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The wife went to the store and bought 4lbs of Cod, I like Cod but 4lbs is um, a bit. Fired up the KK to around 300+ and placed the tray in to cook. Used the Rub some Fish and a little Old Bay on them with a good addition of stuffing over the top. Tow sides, one baked was Acorn squash with basil, celery salt and dry chipped onion wrapped in foil at 300. Spinach with caramelized onion was the other. Checked the freezer for old forgotten fish,,,,,,,,,,,,,no luck Mac.

Here goes, wish me luck. A fish cook on the Konro. This is the last of the 2 year old fish from my freezer. I threw on some hickory pellets hoping to improve the flavour of the fish or at least hide the flavour. Done. Plated with fresh from the garden spinach and more of those Little Creamer Potatoes. Potatoes are boiled and spices add, pepper, chili, Egyptian Basil and a touch of garlic granulated garlic. Needless to say I focused on the flavours of the potatoes and spinach, awesome. The interior was very moist.

No, wasn't on Dune chasing worms but drove to Bass Pro Shops for a quarterly restock on some rubs. Location in Foxborough, Ma with a great supply of outdoor, camping, fishing etc supplies to keep you tidy. Went right to the spice dept and found that there regular selection diminished from the last visit but I found these to keep things going. Added were a couple of snaps inside showing only a fraction of it's offering and right next door was the stadium where banner #6 will rise in September. Great BBQ history in these parking lots.

The basics are the same regardless of grill size (I have a 23"). First, always fill up the basket to the top (or even up to the handles), that way you never have to worry about running out of fuel on any cook. Temperature on a KK is all about airflow, which is almost totally determined by the top hat/vent position. You only need to open the bottom vent enough to supply air so your fire doesn't go out. Once you have your coals lit and well established, the bottom vent doesn't have to be open very much to sustain your fire for a low & slow. You'll need to open it a bit more at higher temps. For a low & slow cook like you are asking about, you don't need to start a lot of charcoal. Hit the charcoal with your propane wand in a single spot and light an area about the size of a tennis ball. Use a blower of some sort (old hairdryer, leaf blower, or specialty device - I have a FiAir.) to really get the coals glowing strong. I tend to light the coals near the back of the basket, but I'm not sure that it really makes that much difference, as once the burn continues, it's generally in a fairly random pattern. Good quality charcoal is a must, as well. Some of the cheaper brands, such as Cowboy, are made from scrap lumber and burn up very quickly. Most of us here on the Forum use high quality lump charcoal, such as Fogo, Rockwood or similar. Royal Oak lump - not the briquettes, will do in a pinch. Dennis' extruded coconut charcoal is probably the best out there, burns very hot, lasts a very long time, but can be a pain to light. Don't fret exact temps. One of the best pieces of advice we can give folks new to this style of cooker is - Don't chase the temperature! You can drive yourself crazy trying to make subtle adjustments in top vent position to hit an exact temperature, when it really doesn't matter that much at all. Plus/Minus 50F will not make any difference the quality of your cook. Some folks here (me, included) like to open the vents more than what's needed for their target temperature to help speed up the heating of the grill & grates at the start of a cook. Then, set the vent to the position for your target temperature as you get close (within 50F), because once you heat soak a KK, with all its thermal mass, you won't be able to bring the temperature back down easily if you overshoot it. But, if you do, live with it and just rock on - especially with an adult beverage, and everything will work out just fine.

Nice thing about sashimi is it doesn’t look at you LOL

George - I have the 23" ultimate and I'm putting in an outdoor kitchen with a built-in pizza oven and my KK of course. Let me give the KK some kudos first. The KK makes some damn fine pizzas. If I only had one piece of cooking equipment, its a Komodo Komado hands down. However, if you're making a true Neapolitan pizza, then ideally you need an oven that will get to 900-1000 degrees...which the KK will do but not easily and then the oven and the handle is hot to the touch. If you're just cooking one pizza, then this works alright. The issue with all kamado style cookers is that you can't see the pizza and every time you check it out, you're letting out the heat. If you adjust your dough recipe, you'll make damn fine pizza's at 500-600 degrees but the same issues persist and each pizza takes a bit longer which dries out the pizza a little more. Gas grills are for people in a hurry. The one thing I've learned about cooking is the best stuff, takes a little longer, which gives you more time to enjoy the process, your friends and a good drink...or more. In the end, I ditched the gas grill and I'm doing the KK and wood fired pizza oven for me...and a pellet smoker for my wife because its idiot proof. This way, everybody is happy except for my wallet.

