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I had a nice simple dinner tonight as my wife is over east and I had a big lunch. Chicken breast coated with mad hunky hot whang rub on toasted Turkish with cheese and franklins bbq sauce, this one definitely got the spot! Sent from my iPhone using Tapatalk

Hello everyone. New guy here. I have been wanting a Komodo Kamado for a VERY long time and had planned on getting the 23. After a lot of research and reading lots of these forums , I decided to go with the Dark Autumn Gold Flake Big Bad 32. The week of waiting was not fun at all but “Big Momo” has finally made her way home. It does take a fair amount of time just getting everything unwrapped and out of the crate. It was well worth the wait though. Wow, what a beauty. I just finished the first cook of a prime rib and some German sausages on it. Next weekend I plan on doing briskets and pork butts. Overall I am very happy with the first cook. It only gets better from here.

A collection on cooks- First one is Ina Garten's Brown Rice and Squash dinner from last night. Second is breakfast using the English Muffins I made yesterday. Third is lasagna the was made today using homemade. pasta and sauce then cooked on the KK. I'll be right back, I'm going for seconds.

Got some burger mince and mixed it with some of this .. .then gave them some twisted Q..on they go.. Dee did not want pineapple but I did.. On it goes.. A bit of cheese..toasted some buns..looking good.. Gave it some of Jon b's dinosaur sauce this stuff tastes amazing all the flavours shine through..A bit of lettuce and tomato..And a secret ingidiant not shown here.lol.. Outback Kamado Bar and Grill

Two disclaimers: First this is a book about yakitori and is more suited to a konro grill than a KK and second, I have included the link to the book at amazon.com where there are two favourable reviews of the book. Don't be led astray by the ill informed review on the amazon.co.uk site. Based on what I have cooked from this book so far, I love it. It is all about the chicken and is very clear and precise about how to get those little, grilled morsels tasting as good as can be. It starts with lots of pictures, showing you how to separate out every piece of a whole chicken. Then there are pages and pages, showing you how to prepare each piece ready to thread on the skewers in exactly the right way to achieve a beautiful and beautifully balanced skewer. And then there are photos and instructions for how to cook each piece, whether it be wing, inner thigh, breast or the more challenging thyroid, soft knee bone or neck. And it's not just about the meat. There are lots of recipes for sides and cocktails. A complete meal and a great book. I commend it to you. https://www.amazon.com/dp/0714876453/ref=cm_sw_em_r_mt_dp_U__UOf6Bb1XTPE12 The above is the theory. In the real world, things are not so perfect but they did turn out tasty: 1. Boys and girls, do not try this at home without very good ventilation. The dangers of carbon monoxide poisoning are not to be underestimated. That hood vents to the great outdoors and I have ordered a carbon monoxide monitor, just to be sure. 2. This book encouraged me to be adventurous. It showed me how to prepare chicken gizzards (on the right in the picture below) and hearts (not pictured). I am very familiar with gizzards but had never quite managed to bring myself to try chicken hearts. Both came out very well on the konro grill. As did the chicken thigh pieces on the left. 3. Don't let perfection come between you and a good bite to eat. I didn't have any fresh chicken legs so I ended up using some sous vide thighs for the skewers and rigged up a series of skewers to deal with my severely unbalanced chicken drumsticks. 4. And do pay attention to the sides. This was rice with crispy chicken skin from the thighs. The sous vide eggs in the middle get mixed into the hot rice just before you eat it. Delish! 5. What tips did I pick up? Keep rotating your coals, the temperature varies through your cook and the binchotan would get red hot at the bottom, right next to the vents. Spray your meat with sake to help caramelise without burning. Don't fry the chicken skin like they say, it is better baked. Probably start off with more coal than I did so that the coals are closer to the meat when you are cooking. Lots more to learn. Next I will try to cut up a whole chicken and emulate their beautiful presentation in the book.

I just checked mine and I am good to go.

Thanks Mac, nice and simple but very tasty That and my wife wasn’t here to tell me off for the lack of vegetables lol Sent from my iPhone using Tapatalk

Very stressful. Visions of landing on roof and landing on sofa.

The Cork jazz festival is on my "bucket list" now after a friend there sent me multiple links to performances this year. If you get a hankering for more Guinness (and other tasty beers) and can't make it across the pond, do what I recently did and visit their brewery here in the States (Baltimore). It's an experimental brewery/taproom, so you go to try lots of beers beside the "classic."

