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These were awesome and I finally perfected my peanut sauce for dipping. I made 12 but should have made more.

I have not but I will gladly give it to you. I use a 2:1 ratio of hoisin sauce to natural peanut butter. Don't use sugar based peanut butter as it tastes off So basically 1/4 cup of natural peanut butter and 1/2 cup of hoisin sauce mix in 1 tbsp of seasoned rice vinegar and add water to get your desired thickness then crumble some unsalted peanuts. I don't like the salted peanuts as the hoisin sauce has enough salt

I too like most of his videos. I could skip the lighting and setting the vents but I'm not his intended audience either. In general Kamado Guru (and John) has done a good job promoting kamado cooking in general. There are a few of us on this forum that wouldn't be here if it wasn't for his forum. I might not have ever bought a kamado except I found Kamado Guru in my research. I think he went about the smoke pot a little wrong but I gloss over a lot of what gets posted anyway. It's just not all that.

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.

Greatest of all time=Joe Montana

My first observation is I don't see a pizza stone there. Pizza stone heat soaked at 550 should fix ya.

Garvin, one thing is too make sure the whole grill is heat soaked. If you have an IR thermometer check the temp of the stone. The grill thermometer may read 500F but the stone may be much much lower. Get the pizza on as fast as possible and don't open the lid any more than you have to do get the pizza on and no peaking, don't let that heat escape. Hope this helps some. The good news is that you were able to eat this experiment, keep on working at it.

It's a shame you have to tippy toe in explaining the way how something works for the benifit of others in the fear of sounding combative. I too started my journey on guru and it's a great site and I have learnt so much through Johns videos and the people on the site . Outback Kamado Bar and Grill

Yeah.... I started writing a really long reply, mostly because I was wondering if his post might deter someone from trying it. Then I realized it would make me seem combative (which I'm not). And as long as people are happy with their results that should be good enough for them. I'm a perfectionist and not everyone is. And that is ok. I too, would never have gotten into kamado cooking if it were not for john and kamado guru. Sent from my iPhone using Tapatalk

Those pictures are amazing. We have chaos here with anything >3".

Well, the BKK32 arrived today so now the unpacking has begun. Wow, it was an engineering feat to get all that stuff inside the big shell, Kudos to Dennis and his team! 2 pallets arrived and I moved the big one and the delivery driver took the little one (240LB of goods) down my driveway. I am super happy the way it went, nothing like heavy equipment to do the job Now I need to move the gutted shell down a flight of stairs. The next series of photos will have the process of going down the stairs. Note the big fuzzy puppy supervising the forklift. She is pretty good for a 17month old and didn't yap to much.

This is the latest brand she uses, but I know has used others.

They’re both amazing competitors. There’s no doubt in my mind…Montana! I was working in the Bay Area in the 1980’s when the 49er’s run started. It was amazing. Street signs and lights were draped with red and gold banners, 49 cent hotdogs and 49 cent beers during happy hour. Everything was pro and go Niners. I think it’s more of a baseball town now.

Chicken and veggies look delicious.

My mother makes something similar except with different ingredients.

Nice - Yea that's a bit of a hill.

All the windows in the house have the same view. This storm is still going, it is like the battery, can't wait to see what's happening tomorrow.:)

The 16" TT is pretty small. Don't get me wrong, It will hold a large butt and cook it perfectly. I bought the 16" for a number of reasons. It's just the wife and I 90% of the time so a large grill really isn't needed, it is my first ceramic grill and I didn't want to be 5K into it if it wasn't a good fit, oh...and it was part of the after Thanksgiving blowout. Prior to the purchase I told my wife that this is a starter grill and BB32 is in our future. I have no regrets whatsoever...except not having my second one yet.

HalfSmoke has it right, that is the upper grate on top of the main grate. Actually for the 16 the lower grate gets flipped over and set on top of the main grate to make an upper grate. Personally I would go for the 19 TT over the 16 TT if I were you. I have the 22 inch and wanted something smaller and lighter for my winter time cooks. You will find that the distance from fire to grate in more optimal for the larger grill. In my opinion that is one of the best features of the KK, the distance from the fire to the grate. I suspect that once you cook on a KK you will probably not want to cook on any other grill. In my opinion without a doubt the food is more tasty, more juicy and an easier cook that on other ceramic grills. I do have considerable experience on other ceramics so you can take this opinion to the bank. I really an serious. I know I do more winter cooking because I have the 16 because I can roll it out with one hand and get it right to the deck door. I prefer my 22 for baking bread.

Aussie, I'm starting to whining about cabin fever. It is so bad that I've gone out to clean the deck off 6 times already.

I like most of his videos and I don't think he talks all that slow - but, living where I do, maybe I am used to it now.

There you go.. One down, hundreds to go! Great job..

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!

Mate driving across my country was the most remarkable thing I have ever done when you get to the middle of Australia it's so clear no lights just stars it's an awesome experience. The sky just lights up its amazing no light pollution not anything just pure sky pure stars Sent from my SM-P600 using Tapatalk

I haven’t made a Chicago style deep dish pizza in a while, so Sunday night I put one together. I basically follow the recipe at the Real Deep Dish website, using sausage. There are a couple of modifications that I made to the recipe. First, I turn my oven on to 100ºF, and then turn it off. For the dough rising, I place the bowl with the dough in the oven, and let it sit for several hours. Second, I’ll add a good amount of fennel seed to the sausage. The Italian sausage here in NJ doesn’t seem to have fennel in it — at least not the ones I can find at our local grocery store. Back in Chicago, where I grew up, Italian sausage always had fennel seed in the mix. Third, I use a 10” cast iron pan instead of a deep dish pizza pan. Final product. This was cooked at 450ºF, indirect, for 40 minutes. It was great. I really should do this more often. Other than planning ahead enough to let the dough rise, it’s very quick to put the pizza together. My wife mentioned that this pizza had the best crust of all my attempts at making Chicago style deep dish pizza so far. It was firm enough to keep the cheese and toppings in place but still was very light at the same time. I think one of the keys was that I let the dough rise for a longer period of time than my previous cooks. My kids were out playing, so I waited for them to come back before starting the cook, which resulted in extra rising time for the dough.