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We have jointly gifted this beauty to each other! As I write, out first cook, a brined, spatchcocked ckickie is cooking very steady at 325 degrees. We have an optional double drip pan of veggies, potatoes, onions, etc,under her to roast and catch the drippings. Neighbors are able smell this delicious aroma, and I expect will be knocking on the door very soon! Sharon

I've noticed changes between the 2 readings that will eventually converge after enough time at a low and slow temperature. For me there is a big difference when the KK is not heat soaked and when I've added meat or cold deflector etc. I've also noticed that the dome temp is often higher if I have the top damper opened more. Would be cool if you could put a thermal camera inside the KK while it cooked and watched all the air turbulence and heat distribution! Sent from my SM-G935F using Tapatalk

Thanks, Half Smoke. It was no problem at all getting it heat soaked. Every time I use this Little One I feel smarter for ordering it, why is that? [emoji4] Maybe I should special order another one.

I'm a HUGE fan of homemade noodles.. Really appreciate the effort and eating them of course. Great cook, everything looks VERY tasty.

Agree with the above recommendations with regard to forums. I think I'm on five or six BBQ related forums, but use three regularly for different reasons: KK Forum (this one) -- to get the most out of your KK, and to keep an eye on what @MacKenzie is up to. Kamado Guru -- All other things Kamado, which is a LOT. Amazing RIbs -- There are two parts to this site. Much of the free part has been organized in a book you can buy off Amazon: Meathead The Free Part: Technique -- Presented as "science". Based on your first post, you probably want to review this part the most. Product Reviews and Recommendations -- Kind of like a Consumer Reports for outdoor cooking gear. This is useful, although there is a bit of an anti-Kamado bias (they love the KK, though). Recipes -- Most are pretty basic, but some are very good (try the Hamburger Buns recipe). The Pay Part: The Pit -- the online forum for discussion. I don't use this part as much, but CeramicChef (also a member here and at the Guru, although haven't seen him in awhile) posted a Kamado 101 series there that would likely be of great value to you.

Aussie, thanks, those spuds were great and the crunchy crust is super nice.

This looks aeeeome buddy. I always love your creativity when cooking.

Totally agree with ckreef if you want to understand a Kamado. Guru is the site some really great advise on there specific to your needs. When I got my Kj classic I found that site knowing bugger all I had a basic understanding but nothing 2 years latter I have learned so much and have cooked some great food and have progessed to a KK. Which is great beacuse I found this site alot of talented cooks willing to impart their knowledge on the best Kamado going Outback Kamado Bar and Grill[emoji621]

Haha! Fair enough! Although the grilling will still be you right? I trust my missus with my life, just not with my KK! Sent from my SM-G935F using Tapatalk

Looks great mate! Could you have done the sprouts on the KK as well? Sent from my SM-G935F using Tapatalk

Hey Mac I made some bacon this weekend too, love home cured bacon!

Wow this is jumping in the deep end with both feet. At least you have no need to upgrade ever! great advice above. The best advice is to stick around and read read read. Tons of info here. I would say to avoid super crazy high heat cooks. I like to cook everything under 600. Pizza and steak is 500-550. Anything hotter is just adding unnecessary stress. Dennis makes excellent charcoal so I would recommend that. If you are looking for store bought I like the royal oak red from the depot. Some love fogo but agreed with the comments of charcoal only. Before you purchase BBQ gadgets I would learn the grill and invest in only a thermapen by thermaworks. I prefer simple and learning what meat should look and feel like. Probes and all that stuff was not for me. Not sure if you gots accessories yet but the rotisserie, pizza stone and drip pan were great investments for me. Take your time and learn the vent settings. Being able to remember turns and openings will teach you how to set it for future use. Keep a journal ie. half open bottoms vent and two turns upper vent for 350 etc. We are all here to help you become the backyard grill master!! Congrats

I just want to apologize to any members here that are also on the KG. I don't even own a KK yet and see how any post that is made becomes an instant debate. I am not sure why it happens... but I too have been guilty of it in the past as well. I applaud you all for not ripping my head off when I went at you. I have my reasons to believe it happens, but will keep it to myself. I will say when you own the best.... the claws come out