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Thanks, Ken. I've done that on a couple of cooks. I try to leave a pretty good gap around the edge but, I noticed it makes a fairly dramatic difference between the shell thermometer and the actual temp at the grate above the foil. Makes sense but, you have to allow for it in your cook. I typically see around 50F variance. 5 hours in and I'm seeing about 15 to 20 degree delta between the loin up top and the shoulder / ham. You can tell by the pictures it didn't effect the smoke to much. I'm loving the coffee wood spits in a smoke pot. I'm thinking on pulling the foil / pan once everything gets to 180F and cranking up to 350F to crisp the skin. 3 to 4 hrs to go....

Rather than wait until the deed is done, I thought I'd do a midway update. Happy 4th! Brined for around 24 hrs. 1lb of kosher salt, 1lb of brown sugar, 2 gallons apple cider vinegar and 40lb of ice... onion, garlic, rosemary and thyme. Piggy ready for his bath.... Morning beer. Lower grate drip tray. Ready for the KK to do it's thing. Two hours in. Smoke pot doing it's thing and looks like a good start. Smallest hole, lower vent setting, 1/4" gap at top vent. Holding 270F at thermo, 224F at grate.

I started the day by brewing a Gose that had been souring in the kettle since Thursday. After the beer was in the fermenter I assembled a pork belly porchetta with pork tenderloin in the middle and added rosemary, fennel, sage, garlic, olive oil, salt, ground pepperberries and lemon zest. The porchetta will be cooked on the rotisserie tomorrow. I will post more pictures tomorrow after the cook. Sent from my SM-N920V using Tapatalk

This monster it's nothing short of a breast simular too the KK'S this thing totally over built. Very happy with the purchase.[emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

Tonight I cooked the ribs that I trimmed off of the pork belly for the porchetta. They were delicious! Sent from my SM-N920V using Tapatalk

I watched a video on u tube and they tested about 10 different types of coolers and the Pelican beat out the Yeti. It can in, the top 3.

My butcher put me on to some beef cheeks I've never had them before I decided to inject them with some beef broth.and give them some purple Crack and some white ice crystal mix lol.I put these on first at 250 I thought they would take five hours and the back ribs should be good for 3 .I used some pecan check out the meat on these back ribs or scotch fillet ribsI'm slowly getting through the ipa ckreef sent me it's starting to work on me lol I used some ipa and a local coffee rub time for the ribs to go on added some more pecancheck out those beef cheeks I took the cheeks of at 210 and the ribs were ready great timingand plated wow the cheeks are like mini briskets tasted so good Outback Kamado Bar and Grill

A snack, by request for our second party. A day one needs a BBQ computer...

Done and on the platter. The skin was amazing! Very crunchy. I was expecting it to be fatty but a lot of fat rendered out during the cook. I held 325 for 3.5 hours the ramped up to 500 degrees for 20 minutes to finish the skin. It was amazing. I have a third of the original in the freezer for another day. Sent from my SM-N920V using Tapatalk

Hello everyone! I've been researching smokers and grills for weeks and it seems nothing comes close to the build quality and community around the Komodo Kamado. So here I am! A 23" Ultimate (Harvest Gold Pebble) is on its way along with rib rack, basket splitter, coffee wood charcoal, and grate grabbers. It will be our first kamado grill (and first that's charcoal or wood fueled!). We haven't had a grill since we moved 5 years ago and I'm excited to get back to cooking outdoors. I'm nervous to get started with charcoal but I think I've found the right place to ask questions when I have them. My first pre-delivery question: where we live, when it rains, it pours. Once we get it set up outside, how urgently should we invest in a Sunbrella cover? Any way to get a specific color (to match our Sunbrella umbrella)? Oh, and how do I get added to the owners group? Thanks! Jamie

Bugger things have been really busy for me at work lately which is traumatic lol might as well move in.but need some fish in my diet got a couple of baramundi fillets. I started of with thesefirst of I blended this together then mixed some danish feta the nuts and cranberries then made some sweet potato cupsthen I thought why not some cinnamon appleI put these in the oven to cook away and started on the Barra gave it some lemon myrtle pepper berry mixon it goesI filled the potato cups with the feta mix and gave them a bit of oven timethen set one on a bed of rice and layered the apple for the Barra to rest on drizzled the sweet potato with some blood orange balsamic topped the Barra with some puffed peanuts and cranberries and drizzled it with a balsamic reduction and peach balsamic the mixture of flavours really of the Richter scale blended so well Outback Kamado Bar and Grill

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Just an observation. The baking stone you used is very dense, a bit too hot for the pizza and temp you were cooking. The bottom was already browning before the top was cooked. For this stone, you might want to try using a heat deflector between it and the charcoal to lower the baking stone's temp. One on shot, you can see the cheese has not flattened out yet the edges are already browning and the dough on top far from browning. First pie is always the guinea pig.. see what happens and adjust from there. Top cooks/browns too fast, reduce temps. Crust to fast, reduce stone temp or raise grill temp. KK's seem to need less heat than people think. Too many articles talk bout 800-1000º pies. This would produce charred KK Pies for sure. Sent from my iPad using Tapatalk

