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I just wanted to take a minute to give all the forum members and their families the happiest of Thanksgiving wishes! I myself am very thankful for the form and its members. Since I’ve been on this site I have learned so much from you all.

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Happy Thanksgiving, y’all! Got my turkey doing what turkeys do best on the KK.

Ok, it’s on. I hope my timing is ok. Sent from my iPad using Tapatalk

What say you? http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

One week in with my 23. It's as beautiful aesthetically as it is also one sweet MACHINE for cooking! First cook, natural cut bone in ribeye on the sear grate over split basket. I was concerned this was not gonna work as good as my Weber kettle, but my fears were abandoned. Seared both sides good direct, then just moved it over to the safe side to finish. Same same for some thick cut Mongolian Pork Chops. Third cook on the rotisserie, Peruvian Chicken, is happening as we speak. Tomorrow will be roast turkey using Meatheads Simon & Garfunkel with some Pecan chips added to the mix. Using BGE lump same as I have been. This is replacing three Webers of various vintages: mongo stainless 5 burner gas grill with rotisserie, smoker box and side burner, Weber 22 cart which I used 3-4 days a week for the last 10 years, and a 22" bullet. All going to the curb with a Free sign attached! Happy to finally be here!! BigJ

Just took delivey of my third KK. My wife thinks it is a mid-life crisis but .... better than a mistress! For me it is just good honest common sense. My first BB32 is at our mountain house here in Japan and when we got a house in Jackson Hole of course it needed a BB32 as well. This left a masssive gap in our day to day life in Tokyo. The answer is our new high top 19 inch below. It is clearly happy in its new urban environment with a view from the 20th floor. Thanks Dennis! Tom

When they are right.. ain't nothing better!!

I have done my spatchcocked bird this exact way several times. It makes the most beautiful gravy we have ever tasted. I actually add more veggies (some scraps I keep in the freezer instead of tossing them; ie carrot celery, onion trimmings and skins etc) and a little less liquid. I take a large disposable roasting pan (doubled for sturdiness and safety) put it on the lower rack, put the prepared turkey on the main rack (NOT skin side down and my side dishes on the upper rack, therefore air circulates totally around the bird and cooks evenly. Wouldn’t be without my wonderful digital thermometers, put one in the breast and the other in the thigh. I follow Kenji Alt López’s (Serious Eats.com and The Food Lab fame) advice at the proper temperature to cook the meat to which is lower than Meathead’s and never had an undercooked bird, in fact so juicy that I must place the cutting board even with the juice well into a sheet pan to gather all the delicious juices to add them to the gravy. Getting ready to start up the KK now, i’ll try to document this cook, I went a bit crazy when I saw that Wallyworld had butterball turkey’s for $.98/ lb and bought FIVE. Four are in my freezer and the 12lb guy is dry brining the the refrigerator. Happy turkey day all! Sharon

Awesome cook, dude. Crazy burnt ends.

Future burnt ends. Sent from my iPhone using Tapatalk

Did some sockeye salmon tonight turned out very good on the trusty KK[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk

Happy Thanksgiving to everyone.

Happy Thanksgiving, don't eat too much.

Thanks Bruce! Happy Thanksgiving everyone.

Same to you and everyone else Outback kamado Bar and Grill

Purple crack on the chicken and I did another one today and it also had purple crack on it.

Aussie, that must have been a bad burn, the stuff would stick like glue.

Is a Komodo Kamado Enough for All Your Grilling Needs? For any cooker, there's going to be what you wanted to do before adapting to the cooker, and what you find you can do after adapting to the cooker. The KK opens up a far wider world than I thought possible, though I can't match absolutely every technique I had learned before. For us, traditional deliberately smoked low and slow barbecue is always a joy, but has become less and less important over time. We do regularly cook brisket or pulled pork for very large groups in a 23" KK. Brisket is dead simple with a KK, but the same quality is out of reach with more primitive equipment. In place of low and slow, the KK has become our outdoor oven. (We love fire and don't love air conditioning, so phasing out the indoor oven in summer is a lifestyle choice.) Bread, pizza, meat roasts, even dessert with good charcoal control. Here, any charcoal short of the KK extruded coconut lump will impart some smoke, that some people will pick up and others won't. With no money constraints or storage constraints, one should consider using extruded coconut lump whenever this could possibly be an issue. Or the KK coffee charcoal, if smoke is ok but has to be that good in quality. (In other words, Dennis is on this.) The KK is a dream for paella. One can close the lid (I sawed the handles off my biggest pan for this), or not. Grilling is like painting. One could happily spend one's life as an oil painter (or only grilling with a KK), but one won't produce watercolors this way. Grilling is also the biggest space hog, and the primary motivation for the largest cookers that Dennis sells. For me, chicken is the most versatile grilling meat, that displays myriad responses to myriad techniques. A couple of decades ago, I nailed a style of rotisserie chicken on a gas grill (like the best you'd expect from a shop that specialized in this), with vivid memories of entire parties rushing the serving table. My rotisserie experiments with the KK never matched this style, for reasons unknown, and I stopped even trying, in favor of direct high heat roasting after a light brine. I also have fond memories of grilled roadside chicken in Thailand, which I came closest to reproducing on 2' x 8' rental grills for a wedding party, constantly tending chicken parts a few inches off nice coals. I can't reproduce this with a KK. Honestly, I've never seen someone nail this style on a Weber either; the coal quality I'm imagining won't last long enough in a Weber, and Weber chicken tends to have the kerosene taste of burnt skin fat. There's something about a uniform, essentially infinitely wide but close and shallow layer of good mature coals, for grilling as people have done for a million years. The KK simply doesn't have this geometry, nor does a Weber. Our meat grilling (pork, beef, lamb, goat) has evolved as we've adapted to sous vide. We're simply very busy, and very fussy about consistent results. The very idea that grilled meat is better on the bone with visible fat strips, shaped like a steak, is an idea that predates and isn't adapted to sous vide. One wants to sous vide a hunk of meat (e.g. pork "sirloin") that can be sliced and eaten in its entirety, then finish it a few minutes over great charcoal. I use KK coffee charcoal, miserly amounts in a basket insert: Mini basket for coffee lump charcoal The sous vide step not only nails doneness, it tenderizes over several hours the more flavorful cuts that can be tougher if cooked traditionally. In summary, I don't trust anyone who disparages a Weber. If one has any talent for grilling, a Weber is a great instrument. However, a KK is far more versatile. How would I quantify this? They're both fairly priced. Does a KK do everything? No. Can I give up what it won't do? Yes, a KK opens up an enormously wider range of possibilities than it gives up.