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To the best of my recollection, it was sometime in 2005 that the name Dennis Linkletter and Komodo Kamado came into my world. Everything I read about it, Naked Whiz review, etc., reinforced my feeling that this was my dream cooker. Over time, I kept checking the website hoping for some magic half price sale or something that could get me past the price of the 23" Ultimate... I went on this way for many years, making do with two Bge cookers, and finally, the stars have aligned, and the size and price point of Dennis' newest pride, the 21" Supreme, combined for me to pull the trigger. I finally get my dream cooker. (My wife got landscaping) I am so excited. It's weird that I can't find any other buyers of this latest design on the forum - I'll try to be helpful and post some pictures when it comes and I fire it up. I've used tricks and work-arounds to cook great meals on inferior cookers for all these years, and this is exhilarating to finally get The One that I knew was my ultimate idea of Craftsmanship. Thank you, Dennis, and I Can't Wait!!! I got the charcoal basket splitter, top grid stone, and grid grippers for accessories. Maybe in future rotisserie parts, or that extremely awesome teak cabinet with granite inlay. Restrained myself from the side tables and double bottom drip pan which I would have loved, but I was struggling mightily to hold down the add-ons. Damn, I'm ready to light the first fire in my new baby. Very happy to be here, folks. Dave

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.

Inspired by AussieOra's Pineapple Head cook, I decided to give it a go tonight. Pork Steak w/Dizzy Pig Pineapple Head and Purple Crack. To be basted with the Hawaiian BBQ and Pineapple hot sauce from Adoboloco. On the KK direct, @ 300F, with a chunk of peach wood. Done and plated with a nice baked potato and side salad, with crusty bread and a bottle of Syrah/Shiraz.

Went for an Argentinian-style steak dinner this weekend. One of the better steaks I've grilled. We went for an Argentinian-style meal. Grass fed skirt steak. Kosher salt/corn starch rub, with a quick trip to the freezer. Then reverse seared with mesquite smoke. Topped with a chimichurri sauce. My wife added home made sour dough bread, pasture raised butter, and great northern beans cooked in a made from scratch stock. And we opened a 2010 Tempernillo Reserva. Now go through the process with me:

I've always ate my beef rare say 115 to 120 IT. When asked how would you like your steak I reply with so rare it's on the endangered species list!

I don't know why I waited so long but I finally did my second brisket yesterday. It had a really long stall period which I finally had to shift by raising the temperature, a little. It came out great. When The Husband was cutting it up he said he had left out the end bits. Now, as a person who likes rare meat, I usually don't object to someone leaving out the over cooked end bits. This time I stayed quiet and waited for The Husband to leave for the airport and then dived in and ate all of that burnt end candy. Yippee! Another great KK discovery. Oh yes, and my third MEATER thermometer is working and behaved impeccably throughout. Unlike me.

So glad that your latest Meater is working perfectly, now we just need to work on you.

Wait a minute....... I am a challenge administrator and that was actually my challenge idea. So all this time you were plotting a fate worse than death for me? .....do tell........ LOL

Made a little flat bread for breakfast this morning. We are in the middle of a nor'easter so no place to go. Add a little Parmesan Cheese. Fold it over and devour.

My new friends arrived yesterday and I couldn't be happier. This is a short picture story to introduce you to them and give you a feel for the differences between the 23 Ultimate and the new 21 Supreme. First, I have to cede to Dennis and refer you to his photos and announcement here: Here is a picture of the two of them installed at our home in England. They are looking pretty and our "ODK" will get a lick of paint or tiles in the summer to provide a more suitable setting. Here is a shot to show off the 21's manly shoulders And the 23's rounded belly by comparison The main grates don't look too different to each other in terms of surface area But the baking stones do! I've left the heat deflectors in their packaging for the moment because so few of you seem to use them! And here is a comparison between the fire baskets and the drip pans And finally, the view that I am so lucky to have just outside my door I will post any additional differences as I find them. Do ask if there are any photos you would like or things that you want to know about them.

Ok, so it was just the family. But I was so excited that out local butcher opened a second location and it is literally within walking distance to my house. They had some fresh wings so I did three different sauces, bbq for my 4 year old non adventurous eater, and honey garlic wings and hot wings for the rest I'd us! Soooo good, my dry rub included purple crack and that made a big difference! And hawaiian mac salad was the perfect side!

Back in 2016 the Guru had a halloween speed challenge that I won .I know calm down I thought it was rigged to lol. I was so looking forward to my major award certificate but it never came as the years rolled on I became more bitter and felt like plotting revenge on the people that deprived me of my certificate friends and family did not believe me because I had nothing to show. after may countless hours of councelling I have come to terms with that one devistating event in my life. But Wow this morning I had a private message from Kismet Kamado over at the Guru .finally all my law suites payed off $100.000 dollars later lol.i received this. Outback kamado Bar and Grill

Things are looking good at your house. When I do my steak I usually cook at 132F for the entire cook, a few hours depending upon the thickness, and it will come out looking like a medium rare steak but at that temp and time all the nasties have been taken care of.

So I went to the Sonoma County Meat Company and picked up a few goodies. A bacon wrapped pork loin No cooked pics but, believe me it was delicious. A couple rib steaks I got a Anova Sous Vide so I had to try it. Coming up to temp. Steak with garlic and butter And served with some broccoli I also had some baby back ribs that needed to be cooked and I thought I might as well through a pork butt on with them. Here's Bob smoking away About 4 hours in Ribs are done. Another 4 - 5 hours for the butt No plated or pulled pics. It made for excellent night shift meals!!

