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Just made my first pizza on the komodo kamado. Did it at 750 for 8 mins turned out very good[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

OK, MacKenzie, where'd you hide the ketchup in that picture??

The Coco char has ZERO smokiness because it's not wood.. pretty much pure carbon.. The 2.5% ash remaining confirms this. I've baked a cheesecake and had no smokiness just a slight note of sweetness with a hint of coconut. They will never know it was from the grill.. Most people who don't like smoke don't like it because people improperly smoked meat using the thick dark grey, yellowish smoke from the bio fuel in the wood.. this smoke is bitter and acrid. Clean smoke is not bitter and does not burn your eyes or make you smell like a forest fire..

A quick lunch with some leftover rib meat from yesterday's cook, sweet potato air fries and salad greens from the deck salad bar.

Thanks guys. Burn in going good. Started at 5:30am this morning. Still going... it's near 7:30pm now. Burgers for lunch. Dinner rolls. Had the grill too hot but they turned out nice and crusty. Inside was perfect. Corn Roasted vegetables Decent sized rib eyes. What a great day. Sent from my iPhone using Tapatalk

Charcoal always burns at the maximum volume for the allowed airflow.. Combustion requires three things, fuel.. ignition and oxygen/air.. The first two are covered so always remember that temperature is simply airflow. Airflow in a Komodo Kamado is very different than other charcoal grills because there is no gap between the firebox and body or holes in the firebox that permit air to bypass the charcoal. This means that when exhaust exits your chimney the vacuum that is created pulls/sucks air in through the front draft door and forces it all through your charcoal. In all other charcoal grills most of the air goes around the charcoal because air always take the path of least resistance. My favorite analogy to help understand the lower draft door settings is a garden hose.. the diameter (to some extent) determines how the volume which can go through the hose but the pressure not the diameter of the hose is the most important factor. The pressure in your grill is the vacuum. The more freely the hot air exits the grill, the more vacuum is created, the more baffled and restricted the exhaust, the less vacuum. Because all air is forced through your charcoal, anytime you have a stable temperature, simply take a mental or physical note of your top and bottom settings.. they will always create the same temperature. The large volume of dense refractory hot face has high thermal mass.. this creates uniform convective heat and stability. The large volume of insulation prevents heat loss, this also means you can't reduce temps quickly once heat soaked. Better to preheat the grill slowly than to overshoot your target temp. For 235ºf you want to light about a tennis ball volume of charcoal, open the damper top until it spins free, turn back until the top touches the gasket then move the damper top's ear about 2" only. The lower draft door should be open about a pencil volume at most. Once you have a stable temp you can adjust the lower draft to fine tune. in other grills the settings change if the density of your charcoal in the basket changes.. more smalls etc because more air will bypass the charcoal.. in your KK anytime you have a stable temp, make a physical or mental note of the top and bottom settings as they will always be the same.. after a handful of cooks on your KK you will find cooking on it very intuitive.

After seeing Aussie's rotisserie rib cook I just had to try it. Normally I would sous vide boneless beef ribs but what the heck it's a nice day and I feel like playing. Camera battery was dead when I put this on the KK so no start pixs. After 6 hours at about 240F it looked like this- Sliced, the meat had a wonderful flavour and it was moist. Thanks for that great idea, Aussie.

Hey guys just came across a great deal on the Pelican Coolers check it out at their website. I just ordered the 65 QT it's a win win for me now I will have a place to rest my larger meats and also I'm in Queen Creek AZ it's 120 degrees out here and I can use this when I drive to Sam's and Costco to get my frozen foods and meat you wouldn't believe how hot the inside of our truck gets and this way we don't have to rush right home[emoji106] Sent from my iPad using Tapatalk

Just did pecan smoked stuffed meatballs, jalapeno cheddar hot links and jumbo shrimp with Oakridge BBQ Halbanero death dust & Ghost chili rub[emoji23] can you say FIRE[emoji48] the sacrifices my stomach makes for me[emoji6] Sent from my SAMSUNG-SM-G935A using Tapatalk

MacKenzie has serious culinary skills! Nice cook!

I'll have to try it tomorrow. I usually light it with the bottom vent open leave to top open while I go inside and wash my hands then come back close the lid and it doesn't take long after that so by the time I take the food right out it's usually around 350 by then with 3 turns on the top then I adjust where I want it an go from there. Sent from my iPad using Tapatalk

Looks good too me!

cschaff, I had the OctoForks in to make sure they would clear the lump. I was using my 16.5 inch KK and there is not a lot of clearance between them and the lump. After I did that I wished I had taken the OF out because I then had to load the hot forks with the meat. I hope I don't make that mistake again. I think my mind was on my new tool and playing with it.

That turned out great my chrissy fund is cruising along will definitely be getting some octoforks .that was the first time I have spun ribs and to be honest they turned out just as good as cooking them low n slow Outback Kamado Bar and Grill

Yum Outback Kamado Bar and Grill

Trying again Sent from my iPhone using Tapatalk

grills have arrived, great packaging Dennis! Teak table crate was smashed from the bottom, but table is fine!! used a skid steer to get it to the back out door kitchen, the smaller one is still crated as the deck is being built. It took 4 of use just to get it off that little box in the middle of the crate, unbelievable build quality seeing these things for the first time is impressive! getting ready to burn in today so that we can cook tomorrow for Father's Day. Quick question would rain affect the burn in process if I have it rolled out from under the gazebo? High-class problem do I burn with coffee wood charcoal or coconut charcoal...this is gonna be great! thanks Again Dennis! oh where do I find the grate...for the bottom? Is that in the box with the wrench? cheers, BJ

Drives my son crazy! He has an off-set and just tears through the fuel to cook anything. I lite a baseball size spot of charcoal and after heat soaking I'll have the bottom vent maybe a 1/16" open, and the top vent about a 1/4 to 1/2 turn and hold a rock-steady 215 - 225 all day and into the next if need be. Want to raise the temp 25 - 50 degrees? no problem, just open the bottom vent a bit more. He has to add fuel every couple of hours. I say, look, holds a steady temp and uses minimum fuel...how simple is that?!! I can't repeat here what he says back.

It's probably one of the hardest things for new folks to adapt to - not fretting exact temperatures! Cardinal Rule #1 - Don't chase the temperatures! Like others have said +/- 50F dome temperature is nothing to sweat about on just about all cooks. Constant fiddling with the vents to hit an exact temperature is just wasted effort and overly frustrating.

All KK cabinets and side tables are undercut so the roti motor can sit there.. This 23" Ultimate comparison shot shows how wide the 22"TT is at the charcoal basket.. much wider than the standing grills. This width along with the grill shaped charcoal basket and a thin firebox creates proportionally the largest grilling "high-temp sweet spot" on any KK. As you can see the floor of this table top is the same distance to the main grill as the KK standing grills. Pretty cool eeh?