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It was -9F here today and my chicken was thawed, just didn't think it was wise to wait for a warm spell to cook it so here goes. Decided to serve with potato scallop and some roasted purple carrots, parsnips and regular carrots. Ready to bake. Ready to serve. Chicken is baked. Plated. Chicken was moist and tender. Veggies.

Hi, I'm new to this group and just took delivery of my new Bronze 22 inch Hi-Cap. I'm located in Orange, CA and I'm waiting for the rain to stop so my contractor can finish my new bbq area. Attached are the plans. I can't wait to share more once it's done and get some cooking tips from you guys. Steve

I love cheesecake! When I was living in Austin I was given a generous slice of a blueberry smoked cheesecake from a friends smokehouse restaurant in Blanco. So I thought I would give something a crack. I had a heap of raspberries in the freezer that I needed to get rid of (somebody has filled the freezer with meat!). I used this recipe (times 2): https://letsdishrecipes.com/2018/06/white-chocolate-raspberry-swirl-cheesecake.html for the grill setup:I used the temperature as described in the recipe, I made a foil pouch of applewood chips, and put a pan of water on the heat deflector. Cakes were on the top grate. all was going well until my foil pouch had some sort of critical failure: a heap of smoke came out all at once and not the gentlesmoke I was aiming for.after the cook I discovered the foil had disintegrated so all the chips must have lit up rather than smouldered. The cake tasted sensational, although it was a little bitter on the top which I assume was from the smoke explosion. Luckily it wasn’t overly bitter- I just would have preferred a softer smoker flavour. Next time I will double down on the foil! so tips for Singaporean’s and other non American residents: half and half is just half milk and half cooking cream (the runny stuff - not thick or whipping cream, just plane old cream. And don’t go light - you aren’t making cake to loose weight; go for a run) if in Singapore, buy all your stuff at Phoon Huat or other as it is heaps cheaper than the supermarket for the ingredients (I use the one at Holland village)

Steve here's the advantage to winter, you can make ice cubes by the wheel barrel and if you like your drink neat but a little chilled this may help

Heavy winds and rain expected, sun showers as I worked. Brisket tonight rain or shine, so I finally set up a tarp for my KK. I should have done this long ago.

It was movie night last night with girls and we normally get delivery which is normally pizza - screw that now I have the ability to make them better at home I say! so this is my first attempt. I took some digging around on how to set things up as there was tidbits everywhere. Here is my summary for future learners like me - chime in anybody who thinks there is a better way or if i cocked something up basket was pretty much full with extruded coconut lump (from Dennis) - lit it in a couple of spots with my soldering torch no deflector top rack with the steak seerer on Top. Not I used it with the high arms so it was as as high as it could go pizza stone on top of that Closed the lid bottom vent open all up, TOP vent open 3 turns when I hit 450 I changed the top vent two turns at 500 I changed the top to 1.5 turns then I fine tuned the bottom and TOP a little more to settle around 550~600. I was impatient! From memory the to-mvent was about 1.25 turns and the bottom big vent was aboun 3/4 open pizza base was home made using a normal recipe: I read somewhere that you neeeded to use less water in Singapore but I didn’t do that, if anything I accidentally put a but too much in I was not really being very accurate. So the different dough for Singapore is a load of BS in my opinion (I baked a lot at home before moving here - I did not see any difference in gluten when holding it up to the light and it certainly cooked and rolled out well) i prepared the pizza on one of those fibre glass anti stick mats you can get transferred to a floured pizza peel cooked for around 7-10 minutes let it cool for about 3 minutes before slicing i think that’s it. My Daughter who is 8 is a fussy eater and doesn’t generally eat very much. This is her pizza below which she almost completed and then complained that she had no room for the last slice but wanted to eat it: winner on this one. Jazzy my dog thoroughly enjoyed the fact Maeve didn’t eat all her pizza... i only have photos of her pizza and a dark photo of the last one (forgot to check the photo and didn’t realise there was no flash) : I got distracted eating! Freezer is still full of meat!

