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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

A really easy cook. Ghee in the bottom of the pan. Thick potato slices sprinkled with fresh ground Tasmanian Pepper Salt. Served with fresh, herb marinated green beans and the last of the dry aged ribeyes.

Had to try some carnivore red on some ribs.plated with potato bake and Qnami corn love resting my meat in butchers paper look how moist they came off Sent from my SM-P600 using Tapatalk

Okay names.... So after confirming with Dennis that Komodo was named after the Komodo Dragon, I thought I would use a dragon/reptile name. As mentioned, the KK reminds me of Antoni Gaudi's art pieces in Spain. So... I am thinking "El Drac" as the name for my KK. El Drac is popular name given to Gaudi's multi colour mosaic salamander in Park Guell in Barcelona. My boys wanted to call it Norbert after a Harry Potter dragon. El Drac in Barcelona below

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

After having used it for most of a year now, I've decided it is a 100% replacement for standard lump. It's just Linkletter better.

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

Great news, indeed! Would have been a crying shame if it had truly been lost.

Water jet is the answer. Use the material you want...If you want SS then us SS.

Ding, Ding, Ding - We Have a Winner!!! And, it only took 2 cooks to get you to this epiphany! While I love many local restaurants and want them to succeed, I find it very hard to go out to eat, given what I can do at home with this amazing piece of cooking gear!!! Such a dilemma. About the only thing that gets me out any more is sushi.

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.

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.

Hi everyone, Well, I just ordered a 23' Ultimate. I have been reading this forum and speaking to Dennis which pretty much had me hooked. Thanks everyone for the useful information on this forum. Dennis is a gentleman and has been great to work with. Also Aussie Ora helped out with his import experience which seemed pretty easy and this assisted with the decision making. A bit about me and my grilling experience… I am from Perth, Western Australia and have 3 small kids with my beautiful wife. We got a Weber Kettle as a wedding gift back in 2006. Although, I have an awesome gas BBQ, I normally would use the Weber if I had people around for dinner. We purchased my brother in law a BBQ cooking class from Urban Griller in Perth for his 40th - it's basically a day of eating BBQ food and drinking.... I am going to attend as well so I decided to look into smokers in preparation for the day of cooking. Anyway after a lot of research I came across these Kamado style cookers. We are pretty limited in Australia and I found the KJ at a local BBQ retailer. I also looked at BGE. I stumbled on a few forums about the KK and the need for personal loans to buy one I also viewed some youtube videos. These things are beautiful and reminded me of the Gaudi art pieces in Spain. I was really drawn to overwhelming positive feedback on the quality of the KK and never came across a bad comment about the KK. I am a true believer in paying for quality as in the long run it just works out better. More research on the KK website, the forum and a chat to Dennis pretty wrapped up the decision for me. So what did I order… Initially, I was looking at the 19 or 22 but ended up with the 23 Ultimate. I have gone for the pebble tile. A lot of deliberation took place on accessories. I ended up with the split basket, baking stone, 8’ Rotisserie and sunbrella. Dennis recommended the split basket and baking stone for pizza. Actually, after my initial conversation with Dennis I was not going to get the rotisserie but the forum comments have swayed me this way. I have deliberated on the teak sides... I actually like the clean look without the sides but I would find them very very useful. After discussion with friends, I have decided to make a movable side table with storage from some Jarrah timber slabs that I have spare. Jarrah is a beautiful hardwood timber found in the south west of Western Australia. I have attached some picture of an outdoor table setting I made last month with jarrah timber. Payment is sent and now it’s the waiting game… So what I am thinking about… Well I have been researching the digital controllers. I liked the looks of the BBQ Rocks or BBQ Guru one. Reading through all the forums I am swayed to just wait until I have the KK and see how I go. I live pretty close to the beach and it does get quite windy where I am at so I am thinking these digital controllers would be better for maintaining temps for an amateur doing low and slows. Also, I am in the IT industry and would just get a kick out of the gadget… Any feedback here would be welcome. The burn in and first cook have also been on my mind but I still have a long time before I get to that. Having never really used these types of grills or a smoker before, I will be reading more threads on cooking with the KK. Oh and a name… as I see that’s a near mandatory requirement to be part of the KK family. Sorry for the long post. I enjoyed reading through the member posts so thought I would just introduce myself as well. Pictures of my jarrah outdoor setting. Not great quality as these are phone pictures.

