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Thanks for that, I appreciate your thoughts on my chicken breast. Now we are even, I was going to say if you don't do any more fish cooks I won't do any more chicken breast but I can't see that happening.

If you can't stand the heat, get out of the kitchen and onto the deck, preferably with a frosty beverage. Well done

Yesterday we had more heat warnings out, 39C but that doesn't mean you can't have the hot dinner your were craving when you have a KK. Done. Plated with beets greens. I need to stop picking those tops if I want the bottoms to grow into nice beets for Aussie's burgers.

A B Quad Awesome . When I was younger my best mates old man was a truckie and used to do long haul west to east /Perth to Melbourne.i used to go on trips with them across the nullarbor. Until he taught me how to drive the truck to get my license . https://www.ownerdriver.com.au/industry-news/1808/behind-the-build-australias-first-b-quad-hits-the-road Outback kamado Bar and Grill

That is exactly what I did, Steve, I just left out that minor detail.

A grilling Medusa.

We will see if two headed reef is better than one.. Lol.. Sorry haven't been over here much. I lurk still but no cooks to post. Ckreef does most of it.. But wanted to say hi to everyone.

I finally got my hands on a Komodo Kamado Cold Smoker. This thing is awesome. It burns pellets and/or chips and uses an aquarium air pump to inject smoke into your KK either through your Guru port or (for newer model KK's) a dedicated Cold Smoker port. It arrived earlier this week. I've tested it twice so far. I have a high end aquarium air pump and a two gang valve to control the air flow (more air = more smoke). It comes apart without any tools to simplify cleaning. I'm using B&B Cherry pellets. To start it up you put about 1/3 cup of pellets in the hopper tube. You then soak about 2 Tbsp's of pellets in alcohol for a few minutes. Drop the soaked pellets in the tube and light it with a long camping lighter from the side hole, leave the top cap off. After the alcohol burns off (10 minutes) your pellets are burning and smoldering. Fill the hopper with pellets and turn on the air pump and set to high. After a few minutes it's rolling out smoke. Once that was done I set the air pump to low and added a tray with 5 cups of Blueberries. 1 1/2 hours later it's still smoking good. The KK didn't really go up in temp (top temp cold smoker KK, bottom temp KK sitting next to it). Time to pull the Blueberries.  After that was done I kept the cold smoker going and fired up the KK for a low-n-slow rib cook. 5 hours after I fired up the Cold Smoker it's still going strong. Temperature running a little high but I didn't try and bring it down as the ribs went on sort of late in the day and I really want to eat sometime tonight. A nice wisp of smoke. Ribs not done yet (lower temperature) but they are coming along bathed in smoke. A look inside the hopper tube. After 5 hours of smoke the hopper tube is still more than 1/2 full. Did I mention how awesome this is. This thing would easily run 10+ hours set to low with a full hopper of pellets. Cold smoked salmon coming soon

There's nothing tastier than a homemade salsa and yours looks good.

These posts are making me thirsty.

I love Gin and Tonic but with pink grapefruit instead of lemon or lime!

Yes, I agree the combo looked great. The Husband likes tacos. I wonder if I can convince him that a 42 is key to cracking brisket tacos??

@MacKenzie you are always so kind, saying nice things about my seafood cooks even though you can't stand the stuff. It is nice to have the opportunity to reciprocate. Even though I cannot see the point of chicken breast I must say that your cook looks very nice indeed. Good luck with the garden!

Yep used a blower. Still took a long time. Will try breaking them up next time Sent from my iPad using Tapatalk

Yum. Looks great Mac. 39 wow that’s hot for the UK. Sent from my iPad using Tapatalk

That's pretty kewl.

Yah! What they said and another syllable or two.

Hi, Susan!! You should post more, we miss you! A two-headed reef? Sounds like something out of Greek mythology! LOL

A couple of years ago Mrs skreef won a Kamado Guru challenge and the prize was the Steven Raichlen book Sauces, Rubs and Marinades. I need to cruise through that book and see what's good.

WOW, that is an "oldie!" But, dammit, it's now in my head and probably will be an "ear worm" for the rest of the night! LOL

I've notice him taking similar "shortcuts" before in Project Smoke. He also likes to perpetuate some common BBQ myths, too. But, he does a lot of good for the BBQ community and his books are excellent. His BBQ USA is like a bible in my house!

