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Couple of pizza's we did last month. Best ones I've ever made, although I had to quadruple the dough recipe. I don't know how the author thought anyone could get two pies from the amount of dough that would have been produced from the recipe. As it is, I got 2 good sized pies and a smaller one (not pictured because it got eaten before I could could snap the shot). One meat lovers, one veggie. Kids love loaded pies so I don't typically do the thin margherita-types. I did let the dough rest in the fridge overnight and it seemed to make it easier to work with.

Time to slice the bacon Outback kamado Bar and Grill

We took a family vote and it was decided to brine and smoke the turkey this year. I made an executive decision to dry brine instead of wet and based on the results, I won't be going back to soaking a bird again. I think the combination of a fresh turkey and the brine made it the moistest and most flavorful turkey we've had in a very long time. I only brined for one day, but understand I could have gone for 2-3, so I will try that next time. I was concerned about the meat being too salty, but that wasn't an issue and even the drippings made for a great gravy. Since I made my own gravy with bird parts earlier in the week, I was careful not to add salt and am glad I did, since the dripping were certainly saltier than they would normally be, without the brine. Combined, the gravy was good enough. Four hours and three chunks of maple and this was the result. The turkey was dark--not overdone, but I had a scare when I realized the grill probe was closer to the grates and the top of the 23lb turkey was much higher in the dome so it was cooking at better than 325 for a good bit. Caught it just in time and covered with foil for the remainder of the cook.

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

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.

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

I am on the hunt for the legendary purple crack. Having realised it isn't really called purple crack and that, hopefully, my search permissions won't be taken off me for having searched for crack on google I am looking for a source of this spice. Can someone in the know confirm that we are talking about Tasmannia lanceolata? These guys appear to export the stuff from Tasmania in good, catering size packs http://www.tasmanianmountainpepper.com.

Hello my name is ed I am excited to add a Komodo 32BB to my Arsenal of smokers in Ma

Chicken and hawian Outback kamado Bar and Grill

I hope everyone had a great Thanksgiving. Sorry I haven't been around — I've been cooking on Smaug, but work has been crazy busy, so not much time for posting. And by "not much time", I mean zero time. Luckily, this is a holiday weekend. This year for Thanksgiving, I decided I wanted to try a turducken. For those of you who don't know, a turducken is a boneless chicken, stuffed inside a boneless duck, which is then stuffed inside a boneless turkey (except for the drumsticks and wings). There's stuffing between the layers, typically a cornbread-based stuffing. To me, a turducken is a quintessentially American idea, in that it's simultaneously outrageous, over the top, and seems to be based on a dare. To me, the main problem with a turducken is the layers of chicken and duck skin on the inside. We all know that we want the skin of a bird to be nice and crispy. The skin layers on the inside of a turducken have no chance of that while being cooked. In addition, it wouldn't be very appetizing if the extra fat in the duck skin came out as a layer. The problem is that typical instructions for cooking that come with the turducken say to roast the turducken at 375ºF or so for 4 hours. Based on talking to a friend that made a turducken before, and this Serious Eats article, I was pretty sure this wasn't the way to go. 375ºF at four hours would probably result in the turkey outside being too dry, the inside being too mushy, and the skin layers not being that great. In the Serious Eats article, they got around this by partially cooking the chicken and duck first, then assembling the turducken. That seemed to be way too much work for the first time I was trying this. Komodo Kamado to the rescue. I thought that by cooking the turducken low and slow, it would give the duck fat time to render out into the stuffing, while keeping the outside turkey layer moist. At the end I would cook the turducken briefly at a higher temperature to crisp up the skin. I ordered the turducken online. It came in a box, frozen in a vacuum bag. I timed the order so that it could defrost in my refrigerator for 6 days before Thanksgiving morning. On Thanksgiving morning, I started up Smaug, and he settled in at 200ºF. I put the turducken in with the heat deflector in place, and a roasting pan underneath to catch juices. My goal was an IT of 160ºF. I wasn't sure how long it would take. I was planning on an hour per pound, like for pulled pork. It finished sooner than that, about 7 hours later. We had Thanksgiving at a friend's house, so I took the turducken out at this point, and used my friend's oven at 450ºF for 15 minutes to crisp up the skin and warm it up a bit. To serve the turducken, you cut off the legs and wings, and then slice the rest of it like a big poultry meatloaf. It turned out pretty good. I was a bit surprised at how the end where the chicken/duck/turkey layers turned out. First of all, I didn't anticipate that all of that would be down at one end of the turducken. This turned out to be more half boneless turkey, half turducken. I also thought the layers would hang together more. This may be inherent to the turducken, or it may just be due to the company that I bought the turducken from. The turkey breast meat had a nice smoke ring (not important for taste, I know, but it looks pretty ), and was nice and moist. The turducken end was good. The stuffing was really moist and tasty, probably because it trapped all the duck fat. The pieces of duck and chicken meat turned out really good, moist and tasty. I was a little disappointed in how little duck and chicken there was relative to the turkey, however. Having done this once, I don't think I'll do it again. It was tasty, but overall my family doesn't eat turkey except at Thanksgiving. We'd rather just cook a duck, or two. We like duck way more than turkey. Happy Thanksgiving!

No, she's just the KK Goddess is all!

Your food always looks incredible! Are you the executive chef of some small Canadian hotel chain...like the Fairmont or Four Seasons?

Those look so yummy Mac, making My mouth water LOL

It's called the stall that's when you wrap it don't adjust the temp and ride it out .as for the wood just throw them on there and wait for the smoke to settle down before throwing on meat .you will get there Outback kamado Bar and Grill

While I am on the cranberry kick here are this morning cranberry orange lemon muffins. Just out of the oven. Preparing for the taste test. Ready, set, go.

Looking tasty, Aussie.[emoji4][emoji4]

Smoking my belly bacon thought I would add some ribs Outback kamado Bar and Grill