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Summary For about $70 I was able to reinforce my 30 year old deck. This provided me some security that it won’t collapse under the weight of the new grill. The unboxing of the grill and accessories was a religious experience as I kept praising Jesus. You know you’re special when the owner of the new grill you just bought calls you. Deck Reinforcement I have a wooden deck that is about 30 years old. I’m an electrical engineer but thought I could be a civil/structural engineer for the evaluation of my deck. After the evaluation I, concluded the deck appears to be in good shape, but out of an overabundance of caution I decided to reinforce the deck around the area where the Komodo Kamado will sit. I went to the local hardware store and purchased about $70 worth of supplies. I figured that was a cheap investment to ensure the stability of the deck to support such a beautiful piece of craftsmanship. I removed three of the deck boards to gain access to the bottom or underside of the deck. I installed about 7 precast concrete deck blocks. Normally, these deck blocks would be in mounted on top of a concrete footing that goes below the frost line. But since the overall deck structure was sound and I was just looking for some additional insurance and decided to not dig the footings. In my area I would of had to dig about 3’ deep to get below the frost line. I then cut and mounted pressure treated 4X4’s, securing with SS screws to the joists. The deck only needs to last about 5 years, and then will be replaced with an outdoor lanai. Unboxing 23” KK I’ve been researching ceramic grills for about two years as an upgrade to my WSM. The research has taking me to the typical places such as Big Green Egg and the Primo Grill. Up until about six months ago I was set on the Primo because that was one of the vendors available locally and I was able to put my eyes on it. The Primo looked very nice at the time. Somehow I stumbled upon Dennis’s website with the Komodo Kamado. As anybody that comes across the Komodo Kamado website can attest to there has never been anything in the history of ceramic grill making that comes close to its build quality, craftsmanship, engineering and artistic style. I was hooked the first time I saw the website. After some internal justification because of the price, I made the purchase via the website. I took the day off work to accept delivery of my new grill (unnamed at this point). I’ve read on this forum where people just look at their KK for its sheer beauty and I thought those people were “wacked” or “paid advertisers”…well I may be “wacked” but I’m not a paid advertiser. I too have been induced by hypnosis to just look at its curves…I can’t seem to look away nor do I want to. The included crowbar was a nice touch but I din't need to use it as I had my own. Using the top as the ramp works very well and allowed me to roll the grill down to ground floor without issue. Customer Service A short time after my purchase Dennis (The Owner, CEO, CFO, etc.) called me to congratulate me on the new purchase and wanted to confirm appropriate delivery as all items except for the cover were in stock in California. I received several emails including instructions on how to accept delivery which proved very helpful. After unboxing the KK and accessories I thought I was missing parts for the right side of the rotisserie unit. I sent a two emails to customer service, an online chat that for some reason didn’t work, and then an email to Dennis to address the missing parts. Dennis responded by calling me to apologize for the missed communications and redirected me to look into the small box that came in the KK for the right side rotisserie missing parts. The rotisserie parts were not to be found in the small box and I followed up with an email to Dennis which resulted in a no fuss delivery of the parts. To be honest, at the price, I expected a phone call or some type of recognition from Dennis and I was not disappointed. Up next, my first cook...stay tuned as I thought about the first cook for weeks....

So what to cook as the first cook….There’s a lot of pressure on what to do for the first cook as you’ll always remember you’re first?!? I pondered this question for weeks and pulled in a couple of my friends at work to see if they could remember their first. Oh the stories they told…. Anyway, the prerequisite was that the cook was also going to be part of the first burn-in or curing of the exterior. This eliminated all the slow cooks. The local weather indicated unseasonably warm weekend coming up so the decision had to be made soon. We had a very nice local butcher shop that had some of the best beef filets I’ve ever had but they went out of business last year so that’s not an option. Do I get some high end online beef filets or other cut….no. The cook has to be something I’m familiar with as you don’t want to introduce another variable because there already is one variable (KK). So in the end the process of elimination made the decision very easy and I was ecstatic. I’ve grown up with this meat for the last 20 years, it’s always in my refrigerator meat section, I eat it several times a week as an appetizer or a full meal, and I’ve cooked several thousands of them. Without further delay I present my first cook, The Hebrew National Hot Dog. I set the temp to about 500 deg F and preheated for about 2 hours as this was also my burn-in. Placed a single dog on the grill. Turned dog halfway through cook, the grill marks are perfect. Crisped up the hot dog bun for about 30 seconds on the grill. Added Giardini era. Severed up on an equally impressive paper plate. Enjoyed! It was….perfect...I will never forget my first! Up next, review of Chicago Steak Company, American Wagyu Beef Filet Mignons. *Spoiler alert* Overall experience not as good as the hot dog!

