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The 22” Hi-Cap Table Top is in production. It's a beast of a table top.. over 24" to lip. Square Tiles $4,120 ~ Pebble and bronze tiles $4,280 78 lbs 304 Stainless Steel Net Weight = 578 lbs Gross Weight = 672 lbs (crated)

Sorry for the late reply got caught up in the celebrations lol here you go they turned out greatdee whipped up a quick saladand plated Outback Kamado Bar and Grill[emoji621]

Little reverse searing action. Yummy! Cast iron skillet worked great for searing.

We source some of our meat from Polyface Farm in the Shenandoah Valley, so when they ran a rare two for one sale on pork bellies, our future became clear. Polyface was highlighted prominently in Michael Pollan's book, Omnivore's Dilemma, and has since been featured in films like Food, Inc. To many, they are the prototype for how farming should be done. They believe in getting to know your farmer and your food. Meet Squeaker: Squeaker has been parted in two. The first half will be eaten today using Steve Raichlen's recipe for Pork Belly Steam Buns. Here it is rubbed up with Raichlen's 5-4-3-2-1 Asian Rub: Squeaker's other half has been rubbed with cure, black pepper, and maple syrup. This half will become bacon next week. One pork belly. Two futures.

When I was in Halifax the other day I picked up a slice of boneless pork leg. I can't remember the type of pie and how they are raised but needless to say not in a barn with a 1 000 other pigs. I believe these are free range pigs. Anyway the meat looked so good I though I'd try it. Also was given some whiskey barrel wood by a great friend who also has a brewery that makes grand slam beer. Picked up some of that too. Here is my smoking pot with some of the barrel wood in it and the edge is all ready to seal. Sealed and wiped clean. I do not like the smell of burning flour.:( Here are the veggies ready to be lightly covered with foil and put on the grill. Those 3 carrots were right out of the garden, a light scrub, and no need to peal. Pork is on the grill and I have the veggies underneath in cast iron dishes and foil loosely over the top and there is a space between for smoke to pass thru.:) Look at the white fat. So clean looking even though I have spiced up the pork. Grilled starting out at 275F and I let it climb to 300F. Took about an hour to cook. I didn't exactly have my act together so the IT temp was a little higher than I wanted, 147F. The meat was very moist and full of flavour. I neglected to mention that the aroma from the smoking pot was the sweetest I've ever smelled. The carrots were awesome. Plated. The KK is cooled enough to pull out the smoking pot and see what's inside. I did have to pry the lid off so I guess that water/flour seal worked.

After 5 hours low and slow we did a quick high heat sear fat side down: Slices onto some Steam Buns and topped with hoisin BBQ sauce, scallions, cucumber, and sesame seeds. Wow! The flavors are incredible. We'll do this again.

The sauce was made using Roma tomatoes right from the garden. The pepperoni was KK smoked, the portabella mushrooms were precooked. Working my way up to baking a pizza, sitting on the deck enjoying a beer from Unfiltered Brewery, and made by a friend of mine. His beer is award winning. After the cool one, it was time to stretch the dough, 2 pizzas in the works- One dressed and ready for the grill. Baking at 475F for 8-10 mins. Baked. Ready to eat.:) The crumb- We had a killer frost last night but fortunately all the flowers were under cover, more of the same for tonight.

Started the day with drizzle and soccer games, now I'm heat soaking the KK for some Berkshire baby backs, whole beef Tenderloin sear, ABT's, beans, and Don Julio. Using the DigiQ and a Lodge smoke pot with peCAN splits. More to come...

The AFL Grand Final is on todaythe western bulldogs who have not been in a grand final since 1954 amazing and Sydney. Got myself some ribsgave them some of thisput some pecan to try in the potand on they gostay tuned lol Outback Kamado Bar and Grill[emoji621]

If nothing else get one of those 10' offset umbrellas. Less than $300 and you won't get soaked working the KK.

That is a great comparison and what a beautiful setup with the table just awesome

Fantastic comparison pixs. It looks even more awesome. Sent from my SM-G930W8 using Tapatalk

Real piggy rocks! As Dan said, "other white meat" - bleech! Best part of living here in Iowa is the great heritage pork that's readily available (OK, sweet corn in summer's not too shabby either!)

