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Still cooking. Mostly post on Instagram. @mksfl . Here is a dry brined roast slow smoked at 220 to 120 internal the reverse seared at 650 dome. Cooked the ribs simultaneously for the same time. About 4 hours total. The roast was tied into a roll for uniformity.

Hey all, I’ve got my brother across from the UK and have been promising him pork belly bao buns since he arrived. Finally got around to making them today. Sent from my iPhone using Tapatalk

Snowmoboat lol

Got some kangaroo burgers and gave them some cow lick. . Gave some pineapple a bit of pineapple head. . Got the jnr arked up. . Looking good. . Toasted a bun. . Gave it a special sauce. . A bit of slaw. . Franken burger lol. . Outback Kamado Bar and Grill

Sunday afternoon cooking Turkey tenderloin and split chicken breast on the new 23" Pebble.

Tony, you pretty much have the questions answered. I was surprised to ready that the basket was nearly empty but I bet that heat diffuser is partially responsible for that, just as you mentioned. Scotte, not sure how full your lump basket was but you can put a heap on it for a long cook if you like, really fill it up.

Yeah, what Robert said! Plus, that Hermitage must have been killer with this gorgeous hunk of meat! Won't even mention the truffled spuds! DAYUM! Hope your friends realize how lucky they are to have a friend willing to share this meal, especially that wine, with them!

First off, Welcome to the Obsession. Not sure what you're using for fuel, and at what temp you set the Guru, but you shouldn't have run out of a full basket of charcoal in a 12 hour cook?? I like to set the fan damper on the Guru fan to 50%, the KK will still draw air in even when the fan isn't running. I'm currently using Rockwood. My old favorite - Wicked Good Charcoal's Weekend Warrior, is very hard to find anymore. Depending on what's available near you - Royal Oak lump (not briquettes) is generally available and is decent stuff. Some folks on here like Fogo, but I didn't like it - HUGE pieces in the bag (too big), it sparks like crazy during lighting, and is very hard to light. Check out the Naked Whiz's database for charcoal. http://www.nakedwhiz.com/lump.htm No easy way to add wood chips once you're up and going. (Side question - are you using the big ceramic heat deflector? Most of us, including Dennis, don't use it. It just adds to your heat up time and makes adding wood even more difficult. Most of us use either a drip pan or just aluminum foil on the lower grate, with no difference in cooking outcomes.) Best choices for smoking wood over a long period of time - a modified cast iron dutch oven as a smoker pot, or Dennis' cold smoker attachment. Oh, and use wood chunks, not chips, as chips burn up too fast (and don't even think that soaking them in water works - it doesn't! Wrapping them in foil will prolong their burn, but you still won't get a long smoke production.) I just set the Guru controller, in it's rack, next to the KK. The flat metal piece with the holes/slots in it can be bent into an exaggerated L shape so it sits up. Slide the controller into the angled slots on the top end and viola - you have a stand so you can monitor the temps from afar.

Depends on whether you will be cooking direct, semi-direct (basket splitter, with the fire in the back), or indirect (drip pan). I'd go down a bit on temps to 375F if going direct. YMMV Here's where having a MEATER comes in handy - only real time temperature measurement on a rotisserie cook. Unless you trust those silly plastic "pop up thermometers" they put in turkeys. (Do they still do that??) Been so long since I cooked a turkey that big, I have no idea of how long it might take??

I just scraped off 6" of snow off of my boat . Nice picture!!!!!

My Smoke house took my suggestion and made some chili so I thought I'd better buy some and try it out. It is really tasty, lots of meat, great flavour, some heat to it all in all I thought it was a real winner. I had some last night for a snack- and this morning I was still yearning for more so heated it up and dropped a sous vide egg on top and servered the whole mess with KK bacon and Lebanese Mountain bread.

Steak, chips, pepper sauce and an adult beverage. What's not to like???

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!!!!!)

Hi guys, just asking some questions. What charcoal are you guy using? I am about 12 hours in (about time to add the ribs) and I realized the BBQ Guru fan was at a 100% and the temp was slowly declining. I pulled everything off and see that there were only a couple of pieces of charcoal left. (Started with a full basket) I added more and now im back up to temp. I thought these were supposed to hold charcoal for a really long time... Also is there any easy way to add wood chips without removing everything including the heat deflector once everything is going? Have any of you found a way to mount the BBQ Guru mount?? IMG_0771_TRIM.MOV

8BB64D53-8473-49E2-A5D0-8BC6CCAA520C.MOV I think I cooked the ribs too long, they weren’t as tender as I would have liked but did taste but the Boston butt was spectacular

It was fantastic. All of it.... I even toasted the slivered almonds for the beans in garlic and white pepper.

Yum yum yum that looks soooo good nice cook

That looks fantastic @mk1. How did it taste?

Ha ha. No. If money were no object and I could figure out how to magic up some space, I would trade my current two KKs for a 22TT and a 42. I think that would pretty much cover my KK needs AND it would be great fun, making a decision about a different KK colour. In the meantime I am still loving Milk and Meat and must just head out to fire Meat up for tonight's winner winner chicken dinner.

Great cook! I really like a smoked and seared prime rib. They are the best!

Dayum! Sent from my iPad using Tapatalk

Never had a roo burger but it looks tasty. Was it a trespasser?

Yep, perfection

mk1, awesome cook, that prime rib is perfect.

WOW!! just beautiful. Was this for a special occasion? Also gotta ask...garlic mashed?

Bruce, that sounds wonderful. Don't forget to take pixs.

