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So for me I always preferred indirect as it was thin meat. I like the reaction with the smoke and the meat and the citrus and end up with a funny looking pink color. With the KK, I just cook direct on main grate towards the outer edge of the grate at 375 ish. This gets the reaction as it doesn't cook it too hot too fast.

Hi everyone my name is Keith, The owner and creator of the OctoForks™ Dennis should have his pair in a couple of weeks but who knows considering I haven't shipped that far yet! lol. Dennis I look forward to hearing your review after you use them. To address a few of the points/questions I'll just break them individually. 1) Even heat- The closest example I could give is if you've ever hung ribs the heat and cook will be very consistent top to bottom. There's one exception which is if they're too close to the coals when hanging then the bottom edge may get burnt but that's not the case with rotisserie of course since each side of the meat is always rotating. The concept of even heat also extends into faster cooking. On my website you'll see a side by side comparison cook doing a pork loin the traditional way most know and one of equal size with 1/2 pair of OctoForks. Both roasts tasted equally great but the benefit for me was that the vertical roast cooked much faster. For anyone wanting to fit more product on your spit rod then the OctoForks won't let you down because you are in essence "stacking" the meat side by side. In fact with multiple pairs you can rotisserie up to quadruple or better the amount of meat if the motor you use can handle the additional capacity. The pic above was with my "pre production" parts (Not stamped with company info etc...) but should give you an idea of how it utilizes the space better on the spit rod not to mention you won't have the holes in your meats because the spit only goes through the width of the meat. The claws also "invert" or reverse in for tines closer to the spit rod so it's extremely versatile if you want to do meats the traditional way. 2) Pulling temp of meat- Oh definitely impossible to ever lose a piece of meat like a pork butt to the fire with 8 tines gripping it from both sides. Also you'll never have to truss or string up whatever you're putting on the rotisserie ever again. Trussing is a thing of the past. Also you can hold small roasts etc... outside on both sides opposite the spit. A video on the website will show where I cooked "dueling" pork sirloin roasts held between the tines on both sides. Again just use your imagination on different ways to use them. 3) Accessories- Yes there will be accessories coming to plug and play into OctoForks. Very exciting stuff but that's a topic for another day! 4) Dennis mentioned seeing rotisserie as for roasting/grilling vs low and slow. The beauty of rotisserie is you can do whatever you want. You can low slow cook 225* or H&F cook @ 450* plus. Either way you'll get self basting action like you've never experienced before. Example on self basting action is when I do ribs there will be a glaze develop so pronounced that it will blow your mind. It actually resembles glazing your ribs with a sauce when there isn't one on there, Definitely a crazy thing to witness for the first time! lol It doesn't matter if your cooker is big or small and shallow for things like ribs etc... because doing half vs full size there's no difference. The product on the spit will self baste better and food plus rubs/sauces will have less chance of burning. In fact I many times cook ribs well past conventional temps with sugary rubs directly over a fire and there's no burning and will make for some of the best food you'll ever have off the cooker. 5) For now if you want to vastly expand the capacity of your rotisserie, rotisserie many more types of meats/veggies, adjust the forks to fit what you're cooking, cook faster and have better balancing of the food then these won't disappoint. They're also built like a tank! lol Regular forks will become obsolete once you use the OctoForks and you're only limited by your own creativity on how to use them for your rotisserie cooking. *** Balancing*** There are tick adjustment marks on the top so you can adjust the claws evenly on each side if needed. Any more questions please don't hesitate to call, email or post them. I am planning on doing some "coupon codes" for Komodo-Kamado customers. Right now I'm working with my web person on getting that rolled out but should be fairly soon.

