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4th of July Spatchcock Chickens The birds - dry brined uncovered, overnight in frig The lump - my go-to brand in either oak or mesquite The necessities - BBQ Guru, grabbers, auxillary grates, wood chunks, and most importantly the KK set up Indirect The cook - loaded KK and probes The wood - chunks placed with grabber The smoke - Texas pecan The sneak peak - 45 minutes in The add - more legs for the grandkids The finish - happy family!

Welcome! You are going to be amazed at what you can do on this grill/smoker! I've always had a cover on mine, but I live in Iowa, where the winters are particularly harsh compared to NC. Don't fret rain - it's tile, just like in your bathroom. But, there's the sun factor. If your KK is going to be in the sun most of the day, then consider a cover to protect against UV and sun fade. Cheap insurance.

Lyne that also true of where I live in au.

I imagine any of them will scratch if you use the wrong cleaner. Other than that you have no worries. Get the one you like best. Zep 505 and Mr Clean Magic Eraser are your best friends for a quick cleanup.

You have way more self restraint than I had. The Neapolitan Herb is on the savory side. You definitely need to open that up.

Cheers CC some great flavours blending all together Outback Kamado Bar and Grill

Not yet I have diligently been able to use them on a few special cooks I have half a bottle of peach and 3/4 of the blood orange left .not opened the Neapolitan herb yet will have to taste test it to figure out what I can use it for going by the rest I'm sure it's going to be nice .glad you sent me them if dee had her way the peach would have been gone ages ago on ice cream lol Outback Kamado Bar and Grill

Envoyé de mon iPhone en utilisant Tapatalk

Ok well that explains what I was seeing.. I'm obviously not the pizza chef you are. Sounds great, and would give you the best of both worlds, crispy below and some chewiness on top. That's the beauty of baking so many ways to skin the cat.. I've actually only studied how the density of stone effects the baking.. I've have played with different stones densities and was commenting from the stone's perspective. Sent from my iPad using Tapatalk

Welcome to the KK family. I have a cobalt blue 16" TT and have never given any thoughts to scratches. I treat it like I have all my other cookers and I don't see any damage or scratches. I agree with the others...buy what you like.

Thanks Mac. I need to work on my plating skills. Doesn't compare to your plated shots! Sent from my SM-N920V using Tapatalk

Keith, that is a beautiful rib dinner.

Does this remind you of anything?

Dude, that porchetta came out righteous! Seriously, you nailed that one!

Must be a pretty good cooler. I have a Yeti and I'm very happy with it.

Welcome aboard Jamie. You're going to love your KK...ease of use combined with good looks. Can't be beat. I bought a Weber cover to hold me over till I have my outdoor kitchen finished. I call it KK camouflage.

Jamie - welcome to the KK Family! You and your whole family are in for a real treat. As far as the cover, I have both my KKs covered with the Sunbrella cover. I live in Oklahoma and I was mildly concerned with the weather out here, mostly snow, ice, sleet, etc. Rain won't be much of a problem, or at least it isn't out here in OK. My advice is to get the covers. They are very well made and don't fade in the brutal Oklahoma Summer sun. Talk with Dennis and get his help in choosing the color of your cover. He's really helpful. He'll also help you in getting added to the owners' group. Again, welcome to The Family.

Welcome, I love the color you picked. Plenty of help here when you have questions. I purchased the sunbrella cover to help out in the winter especially. It survived many a rainstorms though while I was waiting for it to arrive. They are built to last forever.

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

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

Welcome, Jamie. You are in for a real taste treat with the KK, I kid you not your food is moving to the next level.

Welcome to the kk family a great color you picked out .. you are going to absolutely love cooking on it ..on the sunbrella cover i would get one now not that the rain will hurt it but protecting your investment is the way i look at it .. after every cook or when not in use and when its cool enough to put on the cover goes on anyway that is just how i do it

Wow Aussie, those look amazing. I love the IPA too. It just went on some pork ribs a couple hours ago.

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 love beef, pork, fish, etc cheek meat. That just looks lucious! Kudos on a great cook.

@Aussie Ora - as an expert on fish, I'm old school Catholic, that fish cook looks absolutely droolicious! Kudos to ya.

Are you crying yet? I found another one locally - Honey White Basalmic - not as good as the peach but I doubt anything is. Will explore the honey version a bit to see if it's worth buying more. BTW great cook. Next month I'll remind you if I don't see anything posted.

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

Uhhhh that looks amazing

Looking great keep posting those pics.

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

Beef cheeks are amazing. I've never grilled them. I cook them in my pressure cooker to make my Bolognese sauce. I've become a big fan of the IPA rub, too. Fingers crossed that they continue to make it.

If I had known, Bruce, I would have saved you some.

@golfpro2301 here is step by step instructions on how to adjust the spring tension on your KK. The instructions are done on my 16" but all KK's are built and work the same although the bolt sizes will be a little different. You can adjust your dome all the way to full auto opening if you like. I have both my KK's adjusted so they are one finger opening and closing and the dome will stay in any position if I let go. This is a quick 5 minute procedure. http://komodokamadoforum.com/topic/5824-165-spring-adjustment/ BTW - totally awesome once in a lifetime deal. You'll have if fixed up and running like new before you know it. Why can't I find deals like that.