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Thank you all for such thoughtful and detailed responses to questions. Between you all and Dennis being awesome it was a no brainier to buy the KK. I think I ordered it Wednesday night and only days later, it arrived in perfect order. I am 3 hours in to the Curing process sitting at around 575 and just seeing if I get any off gassing. Everyone was good to give ideas on how to get it in and while it was not a big load in, I was still nervous. However, 1 hour, a quickly built ramp and 1 friend was all it took. Such an great experience

Looking good ...... Sent from my SM-T835 using Tapatalk

So I looked at this forum yesterday and fatally found myself thinking about pizza before I had even had a coffee. Together with pondering the fact that I don't have to contend with Bears wandering around my patio. That said, coming from where I do, I can claim to have had Elephants, Lions, Buffalo, Hyaena and Jackals disrupt my outdoor cooking over the years. A mother defending her calf has nothing on me defending a Braai. Amidst what's been going on in the wider world, I've taken it as an opportunity to perfect a variety of recipes and amalgamate thinking from a variety of respected chefs, classic/authentic recipes and so on. I have a lot of cookbooks and get told off every time I buy another but now I am luxuriating in the fact that their purpose is revealed. I seem to be on an Italian streak at the moment - pizza and Tiramisu (did you know that there is a Tiramisu World Cup? But that's another post). I've found myself creating a tracker of all the pizza recipes and component ingredients and have been working through optimisation to my perfect recipe. I am sufficiently self aware to recognise that this will attract judgement so am counting on this being a safe place to share this. I'm rather enjoying the intellectual exercise so I've been experimenting with flour types (from different mills and varying protein levels) and am currently working on the sauce. I am yet to go through the forum and make a concerted effort to glean all the knowledge shared in relation to pizza (I think I've just absorbed bits and pieces over the years) but if anyone would like to make a contribution to this endeavour, full credit is on offer and I will of course share my learnings. Recommendations for books, sauces, KK techniques, anything goes. Anyway, this thread is about pictures so here's the KK forum pre-coffee inspired effort from last night. When we were eating and analysing our work, we realised that the entire meal had been made from ingredients with no more than 5 food miles. Which really was reflected in the freshness and taste.

Last night's dinner - pot roast. 1 lb chuck roast, indirect, with post oak and mesquite chunks in the smoker pot, started out at 275F, but it drifted up on me after 3 hours to 325F. I wrapped it in pink butcher paper, just like a brisket, at an IT of 165F. Rubbed with Gunpowder and Dizzy Pig Raising the Steaks. Just before wrapping. Pulled off at an IT of 204F. Plated with sous vide mashed potatoes and mushroom gravy. Side salad. And Yes, I drank the f-ing Merlot! Leftovers made a nice open faced sandwich for lunch today. (no pics of that, you'll just have to imagine it!)

Nice ribs with a 3 blend rub can't wait..... Sent from my SM-T835 using Tapatalk

Last night's dinner - St. Louis ribs, indirect @ 325F. Hickory and peach wood in the smoker pot. Dry rubbed with 3-Eyz Original and Sucklebusters Bamm. With an hour left, brushed on some sauce (Cackalacky Cheerwine mixed with Gochujang and soy sauce). Plated with airfryer tots and hushpuppies. More of that homemade cold slaw. Aioli on the side for the tots.

Yes, it has been brutal without anything. Due to some other priorities, "re-grilling" our household had to wait. Although it will probably be another year to finish the outdoor area the way we want, we will at least be back in the cook game soon. I built an elementary setup at our last place in limited space with two Primos and really enjoyed running different temps so I didn't have to fool with adjusting the temp for different items. I will save the rest of the details until they get here and I have pics! Until then, this was my entry into the BBQ game at our last place many moons ago. Sent from my iPhone using Tapatalk

Just wanted to follow up with a picture so you could see what I mean. You can see the wire and the probe near the back in the middle. This is 500 with a 1/4 basket, both bottom vents open (not pulled out), and top vent 2 or 3 turns. I'm really wondering about the charcoal or if you a 100% full basket like someone else mentioned. I also cook my pizza at 550. I haven't made a napoleon style high temp pizza though.

Easier than you thought? It appears you and your friend handled the top of the hill just right with the transition board. Great color......now let's see some great food. Congrats

Troble that recipe looks good. If you are spit roasting, bone in unless you want to spice it then tie it into a roll for the rotisserie. If you want to grill it, bone out, and bone out is easy to slice. Either way, I like the leg and mostly bone in. You will find a path through the leg pinning the shank close to centre for a balanced spin. Once you try this, I’d be interested to see how you go slow cooking a shoulder in a similar way you cook your brisket. If you can get lamb cutlets, they are like lollipops cooked rare. Cutlets cost about 3 times the price here and usually well justified. In beef world, cutlets are like an eye fillet on the rib bone. Very tender Sent from my iPhone using Tapatalk

And with peri peri chicken. And here is the result. Sent from my iPhone using Tapatalk

4 places and wide open is to get it to high temps quickly. High temps are achieved with a broad flame front. If you want low and slow, hit it in only one spot, open the vent 1 turn, then close it down to 1/4 turn when within 50 degrees of your target. In general, I open wider than my target to get there quickly, then close it down once I’m within 50 degrees of my target. It will coast to a soft landing from there.