A train load lol

Well, we finally did it, we set up our new KK 22" after a long week in LA we came back to AZ and went to work, well our local mover set it in our backyard for us. I have to say that this cooker is built like no other i have ever seen, the quality is excellent even the supplied tools are stainless. The cooking grates and basket are welded to near Aerospace quality. After we set up i lit a basket of lump coal to get to know how to control the temp and right from the start I was able to get a 3 hour steady temp of 250 degrees with just a few adjustments. could not be happier. After playing around we decided to have our neighbors over and cook some poppers and chicken which all turned out fantastic. In the past with other grills we have had , Viking, Fire Majic, we only really grilled steak , chicken etc. With our new KK we plan on expanding our cooking prowess, later on this week I will be trying to smoke some salmon , I just hope I can get the KK down to 165 degrees???? not sure how to do it yet but I know I will have fun trying , then were on to Pizza. I think I figured how to get the temp cranking buy latching the lid to the first notch and opening the bottom and top vents it will get hot quick. Lastly , the height of this KK worked out perfect for me from my wheelchair Dennis was a great help thank you all !!

Outback Kamado Bar and Grill

Well 2 hours in took them offtook the lamb shanks outmixed up a bit of corn flour with the sauce and thickened it up and put the shanks back in to simmerand plated with spring onion chick pea mashed potatoe drizzled with some sauce tate bloody awesome the plum jam takes this to another level Outback Kamado Bar and Grill

A specialty pan for everything, it seems like! Nice meatball dinner, Aussie.

Let me first start by apologizing for the long post but I thought you should know how I got here. Yesterday I was in the process of pulling the trigger on a new Primo XL grill but I just couldn’t do it. I decided to first go on-line and read lots of reviews on the Primo XL, as well as the other big name brands on the market. I was thinking I was going to find lots of positives but I quickly found the complete opposite. Even the four and five star reviewers complained about the porcine cracking within a few months, which led to the poor customer service experiences they had to contend with trying to get the parts replaced under warranty. I found it to be a bit crazy to give a high rating on a product that does not hold up and the customer service is so poor. In the process of searching for reviews, I ran across the Komodo Kamado website and with the help of the people posting on this forum and the third party reviews I found on the internet, I pulled the trigger on the KK 32” Big Bad. After more research on this forum and a very pleasant 45-min phone conversation with Dennis Linkletter, I also decided to load up on the accessories. Listed below is what my final bill of materials is looking like. Comments and suggestions are welcome. 32" Big Bad, Dark Autumn Nebula (simply beautiful) Gas Burner Assembly (for heat soaking during those cold winter day’s in the US Northeast) Charcoal Basket Slitter/Reducer Single Bottom Drip Pan SS & Teak Grate Grabber Rod and Tube Teak Side Tables Baking/Pizza Stone (love me some homemade bread and pizza) Cold Smoker W/Adjustable Air Pump Coconut Shell Charcoal – 10-Boxes Coffee Wood LUMP Charcoal – 5-Boxes By the way, I’ve been grilling my entire adult life (30 + years) and this will be my first Kamado style Grill. I have a feeling I’m going to find out that I should have jumped in a long time ago. I’d also like to say thank you to everyone posting on this site, thank you to Dennis Linkletter for the valuable time you spent with me on the phone and last but not least, thank you to all the positive reviews I found on the other sub-par Kamado grills on the market. Without all of you, I would not be the new owner of a KK 32” Big Bad grill!!! Now all I can do is sit here wait for the truck to back into my driveway!!!

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.

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

Very nice! Been wanting to do some lamb shanks, but having trouble locating.

They've been sending emails out to their regular subscribers as things have progressed. It's a major expansion for them.

Oh yeah, please send me some!! Garvin

I forgot to post about my salmon cook... and I'm old, and it's been a rough week at work, so I don't remember all of the details... I used the Char Broil lump for the first time and thought it did well. I lit one starter cube in the middle and set the bottom vent to a sliver and for the top I pushed one of the tabs probably less than a quarter turn. I probably could have gone less than that and been fine. I got it to settle at 190 dome and let it run like that for about an hour before I put on the salmon. It ran fine for about 1:45, then started to climb. I dialed the top back a bit, but by the 2.5 hour mark, it was up to 210. Not a huge deal. I put on my glaze and dialed back the top again and closed the bottom a little more. I think I pulled it about 20 minutes later and it came out great. A bit dry around the edges, but I think the brine causes most of that. It felt dry when I took it out of the brine. After I pulled the fish off, I took off the bottom door and spun the top a few turns open to burn off the fish oil on the grates. It only took about 4 minutes to get the dome to 700. I closed everything down and walked away.

