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Gorgeous. I scored a 6 1/2 pound (Australian, of course!) leg of lamb yesterday at Costco. I was going to cook it Sunday for Easter, the way my Greek-American friends in Salt Lake taught me: slits stuffed with fresh garlic, rosemary, and brushed and basted with olive oil and lemon juice. But......if you can believe (it is 70 and warm today) it will be 22 and snowing almost 5" on Sunday, so I think the cook will be for tomorrow. Will take pictures and let you know.

Yesterday was the first cook on my ‘new to me’ KK. I wanted to try a long smoke, and choose a small pork butt as the subject. 4 lbs. On the 23 at 7am: About nine hours of smooth sailing at 235 to 250. After settling in, the Kk held temperature like no cooker I have used before. And then plated for the family: Served with naan, cucumber and yogurt sauce. My wife wanted to try a Mediterranean style dish. Wife made the naan dough and we cooked that on the KK just prior to serving. I’ve been smoking pork butts on Kamados for years, but never had this set it and forget it experience. Always had to chase temps- some kamados more forgiving than others. This would make me foil the meat at the stall just to get the cook finished. The KK allowed me to do the entire cook without foiling, and the result was fantastic. The fat was rendered thoroughly, and I don’t get that result when I need to wrap. A great first run!! Eric Sent from my iPhone using Tapatalk

So here I am, with all this extra time on my hands, looking for things to do other than rowing and running (truth to be told, walking, because I have teensy little back problem at the L4....but nevermind, this is not the orthopaedic forum) , watching insanely good programming on Netflix and Amazon, and drinking far too much good wine.... And Easter is coming up. And I have this insanely well-designed and preposterously well-built smoker....Okay I've done lots of pork shoulders in the past. TONS of babyback ribs. Some VERY good brisket, after I got the hang of it. So I am thinking...how about a roast of lamb shoulder or something? I know I've seen it at Costco. If it's anything like pork, it should be near impossible to screw up on the Kamado. Any recommendations for methodology, temperature, cooking time, technique? I would think that if I can do serviceable brisket (I can, now after totally destroying four or five) , I can lamb.....surely. PS...I LOVE, LOVE, LOVE my Kamado. Thank you, Mr. Linkletter.....

Good deal. A "heads up" - it has 2 sizes on the scraper. Mine came with the smaller size (most common on grills) extended. All you need to do to swap it over is to remove the screws and flip it, replace the screws - easy, peasy!

I've had my KK for 6 months now and JUST now used my box of Coco char. Oh my gosh! I've only used it once, but this stuff is amazing! I don't say that lightly. I've tried dozens of different types of charcoal and to be honest, I HATE most of them. Even the "good ones" are inconsistent, usually sparky, and have extra garbage or rocks in the bag about half the time. I guess I've been oversold on all the latest "Best charcoal de jour" at the local bbq shop, but I didn't really expect this being any different. Man, was I wrong. This is by far my favorite charcoal I've ever used. Not one spark, very long burns, very little carbon dust when you handle it, and the craziest thing of all is absolutely no smell whatsoever. It's weird not smelling anything when I step out on the back porch. Between that and the fact that the grill never feels hot, I kept feeling the urge to open the lid to make sure the grill was really lit. lol. Anyways, I love this stuff but the amazon price is way too expensive for me to buy it and continue sleeping in the bed with my wife. If anyone is around here is interested in organizing a pallet, I definitely want in for about 10 boxes.

Tonights dinner , twice smoked spiral ham with a pineapple bourbon glaze and baked potatoes .

If it's not Amazon you're probably good to go. The problem is not with the various shipping avenues, the problem is with Amazon warehouses. Employees on strike for more virus pay, ppe etc...

Grill Floss ordered! Thank you!

Finally, Tony noticed the good news.

That is a mess of tasty looking cooks.

Been a while...got sucked into work and then lock down. I’ve also limited myself to KK on week-ends otherwise the waist will know no limits. Glad to see that everyone seems well 🙏 Some pics below including my first ever fish, first ever rotisserie, first ever split basket - opened three new chapters in KK delights.

Coolpapabill, looks I'm Planning making the attached recipe with some modifications on Sunday. Last time I made this on the KK it turned out great! all the best, Paul

Finally arrived, UPS had the wrong pallet jack and couldn't unload it. Told me it would be next week before they could deliver again, and instead offered to uncrate it. He said afterwards he shouldn't have done that, was too hard for him to get it out of the crate due to it being in a corner and couldn't get the lag bolts off. Now it is sitting on patio and to start unboxing to prep for first cook and burn in.

The shipping for me from Amazon was $9.99 for 1 bag but it turned out to be that price for any no. of bags. I ordered 3 bags and the shipping was $9.99. I'm OK with that.:)

Those cheap-ass brass bristled "BBQ brushes" are the worst. Beware! I really like my Grill Floss. If I scrap the grates down with it as part of my shutdown routine. Everything comes off easily and no worries about stray pieces of metal. Glad that you're liking the PBW and can find it there!

MacKenzie I’m on my way too. Save me a seat.

I'll be right there.

Turned out great Sent from my SM-T835 using Tapatalk

More indoor cooking, it is really cold outside, feels like -25C so the kitchen stove was looking pretty good. Made some whole wheat pasta today and sometimes things just work out and today was one of those days or maybe I was just starving. Those tomatoes are from last summer's garden. They were partially dehydrated and then frozen, delicious.

@Aussie Ora - must have been rib day, as I took advantage of a "warm" day here (it was 37F) and tossed on a rack. Indirect, 275F with the Guru, smoker pot loaded with hickory and apple chunks. Rubbed with mustard and Sucklebusters 1836. I slathered the middle with some Dinosaur Slather Sauce about 30 mins before they came off. Needed to practice may ravioli making, as I hadn't done it in a while, and will be cranking out about 300 of these puppies for a fundraiser dinner at the end of the month. Fillings were a spinach and cream cheese, and 4 cheese blend (ricotta, mascarpone, red pepper Boursin and parm). Came out nice and held up during the cooking. Froze the leftovers for another day. Fingers crossed that I can do this again in a week, but 6 batches of 48, not one!! Sorry, no plated pics, as my plating was seriously sloppy, between the rib sauce and arrabbiata pasta sauce. But, it was tasty, nonetheless!

All of them. But, I understand hording it for "special" cooks, given how difficult it is to come by at a reasonable price (accounting for the shipping.) I generally only use mine for very long cooks - pork butts and briskets.

I just opened my first box of coffee char on Tuesday. Like you I was blown away!! The box was filled with huge chunks and it burned very clean. No Sparks and little ash. I have yet to dip into my stash of coco char but I expect that I will be just as amazed. The big problem now is how to figure out what cooks are Komodo Charcoal worthy...