@jarraa First off welcome to the KK family and congrats on your purchase . I have a cobalt blue 23 the only time that you will find it will scratch is in cleaning /washing it you have to use soft clothes or sponges(just remember soft and you will be good ) if you use something abrasive yes it will scratch its like any tile when it comes to that so that is what you have to watch for other then that it is a stunning color and i never worry on scratching it .. something to keep in mind if you did damage a few tiles or so due to scratches or damage you can easily replace them and as you know Dennis is there for you every step of the way he also sends you extra tiles when you get your kk i have yet to even use them if ever... have a look at that link above that steve m posted

Hello Jamie welcome to the forum. You are going to love your New KK. I don't think the rain will hurt it, I've seen pictures of guys cooking with 4 or 5 inches of snow on them. But I'm sure others will chime in and give more information. Looking forward to unpacking photos and first cook. Happy 4th and once again welcome

Nice looking pizzas.

I'll take a couple of slices of those tasty pizza pies, please. Kudos.

I'm not overlooking any breast, or beast for that matter! Congrats on the breast, er ... beast Pelican. They really are nice, aren't they. Enjoy!

The rack is called the Adjustable Rig from ceramicgrillstore.com. Specifically, the grill set-up for a BGE Large Grill with added accessories.

Nice pies. Great KK picture.

Sunday nights is pizza night at our household. This time I tried the hairdryer trick... that worked a treat. Temp got up very quickly. Heat soaked for 40 mins and we were ready. Nicholas like pizza bianca Zara my 3 yo likes to make her own pizza. Alex likes capsicum and ham. Wifey and mine. Salami and the smoked ribs fro last night. And our dachshund loved the leftovers. Sent from my iPhone using Tapatalk

Nice pies.

Needed to get this cooked so why not try it on the OctoForks, they have never failed me. Slathered the potato and rib roast with mayo since I'm on that mayo kick. After 2 hours at 270F I took the IT and nearly died it was 138F so decided that no searing was in order. Potato is done. Sliced and I couldn't have been more surprised. Plated. Sprinkled with some black Hawaii salt.

Great looking roast.

Perfect! Good thinking.

Excellent!

Nice (and we'll overlook that typo in the post - )

Tasty looking pizza.

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Here are some progress pictures. The first is when it went on and the last is after 2.5 hours. Sent from my SM-N920V using Tapatalk

Those peanut thingies look crazy, especially on top of grilled fish! Dude, you are totally bonkers in the kitchen!

Like those Yellow Bird sauces. I bet they "hep'ed" out that Blues Hog nicely!

What's your friends name Dr. Seuss.

Pecan smoked bb ribs.

I'm not much into sauce if I do use it I prefer my local outback spirit range. Outback Kamado Bar and Grill

This should be an awesome cook. It's been about 30 years since I did one of these and it was purely by the seat of my pants but it came out great. I think there is lots of room for error. The kk is a really moist environment so it should be nice and juicy but you could also inject if you are concerned about it. Enjoy and take pics.

Another mayo experiment tonight. This time - surf & turf. Mayo slather on both the shrimp and the steak to hold the rubs. Also, did another air fryer experiment - tonight was frozen french fries. I liked them much better than last night's onion rings. The steak had Sriracha stix inserted, with the outside rubs of Oakridge Carne Costa with some Espresso Salt, served on top of sauteed mushrooms with a balsamic glaze. Lazy tonight, only a plated picture.

Now that's beef done right. It's what for dinner! Beautiful spin, @MacKenzie. Just one question ... where's the ketchup? You're welcome, @tony b!

Another good time that one might want to get the KK going faster is when you are doing pizza and you want to heat saok for and hour after you get the KK up to temp. For lots of cooks getting the KK up to temp. is a great time just to sit and relax.

Hello, I'm Dennis Linkletter designer and builder of Komodo Kamado, welcome to my forum. It's been a long road but I'm absolutely confidant that from a standpoint of quality of materials, construction and design, I build the best ceramic grill available. From the stainless damper top assembly to the German castors you'll find that every component and feature is the product of thoughtful design and no other grill can match my Komodo feature for feature. I hope that forum users will share ideas and be able to contribute to Komodo's ongoing evolution and development. Unlike the other forums which prohibit discussions about the competition, I want this forum to be truly pro ceramic, to welcome and promotes discussions about all ceramics and cooking on them... If you want to compare my KK cookers with the others, great bring it on...I've even included links to the all other manufacturers to help you do comparisons. I believe that all the ceramic grills fill a certain niche in the marketplace and have the ability to produce great food. I know that I could learn to be happy cooking on any of them.. it just would not be as easy, convenient or enjoyable as on my Komodo. I must admit I'm a bit lazy and I have designed my grills for ease of use and that many of my features are not necessary but a luxury. My cooker could be described as an unique shaped, extravagant, self-opening, extremely well insulated, tiled BGE with a lot of bells and whistles.. But remember food tastes great on them all.. I would like to ask that all posts be polite and please refrain from talking about politics and religion. If you're a diehard from a forum cult here to disturb and slander, please don't. If you like good people, great food, and ceramic cookers, you can and should register as a member of this forum. See above. So once again welcome to my forum, I hope that it becomes a great meeting place for friends as well a great resource. Dennis Linkletter Note: Images posted on the forum of KK cooks may be posted on Social media sites, if this is an issue for you please don't post them on this forum..