Doing a pork neck to pull tonight thought I might try my hand at some brioche buns turned out not to badand restingand the pork lolreally pleased how these turned out Outback Kamado Bar and Grill

The pork turned out great coated with bush spices pulled and sauced with some kakadu plumyum really happy with the buns need a bit of tweaking but pretty good for a first effort Outback Kamado Bar and Grill

Ben, a friend from the Guru (Mewantkj on Kamado Guru) started making custom knife handles. In his original thread I joked about him making handles for my old crappy knives. Well one thing led to another, the idea expanded and the Bistro now has 2 new Japanese knives with custom handles. This first knife was part of the handle deal. I actually bought 2 of these and gave Ben one for his personal collection. Tojiro Shirogami Yanagi 270 mm (10.5") White #2 core, softer iron outer layer. Right handed single bevel. Custom handle: Ferrule/end cap - Wenge Stripes - Mapple Body - Red Palm This second knife was a surprise knife for Mrs skreef. I wanted to get her something special for being such a good sport about this whole knife adventure. She knew she was getting a knife and picked out the wood for her custom handle, she just didn't know exactly what knife it was. Shiro Kamo R-2 (same as SG2) Gyuto 180 mm (7"). R-2 core. Damascus layered stainless in a matte finish. Custom handle: Ferrule/end cap - Wenge Stripes - Mapple Body - Cocobola Fantastic additions to the knife board. Ben did an awesome job with the custom handles, it really makes the knives pop. He has lots of different woods to choose from. I actually have two more handles that I will post once I have them mounted to a knife. One of them is going on a old crappy knife to give it new life.

Made a potato scallop to go with the sausages. It is ready for the 50 mins in a 375F oven while the sausages are on the grill. The Italian sausages are on the OctoForks. Sausages are just on the grill at 375F. 25 mins. later and they need 10 more mins. Ready to eat. Scallop is done. Plated.

Whilst I was in baking mode today thought I might give it a try pizza for dinner tomorrow yum Outback Kamado Bar and Grill

Just kidding! Couldn't figure out how to spin a paella pan, so here we go without. Burning in the Fat Man in the foreground, so spinning up the 23 for this cook. On goes the chicken: Chicken out, so veg and chorizo in, followed by Bamba rice: Add the liquids, then nestle the chicken back in: Simmer for 20 minutes, then shrimp and clams for 10. Doubled the seafood. Let it rest, then top with lemon juice, good olive oil, and parsley.

Looks like a good movie that I'd enjoy. NASA has long had the reputation of being somewhat homogeneous in their demographics. When I had a fellowship with NASA Marshall in the early '90's, I was somewhat surprised to see how false that was. By then it was no longer the case. NASA also had a number of hiring restrictions due to budget constraints, where the only exemptions were for women and minorities. My female grad school colleagues had no trouble being hired into NASA. For me, even though I had a fellowship, NASA remains the only organization that I never applied to, but was rejected anyway! Seriously, I never applied, but got a phone call from my NASA sponsor (now pretty high up the org chart) explaining that they'd tried, but found no back doors to sneak me through. I wound up working for an ethically challenged NASA contractor, and soon found NASA to be equally ethically challenged. I got out shortly after. The romantic view of NASA portrayed in the movies is a bit shy of reality, but I like these films anyway because sometimes its fun to believe in fairy tales.

I'm in the "no foil" camp for ribs and pork butts. Brisket, I'm 100% in the Franklin pink butcher paper camp.

Ha! Just gotta get creative. Lol. Amazing meal. My spaghetti was good but doesn't look that good! Sent from my LGLS450 using Tapatalk

Thanks, HalfSmoke. I finally have the video the way I wanted.

Aussie I am one of those people Charles speaks of and it's great! Garvin

He did do a really good job. I am officially his first customer. So far he has 100% five star rating - LOL

Had a chance to see the movie Hidden Figures about the human computers at NASA during the space race with USSR, it follows three important woman at NASA Katherine Johnson, Dorothy Vaughan, and Mary Jackson. Here's a clip! Garvin

Nice looking knives. I need to look into the process.

Mackenzie it was really good and informative too! We never learned about this in high school. Garvin

That is definitely on my must watch list. and there is a bonus, is a Canadian in it also.

Looks as if Ben did a first rate job. Nice addendum to the kitchen!

I don't wrap any cook using foil, peach paper, etc. I like my bark well set and to my mind, kamado cooking solves the moisture problem endemic to cooking in most high airflow cookers like Franklin uses. I've never had a dry cook in a kamado, especially using the KK!

Very nice!

Aussie, those buns look very tasty and I'm sure you and Dee will really enjoy them.

First ever lamb ribs coming tomorrow. Here's the lucky lamb

Wow! Guy sure does get slammed. And by the sound of it rightfully so!! I've ate at his Johnny Garlic’s restaurants years ago and wasn't impressed. If I remember correctly one shut down due to health / cleanliness concerns. Another time I tried one of his “Diners, Drive-Ins and Dives” recommendations while on business in Texas. Won't ever do that again. All in all I'm not a guy fan. I think he's found a false niche.

Gavinque - I think the very fist thing I would do is get a really good baking stone and get that thing heat soaked at the temp you want to cook your pizzas at. That is going to help immensely. It'll also help with those big temp transients you mention in your OP.

With our forecast next week to dip below zero F and single digit highs, it reminded me that, for folks who live in climates like mine, you should remove your dome thermometer after each cook and bring it indoors. With temperatures this low, the gauge will under range (go off scale low) and mess up the calibration.

I understand the current promotion on the 42" includes a goat.

I'm impressed that you make your own charcoal. That is dedication.