4 turns is a LOT. Not sure where you read that 5-6 turns is common, but I'm usually running with no more than 3 turns and have zero issues going nuclear. More commonly 1 to 1-1/2 turns for medium temps. 2'ish will get me over 500 no problem.

Did you fill it right up to the handles? I've never cooked my pizza at 700F, not saying that others haven't but I do mine more in the 500-550 range. I would think 4 complete turns on the top cap would allow for lots of air flow with the bottom vent open all the way. I do as jruddy does for the grate thermometer.

That looks pretty awesome. I've never done a chuck roast like that but I would like to give it a shot.

Nice recipe, despite having to clear out the spice rack to whip it up! 😄 I actually have all of those spices in my pantry right now! My "house" lamb seasoning is a bit simpler - 3 parts Penzey's Greek seasoning, 2 parts Penzey's Turkish seasoning, 1 part Penzey's Berbere seasoning. No toasting, no grinding - easy, peasy!

@Basher I’ve actually cooked lamb cutlets a few times back before I met my wife. I remember doing red wine and balsamic glazed lamb cutlets in a cast iron pot, but alas given that those are best served rare and my wife’s reluctance to eat meat that’s not pink that dish has fallen out of favor, but occasionally I will order it at a restaurant work dinner or something i appreciate the tips on the bone in leg of lamb. I’ve had this cook on my mind ever since I read one of your posts on it back in like November or December. Eventually I want to get into spinning lamb and trying middle eastern spices/food but for this week I’ll Fuchs in getting an consistent flame over my spit and securing the meat well enough so that I don’t have to take the rotisserie off and adjust in mid cook in definitely interested in trying the lamb shoulder experiment as well appreciate your feedback on the topic

What a fantastic day you had for the big arrival. It is a stunning colour. Looking forward to seeing it in place and smoking away.:)

Well that was quick! Congratulations. It's funny, when mine arrived, the crate gave me a lot of confidence that someone with attention to detail had thought it out - from taking the cover off with 4 screws, to the crowbar that was tucked in, to the panels that can be used for a ramp. I think after I got it in, I had a beer and just stood admiring it. First cook plan? Brisket?

My name is Peter. I just purchased Komodo Kamado from Fran, He told me to contact you if I have questions. Hope to hear from you soon. have a good night! thank you

If the inside of the round hole has a stainless sleeve, then it's plug and play ready. Most are. Please feel free to call me should you have any questions or there is anything I can do for you. I'm online taking calls and chatting daily EST from 1pm to 5-6pm and then you can also try from 10pm to 6am (hit or miss) Dennis Linkletter Owner/ Builder Komodo Kamado Bali, Indonesia VoIP toll-free call to Indonesia: • Los Angeles (424) 270-1948 • Atlanta (404) 418-6648 * Sydney (02) 8006 0968 • Whatsapp +62 818 850-860 (please leave a message if no answer)

Sorry if your grill has the above plug there’s no need for an adapter. If it doesn’t have that plug then yes the guru adapters will work.

@Basher thanks I’m interested myself never cooked lamb outside of Shepard’s pie in my life. You get leg of lamb? bonesless or bone in? a trusted friend gave me this recipe awhile back that I’ve had saved I may give this a go. https://www.handsourced.com.au/recipes/lambtastic-saltbush-lamb-shawarma-ottolenghi/

Troble try marinating the lamb in balsamic vinegar with whatever spices you like- we are loving cumin and chillies and others. While it’s spinning, add brown sugar to the vinegar and reduce down to make a bbq sauce. Spin direct until you smell the juices, then indirect at a reasonably high temp. 180c( 360f) I’m sure you can add some twists in this. I’m interested to. See how it goes for you. Sent from my iPhone using Tapatalk

Congrats, and Welcome to the Obsession! Looking forward to the delivery and pictures. No beating around the bush - jumped right in with the double KK order! A serious upgrade to those Primos. Hopefully the 2 year hiatus won't have dampened your grilling skills. That pooch has a serious look on its face - saying, that's my master's food in there, so you'd better keep your distance! He knows that he's going to get a reward for his guard duty!

Tekobo, what awesome looking bread, I wish I was in line for the taste test.

Holy cow @tekobo @Pequod, that looks amazing!

Who’s been cooking lamb lately? Here is a boned out lamb leg with a little salt and cumin. Forward searing. 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!