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More pizzas this evening. Delicious! Sent from my iPhone using Tapatalk

Beef back ribs today, 220F-240F more or less for 5 hours. This was my first experience with beef back ribs, not my last.

Went for the basics on the first pizza night on the 42. Most of the time we do smaller pizzas so the kids can “decorate” them, they ended up looking very small . . . Publix bakery crust to keep it simple the first time out @ 500-550f for 7 minutes. Overall it was a solid first run. The fire ended up drifting left so one stone was 50 degrees hotter than the other, so ended up cooking everything on the right side stone. May end up using a deflector just to keep things balanced since it is a split stone set up. Cheers

Roadkill sportin’ a Meater on the 23. Just for some perspective on how large the 23 is, that’s a 12 pound chook.

I thought I might have misremembered the brand and so went looking online. Here is a review from someone who bought some on Amazon. More eloquent than my holes in skull description but same effect: "This ginger beer may not be to everyone's taste, but for those who like theirs spicy and not fruity, this is the only one. If you inhale through your nose right after pouring the ginger will sizzle your sinuses. For me, this is the only ginger beer I ever get, and it's kind of hard to find. It makes a *perfect* dark and stormy when mixed with Gosling's or Kraken rum and a squeeze of lime. Without the rum to cut it, it can be a bit biting. Yes, that's right, it's better when you cut it with booze. That's how snappy it is." Indeed

In the US, when we say "lamb fries," we mean the testicles. LOL!

Speaking of MAP torch. I've been using one for many years and it works perfectly, well, Sat. when I went to light my fire. Nothing, it didn't light, no surprise I've been using the same tank of gas for years so I put a new one on and pulled the trigger and got a birthday candle size flame. Check it all over and thought guess it's time for a new one, then I took the tip off one more time and held it up to the light. Problem solved some little insect critter plugged up the blades of the diaphragm in the tip that directs the gas, with mud. Took that out with a skewer and good as new. It was amazing how little earth it took to plug it up, I'd say lot less than 1/16th of a teaspoon. It now works like a charm.

This was Canadian style deep fried chicken my mate cooked for me last xmas. Sorry about the poor quality lighting and photography Took about 10 minutes to cook outside in minus 10 deg C I'd never seen this done before,...... and probably won't again, despite it being delicious.

Canadian Style Chicken.mp4

Tony, I feel the same. I am so thankful that you mentioned the vent restrictor without that I think there would have been big trouble.

Here is the adapter my friend made. We decided to use part of the DigiQ and that meant we just needed an adapter. He made a plastic fitting and it uses the springs on the Billows to hold it all in place. It is working like a charm right now as I'm smoking some beef back ribs.

Since we are on the Konro trail, here is the breakfast bacon I did this morning. Slow roasted over and open fire. This bacon is sooo much better than when done in the frying pan. Breakfast on the deck.

That’s pretty low. Nice picture

I believe they are 4" high-density black rubber castors. Swivel 360º While galvanized they are attached using female stainless threaded sleeves filled with white grease before the stainless bolts are installed. The castors use universal mounting brackets with oval holes..

Here ya go. Note that the spider gunk costs extra. Hope that helps.

Well...I do live in DC. I can get REALLY low. What are we talking about again?

Ok! carpenter, woodworker, farmer, photographer ( extraordinaire ), and now mechanic and great chef also. is there anything you can’t do Mac? LOL

The more I read the better it sounds.

I think that your friend should start a side business and create these adapters for the KK community. I would buy one in a heartbeat.

haha Mackenzie. I couldn't stand outside for too long and thought all you canucks were crazy. Good thing it only took 10 minutes to cook. And that was a big bird.

I might have exaggerated just a bit

Goya ginger beer, now that sounds very interesting. I bet it's not like the local ginger beer I can get.

Thanks Tekobo. Lambs fry is lambs liver. Most offal has nicknames to disguise them from the drowsy eater. I had never heard of paprikish and will give this a go in 2 weeks. The tongue is a really interesting piece of meat. It's firm and heavily marbled with an almost unrecognisable grain. delicious flavour and texture. I wondered if anyone had tried cooking tongue like a brisket but at a lower oven temp?

Wow. Thank so much for sharing @PVPAUL. I am definitely going to try this out. I have a good cast iron pan that I bought in India for making their rotis and parathas. I think it will be perfect for this. The Husband is off to NYC in a week and I know for a fact that the market near his hotel sells Goya products so he will be detailed to find the flour. Have you ever had the Goya ginger beer? Blows my nostrils off and makes holes in my skull but I always try it when I find it.

Bruce, ROFL. You have my permission to eat whatever you want whenever you want.[emoji16][emoji16][emoji16]

