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Did a couple of boneless skinless chicken breasts and some roasted little potatoes. Plated.

This is more of an informational post for one that's interested in a few spices that worked out extremely well together on a piece of farm raised salmon. While at a farmers market I came across a product called truffle salt... and it was good. In conjunction with another called Garam Masala with some pepper grind it turned an ordinary piece of fish onto a level of it's own. Works well on steak too. For a 3oz tiny jar it was $14 but, well worth it for the distinctive flavor it imparts. Now I used to make a mixture of salt, pepper, brown sugar and dry dill for an overnite draw on the salmon but personally thought it was always a little salty. I will change my ways after tasting this. SO if your of a mind to try something new or have already well, here's the web site for the truffle salt is www.grind-gourmet.com. Kick it up a notch and by the way Purple crack works well with too. Used apple chunks and smoked it for around an hour or longer, actually I went by feel or give on the fish kinda like steak on the med rare. So keep it under your hat, mumz the word.

I prefer the boxes as it is easier to store bulk amounts in the garage. I was wondering how I would be able to stack the bags easily as compared to the boxes.

Bingo, Way too go Basher. NIce close! I now am a man with a plan. I will start using the new K in order to put the old K to pasture with some life left in her! Its just a matter of time before the top breaks and the bottom is showing more cracks. 4 or 5 tiles fall off after every cook. It's time to put her out to pasture with some dignity. I am even going to dress her up a little by putting the missing tiles back on one more time! I will start the embalming process tomorrow.

@ Tyrus and CK- What is wrong with you two? You've never had a cucumber sandwich. It's time to rectify that situation.

I agree! The massive 42 roti basket is what finally convinced me that hankering after a 42 was just plain mad.

All, thanks for your replies.As promised enclosed are a couple pictures of the cook. While I normally would only enclose photos of the cook (food) I enclosed one of my pulling the pork with the new bear claws. My daughter gave these to me for Christmas last year so I needed to have this pic taken so I could show her that I’m actually using a present she gave me! The food pic is not that great but I promised to include. Tyrus while I’m a gadget guy I do like simplicity in my life as well. I hope to someday I’ll be able to put these gadgets in the drawer like you do! Dogs do like to cool off in the lake and visit the neighbors.....thank goodness they haven’t come home with any of the neighbors underwear....yet!!! Best, Paul

I just got done chatting with a customer service agent and asked if there will be any adapters for the KK. He referred me to the adapters that are available now. I informed him that those adapters won’t work with the KK. I just received email asking for pictures of the KK and the fan port. So fingers crossed that Thermoworks will soon make an adapter to fit the KK.

As posted below I picked up a new to me KK 23" Ultimate . I've had a Kamado Joe for awhile, but understand that the procedure for lighting charcoal is slightly different in a Komodo Kamado. Would be interested in the basic lighting procedure different people use. Also what are the settings for the top and bottom vents for various temperatures . I understand each KK can be slightly different. Thanks ahead of time.

Hello All-Arizona Steve here, Well I finally pulled the trigger. After several conversations with Dennis, I landed on the Big Bad 32” in cobalt blue pebble. Very exciting! I’m located in Northern Arizona, USA - just south of Flagstaff at about 6800 feet above sea level in the Coconino Forest. As I’m writing this post, my backyard is under major construction so my Big Bad 32” will stay crated for approximately 2 weeks. What a tease!!! Here are a few pics till the unveiling of (yes I have already named the KK) “ZEUS”. The GOD of Blue Sky’s and Thunder. I will post uncreating pictures and backyard completion soon! Chow from AZ

The only mayonnaise worth buying.

1) Ditch the deflector stone - no one, not even Dennis, uses it. Just slows down your cooks to heat up the extra mass. Just put some aluminum foil on the lower grate to serve as your heat deflector. You don't need mass, just a barrier to the infrared heat from the coals. Save the double bottom pan for its intended use - catching drippings onto veggies or making a nice gravy. 2) For that temp range, top vent should be about a 1/8 turn open (just barely off the seat) and the bottom vent is not controlling, just open enough to let air in for the fire. If you have the dual dial lower vent door, either: use one of the middle holes on the right, or a 1/4" sliver on the left one.

RIP! Another POSK bites the dust.

I also use a MAPP torch, about a 30 second blast, followed with a hand-held air blower until I see a nice glow going. I mostly use either Rockwood or Fogo lump charcoals. Both are a tad hard to light, similar to the cocochar and coffee wood, from Dennis. I generally open the vents fairly wide open until I see the temps start to rise and get near my target (within 50F). Then I close them down to where they should be for my target temps, unless I'm using the Guru - where I close the bottom vent completely and have the top vent just barely off the seat, to force the Guru to do all the work.

Wow. Blast from the past - yahoo chat room! Funny how much the world has changed since the days of dial up modems and ringing someone to tell them to log in to their email because you'd sent them a message.

I will be doing the venting process this weekend after speaking with Dennis . Taking 5 to 6 hours of my weekend plus a little charcoal is worth setting up a lifetime of cooking properly. One thing I forgot to mention was how much I was blown away when I first saw the KK in person. Pictures do not do justice to the build quality , engineering , and beautiful looks of this thing.

I made this handle in 1999 when I was trying to come up with a yahoo chat room name. Have always been a big Beatles fan.

Do pebbles really cook better or is this just an inside joke?

