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dozer, I'm sure I'm not alone in this but I'd love to see pixs of your KK setup. You have a gorgeous pebble KKand it would be just fine to see more pixs of it. We pebbles owners know that the pebbles KK cooks better and the food is more tasty, cooks faster, heats up faster, uses less lump etc. etc. etc. and please don't let those tile folk tell you differently.

Let's get right to it Komodo brothers Took delivery Tuesday, neighbor and I got it put in place then I left Wednesday morning for Bloomfield Hills for bucket list round at Oakland Hills South Course. Finally back so I stare at our new cooker. I'm doing the burn in Saturday with Pizza to finish it off. I'm excited to get to cooking. More to come Saturday. Sent from my iPhone using Tapatalk Pro

Awright, you talked me into it. Popped it into the entry thread.

ck, that chicken looks so sooooooooo moist. I can see that it won't be long before I do chicken on the grill.:)

Planning to (finally) give my cold smoker a run tomorrow with some beef plate ribs. Stay tuned...

Nice set up looks great I wanted the the one I have but had a keen eye on the black. Looks like it was a nice day for golf Outback Kamado Bar and Grill[emoji621]

Nice setup. 1st time I've seen a picture of how the cabinets ship. Can't wait to see the pizza cook.

Scratch the KK off your bucket list...

Beautiful beautiful set up

Outstanding!! Step right in!! Rob

Nice

Stunning kk love the color and cabinet looks beautiful congrats your going love cooking on it looking forward to more pics

Dozzer, it is stunning, forget the bucket list as beautiful as it is, that KK and cabinet are stunning. BTW, some of us brothers are actually sisters. Love the golf-ball and club house shot too. Thanks for posting the KK pixs, really enjoyed seeing them. I like the idea of doing a pizza at the time of burn in.:)

I love the cabinet/kk combination. It is really beautiful. Looking forward to some pics of cooking!

If the lid leaks too fast, or comes ajar, one gets a bonfire, way too much nasty smoke. The idea is to prevent combustion inside the pot. I came up with this design after experiments with making charcoal. A classic way to make charcoal is to start a fire underneath a sealed chamber filled with wood, with holes on the bottom. Soon the wood gases from the chamber catch fire, and the starter fire underneath isn't needed. When the gases go out, one has charcoal inside the chamber. If there was instead a leak allowing convection through the chamber, one has ash inside the chamber. The idea of the holes in the bottom is to pass the wood gases through our charcoal fire, to use them as fuel and burn them off. This is a grace note of uncertain benefit. It is possible that an unsealed lid, and no holes on the bottom, would work nearly as well. I can't suggest that now without getting pilloried, after encouraging others to destroy cast iron pots with their drills? Think of it like adding the egg to cake mix, isn't it nice being involved? I've read of various very expensive setups at high end barbecue restaurants, such as Danny Meyer's Blue Smoke. Were it me, I'd design a central chamber for heating wood as one makes charcoal, and feed the fumes to "gas" ovens throughout the kitchen. I'm surprised no one has tried this. Different gas sources require different treatment (not all propane torches can handle MAPP gas), and there could be residue buildup one doesn't get with natural gas, but this seems like an engineering problem worth solving. (I doubt one could even get permits for this in a city like New York.) I got a kick out of Austin Franklin's book proposing that I make a cooker from a 1,000 gallon propane tank using "basic metal-working skills." If I had these skills and enough space, this would be my idea for offset firebox cooking. Of course, Dennis has tried this, his new cold smoker is roughly this idea. For cold smoking, one doesn't need to burn the wood gases, just expose the meat to them. For hot smoking we have other clean fuel sources. Relying entirely on wood gases for heat might be too much smoke (in my idea above, one could blend at will with natural gas, to get the smoke flavor just right) and would require a larger chamber.

Steaks were good. Could not eat it all.