Yellow tail snapper about to go on the Nuke Delta. Yup whole fish, eyes looking at you and all.

Well guess who is just coming for the cocktails.

Yep - this is the one from San Francisco

Got some beef ribs going with some Gunpowder over black cherry. .. tony b sent me a Cornell chook recipe. . Thought I would give it a try. I used flakey Himalayan salt and purple crack. ... Ready for tomorrow. Sent from my SM-T835 using Tapatalk

Ckreef, if you make it use a torch at the end to finish up the stuffing for presentation, the KK holds the moisture which is great for fish cooks and the stuffing dries a little however a little torch is a good finish. Used apple wood wrapped in foil for smoke with a deflector.

Good looking fish cook. You said stuffing. I thought crab which would have made 4lbs into 6lbs. I've never done a fish cook like that before but I'm going to try it.

I bought a lightly used 23" 5yrs old for $3,000. no cover, no drip pan, no upper rack, no stone. warming grate was not invented at that time. I am selling a different 23" for $3,500 OBO which has all the grates and drip pans with it along with a new cover and updated front draft door. with what you have there, maybe $4,500?

You all crack me up! Had a lovely Cioppino at a local restaurant the other night - one of my favorite seafood dishes. Plan to make a smoked salmon (not my homemade smoked salmon unfortunately) dish with puff pastry tomorrow night for dinner. Just another protein in my repertoire!

Bruce, that is exactly what I did, focus on the tomatoes, spinach and potatoe flavours, just swallowed the fish.

I think they must have an Australian branch or subsidiary. The label on my Grill Mates bottle shows the company location as Hunt Valley, Maryland.

For a quick marinade try the Grill mates spice blend pkg's. Oil, water and contents are a quick fix if your in a pinch. They used to be 50 cents and as I remember the longer you left them in the mix the more intense the flavor obviously, to a point. With popularity and time they have increased in price and most times I overlook them at the grocers today but, once in a while I re:discover them, as the other day. Had some on steak tips and nostalgia came roaring back. Grill mates.......makes you think with "mates" on the headline if the headquarters are really in AU

Stubb's, Sweet Baby Ray's, Frank's Red Hot (not fond of it but most of America is), French's Fried onions (we use them for a lot of stuff), Grill Mates. They did a pretty good job with some American classics. P. S. Used some Bush Lamb last night

Bruce, I've been gardening forever, started when I was just a little girl helping my grandparents. Being the favourite grandchild has it's benefits and I learned an alwful lot from my mother's parents. They'd pick me up from school on Fri. afternoon and I'd spend the weekend with them. The had a big orchard, tons of flowers and lots of veggies. I used to sit up in the cherry trees in particular and stuff my face with sour cherries while I was picking enough for my grandmother to make a cherry pie or jam. I'd do the same with the apple trees. Loved it.

It might be hot but never too hot for a hot rib dinner. I boiled the potatoes first then rubbed with butter and sprinkled on some granulated garlic, Zanzibar Pepper, Egyptian Basil and Silk Chili. Next I put them in the airfryer at 350F for about 12 mins.

I did the burn in today, no bubbling and only 1 small white spot. It burned @ 550 to 575 for 8 hours and half the basket of charcoal wasn't even lit! Here is the first cook

I hate to point out unsafe practices but shouldn't the guy on the bottom be wearing hearing protection too?

I am getting ready for delivery of the 23" grill. I know that it is quite heavy so I am preparing for my deck to support the added weight. Things are looking pretty good!

Thanks for the welcome - Both BGE and Primo are in Atlanta, a 10 min drive to either for me . . . not the most obvious choice to switch to KK. Having Dennis call with answers less than a day after emailing questions has helped. The ramp was scary, but did the job pretty much as expected 😜 The alternatives were a 40 ton crane parked in the drive to lift it over the house or building a ramp 2.5x as long in the backyard to get it to deck height. There are some things I might do differently (video, take the lid off!) but hope to never do that again! Here are the first low and slow cook pictures. Put the shoulder on last night at 11 and added the ribs this morning at 630. So far so good . . . . Cheers!