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I’ve only owned my KK for a short time. I normally clean my grill in the morning after each cook. I know it maybe weird but I like to take care of my stuff. So this is the shocking part (well to me it’s shocking) after the last 2 cooks the next morning the inside of the KK is still hot. No charcoal burning just the residual heat. I cooked some pizzas last night @550 and this morning I wanted to take the pizza stone and deflector out to store them and I had use my oven mitts to remove it from the grill. The KK insulation is amazing. Everything about this grill is built top notch. I sold my egg to a good friend. I cooked on it a few nights ago to help him learn how to use it. I can’t get over the grate size of the KK it makes other grates look like toys in comparison. If your reading this and aren’t sure if you should buy a KK. Do yourself a favor and buy one. Keep up the great work Dennis Linkletter.

I am always amazed at your photography skills, MacKenzie. That burger pic is just magazine worthy!

Did more garden work this morning, it was perfect weather, sunny but with cold breeze, bug free, it was wonderful even if I was wearing my winter jacket. You just know what's for lunch, thinking of you, Bruce.

Yum..plated. Outback Kamado Bar and Grill

Reporting back: I tried wings in my flat rotisserie basket. Had them for lunch yesterday. The colour was great and more even than I expected given the fact that they were encased in a metal grid. The wings were nice and succulent. So good, in fact, that there is no photographic evidence. Thanks for the inspiration @Aussie Ora.

Hey Tony. Your post made me smile. The expression "reach out to" is so American. It has crept into business parlance here in the UK and, when anyone says it to me, my reaction is to think "keep your hands to yourself!". Obviously it is a head thing and I need to get over myself. Yes, I did reach out to the company and they said that pecan and beech are all that they have. I am thinking two pecan blend and one beech blend. They seem fairly versatile, looking at the descriptions of use on the lumberjack website and the smoking wood charts that you and @Basher posted a few weeks ago. 60lb of pellets will be a lot so I will have to get used to those flavours! I am keen to try smoking things other than meat and seafood so I guess this is my opportunity. I am still unsure about what all the bits that came with the cold smoker do but will get to that soon.

Thank you, Tony, I appreciate you saying you like my pixs. I know I have fun doing them and even more fun eating all this KK food.

@MacKenzie you are not wrong, but just remember it's all about the eating and you can't eat a pix no matter how good it looks. Yes, now that I have worked out how to get the fire going quickly this is a super simple dish to make. Fire on, roti bar loaded and in no time at all you have something good to eat. I often have trouble attaching and bracket on the motor to the KK, the springs are a bit stiff and alignment not always easy to achieve. Having read that @ckreef leaves his motor attached the whole time I think I might take a leaf out of his book. Will make roti a more frequent choice here.

The large BGE and the 19" TT have pretty much the same grate size. The BGE is 18" in diameter and the KK is 19" left to right and 17" front to rear. Except for the KK has two 3/8" grates that let you cook on three levels.

You know what they say, no pix - didn't happen.

Collar butt takes 6 hours on Ora. In saying that i buy the same size all the time . Hence I know when to check lol Sent from my SM-T835 using Tapatalk

Guess it means summer is cutting the corner, excuse the camera work. Bought this ready made at the packy, while drifting in, had a taste and bought it local. 3-2-1 maybe but the 1 was at the register

Hello Mac, nice Burger, and I wish it were mine, Do you remember some time ago in a post lost in memory we referenced pixels and camera works. Well, that definition is exclusive to your photos, because I do believe you have a 20 or better pixel camera and obviously that's not to take away from your camera work. I only say that because my 12 was purchased years and years ago, and just doesn't compare. Let me down easy if I'm wrong, but, I believe you at the point of capture are tempting too many people so please tone it down. Just kiddin

I'm hip to the game now

Inspired by all those glorious beef rib cooks by Aussie, I decided to give it a go today as my Memorial Day BBQ. Marinated in Korean BBQ Rib Sauce, then dusted with Dizzy Pig Raising the Steaks. On the KK, indirect @ 250F with the smoker pot of mesquite & post oak chunks and a cup full of mixed fruit wood pellets (apple, cherry & peach). The last 45 minutes, tossed on an ear of corn. Plated with some air-fryer spuds and a nice fruity Zin. The corn was surprisingly good for this early in the season. Obviously not local - I won't see any of that until after the 4th of July!

El Pescador, I love the look of those tacos.

Not a fan of metal clips like that, as they conduct heat from the grate and give you an elevated temperature reading. That's why I went with cork, as it is: 1) essentially free, 2) a way to recycle the used corks, and most importantly, 3) has a high insulating property so the probe is measuring true air temperature next to the meat.

Aussie I have a pork collar in the freezer think I’ll pull it out and give it a try.