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YEP!! Got a KK32 in cobalt blue tile ordered. Can't wait to get it.

Welcome to the Obsession! Can't wait to see the pics of the grand uncrating once it arrives at its new home.

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Thanks everyone! The 1st place beer is called "Mango Gose-a-Rita." The base beer was a German Gose style (tart w/sea salt and coriander), with mango and agave nectar added. The 3rd place beer was the same Gose, but unadulterated, and is called "Down Gose Frazier." This might turn into an opportunity to brew the beer at the local brewery that sponsored the competition and enter it in the Great American Beer Festival (GABF) Pro-Am competition in Denver in October! Won't know about that until next weekend when we pour the competition beers at the "People's Choice" tasting/vote. Nice job on those chips, MacKenzie!

Today I had the chance to try Tony's chips. I loved them, so much better than buying a greasy bag of overly salted chips. These chips have very little salt and very skimpy with the oil. You get to add the spices you like in the amount you like. My air fryer can't be set at 330F so I used 325F and extended the time to 16mins. Yesterday I made a batch of roasted carrot hummus and loved it. Roasted the carrots and garlic on the KK. I thought the chips and hummus would go together but they didn't, the hummus overpowered the chips. The good news is the hummus is wonderful with bagel crisps. It is important to do small batches of chips, they need to be dry and crispy when taken out of the air fryer or they will end up soggy, better to over cook than to under cook. Thanks again, Tony, this recipe is a real keeper.

I've asked my guy..

Congrats your going to love the 32 great color choice everything cooks better in cobalt blue

Congrats, @tony b!

Yes, please...it's cooking season, post haste. I had an Ethiopian Berbere that I mixed with a number of spices and placed it on chicken to brighten it up. That's one warm spice and I found very little on it as how to use it on the web. Intimidating. Your venture will require time and effort and I'm sure the both of you work and have responsibilities, that being said I for one appreciate the effort. Tekebo, I picked up that gauntlet you so carelessly dropped on floor and considered it's merit. If it is to your liking, please consider as an opener the team with the best season record and IF your team makes it to the playoffs, will cross that next bridge, as it would be appropriate again to re:negotiate. For me I have work to do now, unlike some that sit on the dock of the bay and watch the tide roll away. lol

Looking great @Tyrus. I would ask you to put this into a sports bet in the hope of acquiring it and getting it to the UK - in a heartbeat. What are you using the cast iron pot for?

Cheers Tucker , get stuck in. Half a jar of green peppercorns , whizz them in a spice blender for a second , half cup of vegetable stock / splash of french brandy , reduce down , double cream to finish . Sent from my iPhone using Tapatalk Pro

Smashed up some spices in the grinder tonight and dry rubbed a rolled pork shoulder. Turned out way too much food just for 4 of us but hey ho . I’m gonna have to put the brakes on cooking on this damn thing [emoji16] at least for a couple of days anyway ! Either that or start posting invites for the whole god damn street to call round [emoji23]. For sides did some Pak Choi / Spring Onions and a drizzle of Oyster Sauce . Cookers now redundant in the house [emoji536] 🤣. Microwave still operative for our 7 year old daughter . Having fun experimenting , Pizza next I’m told by the missus [emoji847]. Wahoo . Sent from my iPhone using Tapatalk Pro

Just figuring my new Toy out trying different stuff . Only a week in cooked on it every night [emoji16]. Just thought if I can get to grips with these Vents and control the temp in this thing that’s good progress ! Tried a couple of nice Chickens tonight , was late back from work and extremely hungry [emoji39]. Turned out absolutely perfect , cooked these Birds at 450-500 deg . Juicy succulent white flesh and a beautiful crispy skin . In the past I’ve used my Rotisserie on my Weber to great success but cooking hotter and faster gives you something totally different . Cooking on the top level I found I didn’t need the Rotisserie just flipped these beauties at 15 mins a side , quick flash with peri peri and they were ready to serve . I’m Looking for a nice Chinese Pork recipe for the W/e if anyone has one they can recommend [emoji848]. Would appreciate any ideas , Nite all Wahoo ! Sent from my iPhone using Tapatalk Pro

Hey Forum members , just like to introduce myself , I’m a soon to be new owner . You guys have helped me a lot in taking the plunge in choosing one of these Crazy BBq’s . Great honest and helpful feedback on the whole range of models . Well done Dennis for creating this platform , damn good business sense , when you know you’ve a product better than the rest just let the punters do the selling for you . I know how you love some action photos , I do too and when this beauty arrives for sure I will get some snaps , Il be needing some mechanical assistance getting it over a fence and a garden shed at 750kg . Not quite figured out my plan of attack yet though . For now I’m tracking this bad boy on the high seas on my Marine App . Captain needs to get that vessel moving . My local butcher is hanging some Ribeye for me ageing for 28 days which co-incidentally is the transit time here to UK. for now I have to wait just like the meat ...... Darren

Just wanted to give my opinion on picking a color. Although there are many beautiful colors to choose from and after pondering over what color I should pick I must say the matte black is just flat out one SEXY looking beast and I'm more then ecstatic over my choice! Doesn't get any better then this color combo with all that killer stainless. Sent from my SAMSUNG-SM-G935A using Tapatalk

So that's all folks. If you are a current owner of a KK, what goes before you know so well. If however, you are contemplating buying a KK from Dennis, I will tell you the following ... You may have apprehensions sending the kind of cash overseas that you're going to send. Forget about it. Dennis is as solid a man as I have ever met in my life. Like me, his word is his bond. I'd do business with him on a handshake and never lose a minute's sleep. As for the Komodo Kamado itself, It's now a couple of months that I have been using The Beast as I call my KK BB 32". Simply stated, it is the best cooker I've ever used. Why I didn't purchase one earlier is beyond me. You can sit down and look at pictures all day long. The attention to detail, the engineering, the construction, are all stunning, and I'm an engineer and I know all about this stuff. However, what pictures and words can never hope to get across to you is how much better the food is when cooked on a KK. I've been cooking on kamados for over 20 years. Most recently I had a Primo XL, arguably the best of the mass market kamados. I was a very good cooker. But the KK is in a league by itself. Pulled pork is pretty much pulled pork ... EXCEPT when cooked on a KK. Same with brisket, ribs, ti-tip, loins, etc. What comes off most kamados is better than you'll get off a kettle or gasser or stick burner. What comes off the KK is so much better than anything you've ever tasted. Pulled pork, brisket, etc. is more moist, more tender, and the taste if indescribable. All this is because the KK is so efficient that you never have to worry about dried out, over cooked meat. You know why you spritz cooks? You know why you always had to put a water pan under the cook? It was because your cooker leaked air like a sieve leaks water! Not so with the KK! So if you're looking at buying a KK, get on the phone, call Dennis, and talk to him. You'll be joining the KK owners club shortly! PS - I'm not getting paid a thing for one word of the above. It's just the truth.