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Alright, so I have been using my koko kamado quite a bit during Quarantine but this has to be one of my favorites. I only do it a few times per year, and every time I wonder why I don't do it more often. First, I've been making sourdough just like everyone and their mother. Then I got to making some delicious meatballs. I like them with a fair amount of sausage in them. Then I throw them on koko to get a bit of smoke on them. Meanwhile, I get a delicious sauce going. San marzano of course. After its cooked a bit, I use an immersion blender to have the smooth consistency I prefer for a meatball sub. After that has come together, I combine them so the meatballs can finish cooking in the sauce. I thought .. Why not make a pineapple upside down cake?... Did not use koko here. Annnnyway, after the meatballs were done assembly was a cinch and man are these good. I highly recommend trying this. The hint of smoke is a game changer.

Pizza tonight yum.... Sent from my SM-T835 using Tapatalk

@Christinelynn and I made a roasted spatchcock chicken with a cast iron filled with potatoes and onions. All seasoned with salt, pepper, and garlic and smoked with pecan wood.. We placed the cast iron pan below the chicken to catch drippings. The potatoes are horrible for you, but taste amazing. We weren’t going to post this because we smoked the spine for use in stock and it’s in the picture. The chicken still had about 40 minutes of cooking left when this was taken.

Spit fired rotisserie chicken schwarma pita wraps with carrots, cucumbers and homemade Tadziki & fresh Mediterranean salad

Hot Italian sausages and rosemary roasted potatoes.

Never heard of Boeshield either?? Need to check it out. My go to is Fluid Film. Wonderful stuff!!

Welcome. I am three weeks into owning one and cant believe it took me this long to get one. 4 pizza's, a rack of ribs and one of the best brisket flats I have ever cooked... You will love it!!!

If you do any construction, repair or maintenance work at all, you need a can of Boeshield at hand. As well, a can of Kano Aerokroil, which is a creeping lube/ bolt loosener. Eh, I guess some WD-40 also. But it's pretty much obviated by the other two.

Who inspired the pizza cooks? It’s the underside that tells a good pizza. That was the bbq sauce that darkened the top side. Still living in a building site, but should be completed this week. Sent from my iPhone using Tapatalk

Lovely rack of belly pork ,steamed for 5 hours on 200f in Soy , Ginger , honey and Lemon Grass , then flipped it ,flamed it [emoji91]served it . Few fresh Toms is all that is needed here . Could eat this with a spoon and pretty mouthwatering [emoji9]. The smell from this cook was incredible, I just sat there for 3 hours [emoji28]. Sent from my iPhone using Tapatalk

I recently adjusted my spring as the lid wasn’t opening quite the way it was when first delivered. I needed to slightly adjust it again today to get it right where I want it. I decided to lubricate the hinge and spray a little creeping lubricant into the hinge pivot point. I then opened and closed the lid a few times and I quickly realized that I added too much tension to the spring. It was opening faster and harder than I’d like, so I readjusted the spring and removed a little tension. The moral of the story is we should lubricate our hinges on occasion as part of our routine maintenance. My spray lubricant of choice is Boeshield T-9. It’s amazing stuff. If you haven’t used it before, give it a try. I’ve been using it for years on my 5th wheel in a multitude of places including hinge and latch mechanisms, etc. It worked wonders on Cronos’ hinge. 😊. It dissolves corrosion, displaces water, and leaves a thin, waterproof lubricating film. We’re making pizza tonight. I hope you all are enjoying your weekend!

Sure looks deeeeelicious.

Pecan-crusted pork tenderloin pinwheels with Carolina mustard sauce from my very good friend [in my dreams] Chris Lilly. Strips of swine tenderloin rolled up with bacon, crusted with ground pecans. A hint of hickory smoke to take it over the top. Fantastic. Soooooooey!

Prometheus and Cassiopeia

AJR, the shipping will take one day, then you have to schedule a delivery with the freight company. Mine was shipped Monday and I had it in my hands on Thursday. I have had a 23" on order since May 8th and I think the holdup is the Coffee Char I ordered with the KK. Dennis had indicated to me that the container of Char had made it to the states a week or so ago, I believe, so we should expect them to ship really soon.

