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All those hours allegedly wasted playing Tetris on a game boy has payed off.

Little did Dennis know when he created that heat deflector what we'd use it for. LOL

I started my bb32 and baby blue at 11:45 pm last night meat on at 12:30 am temperature outside was 6f degrees wind chills-9. Here we are at 10:50 AM and still rocking at 32 265 degrees and baby blue the 23 at 250.

That seems to be the secret. I actually have to GO TO Lowes and pick it up there.

Pork butt just came off

A couple of unexpected combinations of tastes for me today- 1. Toast with honey and a sprinkling of crushed fennel, the fennel balances out that extra sweetness of the honey. 2. Some cheddar cheese, dipped in honey and dunked in freshly ground coffee.

This has been 3 years in the making. Progress was slow for the first two years but this past summer we decided to push for the completion. Everything you see was done by me and Mrs skreef. No contractors were involved. Small walk-in wet bar, expanded pantry, reclaimed wood on the walls, stained rustic molding, new doors, shelves, everything.  The room features a Olhausen pine log pool table, Dart board and shuffle board. The walls are decorated with games and such. Most of them antiques but not everything. We still need to do some finishing touches but that will happen as time allows. The pool table. Pool accessories and darts. Some interesting antique board games. Blacksmith type hand puzzles and Macy's mobile. Games above the shuffle board.  Walk-in wet bar. Small fishing section and small barrels. Window to the wet bar. Early 70's Japanese pachinko machine and Chinese cheakers. And last but not least a magic wall. We hope you enjoyed the pictures. The game room was a fantastic improvement for the house. We enjoy it nightly. 

Outback Kamado Bar and Grill

Pequod, Tony B, tekobo - Thanks!! Cool, this is great feedback. I think I will probably go with the 32. As I am not getting rid of the egg, I think that'll be my 2nd Kamado for now. I can get a 2nd KK later when I'm not house poor. I think I will talk to Dennis before ordering. I am still about 30 to 60 days out. But I cannot wait! As to the question of what I do - I grill, I smoke, I do pizza. Chicken, fish, pork, beef, you name it. My setup right now is that I have a large BGE and I have a Weber Genesis II E-210 that I sometimes use for things I don't want as much fire flavor on - I don't use it much but it can be handy. My wife would rather use gas b/c she hates fooling with lighting the Kamados. she doesn't understand how easy it is with a looftlighter but she really doesn't care. I have used the everliving heck out of my BGE and it has been OK. I am about to do my 3rd felt gasket replacement on it in 10 years. bout to put a new hinge on it and replace the notorious spring assisted one that always results in terrible alignment (overbite, underbite - hard to get the egg right) - at least it takes a while to get it aligned every time you have to replace the gaskets. I just want a perfect product. One that isn't quite so finicky and is extremely well made. I have learned a great deal cooking on my egg for almost 10 years now. I am looking forward to the best.

Yep, I got one at Lowe's this week for $29.99. Look forward to using with our medium size konro. Thanks CK!

Love that video Tony...........they wrote it about my girls mother!!!!!!!!!

Big fan of these guys, too. Try this one on, Jon!

Bravo to brave the cold temps to do an overnight cook! I'm not going anywhere near mine right now with our below zero temps and crazy cold windchill.

I'm sorry my shipping company has not let me ship any charcoal since last May 2017. NYK merged with Maersk & changed the schedule and now only Maersk ships are going from Singapore to Long Beach. Maersk will not ship semi hazardous freight/Charcoal.. We have a little progress.. The shipping company has given us a contact for a company to survey our factory and examine our production records etc and if all the planets line up to get an exemption.. Not exactly a bright light at the end of a tunnel but at least we are moving in the right direction..

Fogo Black Bag. Decent sized pieces and fairly consistent bags. Free shipping so that's not an issue. Not thrilled with the Fogo Super Premium. Same lump as the Black Bag except really large pieces.

Argh Customs in Bali would have a conniption if I tried to bring that in.. You need a chest freezer my friend.. Look forward to you cooking that up..

Today we did our first cook on the Big Bad 32 N.Y. Strip, Burgers and Hot Links and everything turned out amazing so happy to be back cooking on the KK again! Neme was right beside waiting for dinner to get done. Lol

My 19" pan is only used as a serving plate. The 16" pan turned into a chimney transfer pan for the Konro.

It was not as spectacular as I was hoping but I would still put it on tray with some cured meats, fruits and olives for a taste treat.

The first one I understand completely. The second has me a bit baffled.... So...how was cheddar with honey and ground coffee?

Sous Vide boneless beef ribs are done after 51 hours @ 137F. Smoked before putting into the bath.

Hi guys well after selling my 23” KK last summer and then having to use a Primo XL 400 for the past 6 months I was totally heartbroken to the point I couldn’t stand smoking on it any longer and just had to upgrade to a new 32” and am now back to being a happy guy AGAIN! I want to give a big shout out to Dennis once again for his superb customer service that’s second to NONE! truly amazing in all aspects. Looking forward to posting my cooks once again with my KK family and it’s great to be back talk to really soon. Now if I could just snap my fingers and have the new 32” magically appear in the back yard. Lol

First let me say I wouldn't put much stock in any reviews for either of these grates. Those buyers are using them as replacement grates for a gas or regular charcoal grill. They may or may not work for that application. We are using them for a very specific purpose that doesn't really relate to their use. Just a small cook on the Konro using the SS grate. A Bistro cut of meat and two U-6 shrimp (they were lounging around the freezer). It's 1/4" SS rods so you're never going to burn through it. It's heavy enough so it doesn't slide around like the stupid screens. While flipping the meat and shrimp it didn't slide at all. You do need to let it heat up a bit but at the temperature these Konros run at were only talking 2 or 3 minutes. I did use a paper towel to rub some oil on it just before the protein went on. Nothing sticked not even a little bit. An awesome SS grate for the Konro. I definitely recommend this upgrade. Note: This is sitting on a large 3 vent Konro. It would basically cover the entire cooking area on a md 2 vent Konro.  Sort of crappy picture but you get the idea. 

More binchotan cooking this weekend. Such a clean, pure burn. Here is the binchotan, brought up to operating temperature in the KK. New, safer transport mechanism - a cheap camping pot. Some super simple indoor cooking on the konro. Squid and sea bass. Cooking small quantities indoors in the winter is so convenient. And my carbon monoxide monitor sat by quietly, confirming that we were safe. And here is the remaining binchotan. Saved for the next cook by putting the lid on my camping pot. Binchotan is not cheap but it is good value, I promise!

Yeah, the KK came in very handy. I had read about putting the binchotan out in water but you also have to dry it out before using it again and I am not so sure about that as the weather gets colder. Also, I wasn't ready for super heated water I already love this grill. It is fun having that active, and very instant, interaction between your food and the fire. It was great Bruce. It is a Chinese recipe and the wings are normally deep fried. I guess I can claim that this is the healthy option.