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Simple cook tonight. Deboned, skin on chicken breasts dry brined, then skin side down on the direct side. Once browned, flipped into a pan of melted butter and basil for basting and braising on the indirect side.

From the Blackstone Griddle Facebook cooking forum.......so glad our forum is not like this. Did make me chuckle though...........

Inspired by Troble's shawarma cook. Mine was pre-marinated from Trader Joes - really good! But, unfortunately, no Pliny to go with it? 😪 Direct, main grate, 325F, hickory wood chunks. Plated with a nice Greek salad w/simple lemon juice dressing; warm pita w/sumac and parsley; yogurt sauce of lemon juice, fresh garlic, dill, parsley and sumac. With my favorite summer wine - vinho verde.

Gotta have clean grates to start the job.

After a long delay due to construction I finally have my komodo in place. Looks great. I have a couple of quick questions before I fire it up 1) It looks like there are several heat shields in the crate but my research suggests I don't need it. I can either use the basket splitter and cook on the indirect side or I can wrap a grate in foil. 2) How do you assemble and use (ignite and attach) the smoke gun. Mine did not come with any instructions and the website only has a 17 second video showing it in action 3) How do you get activated for the owners forum. I sent my user id but I don't seen any new areas to the forum Thanks P

Tony, Thanks for the reply. I do indeed have a 32" and I have the smoker port as I had to clarify that prior to ordering the gun. The gun came with the aquarium pump. If I have trouble I'll let you know but I'm hoping its straight forward enough. P PS-I'll get some pics up soon

Welcome to the Obsession, Kupermanp! Pics of the grill will be very welcomed here! 1) I assume that you have a BB 32" from your description of multiple shields?? But, you are correct - MOST of us don't use the big heat deflector stones and just go with an aluminum drip pan or a sheet of foil, as you noted. 2) Does your KK have separate ports on the side for the Guru (wooden nob) and for the smoking gun (metal plug) OR, just the Guru port? The smoking gun attaches differently depending on which style you have? Did yours come with the aquarium air pump? I think Dennis' is including one in the recent shipments. If not, then you'll need to go to a pet store and get one, along with the tubing for it. The only tricky part of assembly is the internal tube should be screen side down to prevent ash from clogging it up during use. As far as lighting goes, most of us have found that wood pellets work better than chips in the smoker. Fill the tube up to just above the side holes and internal tube, drop a small, lit, piece of charcoal on top of the pellets, then add more pellets on top. If that doesn't catch right away, you can always hit it from the side holes with a torch. Turn on the air pump and you're off to the races. 3) Dennis will add you to the Owners area of the Forum. Send him an email or call him.

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.

While I know that this would be super tasty, my GI tract is growling at me just from looking at the pictures!

Hey guys, Just had a conversation with Dennis and pulled the trigger on the BB32 I’ve been eye ball’n for the past month or so. Super excited and ready to see the thing in person! I’ve been cooking on Vision kamados for the past 8 years or so and my dad was a BGE guy so I’ve always loved that platform. Discovered there was this new level and have been reading and lurking on the forum for weeks now. Very helpful info for the decision making process for sure. Initially I was sold on the 23”, but as I read and thought more the 32” made more and more sense. Anyway, I feel like I know many of you already from all the posts. Dennis estimated 5-7 days to be delivered from Cali to Virginia Beach so I’m on that long wait that seems like forever. I’m sure I’ll have questions for the group, looking forward to the journey!

Very nice , Tony.

Sorry that I can't help more with the install, but I have an older 23" with the single Guru port. The style of the smoker guns are different in how they attach to the KK. I seem to recall that someone with the newer style, has posted pics here on the Forum. Try using the search tool and see if you can locate them?

I'll second that! I live in Iowa and use my grill year 'round, too! Just get a nice sunbrella cover for it and keep it covered when you're not using it and all will be fine.

Hey Mike, As long as you keep the KK covered when not in use it would be fine. Water intrusion in a cold climate would be an issue with any grill/cooker (freeze/thaw damage). It terms of cracking or fractures from heating or cooling in cold temps there it is not a problem. I live in Upstate NY and use my KK's all winter. Have not had a problem. Actually the mass/heft of the KK compared to other ceramic cookers would protect it more from big/hot fires when it was cold. The H.D. firebox design of the KK's is also another good feature compared to other ceramic cookers. One of the best features of the KK is the quality of construction. Built like a tank. Keep it covered and you will be fine. Jon B.

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

And you sat there for 3 hours, and had a glass or two anticipating the result well, that's what most would do. Nice balance of just right spice.

Wingman, it's the main way to earn badges.