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Ok guys this is the results of my 16 hour cook. Pork butt 16 hours ribs 6+ hours and hot links 2 1/2 hours. Sent from my SAMSUNG-SM-G935A using Tapatalk

So I started to clean the KK and I was thinking wow this is a lot of work then I looked over and thought hey I can repurpose my gas grill into a KK dishwasher. Put them in Turn it high and burn the CRAP off! Genius Sent from my SAMSUNG-SM-G935A using Tapatalk

The taste was amazing to say the least... best burgers I've had in a very long time just 80/20 with Salt and pepper nothing else needed with the coffee lump.. No more Red robin, In -n- out for us. The rate we are going this this will pay for it's self in no time. Sent from my SAMSUNG-SM-G935A using Tapatalk

Here is the dough I started Thurs, just after taking it out of the fridge. I split the dough in half, shaped the two pieces into a ball and rested for a couple of hours or more. Making one into garlic fingers and the other will be for a pizza. To make the garlic fingers, stretch the dough out to form a rectangle and spread garlic butter on top of the crust and top with cheese. Bake for 11 mins. at 450F. The crumb.

I was off of work Thursday due to rain so pizza night came early. Another round of calzones and all new batch of marinara sauce. The marinara sauce was a huge improvement compared to the first batch. It's really close to where I want it to be. I used a whole new dough recipe. Better but still not there. I do have an interesting theory about dough manipulation and stretching but I want to test it out next week before posting my theory. Only one picture so a sort of boring post but definitely made good progress in my quest for the perfect calzone.

Does Wagyu Tri-Tip get any better?

For sure. That sounds great. This is a pic of one of our local beaches

Those OctoFork cooks just get better and better.

Hahaha - and why not. We have the best weather, beaches, lifestyle and dare I say people lol... the BBQ and outdoor lifestyle is suited to the KK crowd.

If you like tech stuff then I recommend the Flame Boss wifi version. You can share cooks like the one below. https://myflameboss.com/cooks/81577 I bought the Flame Boss controller and the BBQ Guru fan as the KK fan slot is designed for the BBQ Guru and not the Flame Boss fan. The guru fan plugs right into the flame boss controller without modifications. Sent from my SM-N910V using Tapatalk

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.

These are beef spares, and pork spares from my fathers farm in Mississippi. He raises and sells beef and pork to local markets, from conception to consumption. It's really great stuff! Sent from my iPad using Tapatalk

Everything looks amazing! Way to go!

I had 1 hot link 3 ribs and a piece of bark off the Butt. It's ok I'm doing hot and fast today with burgers and old fashioned dogs Sent from my iPad using Tapatalk

I sure hope you are taking pixs of what is going to be a very tasty batch of ribs.

Sauce 1 tsbp vegetable oil 2 bunches green onions chopped 2cups chopped white onion 8 large garlic cloves chopped heat oil ...add onions for about 10 min...then garlic for 5 min add all...bourbon last 2 cups brown sugar 1 cup ketchup 1 cup tomato paste 1 cup whole grain dijon 1 cup water 1/2 cup worcestershire 1/2 cup apple cider vinegar 1/cup apple juice 1 large dried ancho sees removed chopped 1 tbsb cumin 1 1/2 cups bourbon simmer about 1 hr...this will make more than you need...in fact I halved the recipe for today

No they warp from the production process. 1/4" is a lot of material and it gets super hot when it's cut with the laser and warps.. I've asked them to program it so that they cut at alternative ends to no avail.. ;-(

Some of you wanted to see the upcoming spit rods in action. This is using them to rotisserie 2 flat baskets. What's real nice is you can balance the baskets by moving them closer or away from the center spit rod. Also cooking some corn and baked potatoes. The potatoes really get some nice crispy skin cooking like this! YUM

Thanks Steve. There's lots of possibilities. My motto for this system is you're only limited by your own imagination! I love seeing ways people are finding to use theirs.

Look for the threads where several of us here have experimented with various cleaning ideas to see what works well and what didn't work out. YMMV I'm a homebrewer and sold on using Powdered Brewers Wash (PBW) to clean the stainless steel parts, especially the rotisserie basket. The downside for non-brewers is that it is a bit pricey compared to other options, but it works fantastic and there's little to no scrubbing involved - just rinse and wipe with a damp sponge.

I thought my pizza experimenting days were over but I still have some pizza type issues I want to work through so I started up this thread. This is how it's going to work - once a week - sometime on the weekend I'll do a pizza type cook and post the results in this thread. Some things will be major tests others will be small tweaks you may not even notice. Either way I'll try to post something every week so check back often. Will let this thread ride until I work out my issues or my family cries "Uncle", which ever comes first - LOL. To start this off I want to get marinara sauce and calzones perfected. I've done plenty of calzone cooks over the years but only a few I feel were totally successful. Seems like a relatively easy goal but I'm sort of a pizza snob so perfection (in my mind) doesn't come easy. Marinara sauce started last night by roasting a shallot and garlic. This morning I made a jar of homemade marinara sauce. For the dough I did a 3 day preferment. This morning I started working on the dough. This evening I finished off the dough and built some calzones. Served with a side of baked feta/marinara dipping sauce. I know this looks good, it tasted good and there was some reasonably successful parts but I really consider this on a whole as a Fail..... The marinara sauce was decent but not ready for prime time yet. The highlight of the dinner was the baked feta cheese dish. Warm homemade marinara sauce in a small baking dish, sprinkled generously with feta cheese. Pop that in the broiler for a minute or two. Delicious. Got that from a local Italian restaurant pizza place. The 3 day preferment worked so next week I'll go for a 6-7 day preferment. Started next weeks preferment right after dinner this evening. Will talk more about this in a future post. It just wasn't the right dough to use. I'll try and research that out this week and will try another calzone cook next weekend. Hope you enjoyed my adventure - check back next week.

