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Reversed seared butterflied lamb shoulder with twice cooked mashed potatoes on it goes ..searing away..spuds are on ..Looking good..yum..and plated. Sent from my SM-T835 using Tapatalk

Everybody gets what they want tonight. The kids (5 and 7) have been been champs about trying just about anything over the years, but for some reason have decided NO STEAK over the past month. . . . Maybe I Weill take pictures of the plated hot dogs sometime. . .

Lamb Agra tonight. Thought I’d sear off the lamb and dry the ginger, garlic and onion on the KK. Then into the slow cooker with coconut cream. Maybe another 3 hours before the lamb falls apart. Sent from my iPhone using Tapatalk

Aussie, you must have been sending me brain waves, as I did an au gratin potato casserole last night to go with the ribeye. Have to admit that the casserole was done in the convection oven. Thought about cooking it on the half grate, but realized that I didn't have the time. Plated with a nice salad and some blue cheese mushrooms. Now to catch up on Friday night's burger cook. Was just Jonesing for a good burger and remember that I had one in the freezer - cheddar & jalapeno burger from the butcher counter. Even though it has cheese in the patty, gotta have more cheese! Pepper colby/jack. Duck fat airfries and some nice coleslaw round out the plate. Aioli and chipotle ketchup for the fries. That's one of my homemade beers - a red IPA made with Zappa hops! (yes, they named them after Frank!) I call this beer Chunga's Revenge! Look Ma, no beets! Just mustard and a kosher dill pickle slice. As God intended it!

Pizza night. Still progressing. Weird outcome though using Whole Foods bought pepperoni. Turned my pizza into a soggy pie. Won’t be buying those again from WF. Otherwise I’m happy with my pizza pie progress

This won’t be cut open for another 4 hours but it’s looking good

@Aussie OraYou’re giving me inspiration for my cook tonight. It’s 1:30am and I’m smoking some brisket tonight gonna do some mashed potatoes. The bar has been set

Here are the crystals in the rusty chandelier. And these are the drawer handles in the forge for a twist later this week. And these are a couple of tiles my mum made for around the fire pit. She is very creative, and for a hobby creates clay busts amongst other things. Sent from my iPhone using Tapatalk

Hey Jayson I don’t think I do anything special. Typically I rub my brisket with soy sauce and Worcester sauce and then I apply my rub. With this brisket I decided I was going to try again to make the Peruvian spiced rub that I’ve done a few times before so I only rubbed it with soy sauce then I just make the rub. I go heavy on my rubs. Usually it’s 6 tbs of salt, 4 or 5 tbs black pepper, 2 tbs garlic powder this time around I did 4 tbs salt, 2 tbs lawrys seasoning, 4 tbs black pepper, 2 tbs garlic and about 3 or 4 tbs aji amarilo and 2 tbs aji panca cover it out it in the fridge overnight. Took it out last night and threw it on at 240 degrees and shut the lid for 7 hours. Around 7am I started spraying it with apple juice. Once every hour or so. I don’t typically wrap my brisket and I think that’s what gives me the great crust. I wrap my brisket in foil and then a towel and put it in the cooler after it’s done. I typically leave it for 2-4 hours minimum in the cooler to let the juices settle. So I basically just take my time and never rush it since I have such a big window before I serve the food. I did notice that once I abounded the butcher paper and just started smoking it all the way through unwrapped that my bark got thicker. Here’s a few photos the the initial rub, then a day later right before I threw it on last night one other note was I used the coffee char for the first time combined with a mesquite wood chunk and I sat outside in my tub all alone at 1am smelling the delicious aromas coming from the KK. I am really amazed at how little fuel was consumed during the 13 hour smoke. I can’t wait to eat this thing tonight

It is just a backhanded way of saying, "We're sorry we didn't see the pixs."

