing I did today was seal the edge with a flour mixture. It was long before I noticed a burning flour smell and figured the chicken will be ruined. Next time I'll put the smoking pot on earlier and I hope to avoid the burnt flour smell.

Nice tailgate party food there!

Nice. To me, that's the cool part - making your own lump charcoal - albeit only a few chunks at a time, but it's still way kewl!

Smoke box worked great, looks like it ended up on its side from underlying charcoal burning down. Top stayed on, maybe the flour paste was worth doing.

Used the basket splitter to do some reverse sear prime strip steaks. Cooked at 275'ish, then let 'er rip for reverse sear directly over the coals. Very impressed by how quickly the KK goes nuclear. Starting the reverse sear: Might as well grill some onions once the steaks are done: Can't believe I almost forgot the money shot! I'm in love.

Getting there. Flank steak about to go on. Just off the grill Rested and cut Beef ribs and pork riblets off the grill. Chimichurri sauce was added in the last 10 minutes.

Great write up, Stile. I totally understand your feelings.:)

I， too， love my kk. However I do not wish I bought it sooner. I am glad I bought an akorn to find out how much I love kamado cooking. I'll eventually do a write up lol.

Some baby backs.... This was a last minute cook so I didn't rub the racks the night before. I did find that rubbing them an hour or so before cooking that the ribs held the flavor of the rub so much better then the night before.

Even when calibrated, you will see an offset in the temperatures between the Guru probe (grate level) and TruTel (dome). It's generally about 20F on an indirect cook. Looks like you got everything else figured out on the probe port, fan port, etc. Never would have thought to hang the Guru on the side table bolt.

As we "old timers" on the Forum like to remind folks - the only regret you'll ever have in buying a KK, is that you didn't do it SOONER!

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

Syzygies pot worked great lots of smoke on the meat and it was perfect BUT my meat was not as tender as I would like. The cure is in the works. The leftover pieces are in the sous vide bath and that should tenderize those ribs.:) The ribs were on the grill for about 3 1/2 hours then wrapped for an hour. Here they are just before wrapping. Lots of smoke colour. Ready to serve. Plated. The ribs tasted great and had great colour but they were not as tender as I would like so the remainder of the ribs are in the sous vide bath. That should make them more tender. The flavour was fine just needed some tenderizing.

Thanks, Rak. Since my first name is Roy - an Anglicized version of the French word, Roi, for king, I guess that it fits! LOL