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I want to respond to his dumb answer, but it would be like talking to a cast iron pot. His method was - try this and give it every opportunity to work. Except, pre-decide that the hole location doesn't matter and drill them in the side. Then, as proof that the hole locations don't matter, point them at 12:00. Nope, no difference. Now turn them to 3:00. Nope, no difference. Therefore, it makes no difference which way the holes face. He said, in his tests, it didn't matter which way they pointed. But guess which way he never tried? I don't think the Mythbusters will be calling him any time soon for advice on how to test things. If I had stock in cast iron pots, it might be worth the argument. Otherwise, I've passed the point of caring.

This is for you Aussie. A couple of months ago you asked me why I wasn't showing any of my cooks I was embarrassed to tell you I only had one cook under my belt. So here is my second cook. I cheated because the try tip was already rubbed. I have to say it turned out pretty tasty. If I had to do it all over again I would use my own rub the one that was on there was a little salty. I used coffee char for charcoal And I used a few pieces of coffee would for smoke. Looking forward to doing a lot more cooking on my KK.

Started dinner late and I was in a rush, had to go out. I set the KK for 425f indiect cooking on the main grid. The burgers started out good I took a shower and got ready forgetting to check on the burgers and next thing you know....overdone! They still stated great and the inside was moist because of the mushrooms, onions and peppers.

As the saying goes, "It's like trying to teach a pig to waltz. You waste a lot of time. It's frustrating for both you and the pig, and the pig never does learn to waltz!"

I don't think my post was poking just asking what's this under the coals totally lost me I got no reply but he was quick to reply to cschaaf lol .but what amazes me pesto replyed with that he might have to try it under the coals .is Johns magic working lol I still have no idea what this under the coals is about lol even where to start if I wanted to try it.can anyone explain [emoji12] Outback Kamado Bar and Grill

Stromboli with my left over chook ham and pineapple and cheese sprinkled with Tasmanian pepper saltwent a min to long but turned out nice and crunchy Outback Kamado Bar and Grill

@cschaaf & @Aussie Ora - can't resist poking the bear?

Inspired by the current blizzard warning I thought I'd better get that grill working. The only thing I'll be working for the next few days is the snowblower. I had a piece of round steak in the fridge freezer and this morning I decided it was time to get rid of it. Next question how? Decided to grind it with an onion and make burgers. Dress it up with some Provolone cheese, onions, relish and Burger Bomb Sriracha from Williams and Sonoma. The sauce was a gift and my first experience. I loved it. Plated.

Thanks for the tip, Charles! It still cracks me up to see all the "American style" items from Down Under! Put some Bush Tomato seasoning on my cheesy scrambled eggs this morning - yummy. @Aussie Ora - In both cases, the base blends had the same stuff in them, I just wanted to amp up that particular flavor. In the case of the cauliflower, I wanted a bit more of the lemon myrtle flavor than was in the Bush Spices with Mountain Pepper. Similar with the Taz pepper; I wanted a bit more Native Pepperflake to balance out the heavy sea salt, plus the blend had Sea Parsley in it, with I thought would be good on the spud - it was! Not trying to mask the native spices, but to actually highlight them a bit more.

So I had to go to the Guru and see what's been going on. I don't know about poking the bear but, you were definitely wasting your breath. It didn't matter the beta test (for lack of a better term) was flawed. He's made up his mind and there's no changing it. I'm with Rick...please pass the popcorn!

In fairness to John, several folks suggested multiple times that he try it, and he did so. We can argue about his approach and results, but he did what he did and reported his findings. It's up to others to decide what they do with those findings. Most folks will ignore it, some will blindly follow his advice, and a few will question for themselves. Just human nature.

I wasn't really trying to poke, either... okay, maybe indirectly. I just wanted to see why he didn't drill in the bottom. If he would have said that that would allow him to test the pot in many different configurations, that would have been a good answer. To me, his answer just proved that he wasn't willing to give it a shot to really work. I really don't understand that. I figured wither we'd get either a logical or illogical answer from him... then readers could form their own opinion based on that.

A lot of folks there defer to John, which is the only reason it's bothersome. This isn't the first time he's come out against something that most agree is an improvement. He's at his best when he sticks to explaining fundamentals and doing cooking demos. Techniques and science...not in his wheelhouse.

I like the American burgers from Australia. I mean if you don't use Australian seasoning how else does one eat a true American burger? LOL - just don't follow the directions on the package or you'll be eating American meatloaf.

