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Hi i just got my Komodo Komado 23. Cooked on it 3 times so far and couldn’t be happier. I had dinner tonight with my neighbor, Max, who is in his late 80s and a retired NASA scientist. I told him about the Komodo, specifically the grout used for the tile. Recently we were at a function at a NASA museum in town and I asked him what he worked on and he replied everything in the room. Max is a thermodynamics scientist, “everything that goes up in space must get really hot and really cold.” He knewexactly what i was talking about when i mentioned the grout and helped develop it through his calculations. It was developed to hold the mirrors on telescope that went into space so they would not move one millimeter or they would be useless. He worked for NASA shortly after Von Braun arrived and was one of the German scientist that was brought over after the war through a program to gather mathematicians and scientist. Pretty cool stuff Happy grilling and cook a steak for Max. He can only eat fish and chicken due to his health. (Still will have a stein with me though!) Cheers Josh Huntsville,Al

My second tomahawk turned out great.. . Outback kamado Bar and Grill

Got a slab of some nice shorties today.. . Cleaned it up nice marbling. .scored the bottom. .and gave it some purple Crack. .and gave the top some Oakridge Santa Maria as for the binder I used my secret burger sauce lol. . I then vacuumed sealed it to let it all soak in until tomorrow. . .stay tuned [emoji3] Outback kamado Bar and Grill

I’ve got a couple of friends coming over tomorrow for some beers, going to cook this up as well as some home made sausages and chicken wings with a blue cheese sauce!

More chicken and veggies tonight, the vegetable tray roasts veggies beautifully, the slots really help the airflow get them nice and charred:

Hey guys just found this thread. I’m the new owner of the 23 in Alabama. 3 cooks in and it’s truly amazing. Couldnt be happier. Now i have to sell my gravity fed pit.

I am glad you asked, Jon. I've been waiting all winter to try a new to me method. It worked perfectly and when you take out a cob to eat it is not so piping hot that it burns your mouth because you can't wait a couple of minutes to let it cool. Cook’s Country Cooked Corn on the Cob 6 cobs of corn 4 qts. of water brought to a rolling boil. Add 6 cobs of corn and shut the burner off. Let it sit for 10 mins. Corn will then be ready to eat, can leave the rest of the cobs in the water up to 30 mins. without it overcooking. If doing 8 cobs let the cobs sit for 15 mins. before eating. For more cobs than 8 use 2 pots. The sweet spot for corn is 150F -170F.

Hey Forum members , just like to introduce myself , I’m a soon to be new owner . You guys have helped me a lot in taking the plunge in choosing one of these Crazy BBq’s . Great honest and helpful feedback on the whole range of models . Well done Dennis for creating this platform , damn good business sense , when you know you’ve a product better than the rest just let the punters do the selling for you . I know how you love some action photos , I do too and when this beauty arrives for sure I will get some snaps , Il be needing some mechanical assistance getting it over a fence and a garden shed at 750kg . Not quite figured out my plan of attack yet though . For now I’m tracking this bad boy on the high seas on my Marine App . Captain needs to get that vessel moving . My local butcher is hanging some Ribeye for me ageing for 28 days which co-incidentally is the transit time here to UK. for now I have to wait just like the meat ...... Darren

We hosted a cookout at our house this past Saturday with forty guests. The menu consisted of pulled pork, brisket, ribs, jalapeno poppers, smoked mac and cheese (no pics) and smoked baked beans. We smoked the mac and cheese and baked beans on Thursday and reheated them in the oven for the dinner. The three pork shoulders and 16lb brisket went on at 9:00pm on Friday. These were both done and pulled at 11:00am and six racks of ribs took their place. I used pecan pellets for the butts and brisket in the cold smoker and went with apple wood for the ribs. Everything turned out great! Pork butts are on. The brisket is added to the top grate. These are done and ready to come off. The ribs go on. We cooked fifty poppers in the vision grill while the ribs were finishing up. Unfortunately with the amount of work we had to do, I did not get any additional photos. The food was a huge hit and I now know the limits that my 22" can do at a given time.

Aussie is that grass growing on the bottom shelf? The steak looks delicious nice cook!

That looks superb!!

Dinner is looking deeelicious, alimac.

Glad that you finally got some fresh corn, MacKenzie! My "go to" cooking method is still in the shucks/husks, onto the grill around 350F - 375F, direct. Turn them about every 15 - 20 minutes. Usually done in about 45 minutes. I like how they steam inside the husks, which adds a bit of flavor, similar to cooking in banana leaves.

Every summer I look forward to making cucumber sandwiches. Today was the day, first I needed to make some sandwich bread, then pick the cucumber fresh from the garden. Fresh from the vine. It is a simple sandwich, mayo, salt, pepper and cucumber slices. Plated.

Finally, fresh corn on the cob. @ Tony,

Sooooo happy for you @Wahoo! I am trying to figure out how to get to Bali next year to see a 42 but now that I see you have one on the high seas and heading my way, I will camp out at the port and follow it to your house! Great. Really looking forward to your delivery pictures!!!