It was a particularly wet and windy night here so I was happy to be grilling indoors! I got the coals going in the KK and brought them in to fill up the konro grill. Have now ordered a super cheap camping pot with a lid so that I can safely transport the coals into the house. How was your trip to Ireland Tyrus? Enough Guinness for you?

Secret ingredient? Nice tasty looking burgers Aussie. But I don’t see an beetsl. Nice cook.

I tried your suya tony sent me .Gee Whiz Outback Kamado Bar and Grill

My family says I have to name it. We have a list of names and eagle has been added. Did you name yours?

This is a cook that has been several months in the making and we are enjoying the final stage this week, so finally get to share. A while back I had some left over tri-tip and added it in to a pot of veggie soup we were making. Wow, what a difference. So, this summer I started buying tri-tips on sale, loading them up with a nice rub, vacupacking and freezing them up for later. Whenever I have a cook going on I’ll throw one of the tri-tips on while I’m doing the other cook. Then I’ll cube them up, re-freeze and save them for what we call “soup weather” here in the Midwest. We had our first pot of the season this week. The perfect amount of smoke flavor from the KK takes it to a whole new level. Thought I’d throw in a shot of the real focus of the cook which was burgers and brats. I tried the ice cube method, I really do think it made a difference. Good char on the outside without drying out the inside. I took everything down to the lower level after the smoking phase. I use my top rack down over the coals for searing / grilling. It has two levels depending on which handles you set it on. Just another great design feature from Dennis!

I was just going to send these pictures to @Aussie Ora in a private message but then thought others may be interested in seeing the comparison. Maybe I can tempt Aussie to take one of the remaining 16's off of Dennis's hands . I have owned the Joe Jr. for about 3 years. Like Aussie, I love that little cooker for small and fast cooks. Used it so much that I told myself I would never be without a mini kamado. Thus when Dennis announced discontinuing the 16 size, I had to get one. The Joe Jr. is going to the family cottage. Here is a side by side picture of the two cookers. The Joe has a slide vent with a Daisy wheel. The KK comes with 2 grates. The Joe comes with one grate, a stand to support the upper cooking level and the heat deflector. I use a pie pan as a drip pan and it fits in between the deflector and the cooking grate. Here is a picture of the round Joe grate on top of the upper KK grate. Both grates are hinged to be able to add charcoal or smoking wood. Here is a picture of the charcoal baskets. The Joe Jr. has a Kick Ash Basket in it. Picture of the lowest cooking position. Picture of the upper cooking position. (no picture of the KK with the lower grate on top of the upper grate for the 3 position). Comments: The Joe Jr. is around 65+ lbs. and is more portable, however it was too heavy to use safely on the boat (bought an Acorn Jr. for the boat). At the same temp cook, the KK burns less charcoal than the Joe (and it hardly uses any) even with stabilizing the KK at cooking temp. They both heat up to temp in about the same time.......the Joe a little faster maybe. The KK holds way more charcoal than the Joe for longer cooks. I put a ceramic plate in the bottom of the Joe under the fire basket to protect the bottom of the Joe...appeared to be a weak spot to me. In just two cooks I found that I could control and maintain temps easier on the KK. The major difference is the quality. The Joe is fragile. The KK is a tank. I have been ready for a new gasket on the Joe for about a year. I have been lucky (careful) and have not cracked the Joe firebox....not going to happen on the KK. For me it boiled down to quality and longer life. I really like using this size cooker and wanted to make sure I would always have one. I was told by someone "in the know" that the Joe Jr. sales were not flying out the door, so who knows if it will be available in the future??? The KK will become my "go to" small cooker and the Joe Jr. will live out it's remaining years at the family cottage. Grab a 16" KK TT before they are gone (Aussie)(Ha!!!!!)

Got myself some nice hanger steaks. . . Gave them some black cow. .done the quick sear cook best way for this cut. . Ready to go nice and juicy. . Plated with saute mushrooms and bacon with a serve of salad . Outback Kamado Bar and Grill

My 32 was recently delivered and the attached is the video of the crane delivering to the backyard. More pixs to come as the unpacking took longer than expected, but I can see this is a significant step up from my Joe. This is going to be a lifetime culinary Journey. 41B3D412-B9AE-48E6-9D6E-DB4D3207B34F.mov

Yeah I just used the main grate and half with the drip pan under. Being new I left the other half open in case I needed to add coals or smoke more easily. However as has been said so many times on this forum no fire maintenance was needed lol thanks for the feedback all! Me and some friends are doing a turkey drive this weekend and I’m bringing more ribs to the service event to share with the volunteers! happy holidays all and to all you veterans thank you for your service!

