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Approximately a year ago I was eagerly awaiting the arrival of my Komodo kamado. I feel like now that the "newness" has worn off, I can give a fair review over cooking the last year. First of all, I am not the typical kk owner. I am a special education teacher and my husband is also a teacher. That being said, making a several thousand dollar purchase doesn't come easy to anyone. I started with a chargriller Akorn, and too be honest I thought anyone who would cough up the cash for a BGE/KJ/primo was crazy, let alone the Komodo kamado. I could turn out better BBQ, better pizza, and most better grilled meats than any other restaurant in town. After cooking pizza on kamados, pizzeria pizza is DEAD to me now! That being said- the Komodo kamado has given me an EXTREME ease of use. I still use it on average 4 times per week and it is my preferred mode of cooking for most things. People post that you learn how to get it exactly to where you want it - and it really only takes a few tries. I thought there was no way this was possible. I can literally light the charcoal, set the vents and when I come back- it is ready for me. I have done this- gone to the store, then been ready to cook as soon as I got home. It is slightly more work than an oven and much more fun because I am managing a live fire. If I am using it for a low and slow, I can actually SLEEP at night and my alarm NEVER goes off due to temperature fluctuations. I will actually leave the house for the majority of the day, knowing that the Komodo kamado will maintain its temp. I also use barely more charcoal to heat this several hundred pound refractory cement gigantic grill than I used for my Akorn on a typical low and slow/grilling temperature cook. It does use more charcoal to heat soak for pizzas- but the results are much much better in terms of the crust texture. I was still tell my husband "have I told you how much I love my grill?" On a regular basis. The only issue I have ever had with it is with an accessory- the rotisserie spit. It is impossible to remove when heated on occasion (only twice so far). I may at some point attempt to grind the rod down a bit. This is just the accessory- the grill itself is just wonderful. I can think of no downsides to it (other than cost). My food (ESPECIALLY chicken) comes out with more moisture. I didn't think it was possible- but believe me it is. The ease of control is unbelievable. The website states that this grill is not for everyone- and I think that is true. This is definitely the grill for me. I can't really put into words how much I enjoy cooking on my KoKo kamado.

Back on topic - love spatchcocked chicken. I usually inject my bird overnight with Butcher BBQ Bird Booster. Then, liberally dust the outside with Plowboy's Yardbird. I cook direct, skin side up, on the upper grate with a dome temp of 375F until the bird is almost done, then ramp up to 425F and flip over for skin side down until crispy. For a short cook like this, I don't use the smoking pot. Just a few chunks of a nice fruit wood on the coals - cherry or peach.

Wow my first Tri Tip and my new favorite. This thing was quick and so juicy I couldn't get enough. Sent from my SAMSUNG-SM-G935A using Tapatalk

Sous vide the beef for 3 hours at 131F then sears on the KK over coffee wood. Searing. Plated. Air fried baked potato.

Nice cook, Mac! We have a Sansaire Sous Vide and we use it a lot. One of the best cooks that we did was a pot roast that we smoked for 2 hours then put in the sous vide overnight. We then put it back on the smoker the next day to help reset the bark. I went to slice it and it literally fell apart. We ended up eating pulled pot roast and it was amazing!

Yay - dang it that was a seriously long trip. So glad it finally arrived. I'm even more glad I had that awesome wine bottle box. Kept those bottles safe and secure. The peach balsamic I could do shots from the bottle it's so tasty. And the Neapolitan Herb Balsamic is good for so many different things. I found an interesting recipe in my cooking notes for the Neapolitan Herb, I'll post after I get home from work. Of course I had to send the Zatarains since you originally thought it was some kind of animal - LOL. Those little packets of balsamic dressing herbs you would think they were some kind of rare jem they were so hard to find. Anyway just glad it finally made it. I was going to add this product list from the store where I bought the vinegars/oil. Got the box all taped up and realized I had left it out. Wasn't about to untape the box. It's an awesome store down by my sister's house in FL. They have everything on the list available to taste and I've probably tasted them all. Could seriously drop a lot of coin in that store. Next time I order from them I'll grab you another couple of different flavors. Hope you enjoy it all.

Wow beats the porridge I'm having for brekkie lol looks fantastic Mac Sent from my SM-P600 using Tapatalk

I've not done one this way, but just a "heads up" for folks that might try it. WARNING - once you've closed all the vents, do NOT open the KK until you are sure that the coals have gone completely out (dome temp drop of 100F). Then open the top vent for a few moments before you open the lid. Otherwise, you risk setting up a flashback, which is NOT a good thing. You can seriously burn yourself. I did it once when cooking on a friend's BGE, which I was not used to cooking on. Fortunately, I only singed off the hair on my right arm, but there was a nice blue fireball and a big WOOSH!

Mmmmm lamb!

Fantastic Aussie.

Looks tasty and healthy, Aussie.:)

I owe, Tony big time for this breakfast. I had not heard of egg on a cloud until he posted his breakfast. I loved it. Did as he said, used the immersion blender, slick. Folded in some Parmesan cheese. Baked at 425F for 3 mins then added the egg yolk and baked for another 4 mins. Topped with some garden chives and purple crack.