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42" Teak Lid Removal Handles. It's big, it's heavy how ya going to lift that lid?

These will be shipped soon with two drill bits and some refractory patch. The Cold Smoker works fine in the Guru port but common sense would dictate the vapor would be more effective if released closer to the target. These are exactly two tiles in size and will be available in both the 25 and 28mm tile sizes.

It is a little trickier to do bread on the 16 inch KK but it is coming along. Baked this loaf at 450F and I think that is about as hot as I want to bake bread. Just waiting for it to cool off so I can see the crumb. It is cooled off and - There was some egg drop soup in the fridge and it just needed this bread.;)

One of the cooks the other day inspired me to do some baby backs with chimichurri. I decided to compare it against one of my favorite pre-made rubs - slap yo daddy all purpose rub. My BIL made a fresh batch of chimichurri last night and we added to the ribs, wrapped them and put them in the fridge overnight. I got up this morning around 7 to fire up the grill. Started the day at 32 degrees outside with a nice frost on the kk By 9, the kk was humming along at 275 and I added the 4 racks; two with my rub and 2 with the chimichurri. Nice combination of smoke and steam coming out of the kk. the smoke pot had been going for about 20 minutes with chunks of applewood. this pic (below) was after about an hour and a half. They got their first spritzing with a apple cider vinegar/apple juice combination. We are about half way into the cook with the pic below. At this point, I wanted to hit the chimichurri ribs with more sauce so I moved everything to the racks. Just before pulling in the pic below. It took about 6.5 hours to get to this point where they passed the "bend" test. Getting ready to cut: This batch may have been my favorite. I really like the chimichurri on the BBR's.

Had some friends over yesterday they had not had the joy of eating food off the KK yet so I thought I would cook up some pulled lamb sliders got myself a couple of shoulders and gave them a trimthen gave them a generous coating of my favorite lamb rubI got Ora upto 250f and put my smoke pot on with Apple chunksfoiled the bottom grate and on they goseven hours later a few to many drinks lol and ready I just used a wooden skewer to tell if it was ready lolthe bones popped out nicley not the best shot but the only one I got was to busy catching up with my friendsthe Bush lamb melted perfectly into the lamb dee made up a coleslaw. My mates missus couldn't believe the taste and how moist it was after cooking for so long Sent from my SM-P600 using Tapatalk

Yikes! Somethings just can't be unseen.. I'm so sorry this happened.. Life's a bitch at times. Hope she gets well soon..

Wow that made my finger heard the minute I saw it. I hope Mrs. reef is doing OK.

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

Wow, nasty nasty. !!!!!!!!!!!!!!!!

Love my 23". Having said that I make quite a few pizzas on it and sometimes think the ability to do "two up" on the 32" would be handy. But for us, essentially empty nesters, and relatively non-entertainers the 23" gets everything done with aplomb.

If you are talking about warming up for grilling, you are only heat sinking the grates not necessarily the grills body. Heat sinking the body is important for low and slow and roasting. Grilling: Charcoal creates a ton of heat and I'm confident I can get any KK grill to 650ºf faster (with a hair dryer being used as a blower) than any gas grill. Tenderloin: The 23" grill is 21" front to rear.

Well.... I have both and feel like I can add some input. The 23 is my daily driver. I love it quite honestly. My 32 however, this is my dedicated smoker and I use it when I am grilling lots of food. Heat up and fuel consumption is comapatable. I can get the 23 to 350 in about 10-15 min and the 32 15-20 min. Fuel consumption.. you add more to the 32 but it lasts. If you are looking st larger cuts of meat cooks and only one grill, my vote is for the 32.

Carne Crosta is hands down the best thing you can do to a steak. I did a head to head comparison with Lanes ancho espresso, and prefer the Carne Crosta by far.

Carne Crosta on a Beef Tenderloin is my go to for guests. Crosta likes high heat, ramp up the KK and flip the top grate over the basket to form that crust. The high heat releases all the goodness in that rub.

True story: my 16 year old daughter started telling me about drop bears one day and swore they were real. She said they were even listed on an Australian government website, and she showed me this: http://australianmuseum.net.au/drop-bear Took about a day of my explaining Aussie humor to her to convince her this was a joke. Still...Look up and Live IS my motto!

I had to Wiki "Drop Bear" to get that one, LOL.

Only in Australia, LOL.

It's filed under workman's compensation insurance. Pays all medical bills plus 66% of her pay. Should be enough for Santa not to totally pass us by.

I cheated. Went to Sur La Table and bought their Hasselback potato slicer ($12.95 USD) Can only do smaller taters on it (about 4 1/2") but fast and easy. Alternatively, put the tater on a big spoon or between 2 chopsticks so not to slice completely through. Add lots of salt, pepper, and other goodies between the slices along with a butter/olive oil glaze on the slices and you're good to go. A nice presentation for guests and much tastier than plain baked potatoes. Glad you liked it.

Those would be good to wear to Eggfests and Kamado Guru Road shows.