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Outback Kamado Bar and Grill

In progress... Seem to have no problem getting plenty of smoke from the cold smoker in the guru port to the main grate.

Is it doable? - yes. Is a kamado a good heat source for a wok? - definitely NOT. Is CI the proper metal for a wok? - definitely NOT. The idea behind wok cooking is to be able to very quickly heat up or cool down the wok depending on what part of the cook you are doing. A kamado is a very stable heat source with no easy way to quickly (within seconds) turn it up or down. Kamados as a wok heat source totally goes against the wok cooking concept. On top of that you would burn through a large amount of lump for what's going to be a less than 5 minute cook. (wok dishes are a huge amount of prep work followed by a couple minutes of cooking) CI heats up slow and cools down even slower, a really bad metal for a wok. Carbon steel followed by SS would be a preferable metal for a wok. (KJ really screwed the pooch on this) (no disrespect @Poochie - LOL) I'm sure there are plenty of KJ wok owners that would disagree with me but that's because they don't own a proper heat source or wok. There are outdoor propane wok burners that run around 65,000 BTU's. Couple that with a proper wok and you have almost immediate heat control. (yes I own one of these) I hope Dennis never goes down this road unless he builds a purpose built wok cooker.

Those old farts that ignore the rules, drive on the wrong side of the road, and wear socks with sandals make complete sense to me now. They aren't unaware. They just plain don't care!

First, a second KK, probably 32" Anything else I'm eyeing is purely for the convenience: - Blackstone Pizza Oven - Maybe -- and that's a VERY BIG maybe -- a pellet grill. The only reason I'd consider this is for my wife. She used to grill when we had a gasser. If she said she'd use a pellet grill I'd get her one. Don't really need anything else. Maybe a smaller KK, mostly 'cuz ckreef and MacKenzie make those 16's look so much fun. I realize I violated the rule on can't be another KK...don't care

Alright so give you a mid day update and pics. First tightening spring was simple. Now have it where opens by itself. Started removing broken tiles and ran into a problem. Due to repeated hits with hammer almost all tiles on top are loose. So much so that when I was blowing away debris with shop vac it would move the tiles. So below is where I am at right now. Also be aware these broken tiles are VERY sharp as the chunk missing from my finger now will tell you. Of course parents house has no bandaids so some super glue and blue painters tape and I was back at it.

I got the KJ CI wok as a gift and I like it. It's not the best material for a wok and it's not really traditional wok cooking, but it's still a lot of fun and puts out good results. You can almost think of it as a griddle with high sides so the little diced bits don't end up in the fire. The KJ wok has a flat bottom, so you don't really need the xrack. If I'm using it in the KJ, I use the xrack. On the KK, I just set it on the lower grate. Like @Aussie Orasaid, that's not really the easiest thing to do on the 23". Both @ckreefand @Aussie Oraare right - any wok cooking requires a ton of prep and organization. CI wok cooking on a komado requires even more planning and shuffling. I'll often cook an ingredient, say the protein, then pull that out and save off to the side while I load in the next ingredient - since there aren't cooler sections in the wok. No need for KK to go the wok route - the advantages of a KK for other cooks, namely the distance from the fire, are in direct opposition to wok usage. An xrack that fit in the top position might help a bit - that would get the bottom of the wok closer to the fire and leave the top of it at a descent level, but it's still not ideal.

Absolutely Tucker. Where you live? Ill be honest I was so excited to get started today that I rarely slept. Sitting around right now drinking some coffee waiting for traffic to die down before I go haul my trailer to my parents place. I honestly have never been so excited to play around with a bbq grill before. I now agree with my wife that I have a problem and I am totally ok with it.

Outback Kamado Bar and Grill

I've done heaps of wok cooks on my classic using the x rack and a ci wok. The trick is to be prepared have everything ready to go .whilst a kamado is in no way the perfect wok cooker it's a fun alternative . But I don't see it being fun on a 23 KK would mean I would have to use the lower grate and it's hot down there lol .would a 19 be better I don't know what's the distance from the main grate Outback Kamado Bar and Grill

You know you've arrived when you start getting harangued by AARP. Your first letter should be arriving any day now. My favorite is the second letter, where they play the Alzheimer's card in the opening: "Did you forget something?"