I was about to ask the same thing. Any ideas would be appreciated

My daughter is coming over and we are going to cook together. I’m going to make a pumpkin pie ( trail run ) tomorrow wish me luck lol

We had 15 cm on Fri. but we had one just before Halloween so this one isn't our first. I took this shot on the way home today, you can see that the river is already starting to freeze, yikes.

I was down by the river yesterday .. Outback Kamado Bar and Grill

Aussie, there you go again, breaking the rules - putting a steak rub on your pork ribs - YIKES!

Got some new wood yesterday thought I would try it on some ribs.i like it .. . . . . . Outback Kamado Bar and Grill

Looks yummy but it almost looks like the eggs are sitting on blueberry sauce

Syracuse predicted to get 6" to 10" of Lake Effect tonight. Our first major snow this season. Cut the grass yesterday (and it needed it). Lawn mower in.....snow blower out

Stick yo your guns...pebble people are just jealous. Sent from my iPad using Tapatalk

One thing we do know for sure, if the Joe fell over it would be humptidumpti all over again but I wouldn't be surprised if the KK was still an intact KK, mind you I don't want to test this theory.

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.

To say Tucker is an amazing person is an understatement He went above and beyond and then some to ensure my used KK got the love his new one did in shipping I drove it home today which is about 3.5 to 4 hours and it arrived without a scratch My coworkers this it looks like a faberge egg it is going to move from the trailer to my backyard lanai this afternoon once the muscles arrive to help I am very excited to fire it up for the first time

It is another miserable windy wet day here but that is not going to stop me from firing up the KK 16. Spicy cheese sausage with mashed potatoes and carrots from the garden and yes, Aussie that is a beet salad. A friend is away and I've been asked to feed their outdoor cat. Fig, the cat, is awesome. I call and he starts meowing and comes running. I feed him then it's nap time for an hour or so. I sit on the couch and up he comes. Meet Fig.

Well here is an update, I am going to purchase one of Tucker's used 23 inch smokers and he is going ot purchase a new one. So my 23 Ultimate will be used but well cared for by Tucket and he will get a new one to match the tiles on his 19 Its a win win for both of us. So I am going to give one of his 23 ultimates a longer life and he has the pleasure of getting a brand new one Thanks to Tucker for his offer and he is a great person

Cured and smoked a pork belly, 1/2 for my carpenter and 1/2 for me. Did a couple of hours of cold smoke using the cold smoker then moved things over to the bigger KK and hot smoked then until the IT was 145F. We will slice the slabs up tomorrow.

Pretty slow day on the everyday cooking thread. How about some rib pics from the weekend? And this next one isn't technically "everyday cooking" but it happens often enough. Some pretty exciting things are happening around the SteveM household too. New home for the kk

Great meals all week for sure! Brisket looks awesome. When you asked rhetorically - "What shall we do with this celeriac and beetroot?" My first thought was - toss them in the compost bin?? LOL!!

I cooked a mini lamb shoulder roast last night for dinner, it was very tender and tasty, I usually cook lamb shoulder really low n slow but this faster cook was also nice.

Cooked some roast beef for deli style sandwiches. Started with a round roast and dry rub at about 250 degrees for a reverse sear. Once internaltemps hit 120, I removed it and heated up a cast iron skillet on the lower grate. After searing and cooling, I put it in the fridge to help it slice up better for roast beef sandwiches. This was the best roast beef I have ever had. Definitely a keeper. Roast beef with horse radish and BBQ sauce.

Tossed a Trader Joe's marinated (carne asada) roast on the KK the other night. About as simple as a cook can get! Add a nice salad, twice-baked (air fryer) spud, and some tasty red wine and call it dinner!

Sometimes the simple things are best. Tonight we started dinner with rocket (arugula to the Americans) and three different types of cured meat: KK smoked cured goose breast, proscuitto and capocollo. Followed by grilled quail. They look so small and vulnerable being cooked but they are so so so tasty! Shout out to Movida Next Door in Melbourne for introducing us to how wonderful the quail can be.

Lunch on a bun.

Pork Butt cook today, smoked with apple wood and rubbed with Oakridge secret weapon.

My box of goodies from @tony b arrived in super quick time. Here is the bottle Tony's home made Aji pepper hot sauce and sachet of his own suya blend along with some extra peanut butter powder to so I can try his recipe myself. Next, I did something totally inauthentic. The men who traditionally cook on suya stands in Nigeria are from the north and are generally Muslim. Therefore pork is off the menu. But I had some very good cubed pork leg and that is what I cooked. The three on the left hand skewers are covered in Tony's rub and the ones on the right are sporting the Nigerian Ikoyi Club rub. More colour in Tony's rub. Obligatory on the fire shot Set up for The Husband to blind taste Plated with some yummy ratatouille (more on that later). The verdict? Tony's nailed it! The Husband declared Tony's more interesting, with the same start note as the Nigerian suya but a more "fruity" middle note. I say Tony's is slightly more gingery. The reality is that after a few bites (and a fair bit of wine) we genuinely couldn't taste the difference. Well done Tony. I could take it a little hotter and might amp up the chilli but it is not all about heat and the taste is v good. Now waiting for you to reveal your secret recipe so that I don't have to rely on supplies from Lagos. P.S. the aji pepper sauce is good too. I had an improbable combination of the hot sauce with my homemade version of @ckreef's blueberry sauce, my home made potato chips (fries to you), a couple of small pork chops and salad for breakfast today. Full on yummy.