@Christinelynn has two celebrity crushes. Oddly enough, they both are female. First and foremost it’s Chrissy Teigen. The 2nd is Joanna Gaines. I’ve bought her the “Magnolia Table” cookbooks as well as Chrissy’s “Cravings” cookbooks. We’re cooking for the neighbors tonight so Christine wanted to bake dinner rolls as part of the meal. I’m still temperature hunting a little bit, and learning the grill so the dome temp got to ~35 degrees higher than I wanted it to for the bake. They came out amazing. Cooked perfectly internally, but the tops were darker than we’d like. The picture actually makes them look darker than they are, however. They weren’t bad, just not perfect.

Those are a couple of meals that are setting off my saliva glands.

You're going to need to beef up that chandelier chain if you're planning on doing any swinging from it! 🤣

Yep, no pictures, it didn't happen, just hearsay!

@ Lance, no it doesn't obstruct the air flow, here is a view from the inside wall opposite the front vent. The firebox rests on that lip you see running along the top of the pix. Lots of room for air flow.

I see those crystals glistening in the sunlight and the tiles are very creative.

@Troble, your pizza is making my mouth water, it looks sooooo delicious.

Well we know that didn't happen.

Well done wingman. I cooked 10 pizzas last night- sorry, no photos. Had the fire going nice and early so through a sourdough cob in before pizzas while the heat was up and noticed the left hand side cooked much quicker. I checked the settings and realised the lower wheel was opened a quarter circle to the left of centre and the dotted wheel was opened to the second largest dot. I spun the wheel so it was opened right of centre( more centred into the firebox) and opened the other to the largest circle. By the time the pizza went in they cooked evenly. This was my learning last night, sorry if this was obvious to others. Sent from my iPhone using Tapatalk

The plate on the 16 lump basket is a heat shield for the lower vent and does the same job as the vent shield in the bigger units. Also notice in the 16 version there isn't a separate fire box. The bottom of the grill is thicker incorporating the firebox in the main body. The bigger KK's have a separate set of firebox pieces that fit inside the Komodo base.

@MacKenzie thx for the better view I appreciate it.

Dennis, just being Dennis again. He got tired of replacing everyone's knobs, so he came up with this heat shield idea and I retrofitted my KK with one. It's standard equipment now.

Good point Tony, I hadn't thought of that.

That heat shield has a secondary function as well. It keeps the bottom vent door from getting screaming hot, which burns up the knobs, which are wood. There's a gap on each side of the heat shield for the air to flow freely.

Troble- Will you please share your prep? That second picture is awesome. Thanks! Jayson Sent from my iPhone using Tapatalk

I love the custom touches.

nice setup Basher!

@Aussie Ora that looks amazing mate. Nice work

No photos wingman, then it didn’t happen. Mac is right..... but so am I. [emoji36] Sent from my iPhone using Tapatalk

I feel like I'll be in on the joke the longer I stick around.

Yeah, I only had the left wheel open. I had it open half way and had the top vent open way too much. Got impatient and didn’t wait for the temp to fully stabilize prior turning it up... the. It overshot and I turned it way back. All of this is against KK good practice of course. This thing is ridiculous. I shut the vents down to the 225 mark and it’s dropped about 50 degrees in three hours.

Nice! I see she’s on track. Working that Lamborghini. Nicely done. Very nice. 😏

I'm a Jonanna Gains fan also. The rolls look delicious.

Big tongs..... or lot of them! Sent from my iPhone using Tapatalk

Patience is bittter, but it's fruit is sweet.

That is not the end of the story it was back this morning. It is all together too tame for my liking. It made the rounds before the camera switched to daylight. Then it made the rounds all over again. T Then when I was out feeding the birds it came back. I went in the house got my camera and grabbed two shots. I had to yell and bang my hands on the railing to get it to leave, That is not a good sign.:(

Surely not Bruce, but you are right. That pasta does look good. These are on their way to my house this afternoon. Raised on chickpeas- protein. Hence the low fat lamb. Can’t wait to fire up some chops on the kk tonight. Sent from my iPhone using Tapatalk