Leaderboard

Have to start with the bread and this one is Lebanese Mountain Bread- Roll the dough out then stretch it over a bowl to get it really thin. Then put the stretched dough onto a hot griddle. Flip and done. Now for the meat. Grind the beef 3 times and add the spices. Knead for 20 mins. and form into logs that are about 3-4 inches in diameter. Tightly wrap to pack the meat. Cold smoked just for fun the heated the KK to 250F and added the logs. Nearly done, IT should be 160F. Done. Taste tested. Start building the donair. Add the homemade donair sauce and a little Purple Crack just because.

Got some more meaty baby backs .gave them a sprinkle of Crack /salt mix on the bottom. and some dizzy pig pineapple head on top trust me you have to try this the pineapple head is awesome on pork..on it goes..looking good to me..after a rest. .sliced it up..so much meat love it .and plated with well you know what lol. Outback kamado Bar and Grill

Never heard of a donair but after a quick google I’m intrigued. Looks damn tasty. Sent from my iPhone using Tapatalk

I’m in Beaconsfield

Hey Aussie where are you getting your ribs from, got to be the best looking ribs this side of the Nullarbor

Looking good and tasty Aussie. Your plate would not be complete without the salad yum

Good, I need another use for the Pineapple Head besides fruit.

Those are awesome baby backs and for sure a very tasty dinner.:)

We used scissor trusses for our pavilion and left the ends open to facilitate airflow/smoke dispersal.

I’ve used smoker boxes and foil pouches, I suppose similar to the pot just smaller, but never noticed a significant difference. Might be a bit less smoke flavor, but wasn’t worth the fuss considering I typically prefer more smoke. That can be controlled by how much wood is used. As Aussie said, for longer smokes, I mix the smoke wood throughout the charcoal basket. Light it in one spot, bring it up to temp, and put a few more chunks on top of the lit spot. As the fire burns down, it catches new pieces of wood and keeps going. I’ve kept mine smoking for 20 hours straight, and still had smoke wood left over for my next cook. Curious to see how the brisket comes out using the CS compared to without. Haven’t used mine yet to cook.

I've just been spacing wood between the charcoal seriously thinking of getting the cold smoker .but some posts have turned me off .I just want plug and play no mucking around .I know sounds slack but that's me lol Outback kamado Bar and Grill

Today I decided to do another attempt to bake my regular pumpkin/sunflower seed sourdough bread in a Dutch Oven. I wasn't happy with the oven spring in my last one, although the bread tasted fine. This time I made sure the dough ball was tight when I put it on to proof. Here it is ready for the oven. While I was waiting for the bread to bake I needed quick lunch. Remember that carrot/onion pizza I made this fall? Warmed up and ready to eat. Bread is just out of the oven. It is all over but the singing. And how it did sing. I love love that sound. The crumb shot.

I “regret” buying my KK every time Dennis makes an update/upgrade to the design! Every innovation Dennis has made since 2009 makes me say, “I want thaaaaaaat!” Then, I go outside, look at mine, maybe touch the tiles, and I’m happy again, because I know that the only cooker on the planet that’s better than mine is the newest one Dennis has built. And I can live with owning the top 1%. Sent from my iPhone using Tapatalk

Hey shuley do you remember how much fun it was sending the money for something you did not see to a far away land 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!

I just saw that it’s colder in Louisiana than in Alaska. That’s my story and I’m stickin with it. Sent from my iPad using Tapatalk

This is what Smaug looked like when he arrived last October. Since then, I've been getting a lot of use out of him. I was going to wait until a full year went by to write this, but I think that now's as good a time as any to share my experience with him. There's plenty of information available on the Komodo Kamado website as to what you get out of a KK grill that you don't from the ceramic grill companies (BGE, Primo, KJ, etc.). For me, here are the salient points. Made of refractory cement instead of ceramic. Heat deflector and baking stones are also refractory cement instead of ceramic. Better insulation, which means that you can maintain temperature with less air flow, which means less moisture loss during cooking, which means that your meat will lose less moisture during the cooking process. Better insulation also means that you don't have to worry as much about burns if you touch the outside of the grill during a cook. Without exaggeration, I can touch the outside of my KK 23" with the thermometer above 600ºF without fear of a burn. Tiled on the outside instead of glazed ceramic. Food grade silicone gasket, which is more durable than a felt gasket, and not prone to failure from dripping sauce on it. 3/8" stainless steel rod grills instead of 1/4" rod. Stainless steel hardware all over. Stainless steel charcoal basket instead of ceramic firebox. Firebox is a two piece design instead of one piece, which reduces the chance of it cracking from heat. Design of firebox forces all air through the charcoal, unlike other brands where the air can circulate around the firebox, reducing efficiency. Superior hinge and latch mechanism to other brands. Incorporation of hinge into the body and lid means never having to worry about a lid falling off or having to maintain band tightness. Easier to open, even with a heavier lid. Bottom vent truly airtight. Vent cap design prevents rain from getting into grill and is rust proof. Vent cap design also prevents change in setting when opening grill. Set up for rotisserie cooking out of the box. No need to wait for a rotisserie add on that’s still not on the market. It's true that a KK grill is more expensive than the KJ/BGE/Primo grills for sure, but it's still in line with and even less expensive than many high-end stainless steel gas grills, and I would argue that it is more durable and more flexible than a high-end stainless steel gas grill. I would also argue that it's more durable than the BGE/KJ/Primo grills as well, given the reports of hinge and band failures, gasket failures, firebox cracking, vents that are not quite airtight, and so on. But even better than the feature set of a KK grill is what you can cook with it. Here's some of the food I've made with Smaug since he arrived. Pulled pork. Brisket. Ribs. Korean BBQ. Leg of lamb. Prime rib roast. Grilled salmon and asparagus. And steak, of course. But beyond the great food that Smaug has helped me make, I have to emphasize this key thing from my experience with a KK grill. I was able to do this despite the fact that I had no experience with low and slow cooks prior to getting my KK grill. Everything I have tried has been a huge success, even though it was the very first time I've tried smoking brisket, ribs, pulled pork, a prime rib roast, and so on. I often read people say that it's not the grill, it's the chef, and that the food tastes the same regardless of what grill is used. I'm not so sure about that. I have to believe that the ease of temperature control of the KK grill is a factor in my success. I've had the chance to try out a BGE, and the ability of a KK grill to control air flow and temperature is so much nicer and easier. I doubt that I could have nailed these cooks the way that I did if I had a BGE, KJ, or Primo grill. As I mentioned, prior to getting Smaug, I had zero experience with low and slow cooking, and I've had fantastic results with a variety of low and slow cooks. So either it is the grill that's making a difference, in which case that shows that it's worthwhile getting a KK grill, or I'm a really amazing BBQ genius, in which case you should listen when I say that a KK grill is completely worth buying. And it's only been 11 months. I can only imagine what the next 20 years will be like.