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I did my first whole hog cook. I used jealous devil charcoal with oak,hickory, and cherry wood chunks. I cooked at 250° for 6 hours. It came out perfect !!

Felt a little intimidated at first, but pizzas are one of the easiest things to do on the Komodo. Sent from my SM-G892A using Tapatalk

Waited out the thunderstorm and did a quick chicken cook for dinner. Dragon sauce bbq chicken with grilled asparagus and a side pasta with Bomba sauce, artichoke hearts, boursin cheese (to kill some of the heat from the Bomba) and finished off with parm, scallions and parsley. Even with the all the cheese, it was still pretty damn spicy! Direct @ 375F with cherry wood. Plated.

First use of the new warming grate for the 23. I wanted to put it through its paces to see if this new grate would turn the 23 into a true two zone machine similar to my 32 with its half main. Started with the basket splitter and the warming grate. Put some sweet potatoes directly on the coals while monitoring the temp on the indirect side with the warming grate. A bit later, I removed the warming grate, added a chunk of pecan, and inserted the sear grate. Put on some ribeyes for a reverse sear, starting them on the warming grate the same way I would use the half main in my 32. Moved the sweet potatoes to the rear of the lower grate to finish cooking. Just admiring the view on this fine spring day with a wee bit of thin blue pecan smoke. The ribeyes are almost up to temp. Plenty of room for them and the sweet potatoes while I cranked open the vents for the sear. Almost there... The big moment. Boom! Top with some blue cheese chive butter and a side of baby brussels. The verdict: This fancy new warming grate has brought one of the best features of the 32 to the 23. Super easy and flexible two-zone grilling. Highly recommend it for anyone on the fence about buying one of these things.

I think u like pork, the tell may be all the profiles of piggies. Anyhow, great job and by the way, how many lbs? Enjoy!

I just called Fogo. Nothing to do with the relationship between the US and Cuba. They are just out of stock. Last time they were out of stock it took about 6 weeks to restock. No worries I have about 5 bags out in the shed I did use it for a low-n-slow butt yesterday. Took a few extra minutes to get going but was a nice stable cook in the end. No extra smoke from the lump. When it comes back in stock I'll get back on my once a week buying spree.

Turns out I don't have a pic of just the basket splitter. The pic on the KK page is probably the best: https://komodokamado.com/collections/32-bad-boy-accessories/products/charcoal-basket-shield-for-bbq-32-18-lbs. The two flat plates are optional and give you the flexibility to use 1/4, 1/2, or 3/4 basket. Here's a pic of my using it in the 50% position, which is nearly my permanent configuration. Here is a full basket of Fogo. Kinda boring, but you asked. Here is a full basket fully lit. For low and slow cooks, you will not have a fully lit basket of coals, nor do you need one. A small, softball size chunk of lit coals can sustain low and slow. If you light multiple sections, you will have difficulty keeping the temp down. So...light just one spot and set your vents. Done.

Cleaned them up and added some purple crack and rub..3 hours in looking good. Outback Kamado Bar and Grill