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This recipe is new to me but it did sound tasty so here we go. https://www.onegreenplanet.org/vegan-recipe/balsamic-roasted-garlic-mushrooms-gluten-free/ I didn't have any lemon for the end so I add 1/2 t lemon myrtle. Just on the KK. Roasted at 400F for 25 mins. Temperature is nearly there. Roasted. Searing steak. Plated with sweet potato fries, sprouted peas and steak. A great mushroom taste from these.

This pains me to reveal that without question the square tiles are the superior of the two. I only say this because I have irrefutable evidence to support this claim. At the risk of exposing Dennis's operation and to keep him safe, so to say, I can't divulge any photos or hard evidence to support my claim. I can only say, "Would I lie to you." Of course not. Tis true. Two months ago I boarded a plane, I can't tell you where at risk of exposing myself, however I'll tell you this much....Bali Airlines. This was a two prop plane with exceptional Bloody Mary's, just sayin. Heard that before somewhere, the just sayin part. Anyhow once I landed on this deserted island I took a cab to the factory but stopped at Dennis's house to visit for a brief moment. Dennis was in the shower, the dog outside on guard duty was smoking a cigarette and the house was being robbed. I thought this an inconvienent time to disturb Dennis so I muddled along my way. I have pictures of Dennis looking out the shower window watching the volcano explode but, you'll have to wait for my next cooking post to see one. Now I know your asking yourself what kind of evidence I have....damning evidence I tell you. Positioned on a far mountain with my telescopic lens I witnessed the artisains applying square tiles to the komodos and occasionly dropping one here and there. The artisan would take this tile that was heavily damaged with the corners knocked off and place it in a coffee can just before she took a toke of some foreign substance. I got pictures. Later in the day Dennis arrived, he noticed the tiles damaged, there were thousands of them, this was a big can. He stopped and took a toke himself and moved on with the can. By the way Dennis only had on a shower towel, I can't say...but I learned later this to be traditional garb on the island. So when in Rome do as the Romans do, I secured a towel for myself. Later, Dennis arrived at the trash dumpster and I can only say that he musta, gosh darn I think he musta had a revelation, because the next thing I witnessed was Dennis at a grinding stone rounding the edges of all these tiles. He returned to the Artisan and instructed her to use these tiles on the next KK coming along, need I say more. So I know , it breaks your heart the pebble tiles are considered a second, a reject maybe not as good as the square but if it's any consolation you can say yours started out as a square at birth. I heard Dennis as he was driving away from the plant in his Porche say, "Don't worry about it, we can make it work." He was smoking something,,,,I got pictures.

@MacKenzie Wanna bet? ................I say that the US Woman's hockey team will beat the Canadian Woman's hockey team this time around for the Gold Metal! How about a surprise BBQ cooking care package as the stakes????? I know you have a couple Nova Scotia ladies on the team and you beat us already.........................Think they can do it again or will the US ladies rise to the occasion?????? PS: Spring is right around the corner.........................

So sorry, I didn't realize you were in a head to head competition with the man from down under. Be careful, there's a reason why all those people were put on that island. Don't show your full hand until the end.

Unbelievable! Why didn't I see that. You have a keen eye Bruce. Let's keep this to our selves, don't want to disturb the minority

Tiles are aerodynamically superior, causing more even airflow over the surface. This gives the tiled grill a significant advantage in speed and handling. Sent from my iPad using Tapatalk

Hello all! Been following this forum for a very long time. I owned a BGE for several years and had the misfortune of my barn burning down a little over a year ago. To this day I do not know exactly what happened but the insurance company seems to be sure it was started from my egg which was cradled in a wood table. We love to cook pizza and used to do a lot of high temp cooks which I believe led to the degradation of the wood which eventually lowered the flash point and started the fire while we were asleep. Thankfully someone passing by rang our doorbell at 1:00 in the morning which ultimately saved our house from burning as well. With all that being said, I started doing some research into kamoda style cookers and stumbled across the KK. I very quickly saw how well it was designed and saw how it made up for my last grills shortcomings. I have been back and forth with Dennis the last couple of weeks and he has been a great help. (Super nice guy!) I have decided on a BB 32 with pretty much all the accessories in gold and olive pebble along with a teak cabinet for each side of the KK. Very much looking forward to being part of this community!!