The balsamic would have over done it for sure .you should try them individually to attain the taste each is unique in its own right .I had to send you the burger seasoning so you could experience a true American Burger lol.i no longer use just salt and pepper if I need it the Tasmanian pepper salt is what I use . Outback Kamado Bar and Grill

Paul, you'd be down with this spot. They have a beer drink called the "Mexican Ashtray." A Tecate beer in the can, rolled in house chile spices, with a lime wedge dusted in chipotle salt on the top. It's surprisingly good! Just wish that they'd use regular Tecate instead of "Light."

Thanks, Charles and Paul! Put the Bush Spices w/Mountain Pepper and a little Lemon Myrtle on the roasted cauliflower tonight. Might have been OK, but I drizzled on some Balsamic vinegar when they came out of the oven. Overpowered the spices. Next time, roasted carrots with the same spices - no Balsamic! But, I did a hasselback potato with the Tasmanian pepper salt, with some extra Native Pepper seasoning. That was nice. Mountain pepper has a very unique flavor. Spicy in kind of a anise/fennel or nutmeg kind of way, but more subtle.

I'm pretty sure this is an all-time daily record for the forum for any month.. 822 Unique IP visits one day! Even more impressive because it's mid-winter not June. Thanks all.. This is the StatCounter screen shot from this last week. 7 day average 600 per day This is the StatCounter screen shot from this last week Last Year. 7 day average 372 per day I'd say we are killing it! Can't wait to see this spring and summer..

KK Instagram hits 9,000 followers Thanks for all your help Bosco/Ryan..

@MacKenzie or @Paul or @ckreef can confirm, but I think that's it for the 16.

The good news is you can't go wrong with any of them. And you might as well resign yourself to the fact that you'll own two eventually anyway... Here's a post from Mac that might have the pic you're looking for.

Yup, definitely worth investigating.

Yes, Garvin. I will be happy to do that. I will do it tomorrow when we have some daylight and if we still have power I will post it ASAP. [emoji4]

For the most part it's just me and on the occasion I do cook for more usually only a couple more folks! But haven't decided yet keeping options open, I know you can cook on a larger grill for a few people but can't cook for a larger crowd on a small grill. I want the KK for mainly low and slow and baking and if on the that occasion I need more space I have other's to go to. Ckreef I believe started with the 16tt and then moved up to the 19tt and I can see that being the case for me. Garvin

Hurray, Bruce actually does cook!! But look at how shiny and white the inside of that grill is - gotta work on that, son! Excellent tri-tip. I'm kinda the same way. Love the convenience of the pre-marinated meats from Trader Joe's (just did a Burgundy Pepper boneless leg of lamb over the weekend in the rotisserie basket), but sometimes the flavors are a bit strong and you can't do much with it to fix it.

Love a good stromboli. Fell in love with them at a "Mom & Pop" Italian spot in San Jose (DiMaggio's) back when I lived there. Unfortunately no one around here has one on the menu. I can simulate one down at Mellow Mushroom, but choosing the right fillings for the calzone. They kinda freaked the first time that I ordered it and asked for plain yellow mustard as a filling!

Thanks Mac thanks Garvin sandwiches sound good. I have so much leftover ill be eating tri tip for a couple weeks lol

I don't post much anymore, but I gotta ask, is it just me or is listening to John S's slow talking painful? Can't remember ever watching anybody who speaks (thinks?) slower. How he got hooked up with Kamado Joe baffles me. I guess the average Joe needs his info delivered molasses slow. I tried to watch that video but couldn't get more than a minute into it. The funniest thing is he has no effing clue what he's talking about. Ok enough said about this wanna-be authority.

I'm guessing two but 1 for sure. I probably wouldn't want to crowd them so I suspect I'd only do one.

Meat Load is a great name for a heavy metal band - except there may be market confusion with Meatloaf.

Very nice job, Aussie.[emoji4]

I have yet to do a butt but I see no reason why you couldn't. One of these days I will.[emoji4]

Garvin, I only cook small amounts so I can't help you. I bought mine basically for winter cooking. It is so easy to roll this little one out and it heats quickly. One thing to consider is the distance from the fire to the grate. It is as is to expected much shorter in the 16.

I've cooked just about everything you can imagine but I rarely cook for large crowds so I don't have the type of picture you're looking for.

Looks good too me!

The dog did love it and as long as the ground was frozen it was OK with me, but then it got warm and the white turned to grey.

Charles, it is pretty weird and could well have been something with my internet provider, the local cable people because they were have issues reported the next day.