I was worried that this was going to be a thread about an all male party aka “sausage fest” Great job, wish I was there to help sample!

Here are a few pictures of my KK 23 to give you an idea of the condition. One quick question I understand there is a venting / burn in protocol for a new Komodo Kamado . Since this one is 4 years old but essentially unused should I do this any way . Been in Colorado dry climate the whole time.

My first cucumber sandwich of the season. I look forward to these.

Rotisserie spit rod, baking stone, sunbrella cover.

Well I woke up at 6:45am and everything was running smoothly! Shoulder temp was in the about 172F. Finished at 9:00am at 203F. Wrapped in pink Butcher paper and double wrapped in foil and did the FTC method. Now it’s time to let rest and look forward to lunch!!! Below is a picture of the shoulder before pulling off the grill and couldn’t resist sending a pick of our two pups chilling by the lake! Once I pull the shoulder and plate I’ll forward some last pictures. Also, one question for you folks out there with the CyberQ. Towards the end of my cook my temperature jumped higher....about 273F and set point was 240F. I had the ramp feature set up....just not sure this feature works well with the KK? Any information is appreciated! Cheers! Paul

Found some boneless beef short ribs in the freezer this morning. Here we go- Equal amounts of chili, garlic powder and fresh ground black pepper. Meat is done. Snack time.

Here we go, rain stopped and it turned out to be a super nice evening so why not light up the Konro and tend some food.

Absolutely stunning cook and pictures as always Mack! I had a double cook yesterday on the 32, steak for lunch and then pizza for dinner. Sent from my iPhone using Tapatalk

With apologies to MacKenzie for stealing her line*, I made my first Deep Dish Pizza and used the Reef Deep Dish recipe. I'm very happy with the way it turned out and received numerous kudos from dinner guests (a.k.a. experimental subjects). I used my new Lloyd's 12" deep dish pan, again thanks to Charles' recommendation. Dough in the pan after two hour counter and six hour refrigerator rise, followed by return to room temperature. Lightly browned Italian sausage and cremini mushrooms are flanking. Added a layer of fresh mozzarella and another of picante' provolone, followed by the Italian sausage, mushrooms and herbs and finally, topped with "Rao's Homemade Pizza Sauce®" (which was great flavor but not quite enough for a 12" pie) Into the KK for 15 minutes (dome temperature 500°F, pizza stone temp at 455°F), then pulled to add fresh picked basil and fresh bought pepperoni then a topping layer of mozzarella Returned to the KK (now at 450°F dome temperature) for another 20 minutes, resulting in this Pulled from the pan after a 7 minute rest (couldn't get a photo of the bottom crust due to constantly beating back many attempts trying for "...just a taste", but it was nicely browned). Cut and served with heirloom Caprese salad and Schramsberg California sparkling wine. (Not a MacKenzie quality photo, but I was hungry by this time). A good time was had by all. Thanks again, Charles, for the pan and recipe tips. I'll make this again.

A 20 pound box of dry-farmed Santa Cruz Early Girls, into 5 pounds of paste. It seems like more than a 4:1 reduction, but dry-farmed tomatoes start with less water. There's a vintage effect. This year's paste is nowhere near as sweet as last year's paste. They had a rainy Spring leading to a late crop; it's just now possible to buy boxes. The Silpat non-stick silicone baking mats were a revelation. I would have bought a commercial dehydrator if I could have figured out how to contain quarts of puree per tray. Instead, the Silpat liners drove the design process. They fit full sheet pans, which fit bakery racks, figure out something starting from there. The non-stick is amazing: I had thin dried films on the edges everywhere, starting with six trays, two quarts of puree per tray (1/3 of nominal capacity; the trays hold six quarts each to the brim). I thought this was a lost cause, to soak off later. Instead, the films peeled off cleanly like separating the protective film from double-sided tape. Mixed back into the paste, these films tend to equalize and rehydrate.

Sorry, no KKs used in the making of this meal, but I will be firing up one of the beasts tomorrow for some chook halves. Plus it's just been ridiculously hot for a while. Hoping for some rain and cooler weather soon so I can do more outdoor cooking. For my birthday dinner I decided to cook one of my favorite dishes since it's not available locally. Schnitzel A La Holstein, potato salad and gherkin salad. Mmmmm. Wife thought it was her birthday since it's also one of her favorites too. The pork cutlets were tiny, even after taking a pounding. Didn't want to look like a pig, so only put one on the plate for the pic....😮...but let's just say there will be schnitzel sandwiches this weekend too. Safe to say my wife definitely thinks I've not lost my touch since I had to fight her away for a quick pic. Nothing fancy, only the finest paper plates for us...LOL. But the meal was fantastic, which is all I care about anyway. 😉

Last fall I was busy trying to use up my basil so I made lots of pesto. Thanks goodness for that. Pesto, pasta, pork, Swiss chard and my first cherry tomatoes of the season. If I had had my eyes closed I would have thought those tomatoes were cherries, absolutely wonderful, can't wait to pick a bowl and sit down and eat them. These were the first two of what I hope will be a long season. Now that I have my strength up I'm going out to trim 2 yew trees.

Nachos for dinner, finally. Dipped in real sour cream.

Leftovers today.

Made some chicken with our version of the Bama white sauce. So good! Sent from my iPhone using Tapatalk

Ground some Durum wheat berries to make flour for today's spaghetti. Made a batch of meatballs, fortunately the sauce was made a few days ago.:)