I sometimes go a month, with starters on both coasts. I often bring bread from CA to NY, and my NY starter gets neglected. After a summer in CA, I always bring some of the CA starter to NY, in a very stiff, dry paste in a sealed chamber vacuum pouch. I agree with the above comments. The two issues are acid balance, and rising power. On the second feeding after a hiatus, I leave only a small amount as carry-over, to reduce acid. This is also mostly controlled by the timing of the last feeding before actual use; shorter is less acid, at the possible expense of going under the sweet spot for rising power. As for rising power, I always augment my bread with a tiny bit of yeast, which provides a boost and security. I don't view anything as an authenticity contest; sourdough provides flavor and better shelf life. One can quickly restore rising power by feeding twice a day and observing. I've read something about a float test, but it's pretty obvious if you just eyeball it. There's a view that an authentic starter (I was once offered one "from the California gold rush") is the same idea as the aliens that looked after early life, terraforming our planet. After a month with whatever flours one actually uses for feeding, any sign of the founder aliens are long gone. This extends to yeast; if you've used commercial yeast in your kitchen, it's going to get into the starter no matter what. I've embraced this on occasion, adding a pinch of yeast to my starter itself. In fact, for anyone who's had trouble with starter, recognize that there's a continuum of methods from reusing a bit of yesterday's dough (saves on yeast, back in the day), to biga preferments and such, to actual sourdough starters. A continuum is a math term meaning you can jump in anywhere you like. Follow the procedure for a sourdough starter, but instead of whispering in socks while adding pineapple (or whatever voodoo you've heard for this), just add a half teaspoon of yeast to the flour, water the first day. Now keep feeding this as if starter, while telling yourself it really is starter. It's certainly something that works, and if there are other organisms in your flour feed that stand a chance of joining the chorus, they will. Over time this faux starter will become indistinguishable from anyone else's starter, and it works right from the beginning. Easy to do again.

Mike, great choice, the BB32 is pretty darn easy to use, either for small cooks or big ones. I find it pretty versatile and the smoker works great! Enjoy the adventure , looking forward to hearing what sort of things you are cooking and how you do it.

Nobody suggested getting more charcoal? Get more charcoal. They are both great. The coco char is really good for those long low temp cooks and the coffee char has a wonderful flavor. It is relatively inexpensive to order them now to come with the grill. Later, you pretty much have to get a full pallet to make it cost effective. I've had my 23" kk since July last year and really enjoy it. The only time my pellet grill and weber gets used is by my brother in law because he feels bad for them not being used. Congratulations, you won't be disappointed.

I smoked some bacon at around this temp one time. It was pretty much like Dennis described above. Light a single spot with a MAPP torch, top damper barely cracked open, and I recall using the cold smoker at the lowest flow setting with all of the lower vents closed.

4wood7, I have to ask, what is the significance of the the cow in the yard?? BBQ monitor ?

Those lamb shanks sure do look like they are loaded with flavour.:)

Aussie Ora: You are correct. Three of the corners of the pavilion roof are supported by wrapped 4" steel posts simulating wooden columns and the other corner is supported by the top of a brick oven. Under the pavilion is a stone bordered concrete patio. Once I get some pics of the grill being put in place, I'll be sure to include some of the pavilion and post them.

The KK must give the meatballs a flavor boost for sure.

Thats going to make one fine meal.

When you say Pavillion is that like a patio roof Outback Kamado Bar and Grill

Welcome Keith thanks for the explanation they are definitely different for sure .looking at them now the clamp idea is great Outback Kamado Bar and Grill

Yum Yum can I have some !

Dizzy Pig is building a new HQ and storefront nearby in Manassas. Have been to their old store, but it was very small. Will shlepp over there once they're open to check it out.