All of that is awesome. You're going to love it.

INGREDIENTS: 1 pound of cubed chicken breast or thighs 1 cup or handful of diced bell peppers 1 cup or handful of mini corns 1 cup or handful of diced onions 3 garden onions - chopped with whites and greens separated 2-3 cloves garlic - sliced or chopped stir fry sauce- I make my own but you can use store brand Tsang stir fry oil - garlic infused- I now use this for just about any recipe that calls for high heat oil Chicken marinade: 1 tbsp. soy sauce 2 tsp. rice vinegar 1 tbsp. corn starch Mix together with chicken and let rest for 20 minutes In a hot wok/skillet add stir fry oil and chicken. Cook and stir until chicken is done and remove. Add Tsang's stir fry oil in a medium high wok/skillet. Add onions. Stir and cook for one minute. Add garlic. Stir and cook for one minute. Add baby corn and bell peppers. Stir and cook for 2 minutes. Add chicken and juices back in wok. Stir and cook for 1 minute. Add some green onions and stir fry sauce. See up top for sauce considerations Stir and cook for 1 minute Enjoy Garvin

Project Smoke, but the Forbes, Robb Report and Playboy best of the year lists have definitely contributed to this traffic. I'm very optimistic because I believe these forum readers are more interested potential customers than traditional website visitors. They definitely stay on the site longer.

Checked, and it seems to be the same price for all of their classes. Definitely going to wander over to their new HQ in March, class or no.

Wow! Better up my game on my cooks. People are watching!

Beautiful snow shots.. I do miss the snow. Drove up the mountain this weekend to a retreat with Sai.. The rice valley views never get old. It's rainy season here so it's a bit green!

LOL I call it the "kid the week before Christmas syndrome." I alway laugh when someone contacts me every 12-36 hours the week before they get their grill.. I immediately know the are infected with the KK virus.

So fresh and clean looking.[emoji4]

Guess whats on its way? Oh Yea...my Big Bad 32!!! I just got notice from KK that my Big Bad 32 is officially on the road. I feel like a kid in a candy store waiting for Mom to check out at the register so I can get my goodies The anticipation is killing me! California to Maryland is going to be at least a week...What a Bummer. Pics coming soon. To all, I hope you have a great weekend and Happy smoking.

I’m trying to come up with a way to better explain this that won’t get people upset. So with the caveat that the comparison I’m about to make is not intended to make fun of anyone’s interests or hobbies, here goes: I think we can all agree that KK grills are a high end item. There’s no denying the obvious quality and thought that went into the design of our grills. One of the things that makes this clear is the difference between seeing pictures and online information about a KK grill and seeing it in person. There are aspects of quality with the KK grill that just doesn’t telegraph well through photos or the internet. There are other brands in other types of products where there’s a similar experience: Apple for phones and computers, Mercedes-Benz for cars, Rolex for watches, and so on. If you take a look at the image those brands project, they skew towards the minimalist side. Most high end brands take that approach. In the grilling world, a good example would be Kalamazoo grills. If you take a look at how those grills are branded, there’s a relatively small Kalamazoo badge with a logo on the lid, and “Kalamazoo†printed down in the control area along with the model number in relatively small type. That’s it. Kalamazoo grills also come with a number of custom cooking surfaces, which is something that brand is known for. Those grates don’t have Kalamazoo branded on their surfaces anywhere, either. On the other hand, there are a number of other kamado brands whose marketing strategy seems to run along the lines of “If it has a space available, put the logo on itâ€. And although I’m not saying that such an approach can’t be successful, it’s not the sort of approach that high end products tend to take. An Audi only has two spots on the exterior that identify the brand: the grill and the trunk. A NASCAR race car is certainly a performance car, and arguably beats an Audi on performance, but all the badges and logos take away from the image of a NASCAR race car as being a high end model. (Not a perfect analogy, I know, but I think it gets the point across. And this was the point of comparison that I was worried about. I’m not denigrating NASCAR or its fans by this comparison. I like NASCAR racing myself.) So that’s why I’m not in favor of a KK branded thermometer. There are plenty of design cues that KK is known for. The current location of the logo is nicely placed. The silhouette of the grills, the feet, and the top vent are clearly associated with KK and no other grill. The use of tile also further differentiates the company and its products. That’s why I would say that although you could put “Komodo Kamado†on the thermometer, you don’t NEED to do so. I would vote for shipping Fahrenheit/Celsius thermometers with all KK grills. Helps simplify the inventory.