Got myself a collar butt perfect size for two .injected it with some apple sauce ,pine and mango juice and some bourbon .then gave it a sprinkle of a local rub .on it goes smoked over some peach...basted it with some kakadu plum every now and then ..looking good..after the rest..whipped up a slaw with some mango..and pulled the pork..toasted some brioche buns..and plated gotta love the effort that goes into a slider lol . Outback kamado Bar and Grill

There is a salad for dinner challenge on the Guru. This is my entry. A bright fresh noodle salad with shrimp and fresh spring rolls. Served with Nuoc Cham and peanut sauces. I started by making the Nuoc Cham and peanut sauces. You start with basic recipes and customize by taste. The peanut sauce was extra tasty and Mrs skreef's favorite. (missing from the picture is some milk for the peanut sauce) The rest of the ingredients. I pan steamed the small shrimp and mushrooms in Sake, lime juice, and Basil. Now onto the spring rolls. I started by wrapping some carrots, red cabbage, bean sprouts and spring onion in a lettuce leaf. I then assembled the spring rolls. By wrapping it the way I did it assured only one layer of rice paper above the shrimp so they can easily be seen. Marinated then grilled the big shrimp. And put it all together - salad for dinner. I was very pleased with the results. For my first time making spring rolls with rice paper they came out decent. Will definitely make some more soon.

Thank you

Your kind of up early on your day off, I understand...your a man on a mission. 5 a.m. for me is only for a fishing date other than that these eyes ain't opening. Really good work, a test I see that involved effort and planning and you have my congratulations. So without delay and dubious deserved merit I confer upon you EddieMac the highest honor ever bestowed upon another within the cooking world.....the visitation of any house within the KK Kingdom and to sit and break bread, meat and more...yes you can bring the wife. Your diploma is in the mail. Three thumbs brother

Dreamer, I would have thought you learned your lesson. LOL I knew that would draw you out, sometime you just have to throw a couple of logs on the fire. Dreamer..........I only bet on a sure thing, that game if you recall turned at the end and was never out of play until the last few seconds. If your looking to next year, we are the favorite, go figure. It certainly was great entertainment and I have a new friend

Can't wait to watch that match! First one was outstanding.

Mom was out so it was just me and the girls tonight. Made a white pizza with a ricotta base of sautéed garlic and red pepper. Then added mozzarella, trumpet shrooms, sautéed onions, and salami. I cooked on the pizza stone when grill was about 600. Three minutes and turn and about two minutes more they done. Very happy with the thin crust as it was crispy and sturdy. Used OO flour and king Arthur all purpose. My toddler loved it. Sent from my iPhone using Tapatalk

Thanks to all ya'll for your responses, as I live in Tornado Alley the aerodynamics of the tiles are definitely of importance and I had not previously considered that Tryus, that was probably the best explanation of why the pebbles cost more and makes that cost seem low considering the extra labor to create the pebbles, hopefully Dennis wont catch on to that. Also seems you may be prone to hyperboli when recalling the details of your travel. I think it boils down to liking the look of the pebbles better for us

All I can say is glad I'm not the tiler for the pebbles .lol Outback kamado Bar and Grill

That's a one beautiful looking fungi you have there Mac. Another perfect meal. I don't get it, how is it that every time I see your cooks the grates are impeccable. No, it ain't right. Nova Scotia must have grate fairys that come around at night and do the cleaning. My two dogs are pretty good too.

Wait a minute! If they cut the edges off the broken tiles to trim them up. That must mean they are smaller than the square tiles. Which means that the KK32 with square tiles is a smidge bigger than a KK32 with round tiles. Just saying LOL

But the edges on the pebbles are so much smoother and they every so gently direct the airflow in every direction fully covering the entire surface of the KK. No stone is left untouched.

Pebbles cook better.

Here are my test results on right vent holes. I started with a clean Komodo and a full basket of Rockwood charcoal.At 5 am I lit the Komodo with my torch to a softball size pile.I then brought it up to 200 quickly just to make sure coals where going good. I then closed the top vent to a 1/4 turn that’s where the top stayed thru the whole test. Starting with the smallest to the largest hole ran the first whole for 4 hour 168 degrees after an hour it settled at 168 for three hours.Then second hole 1/2 hour to get to 198 degrees held solid for 2 1/2 hours.third hole 1/2 hour to get to 223 then held solid for2 1/2 hours. Forth hole 1/2 to get to 252 held solid for 2 1/2 hours. Fifth hole 1/2 hour to get to 277 and held solid for 2 1/2 hours. I used a Thermoworks smoke probe the I place on top of the thermometer probe and wrapped it with a piece of stainless steel wire. Hell of a long test but for low and slow right side vent seems to be the ticket left side for grilling and baking. This was done on a B.B. 32. I hope this helps you all.