Leaderboard

Successful once again.

Cod with red charmoula.

I love kamado style cooking. I enjoyed cooking on BGE. The Komodo Kamado is a different experience way more enjoyable. I hate to sound like a weirdo but I love hearing the latch lock and unlock it’s so precise and well built. Before my KK I was eyeing the Kamado Joe 2. I was really intrigued with all the innovations Kamado Joe was bringing to the their grills. So one day the NEX had a Kamado Joe 2 on display. I really like the idea of a latch to help seal the dome to the base. So I started latching and unlatching the Kamado Joe to see how it felt. After 3 tries of latching the grill the latch broke I was so embarrassed I threw the broken pieces into the grill and walked away quickly. So that incident lead me to my KK.

Reading through the entire thread, there is no visual proof of an actual brisket. I'm sure it was good though (wink wink) I will say the ABT's looked awesome.

Well...I failed to get pics of the finished brisket. Suffice to say it was one of the best briskets I’ve done to date. Truly superb. You’ll have to take my word for it.

Nice buns, son! (Sorry, just had to say it! LOL) Very nice day yesterday, so Gin & Tonic on the deck while I made some nice steak kabobs. I like to separate the different ingredients based on how they cook. Too often if you try and put everything together on one skewer, some pieces get overcooked or undercooked. The steak was marinated in chimichurri. Veggies got oiled and sprinkled with Lane's Q-Nami. Direct with mesquite wood for smoke. Plated with some farro with goat cheese, basil and oil-cured black olives.

We had our Memorial Day cook today. Everything pictured is homemade.  Pulled pork from last night's controller screw up. Came out pretty good considering. Cowboy style baked beans. Cream corn - awesome and easy recipe. Vinegar based summer Cole Slaw. Mrs skreef's sweet girlie sauce. Vinegar based sauce. 

Simple dinner last night - very nice day to sit on the deck and have some Vinho Verde while dinner cooked. Chicken legs & thigh marinated in Uncle Dougie's (I injected some into the chicken, too) and a nice ear of corn. Direct, 350F, cherry wood chunk. Plated up with some salad and crusty bread. Oh, and more Vinho Verde! Corn came from somewhere down south, but was still pretty good for this early in the season.

https://youtu.be/RDpVwWPS5fk

I’ve been working from home today which allowed me the time to bake some sourdough and also make one of my favourites, pork belly bao buns. Sent from my iPhone using Tapatalk

I had the same decision to make last year, i ended up with the 32 and i'm really glad i went down that path. I usually only cook for two people but the space means you can fit things like baking pans with handles and other odd shaped dishes on with no issues. The charcoal usage is practically on par with my old cheap 18" Kamado, so its a win win. A couple of weeks ago the Wife and I had a BabyQ - Baby shower for around 50 people and the 32 handled it with no issue whatsoever, in fact the 3rd grill was used to hold the drip pans, i could have fit a lot more on: This is 2 x 6kg briskets, 2 x 3kg pork shoulders, 4 x racks of beef ribs. Then there are the times where you want to bake, the 32 is an amazingly capable bread oven and has plenty of capacity: Another nice thing is how easy it is to make a true 2 zone setup, i'm a massive fan of reverse searing steak, in the pic below i brought the steak up to temp on the upper right grate, then took it out and let it rest whilst the grill come up to temperature for the final sear: If i had my time again then i wouldn't change anything about my decision to get the 32. You'll be really happy with whatever you choose, but for me the 32 was the way to go.

Well after days of deliberating on color, I finally ordered the SBB42.... in matte black pebble. I want to thank everyone on here who gave advice. Don’t hate me if you were rooting for cobalt blue pebble! Lol. Now the wait for delivery. Oh, I did order a blue cover though lol. And yes, the alcohol does work..... in moderation.

Wife has to work on the actual day, so doing our cook today and having guests. Full arsenal today. The 32 smoking a brisket. Fired up the coals last night, hence the CyberQ to hold it at low temp overnight. Then ramped it up this AM for a Franklin style brisket using the smoke pot over coco char. Bad lighting, but the boys together. And on the 23 we have some ABT’s over coco char with apple wood. More later if I remember pics. Cooked ABT’s.

So I tried hot and fast results were awesome. The low and slow beef ribs were soft, juicy and flavorful. Now chicken on the extended grate. I can’t believe how much more room I have now.

I planned this for yesterday but I was exhausted after staining my deck I went to the freezer for precooked chili. So, today was the day I've been waiting for this repeat meal, loaded cheese burger with airfried chips. Plated.

Yes. That’s why I splurged on the Guru probe tree!

I've only had 1 Guru probe go bad on me in all this time (a good decade), so just a bit of bad luck. Had a lot of Maverick probes go bad! We'll see how the new unit (XR50) holds up. They do look heftier.