I like cake. Just thought that needed saying.

A friend from work brought in a few months ago some Italian cheesecake and it blow my mind never had this version before, so today I ask for the recipe and here it is! Ingredients: 2-8 oz packages of cream cheese 1 16 oz ricotta cheese- small curd 1 1/2 cup of sugar 4 eggs 1 TBS Lemon Juice 1 tsp Vanilla extract 3 TBS Corn Starch 3 TBS All-Purpose flour 1/2 cup melted butter, cooled but don't reform into solid 1 pint Sour Cream Her cake didn't have a graham cracker crust, her spring form pan was just greased, but I will use graham crackers for mine. Preheat oven to 350 degrees or Kamado Mix cream cheese and ricotta cheese until well blended, then stir in the rest of the ingredients but wait to add sour cream until the others are well blended then stir in sour cream. Pour into your spring form pan either with graham cracker crust or not but if not using graham crackers as a base make sure pan is well greased. Bake for 1 hour and then leave in oven-(off) for one hour more. Serve chilled. Garvin

Blackened Pork Chops I used some Prairie Dust as the seasoning and CI seared the chops turning frequently. Served with rice pilaf. Also salad with Reef's Bistro Sweet House Dressing. This is the last of the house dressing Will have to order some more ingredients really soon. The Prairie Dust worked really well as it's a mild blackening spice which my son appreciated.

I see that Yakatori table in your future like the one in the video I posted on the Guru!

Large ceramic Yakatori grill is on the short list. A two burner griddle is on the list. Not sure where I'd put it but the moment I find one on sale for the right price I'm pulling the trigger.

IF I did it, it would definitely not be one with all the bells and whistles. Just a convenience. Other than that, I've been through most of the others, save for an offset (which interests me not at all). Just don't see the need. Just give me a couple of KK's and a convenience item or two. I'm good.

Get her the Davey Crockett pellet grill small in size and still functional! It has very good reviews! Garvin

i would have to echo the above i had a variety of grills and then i got the kk well there really isnt anything else to cook on besides that once you own one you will understand i would get another kk down line

The 16TT KK is the quick grill machine for sure!

You should check out Wok Shop they have very good prices and their woks go from 12 to 22 inches in size and a ton of add-ons! As you can see from the photo above the ci wok has the same handles you describe about yours. I love the carbon steel over the ci wok it has a long handle, but the ci wok was only 15 bucks.

It's thin enough to heat up and cool down quickly. But It doesn't season like a carbon steel pan will. One day I'll buy the right carbon steel wok. Also my SS doesn't have a long handle only a loop on each side. Makes you have to wear proper gloves to use it. My next wok will have a decent handle.

Aussie, that cook looks so moist and tasty. I am salivating just seeing the pixs.

You might also want to check out the Disc it. They custom build them for you if you'd like any pictures I have one

That was a great video!!!!

Yes @Bruce Pearson is correct. The firebox should not be raised and used in any type of upper configuration. @Garvinque we're just having a debate on the merits of using a kamado or specifically a KK as a heat source for a wok. No big deal. My outdoor propane wok burner along with an 18" SS wok was only $89 so money is not really a factor in the initial purchase. I also added in the CI debate.

You definitely do not want to raise the charcoal basket above the flyer box that's a no no

My Mom is 100% Italian and I grew up eating Italian "cheesecake" using freshly made ricotta ... which I make to this day. No sour cream, no cream cheese ... think very rustic peasant style ricotta pie. Over the Thanksgiving Day holiday we tried something new: We made pumpkin pie with a 50/50 ratio of pumpkin to ricotta. Not going away

The gas port would probably work if you stuck a big enough burner in it. With that said I don't remember anyone ever using that port and my 19" doesn't have it. The other issue with wok cooks are the hot fast cooking tends to splatter grease. Not a lot but enough that I wouldn't want it in the KK. When my grilling area was in the backyard I use to use my wok all the time. Now that it's on the porch don't want the grease splatter on the porch. Kamados do most cooks fairly well and if I could only have one outdoor cooking method - KK all the way. But there are some cooking scenarios where there are better methods than a kamado. Wok cooking and satay/Yakatori cooking are two good examples. And CI is one of the worst metals you can use for a wok. When you pull it off the heat source it needs to cool down immediately and you just won't get that with CI. But still it's doable with CI, there's just much better options out there.

