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Cooking skinless chicken breast, planked in half, marinated in jamacan jerk. Using new warming grate on my 19.5

Cooked up some nice pork ribs with a pineapple dusting. .they fell apart... Next up the bacon gave it some pineapple rub lol seem to have a lot of this but I reckon it tastes so great..on it goes.over apple wood..looking good..and sliced..I ate some and vacuumed sealed the rest..scored this upright static freezer from work it has coil shelves for even cooling .finally have more freezer space than my bottom draw on the fridge..Bacon in the freezer..now that I have freezer space I can put my cusiant ice cream maker to work .choc chip peppermint. ..put it in the freezer. And before tony asks I was thinking about throwing some pineapple head in but forgot I reckon it would of topped it of .Next time lol. Outback Kamado Bar and Grill

I always use ckreef's lighting method from his post above about hot/cold smoker and blueberries. It works every time (with the wood pellets he recommended). I haven't tried it with wood chips since I bought a bunch of the pellets and it works well with them.

@DennisLinkletter Dennis, your absolutely right, there’s a lot of storage room here, but then again, it’s not only about storage, it’s also having the option firing this beast up to 750 degrees withn 20 - 30 min. for a fast cook, Problem is, I’m still short on time, i don’t even have the time to cook my self. But I just took my wife out to dinner in Germany’s best restaurant, Vendome, 3 michelin * here some images 1. dish: Veal Heart 2. dish. . Squids: 3.dish, Langostinos 4. dish, : walley 5. dish: pork. 6. dish: Guinea fowl 7. dish rhubarb sushi 8. dish. Coffee and chocolate amazing dinner!

Despite it snowing for the last 20 hours, you just gotta bear down and keep on grilling. I was damned and determined to do a rotisserie chicken for dinner tonight, as I had set it out to thaw in the fridge yesterday. Rubbed with kosher salt and baking powder overnight to help dry out the skin. Onto a 325F grill, basket splitter with the fire in the back half, with a chunk of peach wood. Cavity seasoned with Penzey's poultry seasoning, wiped down the skin, oiled with olive oil and seasoned with Harry Soo's Slap Yo Daddy spicy rub, and injected with Seasoning Stix Holiday sticks. Meater+ doing it's job. Came out pretty good. I ramped up the temp to 400F for the last 20 minutes. Skin was OK, not super crispy. Plated with a wild rice mix and steamed broccoli. You can't let Winter win!! Release your inner caveman and keep on grilling!

Tile Trivia - How many tiles on KK Grills? We use two different sizes of tiles 25mm and 28mm square. We actually weigh the tiles in grams and then weigh the buckets of sorted tiles to get accurate volumes to start on a grill 19TT 28mm square = 1,792 pcs 19 Lil Isla 25mm square = 2,476 pcs 19 Lil Isla 28mm square = 2,129 pcs 21 Supreme 25mm square = 3,249 pcs 21 Supreme 28mm square = 2,823 pcs 22 TT 25mm square = 2,744 pcs 22 TT 28mm square = 2,332 pcs 23 Ultimate 25mm square = 3,350 pcs 23 Ultimate 28mm square = 2,816 pcs 32 Big Bad 25mm square = 4,523 pcs 32 Big Bad 28mm square = 4,038 pcs 42 Serious Big Bad 25mm square = 5,229 pcs 42 Serious Big Bad 28mm square = 4,628 pcs

I partially fill with pellets to a level below the side holes. Drop in a lit starter cube. Leave the top off the smoker until the starter extinguishes. This leaves a good bed of smoldering pellets. Then I top off and put the lid on.

Yeah, this thing is kinda tricky. I have often struggled keeping it lit, too. I finally bailed out of using wood chips and went to pellets like those used in pellet smokers. I seem to have better success with those. I'll try and answer a few of your other questions as best as I can. 1) The small tube that the air flows through, the opening (you have a later version with the grate) should be facing down, so it doesn't get clogged with ashes, as the chips/pellets burn. 2) I tried the lit piece of charcoal, but found that it does works so well, at least for me. I just fill the tube with the pellets and blast the side air holes with my MAPP torch until I get good smoke production going. 3) & 4) I fill it up from the get go. see #2 above and put the lid on. 5) I was an early buyer, before Dennis started supplying the air pumps, so I bought one at the local pet store. So mine only has one speed/setting, there's no adjustment. I tried putting a flow valve in the outlet tube, but it didn't work very well. I don't change how I set this up based upon the smoking temperatures. I normally am doing cold smoking, with no fire inside the KK. Search the Forum, as both Dennis and some members have posted videos of the smoker.

I've seen these before.. I believe most KK owners use them to store their accessories in.. That rolling door makes access a breeze. But is is purdy!

Thanks for posting that Aussie.

Got some chunky ribs from my local...gave it some chilli and crack...rubbed up..on they go. .. Outback Kamado Bar and Grill

That looks great! Nice work on the first job! I hope I have such fortune I am yet to crack open the rotating chook machine, but after looking at that I think I may need to do it soon. I wonder If cook rice under it I can do a KK chicken rice? Only one way to find out. bloody ripper mate: keep it up

Adding the liquor will make it "boozy" - not necessarily a bad thing, but would be the biggest difference between the 2 products.

Injected with melted butter and my own seasoning ontside just an all purpose rub

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!

Important note................If anyone would happen get a little rolling cart like the ones I bought, be sure to place the KK so that the lid opens in the long direction of the cart. I had the 16" sitting on the cart the other direction (as pictured below), This weekend, I opened the lid quickly and the cart & cooker started to tip over. I was able to grab the rim of the cooker and keep it from tumbling but it was scary for a few seconds. The cooker did not tip over...it was the cart that tipped with the cooker sitting solidly on the cart. I rotated it 90 degrees and tested it.....no problems. The 19" was sitting in the "proper" direction because of the side shelves. I would not have been able to have stopped that from tipping if it started to go. Below.........This is the wrong way to have the KK on these rolling carts.

Here is one pic, took it with the phone and the picture quality is not as good.