As long as you don't use charcoal lighter fluid, they should be OK - i.e., don't use the "match light" version. The odor from the lighter fluid will permeate the inside material of the grill and will be hard to burn off. I, personally, haven't used anything but lump or cocochar (sort of a briquette) for decades.

Beautiful. I can just imagine the nice, sliding flakes of fish hot off the barbecue. Delicious I am sure!

I agree. I keep mine, with all its probes, because I think there will be a cook sometime in the future that demands the security and ease of a controller. In practice I would do better to put it up for sale to someone who would actually use it!

That is an interesting device. It reminds me of upholstery springs. Seems to hold the fish well.

That sound like you have a faulty pit probe. The BBQ Guru folks should replace that for you. As far as why use a controller...I tend to agree. Only time I use mine is when I light the coals the night before and then idle KK at a low temp until morning. That way it is already heat soaked and I can put the meat on as soon as I get up. I could remove the controller at this point, but if it’s behaving then no need.

When I moved the wires I pulled on the pit probe wire just a little bit and the temperature took an immediate nose dive. Wiggled it some more and temperature shot right back up. Wiggled it again and it took another nose dive. In the end it stayed low and the fan never shut off. That's when I knew if I wanted to get any sleep I just had to set the vents and go to bed. I'm a little bummed about this. The butt ended up finishing in record time but I was cruising close to 300*. It's now in a cooler resting and homemade baked beans are on the kamado doing their thing. Makes me wonder why I even bought a controller.

Love Ora she is a busty 23 inch beauty Queen . Sent from my SM-T835 using Tapatalk

So that was almost a disaster. Just before going to bed Mrs skreef was worried about the wires and the stupid cats. So like any bad husband I listened to her and started messing with the probe wires. Something happened and the pit probe stopped working correctly. It was giving a false low reading which caused the fan to stay on and not turn off. That would not do. Fortunately I had my ThermaQ dome probe going along with a ThermaQ meat probe inserted into the meat also. I turned off and removed the CyberQ setup and went old school. It's cruising along and I'll post the ThermaQ graphs once this is all over. 

If anybody is up and about here is a link to my live feed graph for tonight's overnight Boston butt. This is in the Primo Oval Jr using Fogo Marabu lump. This should continue until sometime tomorrow. Normally I would do this cook in my 19" Komodo Kamado but I wanted to test out this Oval Jr Go setup before I take it on vacation to my sister's house in a couple of weeks. It does take Marabu a bit longer to get get going but it finally got there. https://sharemycook.com/Cook/Detail/a90caf52-9bd6-48bf-8e1c-f7dfd5a5b8e9

Ahhh - Thanks, @tony b! I like the cork idea - I'll have to give that a go!

I could have gone either way and been happy, but after seeing that matte black 42, I knew it was screaming my name. Plus I have a thing for rock and roll, classic bbq colors, and even my ink is black; it made sense! Sent from my iPhone using Tapatalk

This cook ended up melting tender. Cooked the shank at a slightly higher temperature wanting to melt some connective tissue. The main part could be cut with forks

It can be shipped to AU but only by the container full.. It's classified as semi-Hazardous so it can't be sent LCL (less than a container load)

My add-on for tonight - Celebration steak dinner. I won 1st Place in Best of Show in a sanctioned homebrew competition today. Also took a 3rd Place in Best of Show for another beer. So, it was a very good day!! Costco Prime Ribeye Cap with blue cheese mushroom sauce, melting potatoes cooked in duck fat and a nice Greek salad. A simple nice red wine, as I had sampled a few of the beers after the judging. We call it "Drinking the losers!"

Stombolli needed a fix with some garlic bread. The last of the Dinosaur sauce ..added the goodies.... On they go.. Looking good. . Ready to go. . And plated. Yum. Outback Kamado Bar and Grill

This is the second senior we’ve adopted through Lab Rescue. Kodi crossed the rainbow bridge almost exactly 1 year ago. Took some time to find Buck, but he’s already become my buddy. Follows me everywhere. Here we are, bringing our boy home: His name was “Puck”, but we didn’t like it, so he’s now “Buck”. He’ll never notice the change.

A classic KK cook. Nothing better than a great roasted chicken - whole, spatchcocked, rotisserie, al mattone, - whatever (just not beer can, please!) I don't think you can break the latch on a KK just by opening/closing it - I'd be shocked if someone ever did. Granted, the nuts can loosen over time and need to be re-adjusted to get a good closure, but that's hardly the same as the KJ incident!

Looks like good chicken. Saw the extended grate and it made me think that I've never had occasion to use it. Still clean as the day it was shipped.

Weird on the pit temp failure. I had an issue once where the fan just stuck on high and it kept raising temp well beyond the target. Ended up unplugging and taking the controls myself. Never figured that one out.