Hey Tekobo, yes I’m happy to share this recipe. (Just don’t tell my sister!) 4 cups AP Flour, 2 tsp salt, 2 tsp Baking Powder, 2 TBS Olive oil. 2 cups of Water, 1 cup of yellow cornmeal. Directions: Mix flour & Salt together. Add baking powder and mix again. Add Oil and break up oil into flour into small pieces and set aside. Add yellow cornmeal and water together is small pot and heat until cornmeal and water fully blend together. Let it cool down until you can handle (about 100 degree F.) Add yellow cornmeal mixture to flour mixture and form / knead into a large ball. Once it’s the right texture then break off into individual balls (a little larger than golf ball size). Place back into original mixing bowl. From this recipe I typically yield about 18 tortillas. If possible and you have time cover bowl with damp cloth and then cover the whole bowl in foil. Hand roll with a rolling pin until 8-10” diameter. Heat up cast iron pan until very hot...Place tortillas on hot cast iron until it starts to bubble (about 10 seconds) then flip over and do the second side. That’s about it. Some comments based on years of experience. In the old days my family likely used Lard but most of us now use Olive oil. For the yellow cornmeal the finer the texture the better. I now use “Goya brand” “Pre-cooked” yellow cornmeal. This is super fine and I no longer have to cook the cornmeal...just add warm water. It will take practice / experience to achieve the right texture....if to dry the edges of the tortillas will be jagged.....too moist and the dough will stick to your rolling pin and be hard to work with. One other trick that seems to make the the final tortillas somewhat silky is to proof the dough for 30 minutes to a couple of hours. The dough doesn’t really rise but it seems to make them more pliable / soft. Try to use minimal flour for dusting etc as any dry flour on the surface can / will burn when cooking the tortillas and not too desirable. Some of the lucky family members have cast iron rounds that come from the old cast iron stoves in which you had a fire below. These are about 9-10” diameter and about 1/4” thick. These work grate as there is not as much mass so you don’t have to pre-heat these as long. When heating to eat you’ll learn that we Mexicans all have gas stoves and heat tortillas directly over the flame.....many of us like a little burn on the tortillas. These tortillas are nothing like you can buy in the store and 100% make any taco better. I have never seen store bought tortillas like these...they are typically either corn or flour. Great for enchiladas......everything. If you decide to make these please let me know how they turn out for you! Best, Paul

I have the greatest respect for ThermoWorks. However, there's no reason to believe that their public-facing spokespeople understand this product as well as their engineers. I'm guessing that this description is "misleading". How well does the Billows actually work? My BBQGuru can struggle if the fire is having trouble jumping between pockets of fuel, but almost always for a long low & slow it locks on to exactly the target temperature. Does the Billows do this or not? To be blunt, they have to be using the PID algorithm. They couldn't possibly be that stupid, to have freelanced a different algorithm. They could be selling a poorly tuned PID controller, but I doubt that. My money is on ignorant documentation writers.

@Pequod - where the F did you find a chicken that big??? @MacKenzie - nice looking beefies. I bet you're addicted now - LOL!

Looks like you've got game!

Darn Mac I was looking at your hamburgers this morning and then the bacon and eggs this evening now I’m all bass ackwards I wanted to have hamburgers for breakfast and bacon and eggs for dinner. Anyway both meals look deeeeelicious, and those ribs are looking pretty yummy also.

Lovely pizzas.

Your friend did a very nice job with the adaptor. Good way to get the damper into the design with minimal hassles. That's a pretty big "dead band" around the setpoint, but given the size of this fan, it might be reasonable for it. I would have expected better from ThermoWorks, given how good the rest of their gear is designed/built.

Nicely done. Don't bother with the deflector stone. If one side is hotter than the other, just adjust your cooking time or move pizzas back and forth between the 2 stones.

I have it working on a cook right now and it seems to be maintaining the temp. within reason. On the web site they say - Maintains constant temperature control (±10°F/6°C typical) over entire cook. They also state the the fan has shut off and turn on 25 Degrees F from the set fan temp. so I'm not sure how it will maintain 10 degrees over the entire cook. It is working at the moment and we'll see as time goes by. Doing beef back ribs so it will be a long cook. I would call it a plain Jane/Jim controller so as not to discriminate.

Very nice, and just look at the room for more pizzas.[emoji4][emoji4][emoji4]

@Jon B. - I just packaged up a box for ckreef. I'll take it to the Post Office on Monday. No way am I going near the place on a Friday afternoon - not unless I want to wait in line for an hour! You'll have to give me the dates of when you'll be here next year, so I can try (finally) for us to meet up! If next summer is anything like this one, it could be a juggle.

Ok, ok. For the first cook ever on the 42” Komodo Kamado I decided to make some baby back ribs as I was craving them. I seasoned with Meat Church Honey Hog & Honey Hog Hot, then slathered them with AlbuKirky Duke City Sweet sauce. Let me tell you what; finger licking good! Sent from my iPhone using Tapatalk

So I can’t post videos directly on here huh? That’s a bit of a bummer. I made a comparable video to the hotdog pic on the other 42 that’s on Instagram. Maybe I can link that below. EDIT: Looks like it worked. http:// Sent from my iPhone using Tapatalk

Dear All I thought I'd share a story with my KKC, that's Komodo Kamado Conspirators as I now know you all. 😎 You may have seen a recent post where I said I was planning an outdoor kitchen. I was thinking of selling my 19" to make way for a 23". I know, I was foolish. It was blasphemous. Having spent some time on the forum and listening to the advice of all here, I have arrived at the following conclusions: 1. It would be a bad idea to part with the 19". 2. I need a 32BB. 3. Getting your wife drunk is apparently a proven strategy for gaining agreement to get a larger size KK. So, I've put the order in to Dennis and we're just sorting out paperwork. Can't wait. I can't comment on 3. 😮 Thanks to everyone for the advice and answering my questions. Unboxing video and the arrival fanfare will of course be shared. Alex

Well there is that old saying “it’s better to have it and not need than to need it and not have it” i bought the BB32 and have never regretted it. These cookers are not only great grills but works of art. No matter witch one you buy I guarantee you will love it. Good luck on your choice and welcome to the forum. Looking forward to uncrating and cooking pictures.