I can see the improvement in the crumb over the first one. Keep going, Charles, as we all want to learn from you!

Got some hardcore red thought tri tip Dee has taken off for the night for a girls night out so no specky salad but a specky burger instead well maybe not that specky but sure did taste good lol Sent from my SM-P600 using Tapatalk

Looking good.

Here are some shots of the grates..

Absolutely the coffee lump is natural lump charcoal. In fact, because it only comes in medium to large pieces it's easy to create the high the airflow necessary for high temps.

I really like that setup!

It says you need a BBQ guru pit adapter so no reason why not .I personally don't use one once I set up Ora I just walk away go to the shops what ever because these things remain rock solid no spikes in temp it's amazing and they are so intuative it Wil blow your mind but I like this being able to control via the net Sent from my SM-P600 using Tapatalk

Hey that does look good. Wonder is it fits the KK Sent from my iPad using Tapatalk

Sounds good Charles I will get the tent ready for ya lol Sent from my SM-P600 using Tapatalk

That was great of tony sending you some they are a nice pepper .one day tony you will feel the need to put some beetroot on your burger lol Sent from my SM-P600 using Tapatalk

Looks great, love the color on those ribs

Spiced up these ribs and put then on the OctoForks, that was it. Ribs are Done. The flip side. Plated Some tasty and some moist!

Great looking ribs MacKenzie!

God bless your father, we desperately need more farmers like him! Next time you see him tell him to keep up the good work, there are folks who appreciate his efforts.

RIght - that makes sense. I looked at this last night and the Flame Boss does seem like the most techie of the lot of them. I wondered about the fan. Will contact them to see if they ship to Australia

Way to go. Keep the first responders happy. My son is a fireman/paramedic for a local station. They can tear through the BBQ.

I cook and bake all the time my wife works for the police department and I end up sending 80% of everything I make into work with her for them all to eat. I've had quite a few proposals to date. I just can't bring myself to cook small amounts and they all love my food. Lol Sent from my iPad using Tapatalk

It is a miserable rainy day so to counter that I had a nice breakfast, KK bacon, mushrooms, micro greens, bread and cherry jam, and a fried egg with a very special pepper mix. Plated.

Keith B, thanks and as I recall the temp. was in the 250-275F range and they were on for just shy of 4 hours.

My Komodo Kamado sign arrived yesterday and I put it up today and took some pictures. Hope you like them.

Peach rub dizzy chook Sent from my SM-P600 using Tapatalk

Well, I did the Purple Crack ribs yesterday. I split a rack of baby backs in half - each got smeared with CYM, one half got a mix of Purple Crack, granulated roasted garlic and brown sugar; the other half got Oakridge BBQ Competition Rub. Here's the Purple Crack ribs out of the fridge before going onto the KK @ 225F with smoker pot of pecan and peach woods for 4 1/2 hours. Done. Side by side with the Oakridge, so you can still see the purple color even after they were cooked. Had a buddy over for dinner to help taste test this experiment. We both liked the Purple Crack ribs better. Sorry, no plated shots, but we had corn on the cob, too. I think it came from FL. It was OK for early season corn, but I live for the "home grown" stuff that will be ready in July. Breakfast (aka Brekkie) this morning was Purple Crack hashbrowns, with some cut up Purple Crack rib meat, and a couple of fried eggs on top, dusted of course with more Purple Crack. Did I happen to mention that this sh!t is addictive??

John Henry's peach ribs smoked over peach with dizzy pig pineapple head dusted ,watermelon, rockmelon and pineapple tasted great.i let the ribs rest in butchers paper whilst I cooked the melons and pineapple kept them well Sent from my SM-P600 using Tapatalk

Did a few drum sticks and it was a real pleasure to be doing so in a heat wave. It might have only been 62 F but to me it was a like a heat wave, short sleeves nice.:) Plated.

Got some lamb loin chops and gave them some of tony b's lamb rub he sent me I done one side rub the other pepper berry and salt .they tasted great nice rub tony cheers Sent from my SM-P600 using Tapatalk

You're going to be surprised at how little coal you use. That said, you'll also notice the fire burning a particular direction. If you spread your wood chunks around, you'll likely not burn them. I regularly just use the lower grate covered with foil as a deflector, so absolutely your drip pan will work. If you start off at 225°, you can always crank the temp to finish if it's running too slow, particularly if you're wrapped, I would have no problem going to 325° if necessary. Are burnt ends worth it? Let me think..YES!!!! Once the flat probes tender and you pull the brisket to rest, separate the point from the flat, wrap the flat and let it rest. Trim as much external fat from the point as you can, and cut into roughly 1" cubes. Season with whatever rub you used, and coat with just enough Bbq sauce of your choice to give a light coating. Put the pieces in a foil pan, or I like to use an iron skillet, put back on the grill. Sauté the pieces for as long as you care to, I like the sauce to carmelize a bit. You now have meat crack. Sent from my iPhone using Tapatalk

I'm getting to really like sous vide beef or pork, grilled briefly over coffee charcoal. Wow. Tonight, ribeye.