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Way back in '99 I made a mistake and bought a clay cooker from "that guy" who has since fled to Mexico. It started to peel tiles six months after I bought it. No support, I was on my own. I Removed the few tiles that didn't fall off and mortared over the clay outside. It wasn't pretty, cracks throughout, the weather in the Midwest wasn't kind to my red headed step-child, but I managed to get a fair amount of use out of it. Then I stumbled across the KK. I did a lot of research, I didn't want to make another mistake. Finally, I made a purchase. It sat in my garage for 4 months awaiting the building of its new home. Now the outdoor kitchen is almost (except for painting) finished and my 19" TT sits in its new home. I couldn't be happier.

And ready and plated with some of this this tasted awesome I was so impressed Outback Kamado Bar and Grill[emoji621]

Update to smoke pot and ribs: WOW! The ribs were great, I put three chunks of cherry and apple in the pot . In about 15 minutes it was smoking like crazy. I have seen this before with chunks of wood but it would only last 5 or 10 minutes. this seemed to smoke for 1 hour,,,then it slowed....then took off again. My cook went 3 1/2 hours and it seemed to smoke more most of the time. I cooked at 300 degrees. Put foil on lower rack as heat defuser. Many have talked about the thin blue smoke exiting the Komodo. There was no thin blue smoke...there was A LOT of smoke leaving the Komodo. Maybe it was the Cold Smoker that left the thin blue smoke....?? Now I am confused.... This smoke pot, lots of smoke. i really liked the smoke pot. It work very well. my wife says if I could make beef ribs like this and sell them we would be rich. Her favorite cook I do is the beef ribs. This was different due to the amount of meat on these ribs and of course the smoke pot. She usually does not like when I put smoke chunks on...too smokey. No complaints today.... so here is the results The first pic at 2 1/2 hours I took off, put each rack in foil and then put beef broth, Apple juice, and some of my rub into foil. Back in to grill for 1 hour. I probed with thermometer and it went in like it was soft butter and temp was 204 degrees.. I sort of thought i would go longer than 3 1/2 hours...like 5 or 6, but not even close. I think the 300 degrees got them done faster. And still moist, not dried out. took off, rested 1 1/2 hours and ate. OMG. Just saying.... I don't know if you can see it, but they were very, very moist. The moisture was oozing out of the ribs. Can't wait to do again. MadMedik

This didn't start out as an experiment but ended up being one. The Idea: because of the way a KK's firebox is setup it burns a cooler fire compared to other ceramic Kamados for a given temperature. I've noticed this looking at other people's cooks compared to mine and the size of the bed of coals for a given temperature. Because of a cooler fire it is a more moist cooking environment. The Experiment: at what point can I dry out a chicken done rotisserie style using my 19" Komodo Kamado. The Setup: 19" KK with built in rotisserie. 400* direct but with an infrared heat diffuser. I used the same brand chickens that are free range, no antibiotics (I'll post the name brand next time I run the experiment). Washed and dried the chickens. Cut the wings off for later use. Coated with a mixture of oil and seasonings. Note: since this didn't start out as an experiment I don't have pictures for my first 3 tests. (sorry) Test One: cooked for 1 hour 10 minutes (1:10). Although cooked through the skin was not crispy enough. Dark meat was so moist it was smushy. Test Two: cooked for 1:20. Skin was nice and crispy. Dark meat was just a little smushy. Test Three: cooked for 1:30. Skin nice and crispy. Proper texture on dark meat, tender and juicy. White meat still moist and tender. This is the cook Mrs skreef liked the best. Test Four: cooked for 1:40. Super crispy skin. Dark meat still tender and very juicy. White meat tender and moist but probably can't take much more time. This is the cook I liked the best. Cutting into the breast. Still moist and tender but not leaking juice. I mangled the leg quarter pulling it off the chicken. Dark meat has a good texture and extra juicy. Well haven't killed the chicken yet. Where do I go from here? 1:40 was getting close to the time limit to still have moist and tender white meat. Maybe next round I'll go for 500*. Stay tuned I cook a rotisserie chicken once every week or two.

I am doing beef ribs. The ones with tons of meat on each bone. Like short ribs, but uncut. I threw in the smoke pot with apple and cherry chunks. WOW. THe smoke profile is huge. Boy can you smell it. I hope it is not too much !!! Will post results later. MadMedik

I really wanted to do this cook so I could try out my new muffin top pan. I always save enough pulled pork from my butt cooks to make Brunswick Stew. Cornbread and Brunswick Stew are a winning combination. I really love my muffin top pan. Makes perfectly sized little Cornbread cakes.

Wife's birthday today and she likes Cornish Hens, so this is her Birthday Chook...or mini-chooks:

A little butter a layer of thinly slicded onion a layer of thinly sliced carrots, a layer of frozen haddock fillets, almost cover with milk and about 1/2 C to 1C of cottage cheese that was leftover from the pasta casserole dish. This is a huge carrot from the garden, just over 12 inches- Sliced up, there's enough for a family of 4 LOL. Casserole ready for the grill. On Pebbles Baked at 350F for a about an hour then added some bread crumbs and Parmesan cheese and left on the grill for maybe 20 mins. A little torch work. Plated.

