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Pork shouder roast .Yum Pork on a layer of onion and red and white wine. . Sliced.. And plated.. Sent from my SM-T835 using Tapatalk

I just used mine yesterday on a rib cook. Target was 250F, so the top vent was just barely off the seat. Wind was calm when I started out, but picked up later (storm on it's way) and the temp drifted up to 260F. I wasn't too concerned, but tweaked the top vent down a tad and she came back down within a few minutes. I always close the fan damper to at least 50%, just for this reason. Make the fan do all the work.

This is actually the second paella I've done. Last weekend I cooked one that came out okay but was more a learning experience on how to do this in a WFO. This weeks version, although not perfect by any means, it's getting better.  Chicken and asparagus paella. 

I took delivery of my Kamado in January, but was finally able to place the BBQ this weekend. Now I just need the pool to be finished. I can't wait to fire it up.

Heylo Lance, If you are talking about "Grilling" direct heat cooking.. What better grills contribute is ease of getting those results. A skilled cook can "grill" over a charcoal starter and with the same meat get similar results.. The quality of the actual steak you are using has more to do with the results as long as you don't over or under cook them.. Yes KK's 3/8" SS grates will give you superior grate marks on our meat. The egg's lil' wire grates cool off quickly when you throw on your steak. And yes as people said above the choice of three distances to grill from is nice. BUT with Low and Slow the results are DEFINITELY BETTER High quality insulation reduces airflow this creates better barbecue. Charcoal always burns at the maximum volume for the allowed airflow, if you can burn less fuel to maintain your cooking temperature, you will have less airflow, less evaporation and Bingo.. more retained moisture in your meat. Reduced airflow also gives you more smoking Q flavor. Condensation is how the charcoal's organic vapor/smoke is transferred to your meat. Common sense would dictate that more retention time (from the reduced airflow) gives more opportunity for this vapor to condense on your meat and therefore you have more smoke flavor on your Q too.. So more retained moisture and more charcoal/smoke flavor.. I'd say that's better barbecue. And with roasting.. the results are DEFINITELY BETTER too.. Remember when convection ovens came out and chefs were ranting about how meat roasted in these ovens was better. Cooked faster, more uniformly.. the food was juicier and moew tender? Well the KK has 5 times the volume of hot-face that gets heat soaked and radiates heat to uniformly cook your food from all directions.. not just heat from the charcoal traveling past your food out the chimney. This gives you more uniform roasting. Round ceramic grills also have a donut hole dead center over your grate. The KK's chimney is in the rear, 80% of the upper grate has the same distance from the grate to the grill's ceiling.. Great for browning and baking.. Just look at photos of roasted chicken on this forum, always surprises me how much more moist KK chickens are. So grilling.. easier and more user friendly but results not necessarily obviously better but these other cooks will be noticeably Better..

It was another gorgeous day here and the outside was calling me, so much to do and so little time. Transplanted my tomatoes into bigger pots and set them up in a tent in the greenhouse to keep them from freezing. There was some yard work to do and then there was that 10 pork belly that I bought yesterday. Needless to say a quick lunch was needed and here it is. A nice salad while the sausages were on the KK. Plated.

I don't use mine very often, but when I do I'm looking for the temp to be stable and the fan active, but not running at 100%. The damper is adjusted accordingly.

All system are GO. Ordered and payed for 3kgs today .thanks Keith .b for posting .last month Sally flicked me and email saying they had a limited supply and offered me fresh berries. I just asummed they did not have enough to air dry considering all the crap they have been through. And just forgot about it seeing as though I still have a stash. Lol. Price is up but understandable. Sent from my SM-T835 using Tapatalk

Yup. That’s how I wound up with this screen name. Joined a forum and had to choose a name, so looked at my bookshelf and there was Moby Dick. Queequeg? Nah. Starbuck? Sounds too much like bad coffee. Pequod! Ahab’s ship! Adrift in search of a great white whale. Sounds about right.

I would move it and manage the economic end of it once arrived. Who knows, you may just have a crowd of new neighbors that not only in number, but they may bear gifts of the protein kind that requires more square inches.

I recently bought a BBQ Guru CyberQ with a pit viper fan. I initially brought the BB32 up to target 225 with its own dampers, then closed the lower KK damper. I set the Guru to 225 and closed its damper about a third, and set my upper KK damper where I normally do for a low n slow cook. The temperature dropped initially as expected but was taking a long time to recover so I opened the Guru damper and opened the top damper a little more. The cooker ended up running about 250. I was cooking two packer cut briskets for a church related gathering and they were done much earlier than anticipated because of the increased temp. I would appreciate any advice on how users manage their Guru and KK dampers. I think I just got antsy (and wanted to go to bed) but should have left the damper settings where I initially put them. Thanks.

I believe that you can reach out to them and order the new + block, without the probe, if you already have the original Meater? Works a whole lot better than the original for range.

And all this time I thought it was for Pequod's Pizza in Chicago....silly me!

Call me Ishmael!

I've done it on beef ribs and it holds its flare and taste. sure it would work on brisket . Sent from my SM-T835 using Tapatalk

Wow that is a great setup nice looking KK you are going to love cooking on it

Nice! If you've spent any time on this forum, its not going to surprise you to hear that you're going to love it!

Awesome setup and KK.

