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Spun a nice little sirloin roast last night. Rubbed with Wegman's garlic & herb spice and Italian seasoning. Cooked at 250*F until 120* internal, then cranked the KK up to full flame and seared the outside until it has a nice and crispy bark. It was very good indeed. Redhead Sue claimed all the leftovers for lunch today. Need to use the rotisserie more often.

Let me say I try hard to stay out of the KJ, KK debate. In my mind there is nothing to debate. I can recognize the innovations and improvements that KJ is making to their standard product. They are quickly becoming the very best kamado in their price point and I applaud them for that. If a KJ owner thinks they have something comparable to a KK then they just don't know anything about KK's. The only time I step in is when somebody starts spouting off about KK's and they're getting it wrong, I have no problem correcting them. My approach about KK's is simple and somewhat silent. Everybody knows I cook on KK's. I use them almost every night and I use them every way possible. I think I produce killer meals from time to time and let the food speak for the KK. I think I do a reasonably good job using this approach. As for this situation - I have a FB account but I NEVER go on FB so the only thing I've see about this is what's posted here. I haven't see pictures of the inside. If you make a free standing KJ and tile the outside that's all you have. It may look like a KK from a casual appearance but that's as far as it goes. Obviously I don't have to explain the unique KK features to anyone here. POSK's look like a KK from a casual appearance but we all know how that ended up. OK enough rant from Reef.

I did that once. Had a nice bed of coals that way. Took a serious picture of it. This was with my 16" and the reason it got named Prometheus. Dennis was not happy. The upper area of a KK does not have the extra firebox thickness. You would be putting a lot of heat in an area that is not reinforced for that type of heat. He asked me not to do that again and I haven't done it since. The post of this adventure, the picture and the reply from Dennis is somewhere on this forum.

I just received a Dalstrong shogun series chef knife about 30 minutes ago. It's so darn pretty I don't want to use it lol.

Thought I'd share a few photos of a night we had last month at the Satay stands of Lau Pa Sat in Singapore. One thing I've not been able to do well on a KK is Satay... They shut the street at 7pm near my office to create this Satay street food haven! Sent from my SM-G935F using Tapatalk

Oscar may have the best version.. “Imitation is the sincerest form of flattery that mediocrity can pay to greatness.” ― Oscar Wilde. It's not and it will never be.. So I'll just accept the flattery and leave it at that..

Last night was my first time kamado cooking a ham. I made my own rub and glaze of course. It turned out great!

I finally ordered my rotisserie and basket splitter for my KK as a Christmas present from my parents and grandmother. I mostly had to wait until now so I could be sure I would be home when it arrives (as a teacher we travel/visit a lot of family during school breaks). Looking forward to some delicious spins!!!

One of my proposed resolutions "eat more lobster" lol!!!

You can get that one in the states. Not exactly what I was looking for. Not exactly a table top model.

I'm OK with that suggestion!

https://www.behance.net/gallery/46396115/SKID-the-first-wooden-chef-knife Outback Kamado Bar and Grill

A lot to pay for a prop! I was intrigued, but have plenty of knives already, especially chef's. Would still love to have a good Japanese petty knife though.

Do it! After Satay we can bbq on the 32 on my front porch [emoji1] Sent from my SM-G935F using Tapatalk

I just bet that roast was delicious. and it Looks like you do what I do this time of the year, cook with a flashlight. Good news though the days are getting longer and longer.

Looking good Mac that copper kind of matches the color of your KK. Does not look pretty good too can I have some?

I also posted the unpacking, we took the dome apart and hand lifted everything, to bring it down from a truck to my garage.

A stainless plate and some SS Bolts, a corresponding tap, and a very large drill bit or two are in my future.

I'm glad to see they closed the campaign. A small group of artisans who realized early on they could only supply so much demand. Only sorry I wasn't part of it. Kewl looking knife that would be a great prop in some money pictures.

Somebody asked about KJ's trade in plan, and Bobby's answer was Craigslist. So...yeah, they're really hoping to keep their loyal customers buying a new one every few years. Heck of a business model if you can pull it off.

I used the smoker today to improve some store bought no salt nuts, added some spices and smoked them for about 30 mins. Right after that I went to see if I could find some SS pipe strapping but no luck so settled on copper. Wrapped it around the smoker, fastened it with a bolt and hooked the double straps on the KK handle. It is easy to take off no nuts to take off, nothing. It is a slip on and slip off. No more rotating of the smoker for me.

YO, Dennis! You listening out there??

CFD! Now I'm really having bad flashbacks!!

Yup. I'm in on this idea. Makes sense to me.

That's the best idea yet.

