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This past November 24th I took delivery of my terra blue Komodo BB32.The truck pulled up backed in my driveway and dropped it on my driveway.I stood there staring at the crate for a moment admiring the crate how well it was crated.I got my tractor out of the garage and put the pallet forks on and proceeded to move the grate to my patio. I removed the 8 lag bolts and lifted the grate up and over, I was at awe at the sight I saw.I started to unwrap it everything was protected to the max unbelievably thought out and designed to protect your grill not a scratch or ding anywhere.My wife and could not believe the weight of the grates the beauty of the KK the fit and finish.I own many grills and smokers been BBQ for over25 years this was the best experience.That we have ever had smooth as silk from talking to Dennis to ordering to delivery.amazing experience.I got a chance to do the venting on the grill before the temps here went artic very easy to control compare to my oth kamados very stable once you reach your desired temp and holds rock solid with out playing with the dampers.Iam not used to that my BGE,primo and KJ needs vent adjustment as charcoal burns.Forget my big reverse flow offset constant fire management on that unit even my 2 custom drum smoker need watching for temp management.When I vented it I was increasing the temps slowly very easy to control then I raised to 550 and sat there for 10 hours with out touching a thing it was about 25 degrees and windy that day filled charcoal basket twice. Then I raised it to 650 for 2 hours amazing temp control.Now Customor service wow amazing call Dennis many time on advice always there early morning late night he is truly amazing guy.If you are considering on purchasing one do it you will love it.If you are on the fence and not sure I invite you to my place to check one out and we will cook on it then you will see for yourself. I have other cookers that you can compare to for yourself just message me and I’ll make the time for you. I want to thank Dennis Linkletter again

And now for the pix. I didn't have time to take very many but these will give you a flavour. I tried to keep the fire focussed for the low and slow cook in Milk (21"). The two lamb shoulders fitted in nicely side by side on the main grate. I started off with two water filled pans underneath the lamb on the lower grate but quickly decided that the potatoes should go in sooner rather than later. Boulanger potatoes prepped. I normally grate nutmeg into the mix so I tried Purple Crack instead for a clovely, peppery flavour. Filled the pans with water once they were safely on the lower grate. Seven or so hours later I had been testing the potato dish nearer to me and did not realise that the dish on the far side was getting much drier. Happily, some people loved the crunchier ones. I would probably put a drip pan in below this next time and cook the potatoes for five rather than six hours at 130C. This was the first batch of skewered drumsticks and thighs from Meat (23"). Again, learning point that the part of the grill furthest away from me appears to be a lot hotter. At the very least need to check if there is a variation. Partway through I slipped a foil covered drip pan in above the fire to reduce fat drips and burning. There were people who loved the "burned" bits and the second batch, twice this much, looked very impressive. No photo, just dived in! Lamb getting shredded And the sake panna cotta and gooseberry jellies that we finished off with!

As promised, a series of pics showing the various steps to the duck cook for tonight. First, get a duck, duh! Loved the name! Then, when thawed, blow up yer duck! (Separate the skin from the flesh) This is the fun part! Then, rub the skin with equal parts Baking Powder and Kosher Salt. Note - NOT Baking Soda, Baking Powder! Put into fridge and let skin dry for 24 hours (or at least overnight) It will have a noticeable texture difference. Now, bath time - shower the duck with boiling water, honey, hoisin sauce and Chinese 5 spice powder. Back to the fridge to dry for another 24 hours (or at least overnight). Then we oil it up (canola with a few drops of sesame oil), then dry rubbed. I used Dizzy Pig Tsunami Spin and Purple Crack. Into the rotisserie rack. Onto the pre-heated KK @ 350F direct with cherry wood chunks (no smoking pot). Cooked to an IT in the breast of 160F. Took about 90 minutes. Notice the MEATER probe sticking out the left side of the breast. Worked great. Resting. Good color and most of the fat did render out. Skin was only slightly crispy. Probably could have used another 15 - 20 minutes? But was concerned about overcooking the meat. Plated, with coconut rice and roasted carrots (orange oil with tarragon and purple crack) The things we do for food! Pulled it off, despite outside temps around zero and wind chills around -15F. But, after 3 days of prep, I wasn't about to wuss out now. Happy New Year, Ya'll!