If you're doing a multi-hour low & slow, they tend to equilibrate out at about a 20F difference - nothing significant. But, directly to your question, you should base your cook on the temperature where the food is.

Sounds good definetly a strange journey but it found its way Sent from my SM-P600 using Tapatalk

Another over the top meal. Looks fantastic.

^^^^this is why I don't post too many pics!! I can't run with these big dogs!!^^^^ Sent from my iPad using Tapatalk

Just thought a nice plate of homemade spaghetti would go with the garlic fingers I made yesterday. Ground up some wheat berries and made the spaghetti, topped with some dried tomatoes from last summer, mushrooms, fresh chives from the garden and a side of garlic fingers.

US Marine Corp Standard Camo!

Congrats, bravo, kudos, and all the rest of those kind of words! Very nice cook!

Charles, I'd eat that up in a second. Mighty tasty woofins if ya ask me. Kudos!

BRAVO!

Oh YEAH! Now that's what I'm talking about!

Aussie, you get the most meaty ribs, gotta love that flavour.

^ BakingSteel.com Many different models/variants to choose from; mine is the 15" round "griddle" with grease groove on one side and smooth on the other. Love mine!

You're on the right track, as many have named theirs after famous dragons. Tell your son that he can call it Norbert if he wants to, especially after he inherits it when you're gone.

Great looking cook, Aussie. Nice ribs!! Who makes the Carnivore Red? I've never seen it before. QNami is one of my favs from Lane's. It gets a lot of use in my kitchen, especially on veggies.

That is totally awesome. I had basically given up and was going to look into an insurance claim this week. Almost as bad as Bosco's slow boat to Canada. Really glad it's going to finally make it. Maybe the weight of the box got it on the LA circuit compared to past boxes which went straight to Dubai. The box is labeled which end you need to open. Also when making the peach dressing use 1/3 cup of the peach component not 1/4 cup. It'll taste more peachy. Yay!!!

Nice meaty ribs. Looks delicious.

I think it's unobtania. Sent from my iPad using Tapatalk

Looks really good how do you like the rub? Sent from my iPad using Tapatalk

erik that all looks so tasty nicely done mate Sent from my SM-P600 using Tapatalk

Nicely done mate looks terrific Sent from my SM-P600 using Tapatalk

That looks killer. What baking steel is that were can I get one?

Looks amazing love burgers on the kk

Hear dat! Not my style either, especially when we have photo pro's like MacKenzie and Charles to compete with!

Yeah Tony, it happens occasionally! The cook posting happens way less than the cooking though, I'm just lazy on picture taking. Sent from my iPad using Tapatalk

Wow great cook everything looks yummy

@Stile88 - you nailed it. I'm not that familiar with CNC cutting, so I didn't expect the temperatures to get that high, but obviously per Dennis, they do. You da man! I'm wondering if the compromise solution here is to make the base from basic carbon steel, CNC cut the design, then plate it with the stainless. Have no, I mean NO, idea what the cost would be, but it would get around the warping problem, while keeping the esthetic of the stainless steel. I made a gross assumption here that you can CNC cut carbon steel.

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

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

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

Don't bet the farm on it!

Same is true here in Iowa for pig farms. The medium to large sized confinement farms produce tons of manure that run off into the streams and the smell is apparent for miles around. Most are in the medium size range, as there are loopholes in the environmental laws for them over the larger ones for runoff mitigation. Estimates are in the billions of dollars (yes, with a B!) to clean up the water supply here that helps feed the Dead Zone in the Mississippi Delta, from all the nitrate and phosphate runoff from farms growing all that corn and soybeans to feed those cows and pigs (plus to put ethanol in your gas tank.) Buy locally raised, sustainable proteins whenever you can!

My father owns and operates a small cattle farm in Mississippi, so I can agree with about 97% of this. Particularly the parts about better tasting, healthier beef. Sent from my iPhone using Tapatalk

I was so close to getting that instead of the 23. Looks awesome!!

You can tell by the colour that I used it to fry my egg. I paid $12 for 444 ml, so less than 2C but a little goes a long way.