Stop it, you're making me hungry. 😜 I can't wait for it to get here. Any idea how long it took to get shipping info or getting a confirmation from Dennis? I would imagine from Cali to AZ shouldn't take too long to get here once it's on a truck. I got the automated purchase email when I bought it, but haven't heard anything since that. I know I've waited five years, so I should just relax, but I'm trying to be patient and failing miserably.

@Troble - Did I spot a Pliny the Elder in the background of that shawarma picture?

I agree with both of you. Kroil does wonders... Especially frozen fasteners.

Kroil is the bomb! Never heard of Boeshield...have to look for some and give it a try.

Cucumbers. Sorry auto correct

Well dang! That looks awesome. And Shuley’s back!

Made me think that I've never added any oil to my hinge however the hinge adjustment was done only once when I first received my KK and still performs outstanding. Don't have the T-9 but I do have some clock oil, reminds me of Tin Man...hoping my KK doesn't start talking and roll away on me.

Hurray, we’re learning... 😜 The fresh mozzarella has a lot of moisture, of course. That caused the middle of the pie to sog out after sitting for 10 minutes. We ate all but 2 slices before then. It was super crispy up until that point, though. I’ve learned that the pizza needs to be centered... Whatever side is closest to refractory material will cook/brown faster causing me to have to turn it. 😊. We use Ken Forkish’s NY style sauce and dough recipe. We love the amount of garlic in the sauce.

Pizza night

Decided to spin some legs ... Sent from my SM-T835 using Tapatalk

If you haven't figured it out yet, Wingman, one of our favorite pastimes on this Forum is coaxing others into spending money on new toys! It's part of the rationalization process for us after we've bought it!

Tonight's dinner - pork chop! Direct, main grate, 350F, peach wood. Rub was Cider Maple. Plated with roasted broccoli with Parmesan crisps, and a mushroom & pea risotto. A light rose from CostCo.

Antonio if by “not good” it was bitter or creosote like in flavour, then this is a fire management issue. Maybe you didn’t get enough air flow to burn off the bad smoke. It happens if you get the fire hot, then close down your bottom vent. Get your charcoal well lit with the lower vent open 10mm plus third smallest circle. Open your top vent 2 full turns until your thermometer reads around 150f. Then wind you top vent back to about 1/8 to 1/4 turn from closed. Let the fire settle for 20 minutes before putting your food in. Play around with your top vent so you get familiar with the consistency of temperatures. Leave the bottom vent alone. I’ve muddled my way through creosote cooks and found my main mistake was trying to wind down temperatures using the bottom vent. It smothers the fire. Sent from my iPhone using Tapatalk

Cooked a brisket yesterday while I planted out the garden. Used some eucalyptus scrap from some house repairs for some smoke flavour. It was pretty good...... drinking, then got thinking, this house was built in 1913, so that wood was felled about 110 years ago! Sent from my iPhone using Tapatalk

Need to catch up on a couple of dinners. First, simple lemon-pepper chicken legs, direct, main grate, 350F, cherry wood. Plated with curry rice and sauteed zucchini and mushrooms. Last night was a Surf-n-Turf dinner. Found a piece of pichanha in the freezer, direct, lower grate, mesquite. Market finally started to get some fresh corn (likely from FL), roasted on the half grate. The Surf - pesto shrimp pasta. Chimichurri mushrooms for the steak. Side salad w/blue cheese to round it all out. For early in the season corn, it wasn't too bad.

Had to take a few days to eat through all the leftovers from last weekend. Tonight’s meal was marinated pork tenderloin, marinated two days using this recipe https://www.slapyodaddybbq.com/2016/04/sweet-pineapple-soy-grilled-pork-tenderloin/ beussel sprouts with red onion, garlic, prosciutto (didn’t have any bacon or pancetta) and Balsamic glaze along with air fryed Yukon gold otatoes tossed in sea salt, garlic, olive oil, black pepper, paprika and finished with Mexican cheese. Served with bottle of Justin cab