It's called civility and more people (me included sometimes!) need to practice it!

Welcome to the Obsession! As others have said, seeing is truly believing when it finally arrives! As a practiced ceramic cooker, you will also be impressed by the differences between what you're cooking on now and your new toy and the outcomes that it produces. And, as always, pictures are most welcomed here!

Well I was the one who let KismetKamado know we owed you a certificate. I like the new certificates better so your delay got you a better certificate. I figured you would put some strange poisonous bug in with berries that would ruin my taste buds and make me a crappy cook forever - LOL. That would have been a fate worse than death.

Yep I was obtaing a nerve agent from Russia to to mix into the pepper berry i sent you but asio foiled my plan .lol. and told me to be nice . So I forgive you lol Outback kamado Bar and Grill

Good looking meal there.

Welcome! You're going to love your KK.

Hey there @amusedtodeath. Love your name! Welcome. I have a 21" Supreme and couldn't be happier with it. See my post here for some photos and comparisons with the 23". Great happiness awaits.

That choice was far more difficult than I was prepared for... Man, I struggled greatly with the color choice, but with some help from the wife, I went with glossy cobalt blue. It was the color of the very first Kamodo that I ever saw a picture of. I loved three other of the colors in stock, so I was damnably perplexed, and I would have liked pebble, but there were none available, and now that I was ready, there was no way I was going to wait any longer!!! Any and all of them would have been beautiful, so I told myself there was no "wrong" choice.

Bruce, thank you kind sir, you may join me today for a rerun.

Dave, just wait until you see it for real, you think you are thrilled now. Not only is it stunning in real life the taste of the food moves up to another level. Can't wait to see your pixs. What colour did you order and when do you expect to take delivery?

Another Mac masterpiece! Looks deeeelicious can I have some please?

Welcome to the KK forum and expierence Dave. Looking forward to delivery and first cook photos.

Tony, that is a delicious looking and colourful dinner.

Perfect! couldn't ask for anything better.

That co-worker needs to be smacked up side their head with hunk of "uncooked meat!"

7yearold grilling with friends life doesn’t get any better than that! Those burgers are looking yummmmy. He has a nice grandpa

I had some ground pork and wanted to use it so why not try pork burgers. Ready for the grill. On the KK. Nearly done. Plated. Since there are extra patties, let's have them for breakfast. I discovered that I like a mix of pork and beef rather than all pork in a burger. BTW, that is my homemade ketchup and it has a kick to it.

The last of the butternut squash until next fall. It has been a while since I did a potato scallop and it just seemed to be the day for some comfort food.

Ha ha, homemade ketchup. No way, Tony. All is good.

Pizza sauce?????

Nice cook. Are you enjoying the Meater ? I see that you used it on the Rotisserie. I have The Meater and just love it. It is the ideal Thermometer. It is very easy to use. I had an issue with mine and was able to get a Replacement as their Office is in Studio City, Ca. I was able to go there and have them check out my thermometer. Just waiting for the Block.

Used the Jr for this one .Dee came home with these . decided to amp them up..looking good. decided on some thousand dollar lol airfried chips melted some wagu fat with some truffle butter and finished them of with a sprinkle of truffle salt yum..and plated ..the chips were over the top tasty .the pork was over the top spicy lol but I got through it. Outback kamado Bar and Grill

Great sammie, MacKenzie. Getting caught up from the chaos of having my PC go wonky last week. Did manage to get in a nice cook on Sunday to take advantage of the almost warm weather. Thawed out some veal short ribs that I'd scored during a sale on D'Artagnan a while back that were taking up space in the freezer. Rubbed with yellow mustard and each rack got a different dry rub. Just for grins. Onto the KK at 250F, indirect, with smoker pot of post oak, pecan and apple chunks. Pulled at IT of 190F. Plated with black garlic mashed potatoes (sous vide) and some coconut curry green beans. Favorite was the Plow Boys Bovine Bold. (sorry for the misoriented pics - I'm blaming this silly PC! And the uploads are taking for-ev-er!)

A quick little cook today because I was making bread at the same time. This loaf did sing to me. Go Canada Go. Sweet potato fries and a grilled smoked meat sandwich. The meat is from a batch that I made in Nov.

Just a run of the mill roasted chicken... Marinated in cider vinegar, oil, onion and garlic powder, with some salt and sugar. I usually marinate it in the cider vinegar and oil (3:1) and then mix up the spices depending on my mood. After mixing the marinade, I pour it in between the skin and meat at a few places, then let it sit breast down in a bowl for an hour or two until ready to cook. Roast on the upper rack for about 1 hour at 375-400. Indirect, deflector on basket handles, small drip pan under bird on main grill if you want. Sometimes I forget and its fine

Meat: Chicken Brine: ~18 hours in Kosher salt Fuel: Cowboy Smoke: None Method: Indirect, Main Grill, Roadside baste Rotisserie: No Pit Temp: 350 Pull Temp: 160 Time: About 3 hours Draft Control: Stoker + StokerLog I was too lazy to change out the charcoal, but 350 could go either way when it comes to lump vs. extruded. No smoke this time, but my wife is addicted to this roadside baste. This time I tried red wine vinegar, but the verdict was that, while delicious, she prefers the apple cider I used on a turkey breast. Maybe one of these days I'll actually try the white vinegar that the recipe recommends Needless to say it was delicious and experimenting with vinegars just means I need to make it over and over and over again!

Nice, MacKenzie, except for that one little thing!