My thing back in the day was computational fluid dynamics. It's usually too hard to see what's going on inside flowfields even with the best experimental equipment and cameras, but we CAN simulate our way to a GREAT picture. This 10 seconds of video took over 100 hours of Cray supercomputer time to compute back in 1991. Could do the same thing now on my iPhone. Doesn't look like much, but it shows all the dynamics of turbulent compressible flow inside a channel (i.e., rocket motor) at Reynolds number of 3300 (unrealistically low by far, but it was a start). Bagged me a degree. That's all that matters.

Reminds me of all the horror stories of having to rescue some of out top scientists from WWII battlefields when the Manhattan Project started. War is such a terrible waste of human potential.

Campaign closed on December 30th. Can't get in now. Misen is in production, but are backlogged. btw - got an email a couple of days ago from Lane's BBQ. The are shipping the 1st test rub in a couple of weeks. Excited!

Did you find a replacement for the one your really wanted yet, or just being hopeful you'll find one by springtime?? For yakitori or satays like this, they need to be near the heat source. Only way to do that in the KK is the sear grill, but it's difficult to reach all the way down there to flip tiny wooden skewers - and the sticks burn up too easily (even if you soak them in water first)! That's why the yakitori grill that Charles and I have works great - the skewers hang off the edge and the grate sits right on top of the charcoal.

Nice compendium. I filed it away for sure.

Can kill 2 birds with 1 stone - new gas door with the wing nuts to secure it to stop leaks, and put a port in it for the CS or Guru with a plug like the front port.

Fun stuff! Yeah, the dreaded sphere is one of those classical problems of fluid dynamics that tortures many an undergrad, usually in a wind tunnel lab class. My Master's research was sponsored by a French rocket company (don't think they exist anymore) and got to brief some folks at ONERA too. The French are whip smart in this area. I remember ONERA's cafeteria being one of the best restaurants I'd been to. One of the highlights of that phase of my career was meeting Werner Dahm, the last of the Peenemunde Germans at NASA MSFC. His group sponsored my Ph.D. research. Was very surreal as a young grad student being invited into his office for technical discussions. But haven't done anything in fluid dynamics or rocket propulsion for the last 23 years. More into electronics and artificial intelligence these days.

Stayed in a Sikh temple for a couple days back in 1966. That was towards the end of my round the world trip, went to 23 different countries.

Another observation: Looking at that thread on FB, Bobby poses the question of why shouldn't Kamado's be like iPhones or cars? Meaning, you'll need to buy a new one every few years or so to keep up with latest "innovations" if you want to live in the KJ ecosystem, which is now apparently designed around the pre-planned obsolescence philosophy. Folks there seem to be eating that up (most anyway). But if I have to spend $2k every 3 years for the latest Big Joe just so it can be more like a 23" KK, why not just buy the KK once for a lifetime? Observation the second: Many of those who complain about the price of a KK seem to have no problem shelling out $750 every two years for a new iPhone, and now apparently $2K for a KJ too.

The gas port sounds like a great idea provided you have easy access to it Outback Kamado Bar and Grill

@HalfSmoke Agreed, and not to mention no need to drill into my KK.

You had me at "wild thought". Although...an adapter for that door isn't a half bad idea. If you could mount the cold smoker to that you could still use the guru, and not have to drill another hole in your KK for a cold smoker port. Call it the "utility port" instead of gas port.

A little surf n' surf New Years Eve dinner Lobster tails ready to go on the kk Melted some butter Put the tails on meat side down. they are about to go into the butter mix Tails were put into the butter then placed back on the grill shell side down. All done that was the appetizer. Also made some New Orleans style BBQ shrimp on smoked gouda cheesy grits

I had to check it out for breakfast. Plated with a PC egg, mushrooms and Red Fife bread with peach jam. Now, I'm going to make a double espresso.

Cured 5.5 pounds of pork belly and smoked it yesterday- While the bacon was smoking I did a beef tenderloin in the SV bath. Plated with pressure cooked squash and some fried potato wedges. Sliced and vacuum sealed the bacon today. It is now in the freezer except some samples for tomorrow's breakfast.:) The slices were so long they wouldn't fit in the bag so I cut them in half. Sounded like a good idea to me as now I can have 2 slices for breakfast instead of one.

I didn't know where to post this soo.. My neighbour called guess they were making a recipe and needed a can of beans and since we live outside town it's much easier to borrow from your neighbours. I gave them the beans and received some locally made truffle chocolates, guess who won on that trade.... Some were filled with maple cream, which I love and this one was filled with maple cream and maybe cranberry, I could not really tell but it tasted delicious and looked beautiful.

this pic summed up my first thoughts lol congrats mate looking forward to seeing your first cook Sent from my SM-P600 using Tapatalk