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Wanted something quick, light and flavorful today. Nothing quite like grilled chicken breast on the KK. Throw in a wedge salad and it makes for a super simple meal.

Tried the new peach rub ckreef sent me..on they go.. Arking up .. And plated. . Sent from my SM-T835 using Tapatalk

Two-zoning some Porter Road Lamb Chops Scottadito. Soooo gooooood!

First ever ribs, first KK cook under rain. Super satisfying. No problem to get KK going and then held steady for eight hours. Just Worcestershire sauce, salt and pepper on the beef ribs; Kansas Tribute rub and sauce on the pork ribs. Even my mother ate them without a knife and fork!

I haven’t used the heat deflectors since I have owned my KK. I I use anything it’s foil or my indoor oven broiler pan

I can imagine all these kids at Harvard being asked "who wants to study and design a better grill?" Pick me, pick me! Why wouldn't you volunteer for this, then go home and tell dad what you are learning at school. University was so much fun!

Yes, all Komodo Kamado grills used to come standard with heat deflectors.. I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. Glazed pot Kamados are basically uninsulated and when the ambient temperature changes/drops their temperature can crash. Having a heat deflector reflecting heat back into the firebox gives these grills thermal mass/ a heat sink to help stabilize temps during these ambient temperature swings. Their deflector and firebox are the only components that are not exposed to the changing ambient temps. The thin glazed pot walls are unable to hold and give off heat the way a big thick cement hot face that is also insulated can. Because KK's are so well insulated, this is not a factor. The heat deflector requires you to burn more fuel, creating more airflow, more evaporation, and less retained moisture in your meat. I suggest preheating the grill empty and then putting foil on the lower grate, the size, and the area you want to be indirect. You only need the foil to be large enough to block the infrared radiation coming directly off the coals from hitting your meat. Put your drip pan on top of the foil, install the main grill, and put your meat above the area with the foil. Put the upper grill on top of that and more meat. You're off to the races. The foil is much higher above the charcoal than where the heat deflectors sit and will not trap/reflect as much heat back into the firebox. That being said, I have not used the heat deflector in one of my grills for probably 10 years. Your results will be better using foil to create an indirect area. You will burn less fuel, create less airflow, less evaporation, and will have more retained moisture in your meat.. Will the forum family please chime in how they feel about using foil or the deflectors so I can use this post as a reference..

Well grasshopper I bet they made great stepping stones

I use my heat deflectors as stepping stones in the garden. Used one once many years ago when I was a KK grasshopper. Learned that lesson very quickly, it took forever to heat up the grill and wasted fuel.

Looking tasty, Aussie.

They weren't so detailed about the science on this - and I didn't read it too closely. I think they seemed to be implying that an hourglass shape is an ideal Kamado shape. The KK has that to some degree with the firebox. I'm not sure if that's what they were trying to accomplish or not. https://www.engadget.com/2019/10/25/harvard-barbecue-desora-kamado-joe-cinder-grills/?utm_campaign=homepage&utm_medium=internal&utm_source=dl

The first time I used the steam I could see the steam pouring out of the stove, my small kitchen was like a sauna. The second time I used the steam, the foil pan time I didn't see that huge burst of steam coming out of the stove. I used some 2 inch steel tubing to raise the foil pan up to give more height for the oven spring. I do want to bake a loaf in the KK but over the winter I'll be doing it in the kitchen oven.

Cheers Aussie. Hope you enjoy them. Definitely wanted you and Dee to try the peach syrup.

Yes, and it's still way cool the 2nd time around!

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HUGE fan of Alton! Glad that he's brought his show back on TV! I actually got to see him LIVE. The coolest part - he has a band and he actually plays with them - goofy songs about food and stuff. The audience participation segments are totally hilarious, too!

This is my first full pizza cook. I've done some test cooks before, with generally shaky results. I finally felt prepared to do it with guests. I made 5 Neopolitan style pizzas. I kept it very simple, with a home-made sauce (from garden and farmer's market tomatoes), fior di latte, and fresh basil. I topped some of the pizzas with arugula. The basil and Arugula were also from the garden. I was loosely following the protocols of Tony G's Pizza Bible. The pizzas turned out great. I cooked the pizzas at ranges from 500-650. The ones in the 600 range were better than the 500 degree ones. The dough puffed up like an Indian naan. I wish I had taken a KK money shot, but it took intense concentration to keep the production of 5 pizzas going!

All that bread sitting on the counter kept calling me, so I broke down and made a grilled cheese sandwich using smoked cheddar cheese. Here it is using a phone camera.

Crumb shot.

My disc is in my hot little hands thanks to a good friend. I made a white sourdough bread loaf today using steam. Wow what a loaf it turned out to be, must more oven spring than I have ever gotten with this recipe. I had to use a foil pan over my loaf to capture more steam. Tried it the other day and most of the steam came out thru all the vents in my gas oven. I did put 2 batches of ice in 3 mins. apart, won't have this problem on a KK. Can't wait to cut it but still too hot. It is light as a feather Thanks, Syzygies.

I think you did, Aussie, but I enjoyed it the second time around just as much as the first. That energy should get me going this morning.

In the mood for some spicy sausages. There jalapeno and cheese did the trick. Served with turnip casserole, some creamed blue potatoes and a little tomato. Turnip casserole with smoked cheddar cheese and crushed corn flakes.

Like that one also, it's adjustable. The down side is it's for the bigger items, the smalls would fall out, unless you laid in a screen of some sort. I'll let you folks do the experimentation and sort it out first but I will forge ahead with this little diddy and see how it works. Today I was going to do a brisket flat but my package arrived late in the day so, tomorrow we'll do the trimming. This is a boning/fillet knife, has a great feel and is well balanced in hand. It's 6.5 inches and has a full tang and I prefer a smaller knife for trimming fat and silver skin off. Is it the correct knife, ah who cares it's comfortable. I had brought one back similar from Colorado with a nice elk handle but misplaced it in the yard. Must of looked for 2 hours for that knife...I just can't find it. It'll turn up one day unless, one of those pesky squirrels may have taken it and is dicing his nuts up for supper in some tree. Advertised on Amazon by Dalstrong and recently marked down, a quality instrument, seeing how so many others here are appreciative of cutlery.

They look so good.. . Gave them a flip..And plated with a nice salad .. Sent from my SM-T835 using Tapatalk

That's another neat one, Aussie.

I can’t stop staring at it!! Sent from my iPhone using Tapatalk

Lots to celebrate with your first cooks.

Congratulations!! How does it feel to finally have your very own KK? To have and to hold, from this day forward.

Love the "support log" under the plywood. Where there is a will.....there is a way!!!!!!!

You are bang on Mac. Small moments when I thought about starting the chainsaw to take a fence post out and thinking, oh well, I'll just fix it later! The fork lift struggled to hold its position on the slope to lower the KK. It kept skidding backwards and needed to use the crate grounded to help brake, then the slope angle wouldn't allow him to set it and back out without tipping the KK. We had to pull two gates off their hinges. The ply bowed, wobbled and creaked under the weight. My mate in the photo couldn't believe we placed it on the deck without incident. He will be talking about this event for years and knows I've been smitten on the KK's for a long time. All part of a fun journey. Now I have to practice producing some good food. Queens birthday long weekend here so I'll line up a burn in and maybe roast some lamb on the way through. Also, grand final NRL this weekend with the Raiders playing the Roosters and we have a German exchange student arriving on Sunday...... Action packed.

Got the ramp thanks Paul, I was concerned I’d rip some pebbles off on the island taking the weight off the legs. All sorted. Sent from my iPhone using Tapatalk