I think if you are going to pay that much to start with, the uptick for the 32" is well worth it relative to the additional flexibility. I got the 32" and love it....three separate cooking levels, I think I could do six large briskets or 8 to 9 pork shoulders. Right now I have six baby back ribs on (and need to go check on them) but last time I did nine with no problem. Love, love, love, my KK. Thank you, Dennis and crew!

Thank you very much. I appreciate the offer, really kind and I may well take you up on it. My mother in law is from the Midlands - Nottingham way and her brother lives near Burton so a familiar and lovely part of the world. SBB as in a 42"? When I ordered mine in 2013/14, I felt like a member of a small, slightly nutty club in the UK who would commit to spending the sums required for a KK. I'm glad to not find myself alone, in fact, I think I'm a junior member of the club judging by the fact that everyone else in the UK has two! May I ask what you do with the 42" - personal or catering? I came on to this forum with a 19" and was looking to upgrade to a 23" but I do a fair amount of grilling and the problem is that the surface area of the grill is finite and it's making me think that a 32" is going to be a good idea. Together with keeping the 19". 😁

Nothing better than that new KK smell...except the food that comes off of them!

I'm in the person that gave it the name Purple Crack after I tried it - the stuff is addictive!! I put it on a lot of stuff and the purple color can be cool sometimes, like on eggs! or on a chicken!

Hmmm... So much for the sight gag. Try this? A little low res, but you get the point! The Turkey and the Kamado(1).mp4

Kemi, you are baaad, gurl!

Have tried it on a number of things with good result. It's an acquired taste , like a good Scotch. I've wondered how it would fair on brisket as a substitute for regular pepper doing it Texas style. Haven't pulled the trigger yet on this experiment, has anyone tried?

Stumbled across this video and thought it was pretty kewl.

One reason to sell here vs. there is that folks in Northern VA have much more disposable income. It would likely fetch a much higher price if sold locally. That said, Northern Virginians aren’t worthy of such a fine grill...

1. You can always sell the 23 after you move if you truly don't end up needing it. 2. Probably more difficult to replace it if you've sold it and then end up regretting it. 3. You are probably already going to be using a moving van; what trouble is one more KK going to cause? 4. You can pack some your accessories in it during the move which don't fit into the 32. 5. There is definitely the pride of having two KKs in your ODK. 6. Since you are moving, it will certainly help with the introduction to your new neighbors. 7. Some might think slightly less of you (probably only a very few people and only slightly less at that, but of course, not me, no, certainly not) if you abandon a perfectly good 23 KK. How do those reasons work for you?

Had to spin some more wings .let them marinade in some buffalo sauce then sprinkled with pine apple head. plated with some salad and chips ....... Yum. Looks like Aussie Ora signed in with an alias lol Outback Kamado Bar and Grill

Spun another chook for lunch on Friday, I’m loving the rotisserie! Sent from my iPhone using Tapatalk

Well I live 4 hours away. I have a 19" table top KK and a 16" table top KK. I'm sure there is someone closer than me that has a freestanding KK. (that would be more in tune to what you want). If push comes to shove I'm sure I could give you a resonable demonstration of a KK in action.

Oh to be a woman and just order what you like.

A single rack of St. Louis spares underway using the two zone configuration of my 32. For those asking about the splitter, note that I’m using the 1/4 basket configuration to hold coco char, and this is more than enough for this cook at 275 for 4’ish hours. Leaving the coals exposed gives me the luxury of placing my peach wood chunks exactly where the flame zone is (rather than the usual Kamado wood chunk hit or miss routine).

We are having a stunning day today, sun, no wind, no bugs, the birds are singing, it's awesome. So what better thing to do than make an awesome cheeseburger on the KK. Made the rolls yesterday, previously ground a chuck roast and also made pickled red onions yesterday. I'm ready. I guess the site is not, I am unable to attach pixs. :(:(:( Here are the red onion rings pickling in salt, sugar, sherry vinegar with a bay leaf and cubano pepper. There is purple crack on this salad. K

Lately I can't seem to get enough of that homemade spaghetti. Made a batch for lunch today along with some mushrooms. Made a batch of sourdough bread but this time I baked it in a bread pan for a change. I did it like the Japanese bread that I did last week. You get a double loaf. Next step will be to cut it and see what the crumb looks like. It is just barely cool enough to cut. The crumb looks good and the bread tastes just fine. I had to change the bake temp. since I was doing it in a pan. Use 400F for 20 mins, then 5 mins.@375F. Baked it hotter than a regular pan loaf because there isn't much sugar in this recipe. Normally when I do this as an artisan loaf I start the bake at 500F but that seemed to be too hot for a pan loaf. I think I might just be doing this again.:)

So...there's a small but finite chance I'll be selling my 23. Why? Now that we're empty nesters and have been living and working in the Type A DC suburbs for 25 years (where traffic and people have only gotten nuttier over time...and much more orange...), we're thinking it's time to "semi"-retire somewhere a bit more calm...probably about 2-3 hours away from here, tucked a bit into the Blue Ridge. Currently working to swing a "remote" work deal with my current employer, but if that doesn't happen I know of other ways to make this work. Planning on making this transition by next spring. We've been taking inventory of what would come with us, what would be sold, and what would be donated. The 32 definitely makes the "move" list, but the 23 may be on the "sell" list. It just doesn't get used nearly as much as the 32, which is the perfect grill for our needs. Love the 23 too, just not as much.