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All this talk of rotisserie goodness made me get mine out this evening, just a simple chook cook, but so good! Sent from my iPhone using Tapatalk

Damnit Troble. You are trouble. Going to make me break down and buy the Roti. That looks terrific. Tonight I finally got to make Hawaiian chicken on the KK with grilled pineapple. Absolutely awesome.

Winner, Winner! 2 thighs injected with Seasoning Stix and rubbed with Lanes Sweet Heat. More corn! Finally killed off the basmati rice. Nice side salad with bleu cheese. Crusty Bread. Lovely Dry Riesling. Direct, main grate, apple wood chunks.

One thing I look forward to every garden year, fried potatoes and yellow beans. I could eat them until they come out my ears. Here is the first batch, fresh from the garden.

Chicken schwarma with Mediterranean salad and Tadziki

Must have been something in the air, Aussie, as I did a tri-tip last night for a buddy who came over for dinner. Straight up Santa Maria style (Oakridge rub). Direct on the lower grate, with post oak and mesquite chunks, corn on the half main grate (love this thing!). Crusty Italian bread. Came out a perfect Medium Rare. Plated with a baked spud (air fryer). A nice 16 yo Ridge Zin to go with an almost perfect meal (per my guest!)

It's a great time of the year for fresh fruits and veggies so I'm making the most of it with this breakfast. CK, there is Peach White Balsamic on the greens, it made for a very tasty treat. [emoji4]

Steve, maybe it's time to replace that Commodore 64.

Another fun coincidence - Friday evening I did a peach glazed pork chop and used this vinegar to thin out the Peachalicious BBQ sauce. It's corn season! Direct, main grate, peach wood chunks. Plated with basmati rice and a side salad.

Injected tri tip. With this tasty sauce...gave it some rub..Looking good..yum Sent from my SM-T835 using Tapatalk

Sourdough with fresh milled Kamut harvested from a nearby Egyptian tomb.

Sounds great to me!

That was an awesome looking breakfast Mac. Is it your tribe that puts maple syrup on bacon, then bacon on pancakes with ice cream.... for breakfast? Sent from my iPhone using Tapatalk

@AJR I couldn’t imagine not having the rotisserie I absolutely love using it any excuse I can. Btw I love grilled pineapple and Hawaiian chicken that looks tasty! @MacKenzie that was poolside lunch and then leftover dinner. It was about 90 today so the wife wanted something light and healthy.

LOL, I think I'm ok in that department.

BINGO!!!!

Sorry about the poor photos. Wife went out tonight for a gin night with some mates. One of the husbands joined me for a steak.... Then the kids had some friends over... so 1 steak became 2. And this was my only chance for a snap, before it was gone. Sent from my iPhone using Tapatalk

Mmmmmm, is that a jab Toney, let's see if I can dodge the next. Seen it at Radio Shack

I'm shocked that anyone remembers the Commodore 64? 😵

I have a friend that bought a home built in the 60's made with t&g redwood long board siding, today it remains as sturdy and attractive as ever. Placing redwood on the deck floor may be a mistake, it is considered a soft wood, how about mahogany as a substitute. It lasts well if cared for but, tends to silver with age. Excuse me, I digress, over many years I have used a number of Kamados sitting on a wooden deck without incident. I have the 23 and feel because of the depth of the fire basket and it's safe enclosure... fire to me has always been a thought but,.never a concern. I also always use a working Mapp torch that undoubtedly helps to contribute greatly to spark production. Let the sparks fall where they may, they generally don't make it to the ground, I worry more about my hair catching fire so wear a hat. Using a charcoal like Jealous devil that's prone to spark less may be an alternative or you could place inside a fire starter and close the cover and open the vents if so inclined. Yah, the 23 is a safe unit, you'll notice that right off when you open the lid and those thoughts will melt away. Good luck with your new toy, your gonna love it

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Tony, both those dinner look wonderful and lucky you fresh corn on the cob. I can't be far behind. Troble, I think you own Chicken schwarma. Dinner looks wonderful and I'm sure everyone loved it.

When I had my deck built, I specifically had them do a 4' x 4' section of the decking in the corner with Ironwood for the grill to sit on. Also had them shorten the span on the joists for the extra weight. While you can scorch Ironwood, it won't burn if a stray coal lands on it. (Main reason that I stopped using the chimney and went to the MAPP torch to light the grill after I did drop a hot coal on it. Sanded the spot out and you can't tell it ever happened.)

Exactly right. When you go to check out it will calculate it. He charges freight from California to the state you’re in. Mine was $218 to Arizona for my 23 and a whole load of charcoal and accessories. Everyone here recommends loading up as much charcoal as you can when you buy a KK since he throws it on the pallet and you don’t have to pay separate shipping for it.

Egyptian tomb lol .nicely done sir bake alot Sent from my SM-T835 using Tapatalk

@tekobo, the Meguiars product is perfect for the way you intend to use it. The CS3 has cleaning & shine agents in addition to the silica dioxide protection element. CS3 isnt going to cut through any substantial crud. It provides lubrication and lifts particles off of the surface so you may wipe them away without scratching. The Meguiars is what detailer call a last step product (LSP). You mentioned you plan to “finish” with the Hybrid Spray Wax and that exactly how you should use it. Clean and dry the exterior first, then use that LSP. If you have a microfiber towel you can use, I’d suggest that for the final wipe down. The benefit of the silica dioxide is primarily protection longevity and shine. This product will protect against UV and water better and longer than a spray wax or traditional paste wax. 😊

Here are the spare parts https://komodokamado.com/collections/23-ultimate-spare-parts If you need more just leave a message on the chat window and my staff will take care of you.. If you have any questions, 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 • Los Angeles (424) 270-1948 • Whatsapp +62 818 850-860

Still sounds like fun, Basher.