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Outback Kamado Bar and Grill[emoji621]

Hi all, placed my order two weeks ago after four years of indecision and emailing Dennis a few times a year with questions. Tried different BBQ's and smokers but always knew the KK was what I wanted. Had my heart set on a 23 in matte black pebbles, so that is what I went with and I'm very excited. I'm in Perth, Australia and my new KK (still working on a name) is at the dock about to be loaded onto a ship to Fremantle, going via Singapore. Should arrive at the end of November, then its however long customs clearance takes, and its mine! I have to say that in the two weeks since I took the plunge, I have been reading posts on this forum just about every day, and it is amazing what I have learnt so far. You guys are awesome. Dennis's team are excellent, have kept me posted all along the way and even sent me a sneak peak of my unit before they packaged it up.

Herb crusted, boneless four pounder. Just awesome. Also did another loaf of sourdough, in the oven this time since the KK was busy spinning.

Time for another pizza this one is going to be a little hot due to the Thai Hot Peppers, other toppings were mushrooms, olive, spicy pepperoni, fennel, anise and fresh mozza. But before doing the pizza I pulled some more carrots from the garden and another big one, a fat 10.5 inches. Pizza ready for grill. Baked. Added some of the last spinach leaves from the garden. Cut. Plated.

We're going to my sister's house for Thanksgiving and won't be cooking. Reef's Bistro (ckreef and Mrs skreef combined) decided to enter a family seafood feast for the November Guru challenge. Crocker sack steamed King crab legs. Dwell in the shell lobster Tails. The Ghost of Old Bay grilled peal and eat shrimp. Mojo Magic corn. Homemade summer slaw and a bucket of beers (OK a couple are missing but I was getting thirsty manning the KK's). A great family meal. Takes a little while to eat so plenty of time to talk.

The Thermoworks Smoke will have a wifi add-on available in 2017, but isn't there yet. It has a 300' range even without, which is sufficient around the house. What I despise most about the Maverick is how hard it is to set and use alarms. I don't bother using this feature because it is too hard to use...and I have advanced degrees in engineering! Ridiculous! The Smoke addresses all of the deficiencies of Maverick with Thermoworks quality.

Nice feed love my seafood I'm doing a whole snapper tonight enjoy your Thanksgiving Outback Kamado Bar and Grill[emoji621]

Just one heads up on the Smoke -- the included meat probe is the type with a bend that won't pass through the probe port on the KK. You need to order a straight penetration probe -- or two if you want to use it to probe two meats at once.

The cooks on this site never cease to amaze me! Everybody cooks such a great food. I think you're all secretly five Star chefs. How many of you out there are going to cook your Thanksgiving turkey in the KK or ham or rib roast?

Sounds easy enough, I will give it a go. Very keen to try the rotisserie too. I am in Wembley. According to the schedule it should land in Freo on the 28th Nov. Hoping it doesn't take too long to clear through customs - those fees are more than I expected but like you said, it's about getting the best. Who did you use for customs clearance and delivery?

Thanks for all the great replies everyone, can't wait to see the beast in the flesh. Will make sure to take lots of pics of delivery and first cook. Just got to decide what to cook, maybe a standing rib roast, big fan of those. I keep reading about doing it low and slow with a high heat sear at the end, which sounds good, might be tricky for a first cook though.

We're going to my sister's house for Thanksgiving and won't be cooking. Reef's Bistro (ckreef and Mrs skreef combined) decided to enter a family seafood feast for the November Guru challenge. Crocker sack steamed King crab legs. Dwell in the shell lobster Tails. The Ghost of Old Bay grilled peal and eat shrimp. Mojo Magic corn. Homemade summer slaw and a bucket of beers (OK a couple are missing but I was getting thirsty manning the KK's). A great family meal. Takes a little while to eat so plenty of time to talk.

on ya mate. love my rib eyes, however a good porter has some nice flavour. how long it take you to get ora up to temp?

Cook number 18. Crocker sack steaming King crab legs. Will post the full cook thread later tonight or tomorrow.

Looks tasty. Haven't tried the Peach on steaks yet but I did buy a half primal of NY strips today. It's in the cryopac in th fridge for some future cook. Will give it a try. That same company sells a cherry rub. If I can get by the store before I go on Thanksgiving vacation I'll grab you a bottle and send it your way instead of the Ghost Rub seeing as you are about to win the Scarey Speed Challenge - if I didn't just now jinx you that is.

I've done cherry based rubs/sauce from Billy Bone's, which I like; so I'd probably like peach as well. https://www.amazon.com/Billy-Bones-Triple-XXX-Cherry/dp/B00JENHCY6

Nice! Now I'm hungry for beef...

Aussie, steaks and dinner look very tasty and that peach rub sounds great also.:)

Send the wife away for the week end and use the bath tub...lol!

And now the rest of the story. After a week in the cure, Squeaker's other half is smoking with a bit of hickory. Makin' bacon!