Nice! I love lamb.

Summer is kicking in down here needed something refreshing I had these scotch filets that I vacuum sealed with some of thisI started of with some tiger prawnspeeled themand mixed them up with this great sauceand added a bit of thislet them sit in the fridge .then I got started on my salad mixed up some garlic,chilli,evoo,lime juice and some wholegrain mustardchopped up the mango and avocado and added it to some rocket leavesthen added the saucemixed it all up and put in the fridge .I cooked the steaks first here they are ready for a restI patted down the prawns with some paper toweland added some more twisted Qput this on the grill to warm upready to go onand on they gogave them a turnand ready to goI chopped up some macadamia nutsand plated with the salad and a good sprinkle of the nutsthe twisted Q with the mango lime on the prawns was totally yummy the whole meal was so refreshing everything blended perfectly Outback Kamado Bar and Grill

Sorry mate. I come to Perth every year for a series of Surfski races. I'll definitely leave more time for socialising this year. I'm dying to see the KK Sent from my iPhone using Tapatalk

Bugger me Aussie. Now I know I should have contacted you when I was in Perth in November. You've just described my view of heaven. Will definitely contact you next November & leave plenty of time so we can catch up. Sent from my iPhone using Tapatalk

Thank you. I try to post that Irish Cheesecake recipe tomorrow. You would probably like it.

So far the cakes that you have shown-mind blown! I have a recipe for sweet potato cheesecake just have to find it. That Irish cheesecake you made holy cow!!!!!!!!!!!!!!!!!!

If I am lucky I will live as long as my grandparents both are 103 and in the past year are just starting to slow down. Both have good memories

Seriously. That was soooo three years ago.

49, pffft - whippersnapper!

Yeah, I will be turning 49 with a new toy that feeds me!

I have been going thru some past posts, and I know I will be applying some of your cooks to mine! May can't get here fast enough for my KK purchase!!!! Garvin

I posted the recipe due to another post about who doesn't like cake and ckreef said he wasn't a big cake eater but like cheesecake, I remember my co-worker bringing in this cheesecake! So I asked her yesterday for the recipe and posted it because it was so different and good, but I will be making one soon. Garvin

What a fantastic cook, looks sooooooo tasty.

I transfer them to a glass jar w/screw-on lid and they keep in the refrigerator for months.

Who leaves a full beer behind?? Chug it, dammit!!!

Great looking meal! I like your plates.

Ok....have to set the stage for this cook. It is 24*F outside, both freezing rain & snowing, wind blowing 30 mph.......basically......miserable weather even in a normal Syracuse winter. Crank up the fireplace and set the TV trays up. Open up the garage door, push Mac the KK just to the edge and fire it up. We love cherry smoked skirt steaks.........fresh from a local farm. Fire up the Donabe Komado San rice cooker. Chop up fresh garlic, ginger and green onions....add to mixed veggies. Add the cooked rice. Enjoy a delicious steak and rice dinner in front of the fireplace with an ice cold adult beverage. Perfect way to spend a crummy winter evening

Looks like a tasty meal. I like using grill plates like that to cook shrimp. I have a similar square basket.

@golfpro2301 here is step by step instructions on how to adjust the spring tension on your KK. The instructions are done on my 16" but all KK's are built and work the same although the bolt sizes will be a little different. You can adjust your dome all the way to full auto opening if you like. I have both my KK's adjusted so they are one finger opening and closing and the dome will stay in any position if I let go. This is a quick 5 minute procedure. http://komodokamadoforum.com/topic/5824-165-spring-adjustment/ BTW - totally awesome once in a lifetime deal. You'll have if fixed up and running like new before you know it. Why can't I find deals like that.

Same here. We have a simple philosophy around our house...Only cry once. Meaning cry once while you're spending the big bucks to get the best available. We always buy the warranties but hope we never need to use them.

Eventually a name will come to you. Until then no worries. About cat names - I call our male cat "Dumb Ass" - real name is "Sand Storm" - but it is a dumb ass.