Twin chooks:

Thought I would give this a spin Outback Kamado Bar and Grill[emoji621]

Some sort of herb chicken stuffing not to sure lol Outback Kamado Bar and Grill[emoji621]

I got hold of some brisket and started cleaning it upgot rid of most of the fatthen added thisin goes the garlic and rosemary some brown sugarmaple syrup and the malt vinegar and some waterand on it goes stay tuned Outback Kamado Bar and Grill[emoji621]

Cool take on brisket

Again, catching up on posting some pics of cooks from a while back. Followed Franklin's BBQ book for these beef ribs. Salt and pepper rub only: Cooked: Plated Sides: Funky Heston Blumenthal Tiramisu that looks like mint growing from soil (everything is edible) And a beautiful house warming gift from a great friend (who was fed up using our ikea cutlery!)

Looks delicious. Nice to see a brisket cook that's more than the same old, same old.

Excellent aussie looks fantastic

Fantastic, Aussie.

Nicely done, sir.

Excellent braised beef cook. Break a leg in the Challenge.

I just started growing fig tree's and I was wondering if anyone is into that. I started by winning a fig tree at a family picnic about a month ago and now I'm up to 13 and still looking for more. Most the fig tree's/ plants that i have are in their first year of growth. I was able to to buy some larger size tree's. One of the tree's has about 40 figs that are ripening now. This is the large tree with the figs. The figs before ripening and after. These are some medium size tree's Some of the first year plants This fig is called Ronde de Bordeaux which produced about 6 figs. This is the fig from the large tree. It is called UNK which stands for unknown cultivar. I hope to do some stuffed figs on the KK soon.

So I got some spuds gave them a peel and shredded themdrained the juice out and added some onion garlic and rosemary the brisket looks good took it offand shredded itmixed it with the potato mix I then wiped some ghee on some pie tins and let them cook for 15 minutes then spooned in the mixtureI put some cherry tomatoes and garlic on a pan and Drizzled them with oil and someand ready to cookon they gostay tuned lol Outback Kamado Bar and Grill[emoji621]

Looks great so far a great challenge cook

It may be different but it sure is looking good right now.:)

I would surely enjoy a slice of that rotisserie chicken. It looks tasty.:)

Looks tasty. Hard to tell in the pictures - what was it stuffed with?

Well this is going to be a different kind of brisket cook. Can't wait to see the progress.

That sounds good.

Meet me at Horny Point: It's time to clean up the map of Australia http://ab.co/2dkjdwF - via @abcnews some classic names lol Outback Kamado Bar and Grill[emoji621]

LOL - that's actually a sort of funny map in a twisted kind of way.

Nice spin cook indeed looks delish my friend

Started with a deep dish dough spread on the bottom but NOT up the sides. Added a double layer of sliced mozzarella on the sides and floor. Added an extra thick layer of meat. Italian sausage, pizza seasoned ground beef, and small diced ham. Added a full 14 oz. Of pizza sauce. I subscribe to the less is more concept for pizza but not with deep dish or pan. A little shaker cheese. In it goes. I put it on a cold, thin pizza stone to assure me the bottom didn't burn. Also a soaked Bake-Right Strip. After 15 minutes I pulled it and brought it inside. Added some shredded mozzarella and pepperoni. Back on it went. After 15 more minutes I took a peak. This made me laugh. I'll name this picture "Ooey, Goey, Goodness". I guess I need a taller pan - LOL It wasn't quite ready so I opened the vents a bit and let it ride for another 10 minutes. Looks good now. I brought it inside and let it rest for 5 minutes then trimmed it up. After trimming it continued to rest for another 5 minutes. I'm usually really good at coaxing these out of the pan. This one wasn't going to come out without mangling it so I served slices from the pan. This was really good but fork and knife only. Very, very filling. Next time I need to get a taller pan and don't use the Bake-Right Strip. Only a section of the cheese edge crisped up the way I wanted it to and that was because I used the strip.

Cooked some pasta and made homemade tomato sauce with tomatoes fresh from the garden. Added these to a casserole along with some baked portabella mushrooms, 3 large Italian sausages, cottage cheese and Monterey Jack Cheese. On the KK at 350F for an hour. Plated.

Looking good so far.

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

Recently over at a friends house and I've become the defacto "BBQ" guy and so they asked me to do the grilling using their Akorn. It was an interesting experience, for 300 bucks or whatever they retail at in the US, it seems to be not a bad bit of kit. However, I've been spoilt by cooking on a KK for the last 10 months or so! The main issue they were having was getting the thing up to a decent temp. It was a challenge... I used a Weber Chimney and then a hair dryer to get her going - far removed from my usual blowtorch a couple of spots in the coals and then just walk away for 10 mins with the damper wide open and the vent cover pulled out (then come running back as my wife tells me it's hit 600 again!) - but again, unfair to compare of course! Still, not a bad little cooker - but the metal gets lethal after cooking for a while!! Me with hair dryer:

I think he is trying to be funny as if the chemicals in the paper have given him side effects. It is hard to decipher though.

I think all Dutch ovens are slightly different even within the same brand. If your lid is a fairly good fit the foil should work to form a gasket. If it's a loose fit the flour paste will give you a better seal.

Steaks were good. Could not eat it all.

Baco flat bread sandwich- The bread- Add some mayo and mustard- The toppings, which include Canadian bacon previously smoked on the KK, portabella mushroom slices, cheese and greens from the salad bar from the ODK- Put together with some Sriracha sauce. Folded over and ready for eating.:)