Oh, that looks awesome. I'd try just uses regular lump and no smoking wood and see how you like that.

Some lamb chops and corn on the go..then some prawn and chorizo skewers..plated over a grape salad.. I mixed up some mango and lime and a dash of oil for the prawn skewers. . Then headed down to the beach for some fire works. . Outback Kamado Bar and Grill

Looks delicious Mac. But everything you cook looks delicious.

LOL they have a bigger tv on board then I have in my house.. Wings ribs abt burnt ends beans Mac &cheese sSausage bacon explosion

Good show, looks like a piece of art work

Check the archives and do a little digging for some great approaches to cooks, seems your well on your way with those plans. The magic is in you and the KK for fantastic cooks however, you do have a wish. Open the the top vent and rub the side and Dennis will materialize in a stream of smoke to entertain all your questions regarding your new found treasure. Alas, if it were only that easy, hey enjoy your new toy. Thought it never rained in S. California

Sweet! Wish my wife liked cheesecake. I'd be all over that.

Friends don't let friends equate Fogo with their house brand bags, then believe reviews that Rockwood is better. Fogo carries many charcoals, all with a cleaner flavor than Rockwood or Lazzari. In ascending order: Lazzari Hardwood Lump - meh, and half the bag is useless crumbs Rockwood - better, inferior to any Fogo charcoal, "dirtier" taste Fogo Cuban Marabu - hint of swimming pool but cleaner taste than Rockwood Fogo Super Premium - a favorite, large lumps don't bother me Fogo Argentinian Quebracho - my favorite Fogo Komodo Kamado Coffee Lump - best lump ever, not available The KK coffee convinced me that charcoal could be transcendent, worth any price, life is too short to compromise. Then I couldn't get more. Fogo is the only supplier that can approximate the same thrill for me. Get a basket splitter, to conserve on fuel, the splitter will pay for itself. Grilled fish with Moroccan red charmoula is spectacular over good charcoal. I order Fogo charcoal directly from Fogo. Free shipping, and it comes quickly.

@DennisLinkletter will want a few for Instagram...especially with that logo on the front!

Looks good can't wait to see some pictures.

Fantastic looking cheesecake. Me and Mrs skreef has made them numerous times in the KK. Cheesecake is one of those things that will soak up a bunch of smoke. Next time try using regular lump (not Coco char) without any chips. Most lumps give off a little smoke flavor which will probably be enough to give the cheesecake a kiss of smoke.

That looks fantastic! Glad you had a great Australia Day (I am not sure what we are even supposed to call it anymore - when did aussies become so PC!). Food looks amazing - I will attempt that next year. Did you do anything for the hottest 100? i was stuck in Sydney working and I think I had a Sanga for dinner - I didn’t even get any lamb! I did have a great room at the Shangri-La overlooking circular quay though so got to see the fireworks from bed.

First pizzas look awesome and think they'll only get better from here (except the occasional screw up of course).

I didn’t have a choice myself it was my son birthday and he was headed out on a 21 day lobster trip so meal to go for his birthday and crew

I'd say your first pizzas were a hit. Your daughter thinks you make great pizza and that's wonderful.

...and THAT is how you do that!

I've grown partial to Boulevardiers - think Negroni, but with Rye whiskey instead of the gin.

very nice - all in all. I enjoy bourbon straight or in an old-fashioned. My go to is Widow Jane, small batch.

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

Great looking cook!

Great first cook on the 32! The world needs more bulldogs

Seriously cute pups!

They drew back nicley great ribs mate .I love my ribs Outback Kamado Bar and Grill

Fantastic cook Erik! We’ve got an Aussie bulldog that loves laying by the KK “supervising” until the food is ready Sent from my iPhone using Tapatalk

I have a good friend and she has 2 English Bulldogs that are sisters. Beautiful dogs.