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I came across this the other day and could not stop pissing myself laughing Sent from my SM-P600 using Tapatalk

Dee has been away for a few days went to visit her parents in Geraldton which is about 480 kms away or 5 hours drive just up the road so I had to fend for myself lol got hold of this nice T boneI gave it some of thisand on it goes reverse searI got it to 120 and gave it a rest then put my Grill grates on to warm up and gave it a searserved with you guessed it salad and chips lolthe twisted Q bourbon and brown sugar is absolutely fantastic could smell it cooking and it tasted so good even sprinkled some on my chips. Cheers ckreef Sent from my SM-P600 using Tapatalk

A few years ago I saw a video by Chef Ming Tsai for a ceramic rice cooker called a Donabe Kamado-San and just had to have one. These have been made in Japan since the early 1800's and are still made by hand by the same company in Iga, Japan Check out some history. How it is Made. Never could cook rice worth a darn but now I cook it about once a week. Have not screwed it up yet. Recently a friend on the Primo forum and a great chef, gracoman, posted a topic on a clay/ceramic dutch oven made in Colombia, called La Chamba. (Video) He recently purchased a few pieces and was very impressed with the appearance, quality and their performance. And of course.......................I just had to have one!!!!! And it just happens to fit perfectly in the 19"KK TT. This past weekend, I smoked a couple chuck roasts on the KK and then use them to make a beef stew in the La Chamba. It was a fun cook and the new pot worked wonderfully. (picture before carrots & mushrooms & other goodies) I have plenty of cast iron but this ceramic cookware is in a class of it's own in appearance and history. If anyone is interested, Ancient Cookware is offering a 10% discount on orders placed before the end of December (I have no affiliation with them). PM me for the discount code.

OK here's the actual story of tonight's cook. I just wanted to play with those Walden firestarters again; and I saw the hotdogs in the refrigerator and just said oh what the hell I'll cook some hotdogs. My wife goes nuts when I just cook meat because that's all I do is cook the meat, usually. If she doesn't cook the sides, there probably won't be any. That's not always true. I do cook sides. But anyhow I'm looking around the kitchen after I cook the hotdogs thinking oh boy am I going to get my ass chewed and I saw the ranch-style beans in the cupboard and broke those out. So that's it, I just wanted to play with my firestarters and it evolved from that. Plus anytime I am out on the back deck cooking I have to have an adult beverage in my hand so why not a nice glass of Bordeaux? It's not actually paired with the food, it's just something to drink while cooking!

When one side of the house looks like this- It is great to have road side curb service. Veggie pizza ready for grill- olives, tomatoes, and mushrooms. Baked. The cooler in the background contain a pork loin curing to make Canadian Bacon for a friend. Ready to serve. Plated.

Cooked up a small brisket yesterday, 11.4 lbs before trimming. I used Texas Original BBQ Rub. Wrapped after 4 hours and fully cooked at 7 hours. Here's the brisket wrapped in butchers paper...I forgot to take a picture before wrapping. Getting ready to slice it up I have one more brisket left to cook from the three I purchased.

Nice job with the rigging, @FotonDrv! Congrats on getting your KK to it's home and congrats on the first cook! Thanks for the pics as well!

So what do you do with the deflector stone you don't use? Inquiring minds want to know... (or at least I do) Right now mine is just leaning up against the wall behind the cooker, surely there's some use it could be put to? C'mon folks, lets hear some ideas!

Here's a snack pak on Amazon. https://smile.amazon.com/6-Variety-Pack-TWISTED-SEASONINGS-Chicken/dp/B01MPZB9Q3

I've been struggling lately to get to higher temps (> 450F), so I thought that I'd give these a shot, along with going back to regular Royal Oak lump. I'm getting tired of having to break up those humongous pieces in bags of Fogo and Quebracho, especially now that it's getting colder weather - just want to dump some charcoal into the basket, light it, and duck back in the house as quickly as possible.

Looking real good food looks good too!

I'm sure they will chime in.. They dealt with the custom's broker directly.

Beautiful, FotonDrv.

Thanks Dennis! "Final resting place" is almost true, the KK has wheels that allow for little old disabled me to push it around the patio by myself. So far I have moved it once and there mat be another move in the near future. Trying different locations for wind and aesthetic reasons. Thanks for making such a nice machine Dennis.

Looks darn good to me!

Aussie Ora is in Perth. He comes on the forum once or twice a day. I'm sure he can help you out.

There are at least two Aussie's on here who have recently gone through the process: @Aussie Ora and @atlonglast Might want to PM them directly if they don't find you here first.