@jon B Cheers mate the sign showed up today in on piece. I must say it was wrapped perfectly for the journey . I found a home for it I got that painting in Bali .so they both sorta belong lol Outback kamado Bar and Grill

Welcome to my world, folks! We haven't been above freezing since before Christmas and have spent the better part of the last week below zero! On the bright side, we didn't get 4 - 5 ft of snow like upstate NY! By gawd, he's right. It's colder in Baton Rouge than in Anchorage today. I just verified it! Do whatever it takes to stay warm, ya'll. My preferred method is called bourbon!

Mavericks work well, but like all the others of this style, you're tethered to a cord. The MEATER is unique in that it's the only WIRELESS probe that I know of - Essential if you want to monitor a rotisserie cook! Probably asking a silly question, since you had them on the phone - Did you check the battery to see if the probe was charged? I've read comments from some users that theirs arrived with a dead battery. Easy to check. There's a button on the wooden charging block, push it and look for a very tiny green LED to light up. Curious as to why you used water pans under the lamb shoulders? Moisture retention in the KK makes them unnecessary. And, 130C is generally well below the smoke point of most fats, so a simple drip pan to keep the fat out of the fire is all that's needed. From your pics (which were great - btw), looks like your fire was more towards the back, which could have lead to the difference in cooking between the 2 pans of spuds. The KK generally doesn't have specific "hot spots." Dennis has worked on the specific shape of this grill to promote even temperature distribution. One thing that many of us have found, your fires will have a tendency to burn in random patterns. No reliable way to predict how the charcoal will burn in the basket - either left-to-right or front-to-back. Hope some of this helps with future cooks - but you're off to a fantastic start, based on these pics!!

Bit late to this thread so happy new year lol Outback kamado Bar and Grill

Glad it all worked out in the end these things are pretty easy to use and do almost anything Outback kamado Bar and Grill

Very nice Aussie especially with that paining very beautiful

So glad that it all went as well as could be expected, despite Mother Nature. Glad the advice worked for you or we'd have all looked rather silly! Sorry to hear that your MEATER didn't work. I've found that sometimes it takes several tries to get it to sync up to my phone (Samsung Android.) Other times, it does it on the 1st try. I am happy with mine overall and used it several times over the holidays. I did have to change the alarm tone it uses when it loses the probe signal, as it was getting annoying during the prime rib cook at my SIL's house (I was cooking in her conventional oven and not the KK.) For some reason, it would hiccup and lose the signal just long enough to activate the alarm (telephone ring) and was doing it about every few minutes - extremely annoying. Only cook that it's done that on. Coincidentally, I did a very similar chicken thigh dish on Saturday night - marinade of yogurt, harrisa and lemon juice. I also threw in some purple crack for good measure. Plan is to have the leftovers tonight. Now it's official - Welcome to the Obsession!

In that one cook you have experienced everything from hardships to delight. You have just gotten your professional KK cooking license. I am thrilled that it all turned out perfectly and your experience sure made for a wonderful read on our part even without the pix proof.

Now, the fun really begins. Congratulations [emoji322][emoji898][emoji323]! Sent from my iPad using Tapatalk

Decided do these on the Asado got a nice pichana..sliced the pichana with the grain and added some salt and purple Crack. .and put them on high up not to high though for a reverse sear ..Dee was right on to the salad. . Found this down the store but just ended up using the wraps lol ..and time for the sear and a bit for me lol . and rested I'm getting the hang of this thing check out the juices yum..I cut the picanha steaks with the grain to cook because I wanted to cut across the grain to get smaller slices for the wrap .just melted in my mouth..on goes the salad..then the meat..thought it needed a boost . Outback kamado Bar and Grill

Man can not live on bread alone [emoji9] .https://www.youtube.com/watch?v=SU-CPkKw5lY Outback kamado Bar and Grill

USPS #'s. Merry Christmas. Aussie keep your fingers crossed. @Aussie Ora CH033488983US @MacKenzie CH033489533US @tony b 9505 5163 1233 7362 3055 13 @Jon B. 9505 5163 1233 7362 3055 20

It didn't take much pushing to push me over the edge this morning. It is extremely windy and very cold so why not make some whiskey kindling. It is not for the wood stove but for my new toy, the Smoking Gum. Took the cleaver to some whiskey barrel wood chips. These are really just slivers, about the size of a tooth pick. That was enough slivers to fill the hopper. Cooked the egg and took the shell off. Put it into the bag and added the smoke, left it for a few mins. That's it. The smoke can clearly be seen on the egg. Served with some Purple Crack and Sriracha Sauce. Very pleasant change. [emoji4]