Welcome Car doc , she's a peach eh ! your gonna have some great fun , nice pics keep the sharing up , spread the happiness !!

Some of us have a serious rub addiction!

Hope the pot works out, I'm sure it will. The damage to my liver may recover over time, besides all the delectable varieties and flavors of beers and with all the Irish whiskey well, this traveler will have to set aside his sneakers for a while, and recharge. Can there really be enough Guinness,,,I think not. Ireland is a step back into time, sparsely populated with many a rural area. I found it easy on the mind and enjoyable to be there.

I hadn't seen them before myself either. I wasn't aware that we had such a wide range of spices at our disposal back home. When I was a kid Maggi cubes had taken over the culinary world and I guess MSG trumped everything else. I worked my way through the spices by trial and error. Some of them I could guess by looking at a number of recipes and, as you and @MacKenzie spotted, there were a couple of peppers - both in the form of long pods and small peppercorns. The stuff in the top left bowl was mouldy so I through them out and I broke the pod in the middle and extracted some seeds. I figured my auntie wouldn't be trying to kill me so I ground them all up and added them to the soup. It tasted great. Very happy.

Nice looking cooks @alimac23 and @MacKenzie. Ooozy melty cheese. Yum.

Yum yum that chicken looks delicious, nice cook Alimac!

I let go of the handle and the lid flew open...that momentum was enough to send it toppling .

Alimac, that chicken and sandwich are looking extra deeelicious.

My kind of feed nicley done Ali .what base is the sauce Outback Kamado Bar and Grill

Great cook mate, they look superb! Sent from my iPhone using Tapatalk

Good to see you eating well Mac awesome tasty cooks Outback Kamado Bar and Grill

Cheers tekobo they definitely we're. And by the way I tried some of your suya rub on my finger was thinking about using that. Gee Whiz almost put a hole in my tounge. Lol Outback Kamado Bar and Grill

Tekobo, that must have been a fun cook, inside and away from any bad weather. The chicken parts are looking very tasty and playing with the food over a live fire is a bonus.

The island set is nice with the Yak on top of a insulated base and the draw for draft up top makes the cook a safe zone within the house. I'm glad we see the safety concerns up front, you'd be surprised how many people don't and suffer the consequences. The hearts I love but, the gizzards go to the dogs at my house. I understand the desire of some using the whole body and all the parts for ?conservation?, religious sentiments,,,,whatever, it's all good in the neighborhood. I was in your area recently and found the weather cool and rainy, so that set-up will do you well. Before I forget the end result looks great

2nd that! Would love to have a take-away kebob place nearby.

Love seeing you go "all in" on the chicken parts!

The grand reveal awaits! Flashbacks to my contractor using a boom crane to lower the steps for my new deck (steel) over the top of the house. I was a nervous wreck the entire time!

Tony, dinner is looking extra extra delicious. Tekobo, I wish that smokehouse was nearer to me I can tell you, the takeout is looking really tasty.

Talk about a down under cook, lovely.:)

What a beautiful char you got on those steaks Aussie. I bet they were delicious.

Cute Outback Kamado Bar and Grill

Love the Terra Blue Tiles , Piece of art . [emoji4] Sent from my iPhone using Tapatalk

Hey all it’s been awhile but I have my first couple of cooks under my belt! Didn’t get the pics of the whole chickens but here are my first bb ribs and the fam devoured them! Cooker is so easy! I’m sure I’ll get even better results but out of the gate the food is great! thanks Dennis you rock!

Did a rerun of yesterday's cook but this time used some blueberry dipping sauce that the smoke house gave me. It is excellent and has some kick to it.

I bought the Chefs Choice 615 two years ago and it works fine for my needs. I did buy the non serrated blade too. Your needs sound similar to mine. I’m not running a sub shop or commercial operation. I slice bacon, various cuts of meat, and occasionally cabbage. It’s pretty easy to clean and maintain. Sent from my iPhone using Tapatalk

Visiting Denver for a few days and the initial weather report of four clear days has turned into two blizzard days with the temp getting up to seasonal average the day we leave...