Hi @Aussie hope all is well. That looks terrific. I want to try this. Sounds good.

To cut to the chase or quicken the result,... camera work is fast forward and that separation isn't perfect. I think he wanted to jump to the sandwich Toney and spare the details. I just did a 15.5 Choice but sliced it on the bias. That combo sure looked nice and the KK was a monument.

Your in good company around here. I for one have 6 outdoor cooking "grills" and I use all of them on a fairly regular basis. After my latest WFO purchase I swore to Mrs skreef that would be the last. But you know there is one more I've wanted for a long time, even before I got the KK's. I'm breaking the news to Mrs skreef gently - LOL

I don't care what you call them; I call them TASTY!

lol you are right on that but at least this time he didnt bang it closed the 42 is a monster indeed

Almost. Those appear to be beef chuck ribs (or so they call them here), which are also quite good. Beef plate ribs are these:

Hey Tangles, they seem to light a lot faster when you break them up like that, they definitely take a bit of time to get going, I always light mine with. Looftlighter and then get a decent sized ball going before shutting the lid and adjusting the vents.

He’s so used to regular grills and kamados, he never gets used to kk lids..he’s always looked out of whack with opening and closing. Sent from my iPad using Tapatalk

Oh does it work better when you break them up like that? Sent from my iPad using Tapatalk

Cool. I got a couple boxes of honeybrix. It’s okay. Good for low and slow. Lasts a long time. My pizza cooks though take forever. Too hard to get going. Need 3 hours to get hot enough. Going to go back to lump for pizza and high temp cooks. That said I thought honeybrix got hotter than lump charcoal. Sent from my iPad using Tapatalk

Hey Tangles it’s a mix of redheads and honeybrix, I’m planning on switching to honeybrix for my low n slow and chicken cooks and then use regular lump for pizza and anything high heat

Nothing is cheap here tony lol . I miss those $2.00 pints and free pour bourbons when I was in the states Outback kamado Bar and Grill

Yes that's on the list for consideration. Only problem I can see with that is not a lot of probe options. My other choice would be another Thema Q - Blue. All the probe options I could ever want and you can get probe extensions. Plus one app would graph that unit and my WFO unit at the same time. But it does come with a $300 price tag. No hurry to make a decision as the smoke still works for the basic function of monitoring my KK's which is 95% of what I want it for.

To quote Tweety Bird, "Bad Ole Puddy Tat!" If you're looking for a replacement, consider the new Maverick XR-70s. They are very nice. And, you get 4 channels of probes!

That is the pits, ck.[emoji57]

WOW!! That's going pretty all out for a challenge cook. Break a leg Reefs!!

After a brief conversation with Cheech and Chong, we agreed on a name change... Ladies and Gentleman, I present to you Huey, Dewey, and Louie.

Uncle doughies wings with maple cider served with corn lol. . . .. Outback kamado Bar and Grill

. Outback kamado Bar and Grill

I'll second the 100% pellets route. I started with small wood chips and struggled like the dickens to make it work - almost to the point of ditching the smoker entirely. Then I went with the mix of chips and pellets - better, but still struggled sometimes to keep things lit. This time was the first attempt with all pellets - worked like a charm. I'll deal with an occasional disassembly and cleaning if it continues to work as well as it did on Sunday. YMMV

Yes, the difference between pellets and chips is remarkable. However, not all pellets are created equal. I tried pellets when I first got my cold smoker two year ago and found that they left an unnatural, tar-like residue. Cheap, no-name pellets. Tried pellets again earlier this year, but sought out higher quality pellets from cookinpellets.com. Worked like a charm. No going back.

I cooked this Prime dry aged New York strip steak at a very low temperature as the KK was coming up from about 150 to 250 F maximum temperature before thie sear. Apple wood for smoke. The steak was two inches thick and took approximately one hour and 30 minutes to cook. I then rested the steak and brought the KK up to 500 degrees for a quick sear. The steak was at 118F internal when pulled for the rest. Sort of like using the KK as a sous vide heat source.