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After my last experience with overly salty smoked pork chops I decided to try my own. Cured for 2 days, washed out for 3.5 hours, dried off and rested in the fridge overnight. Cold smoked for 1 hour then lit the grill and continues to smoke for 2 more hours. At this point the chops were at 150F IT and I called them done. Looking pretty sickly but just wait. Much better. Plated. The interior. These chops were very tasty and I'll be doing this cook again. The 3.5 hr washout left these chops with no overly salty taste. Nice and moist.

I wanted to have a refreshing pizza last night and got thinking what goes well with what and in my twisted mind came up with this. I usually make my own dough but spotted this down the shop looked fresh and didn't have an expiry date to 2037 lol the ingredients banana, mozzarella, Roma tomatoes,avacardo, mushrooms, and prosciutto. Diced up theseand now for the banana sliced it upmixed some sugar and cinnamon and gave the banana a good mix I started laying the pizza in this order. Avocado, mushrooms, prosciutto, tomatoes then topped with the mozzarella and banana and on it goeslooking goodan action shot loland the crust yumand sliced. I put some rocket on at the end but forgot to take a pic great combination of flavours just what I was after and the store bought base was pretty good I was impressed Sent from my SM-P600 using Tapatalk

The last cook number 20. Meatloaf and another test of muffin pan potatoes. The next night I looked inside and cleaned it out. I burned about 35 lbs of RO over the 20 cooks. I never Stired, shook or disturbed the lump during this time. I only dumped straight from the bag on top of whatever lump was leftover from the night before. The ash on the sides towards the front is about 3" deep. The ash in middle was all the way up to the lump basket. In the end air was coming in from the back side of the lump basket and over the last few cooks reaction time after a vent adjustment was slowing down. Dug through what was left and pulled out the standard "Free rocks with every RO purchase" - LOL. There are 3 design features which makes this long no stir run possible with a Komodo Kamado: 1) no gap between the firebox and outer shell so all air must go up through the lump basket. 2) uses a lump basket which is really hard to clog up even with small lump pieces and leftover ash. 3) has a fairly large ash collection area. In conclusion (for me) stirring between each cook is a waste of time and sort of messy. From here forward I will no stir and just dump straight from the bag. Cleaning it out about every 20 lbs. The only exception will be doing a long (over 8 hours) low-n-slow in which case I'll clean it out first. Hope everyone enjoyed this experiment - it was tasty and fun for the Bistro.

A customer in Jakarta had some Komodo Kamado T shirts made up.. Love it!

Got my self some pork belly rashersI gave them some of this as I was aiming for sweet mixed up these ingredients and poured it over the belly. On they go at 350 after an hour and a halfI arked Ora up to 450 and threw them onas you can see I had a bit of a spill lol it cleaned up good doing a pizza tonight to make sure lol and ready And served with you guessed it lol a nice saladnot the best shot but all the flavours shined through

Happy Birthday to your son. Set your temp at 525F and make sure it is heat soaked. If you have an IR thermometer you can check the temp of the stone- 500F would be nice. Upper rack and on the baking stone, that's it.

Busy night tonight with football and both boys on the ice. Wanted to make tacos tonight so marinated them late last night. Used my newly cleaned grill and fired up my 23" KK. I know when the flank steak took thearimade right because the meat goes a beautiful shade of pink when cooked on the grill. Mixed up a batch of bosco's pico and all ready for tonight's dinner. Good timing as well as it looks like we are in for some serious rain. I don't think there is a meal that I would rather eat than my carne Asada.

The addition of the cinnamon sugar coated banana threw me over the fence!

I just saw this thread. Great stuff. I never stir. I can tell when my ash needs cleaning by how long the KK takes to get up to temperature. I routinely get a few bags and a box or two of coco char between cleanings. Your food always looks great!

Great experiment now I won't have to clean out every time I cook thanks Charles

Looks very tasty. That Magic Mojo is a really good rub for all around use.

What a good looking dinner! And i have to say， your wife's salads always look good too!! Sent from my LG-D855 using Tapatalk

Aussie, that had to be absolutely wonderful.

Haven't posted for a while. Working like crazy. Busy with two kids also. Often, when we get home to cooking, it is already dark. Doesn't make for good pictures. A beautiful night tonight. Decided to try my rotisserie for the first time. Thanks to Dennis, finally got everything figured out with the right pieces. Used a little Loctite on the ends and it works like a charm. Did two chicken breasts. One with jerk seasoning, one with lemon pepper. Brined them both for approximately 12 hours before rubbing. Cooking relatively hot and fast. 400 for an hour to an hour and a half. If it doesn't get gobbled up, I'll try to get a picture when it's done. Beautiful night! All rubbed up and ready to go. On the grill! As Dennis has mentioned, the basket splitter for the 32 does not allow you to do a front and back split. As such, I had to improvise. I pushed all the lump tothe back of the basket and used one of my deflector stones. I'll let you know how it turns out.

Hi there Runningman, the one that comes with your KK is really good. What is it you are trying to do or want to know? I use the dome thermo as a general guide for when Im starting up the KK for cooking. Once its time to put on dinner, I have a variety of devices to measure @grill level temp and food temps. If you are going to do real BBq I find the DIGIQ DX2 invaluable. Regular grilling/cooks I use the bluetooth enabled iGrill as it has 3 ports for food and one for grill/ambient temp and will give me updates on my phone when stuff is done. I just ordered the new Range Dial ( I have an old one I use with my ipad for indoors making yogurt or whatever on the stove ) that I fully expect will take the place of the iGrill solution. For pizza I have an infrared thermo that gives me the temp of my stone or steel so I know when its time to drop on the pizza. Hope this helps ! Sue

Looks great, next time try putting it up on the upper grate.. this lets you take advantage of the heat coming off the ceiling for browning.

I've seen the damage by lifting from the handle. Lifting is a no-no. Sent from my XT1585 using Tapatalk

Good question. That's exactly how I'm operating as well -- moving from cover to uncovered. Looking forward to hearing from someone with an answer.

Thanks for posting that Shuley. I also bought the weed burner from Harbor freight. Haven't used it yet but I think I'll give it a good inspection before I try it. I'm glad everything turned out OK and no disaster. I also bought a loof lighter maybe I'll use that instead of the weed burner. Those weed burners are actually scary when you hit the trigger to give it more heat.