This gives you a good understanding of a roo http://www.news.com.au/lifestyle/home/pets/expert-surprised-by-kangaroo-putting-dog-in-a-chocker-hold/news-story/dee0fb270c35556f970c1aff7a6e6fed Sent from my SM-P600 using Tapatalk

No I didn't. This was my first cook in the new pot. The meat was smoked strong with hickory and I used a lot of onions & garlic. Cooked it for 6 hours at 250*F/ 121*C. After I washed the new pot (like cast iron - very little soap) , there was no lingering odor from the cook. I did cook in the oven. Not sure if the the pot would take on the smoke taste/smell if used in the KK??? My cast iron is well seasoned and I don't notice any lingering taste/odors when using it either. I did transport the finished stew in the new La Chamba pot to another house for dinner and it held the food temp like a heat soaked KK. Not thinking it is any better than a CI dutch oven........but it sure is pretty !!!!!! PS - It did clean up easier than my cast iron - FYI

On Sun. I decided that I'd better dig the rest of my carrots before they were frozen in for the winter. Looks like I got them just in time. Now for my 1 pot meal. Pressure cooked the potatoes 2 mins. level 1, then put the carrots in the PC for 4 mins. on level 2. In 10 mins from start to finish the veggies were cooked. Then I decided to crisp up the potatoes, brown the carrots and previously smoked KK chops, all in the same PC. Plated. The pork chop was cured and smoked on the KK. Clean up, 1 pot.:)

@mguerra maybe this will help. I tell my wife this about veggies. "The cow eats the veggies and I eat the cow".

As I recall, Syzygies is a big fan of those La Chambra pots and has posted about them, too.

I just bought 6 bags of Royal Oak today, so I'm cooking whenever possible through the winter, as usual! I only wuss when it's negative temps (below zero F or - 18C) either static or windchill. I'll cook in the snow, but only if it's not sub-arctic temps.

@Jon B. Don't show me stuff like that. Especially when it fits perfectly in the 19" TT. What are trying to do get me to spend my money.

Looks pretty close to a tri tip. Glad you got to try it! It is definitely a favorite of mine and a favorite when I am entertaining. Sent from my iPhone using Tapatalk

Depends on how you define "pitch".

I'm going with over thinking. Sent from my iPhone using Tapatalk

The temp controls on this thing are amazing. First time using it, and went pretty slowly to 200 then opened a little bit more and up to 300, and then again opened a little more and got all the way up to 540 ish, and closed a little so I can have it cured. Been around that temp for 1 hour and 30 minutes. This grill is way better than I expected.

This is my standard canned answer about 23" and 32's size.. First of all the 32"Big Bad.. is not Huge.. it's just not... heavy yes but as a work surface no. If you're going to be primarily low and slow cooking the 23" is probably going to cover all your needs.. 6 to 8 pork butts is 50-60 lbs of meat... more than most groups require and you can always cook two loads and have the first on holding hot in a cooler.. Now if you like to grill the 23" fills up very quickly especially if you want to grill some veggies at the same time as your meat. I'll say it again.. the 32" is a very large "Kamado" type grill but very conservative size for a rectangular gas grill.. when you open it up, it's really not that big. Remember it's not a 32" round grill but 32" wide and 22" deep.. any deeper and suddenly your cooking your arm and body when you try to reach the rear of the grate.. IMHO these 29" round grills are ridiculous.. who wants to be walking around while you cook.. I'm 5' 11"... if I stand in front of a 32" where I would be cooking, put both arms straight out from my shoulders, move my right hand a 1 o'clock and my left hand to 11 o'clock that's the 32.. without moving at all I can comfortably reach all of the grill.. I NEVER grill on my 23 anymore.. With the basket splitter at 50% it gives me a large shielded area which I can hide my hand over. This lets me play with my food/meat without cooking my hand. I can even hold a thick cut on it's side with tongs for as long as I want without gloves, I can also put a cup of baste with brush down on the shielded side of the grate. Throw 6 pieces of corn around the edges and you still have room to cook.. You can work your way thru grilling for larger groups on a 23" by doing reverse searing etc but if you have the room and funds the 32 absolutely rocks. I'm still entertaining building a larger KK for commercial / party use. I know I have more than 10 people ready to go.. While cooking in front of a 32 you can easily imagine another 10" in the middle.. I have to admit to having dreams of a 42" Serious BadBoy... LOL This is a shot of two small-ish tri tips on a 32" with the basket splitter at 50%.. As you can see it is a VERY reasonable size for "grilling"..