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Got myself another one and tried it with dizzy pigs ipa it was a bit hot for me last time so I found some stuff skreef sent Dee and used that as the binder to help hold of the heat and did it blend well on they go at 250and ready for a searit was not the biggest tip so went over temp a bit but sure did taste goodserved with duck fat airfryer chips and salad Outback Kamado Bar and Grill

Outback Kamado Bar and Grill

Not a traditional game day cook but I've wanted to cook this one for a while. A local Italian restaurant serves it. Bronx Bomber - meatballs, sausage, pepperoni, mushrooms, black olives, green peppers, and onions swimming in marinara sauce and covered with mozzarella cheese. Baked to gooey perfection. Side salad and Mrs skreef's homemade Texas Toast.

Thanks to everyone for the warm welcome to the forum and the KK community. I really appreciate it. Just to follow up. I took the advice of many of you and added the rotisserie and the Sunbrella to my order. I initially opted out of the rotisserie because I had one and I never used it. I changed my mind because of the many recommendations to get it. Now I'm going to make a concerted effort to use it. If I don't like it, I don't like it. If I do like it then all the better. As for the Sunbrella, the reason I initially opted out of this option was because my KK 32 will be sitting under my 20' x 30' pavilion. But then, after reading all of your responses, I got to thinking about it and started realizing that every time I use the pavilion the granite is so dirty that we have to hose everything down and scrub it clean. So now my though is, if keep the KK 32 covered, I can avoid this issue. As Forest Gump would say...One Less Thing Thanks again for all of the advice. Once the truck hits the driveway, the picture taking will begin. Since everything is in stock in CA, I'm hoping that will be in the next two weeks Mike

What a great dish. Like a meat lover pizza without the dough.

Welcome to the Obsession!! Excellent story about your quest. And, unlike some of us, you didn't go down the wrong path initially with an inferior grill (a POSK in my case). I live in Iowa, which probably gets colder than Maryland and I don't see the need for the gas option. (In fact, I'm waiting on Dennis to make available the new rear door with threaded rods to screw it closed permanently with some red Loctite.) There are times when it wiggles loose over time, letting in unwanted airflow, and being in the back of the grill you don't pay attention to it very often. What happens is that you think you've shut it down for the night and enough air leaks in the backdoor to keep the fire going. Next time you open up the grill to cook - all your charcoal has burned up. Seriously consider the Sunbrella cover and rotisserie accessories (I'd get both the basket and the spit rod.) You have to order the motor separately from One Grill. Lastly, great choice of color!

I hear ya, Aussie. I fill the scoop with my hands first inside the tub, then transport to the grill. I have small hands and load twice as much charcoal per trip with the scoop. I have a dedicated brush on my kitchen sink for cleaning my hands afterwards, as I get a lot of charcoal dust under my fingernails.

I went way out on a limb tonight I love experimenting and everything is open game for me Dee got some meatballs from the shop and I decided that they need to be smoked I gave them so evvo and some of this ages ago jackjumper on the guru a really great cook and a top bloke posted smoking meatballs in a muffin pan with holes in the bottom to let them drain made one of those but only a six pan I had 10 meatballs tonight so I thought I would try them out in a normal pan without holesisn't Ora up at 250 with some cherry and apple wood chunks I was in no rush on they goan hour later smelling awesome and looking goodI chopped up some onion and decided to try the new sauce I bought the other day got it goingand added the meatballsgave them a stirand threw in some angel hair pastaand platedthe cherry rub mixed with the smoke took the meatballs to another level combined with the hickory maple sauce it turned out teriffc. So what do I call this American spag bog lol Outback Kamado Bar and Grill

I generally make sure mine is fed on the weekends. Haven't gone longer than a week. My guess is I could go for a month, but I'd need to nurse it back to health a few days before using.

Everything blended well love Jacks idea of the muffin pan at 375 to 400 with the holes is perfect without the holes at 250 is pretty good and tell skreef thanks for that jam I put on my trip tip the other day I thought Dee ate it all it worked out great as a binder for the ipa Outback Kamado Bar and Grill

Looks good to me.

Sure looks, yummy.

Aussie, sure looks good from this continent.:)

Thanks Aussie, Time to find some duck fat. I love my a fryer too!

Congratations!! Now the waiting...

I'm back to using fire starters too.

Another tasty meal. How is the duck fat used with the airfryer chips. I have an airfryer but I just use oil to coat the fries.

See them but I'm happy with just some fire starters I'm never in a rush lol Outback Kamado Bar and Grill

That's Awesome mate I have a 23 and it's bloody teriffic you defiently won't be getting any cracked fire boxes that's for sure Outback Kamado Bar and Grill

Sure does look tasty Outback Kamado Bar and Grill

Sure looks extra tasty.

Look at layers Nice cook Sent from my iPhone using Tapatalk Pro

Do I have this right? This is a British interpretation of an American sauce sold in Australia? How can you go wrong?

I use something similar to light my burner in my brewing room or newspaper in the charcoal chimney - when I use it (rarely). I use a full blown Bernzomatic MAPP torch to light the grill. https://smile.amazon.com/gp/product/B00008ZA0F

Maybe in British english - lol!

Congratulations and there is no doubt in my mind that you have made the perfect choice for a new grill. You will love the taste of everything you cook on this grill.

Congrats on the new 32" KK. It's a good thing you read the reviews from others who owned Primos. There are a lot of us that went through a few grills until we found Komodo' Kamado. Have fun.

mameola, Congratulations!!!! I still own 2 Primo grills and while they are decent cooking machines, I have had to replace a fire box in each and re-weld a couple cooking grates. That is not going to happen with my KK. My 19" TT KK is replacing my Primo Jr. and I plan to buy a new 42" KK to replace the Primo XL. The Primo's are going to my son-in-laws until I croak and they get the KK's. You made a very wise decision in my humble opinion. Your 32" KK will give you all the benefits of the Primo oval shape plus a lifetime of cooking without any quality issues. Hope it arrives soon!!!!!

jumping in with both feet is what you did. You will not beat the quality and finish of a KK. Owning a 23 and a 32, I will say that you made an excellent investment! I would never disrespect any other brand, however, with that said... the Big three as I like to call them (KJ, BGE, Primo) are good grills. They are not great though and all have their issues. As a person who use to own 6 KJs, I will say that you "done good".

Good decision mameola! Oh you're going to be so enamored and satisfied with your KK!

Congrats and Welcome! You're just up the road from me (sort of) and I recently ordered my second KK -- a BB 32 as well. Maybe our KK's will be on the same freight shipment. Great accessory list. Some thoughts: If it will be sitting in the open, get a sunbrella cover. Consider getting the rotisserie -- at least the spit rod if not the basket. Also, I don't have the gas burner. Most people don't. Don't think you really need it. Maybe swap it out for the roti?

Congratulations! They are sooooo much better up close and personal. Please take plenty of pictures,we love pictures. Sounds like you have just about everything covered except you may want to think about the rotisserie. KK are so beautiful actual works of art. Happy grilling

You are going to have fun playing with what works best for you and your wifes style of cooking. You will be astounded at how well these things hold heat and how little coal they use.