Looks PDG to me!! Sent from my iPad using Tapatalk

Really nice. That should be a great replacement/upgrade for table top setups that currently house one of the big ceramics.

Very nice Dennis looks like another winner lots of room as well

That is an awesome size cooker, tons of grilling area and a nice high top making pizza, bread cooks, a delight or for that matter anything that has extra height, like turkey, etc.

(And 72 bottles of beer, 4 bottles prossecco, 2 bottles red wine and a bottle of whiskey) Do we have a problem?!? Sent from my SM-G935F using Tapatalk

Was great! Am super happy! Part of the flat was a little dry (maybe just the first 3 slices) but otherwise amazing! Did a pan full of burnt ends which were epic! One of the stars of the show: coleslaw base, home made beans, brisket drippings and chopped beef, home made Bbq sauce topped off with a dollop of sour cream: Ribs were best I've ever done. The Hickory log still had a good bit of life left. Super smokey but clean flavors. Will take a photo tomorrow - insane to see how little charcoal I used considering I had the KK going at 250 for 20 hours!!! Sent from my SM-G935F using Tapatalk

Sounds like a great day.

Wow that looks delicious.

Aussie, what an awesome dinner. )

So I got it on around 10pm and the KK decided to settle at 240F which I was fine with. Lots of nice quality smoke coming off of that Hickory log. Then we had a couple of drinks and off to bed with the maverick remote on my night stand. She crept up to 250 during the night and then sat there steady as a rock until morning. IT got to 165 and then stalled for hours. Got up at 6am to put the ribs on and was greeted by this beautiful sight: After the ribs were on I wrapped in butchers paper and she's humming away at 262F (fire got a little hot with the lid open putting ribs on) IT currently 172. I plan to pull at 200 so still have a while to go I guess? Sent from my SM-G935F using Tapatalk

Looks like a fun day at your house and great eats.:)

I too will stay tuned to see those ribs love pecan its going to be so delecious

I will for sure stay tuned to see those rib all done up.:)

Congrats on the victory and your ribs look like a great way to celebrate

Was an epic game Wat he'd it with my Sydney brother from another mother in a Singapore bar full of bulldog fans. First experience of AFL and what a game! Down to the wire and very physical game - gonna start watching I think (although rugby union will always be my sport) Sent from my SM-G935F using Tapatalk

Just think instead of smoking pot now we can smoke a pipe. Maybe we should put the pot in the pipe before smoking - just sayin .......

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

Okay...how does this thing work? I'm talking about the pin that goes from square inside the motor into a hex port on the KK. The one below. When the motor spins, the two parts unscrew themselves. Also, the threads from the hex part that insert into the square part seem to be wrong. I can pull the pieces apart without unscrewing. Nothing is stripped. But the two halves don't seem to match.

Others pictures can be found here : http://www.komodokamadoforum.com/index.php?/topic/6991-Rotisserie-question but definitely only one position on both side of the rotisserie. Maybe I should contact@DennisLinkletter about this. The mystery of the rotisserie.... There should be a place where we can find how the rotisserie and motor bracket should be set up, the different parts and that it may be possible to have to cut a shaft because if not, it won't fit.

@_Ed_ - Take MacKenzie's advice and set everything up cold and run it for about 15 minutes with some weight (at least a couple of pounds) in the basket. I used a 3# sack of onions. You'll know right away if things are going to go south on you. Depending on what issues you may have (hopefully none!), the fixes can be as simple as swapping the shafts on the rotisserie basket so they don't unscrew. Yes, there's a Left/Right to the threads. If the motor shaft unscrews, you might have to put some blue LockTite on the threads to get them to hold. Last alternative, is to reverse the spin on your motor. I posted the instructions on how to do that in the Maintenance thread of the Forum. Good Luck. Let us know how it worked out.

Ed, it could be that your roti will run perfectly. Mine ran in the correct direction but the motor had to be mounted upside down for the shaft holes to match. Last week I had the carpenter grind about 1/4 inch off the bottom of the motor brackets and now it fits perfectly. I'd suggest you do a dry run.

What a beauty! Tony, would you mind running me through what you did to get the roti working? I am going to try my first roti this week at some point, but am lost in the maze of unscrewing issues etc. Thanks!