If you plan to do sourdough pizza, I like the approach in "The Pizza Bible" better than Forkish's "Elements of Pizza". The flour recommendations in that book tend to be spot on as well. Just FYI.

One of the 2 or 3 Dizzy Pigs not currently in my pantry! You had me a duck fat chips! I'm old school - cast iron skillet with about an inch of duck fat for my frites.

Pretty extravagant meal you got there Garvin! Needs a nice bottle of Italian Red to go with!

Congrats on you new kk you are going to absolutely love it yes the cover is a must have indeed ..you made all the right choices on the accessories love the color

I had a similar one on my bulletin board at work - back in the day. It's truer than you think!

GO FOR IT!! Despite a lot of hype about how hard they are do to well, it's really not that hard if you follow Franklin's best advice - get the best quality cut of meat you can afford. I generally only do Prime grade anymore. So much better than Choice or even Angus. Haven't shelled out the coin for a Wagyu yet. I also follow his method of wrapping in pink butcher paper after the stall (around 170F) for the rest of the cook. Target IT is 203F. Wrap brisket (still in butcher paper) in AL foil and a beach towel, then into the cooler for at least an hour. You will be amazed!

Looks like a crazy good "Goomba Gut Bomb" from here!

Straight out of the fridge it will be high in acetic acid. Very tangy. It will need at least one feeding to reduce that and to get it "healthy" again. It likely won't pass the float test right out of the fridge. Chad Robertson of "Tartine Bread" recommends a young starter. Ken Forkish follows the same basic approach, adapting some of Robertson's techniques. I find I agree with them. I like the flavor I get with a young starter.

I use them sometimes in the chimney to get a blazing fire going for grilling. I like these: https://smile.amazon.com/Walden-Sure-Fire-Starters-Light/dp/B01C3KO7X0 Because, they are "Made with pride in the USA by adults with disabilities. We thank you!"

I like the Australian versions of American flavors. Interesting to see how different countries interpret American flavors.

That look like a fine meal to me. Glad yall still enjoy the cranberry sauce.

Tasty looking meal. I like the IPA - a different tasting rub. Mrs skreef really likes that jam. Will have to use it as a binder one day.

On the Internet you can actually purchase a meatball tin. The meatball socks are rounded on the bottom with holes instead of flat to assure you keep a nice rounded shape to the meatball. Haven't ordered one yet but I'm going to one day. Glad you enjoyed the jam and IPA.

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

Looks great.. I knew that would work well for you. Please always cook with the latch in the 2nd position and store in the first position. To target a low temp.. best to light a very small volume (about a duck egg volume burning) use the smallest hole on the dial and open the damper top until it spins freely now slowly close the top until it touches the gasket.. now move one of the ears only 1/8-1/4".. That's it.. as long as air is escaping you are good to go.. Start early and wait for it to slowly climb.. and Please do not open the grill to peek.

I did this on the KJ Classic a while back and didn't have a problem keeping it low. The KK should be easier. It is a bit of a challenge for a second cook, though. I used half a starter block (Rutland) and lit in the middle. On the KJ, my lower vent was maybe at 1/2" and the daisy wheel about half open, maybe a bit more. A few things to remember: Grate temperature is lower than the dome temp and most importantly, DON'T PEEK. Once you get your temp, get the salmon on as quick as you can so the lid doesn't stay open for long, then trust the KK to get back to your stable temp. Only open that lid when absolutely necessary (to base on a final glaze or to pull the completed cook). I'm still planning the same cook tomorrow. @Aussie Oras suggested vent settings sound like a great starting point.

Never did a cook this low, it is going to be interesting.

Agreed. Probably going to have to lite a golf ball size piece of charcoal. Do you have the cold smoke generator?

Never tried that low of a temp before but if I did......................use a super high quality lump charcoal, light well in one spot, super control the vent settings and let the temp raise very slowly. Maybe CoCo Char??????

That's low never done that temp before maybe a quarter turn on the top and a smidgen down the bottom one fire starter let it do its job Outback Kamado Bar and Grill

Welcome and Great looking KK. So, what's the story behind the cow? Looks too good to be road kill.