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Consistently some of the most beautifully taken cuisine photos you’ll see anywhere.

Had two cooks going this evening, Chuck-wagon Chili and chicken thighs. I think I'll post the Chili in the Vermicular Thread.

Early morning... 9lb prime from Costco, so quite a bit smaller than the first attempt. Injected with John Henry’s Texas Brisket Marinade/melted butter, and rubbed with Meat Church’s Holy Gospel/Holy Cow/powdered Worcestershire. Smoking a mix of coffee wood and pecan.

Bun Thit Nuong again this evening. It’s funny how you “forget” about dishes that you love. We used to cook this all the time, then life / children / season changes happen, and you forget it exists. We’ve recently rediscovered this one, and we’ve been cooking it every Friday night for a few weeks now, it’s so good! Sent from my iPhone using Tapatalk

In the stall at 167 after 6 and a half hours, wrapped in paper right after this pic for the finish.

Had a good friend over for a surf & turf dinner last night - rib-eye cap steak and shrimp on the bar-bee. Lower grate, direct, 350F, mesquite & post oak chunks. Lemon Pepper & SPG on the shrimp. SPG and Gunpowder on the steaks. Sides of curry rice and sautéed zucchini, mushrooms and onion. Sourdough bread.

Partial main grate is the way to go!

Thanks for your insight @tekobo I am very excited for the arrival of my grill. I spoke with Dennis yesterday and it looks like we have about 6 more weeks to wait. I think I might keep my Vision grill for sides and other things or just as a place to hold things warm while I finish on in the KK. My goal is to improve my cooking performance while downsizing the inventory of grills. If I find that I’m not using the vision at all I will then sell it or give it to one of my kids.

That chilli looks so good @MacKenzie! No, no, no I am not going to fall for the KK shopping channel. Get thee behind me Vermicular Cast Iron Induction Cooker. Luckily they don't seem to be available for sale in the UK. Hurrah.

Welcome @Boom Boom. I like the fact that you have called this 32 your "first". It means you know that an addiction is on its way! If I was to have only one KK then it would be the 32. I should have got one in the first place but, at the time of buying our first two, I didn't like the idea of being "limited" to a 32 and a 16 which was all that we had space for. I think the 23 and 21 combo that I did get was great for being able to do two decent sized cooks alongside each other. I have now sold both and am going for the 32 for cooking things like whole brisket on the bone and suckling pig and for making a steam oven for bread. In the main I think I will have the 32 set up for two zone cooking. I am looking forward to using the 16 for small pot cooks, a few chops or steaks and as a fire starter for my other (non KK) grills. The 23 might end up being the least used but I expect it will be just the right size for pizzas when I don't want to have to get the 32 up to temperature, plancha cooking and for sides or low and slow when I am grilling on the 32. Thanks for asking. It helped to think that through. Not very sane, getting three KKs but I doubt that many of us are. Sane.

Made Chuck-wagon Chili this evening. Thought of Sygyzies during this cook. As I added more ingredients I thought of Sygyzies even more. Fortunately it didn't boil over. [emoji4] Now for the taste test.

Hard to beat snags over a fire. Kabana sausage actually Sent from my iPhone using Tapatalk

2020 Harvest came in, so I had to get out my chile roaster basket and do up a batch. Only did 1 lb this year, as it seems every time that I go digging in the chest freezer, I stumble across another pack of chiles from previous harvests.

I have to ask what 3 you're getting? I'm finalizing my order for my first KK. I went with the 32 so that I could make room on my patio by getting rid of my offset smoker, and my Vision grill which is housed in a table that is falling apart. I feel like this will give me the cooking space that I had on my offset but with better temp control and then all of the versatility that i had with my Vision.

I added (with help from a few friends of course) a 14' x 24' extension to my existing 12' x 24' workshop. This gives, me a full 12' x 24' inside space for woodworking, all of my lumber and raw materials are in the new section along w/ lawn tractor and other assorted lawn things. Half is a deck, so I can roll my machines outside to work when the weather is nice. I used a brilliant metal spike collar holder for the 6" x 6" posts, as good as concrete with the benefit of not having to dig holes. Just need to do a new ramp to the extension (pile of wood on deck), then it will be done.

He's enjoyed my dinners for over 25 years now, so almost the same as moving in! LOL

Tony, did your friend ask if they could move in? I would have with dinners like that.

Wingman, you sure know to put a smile on my face.

I have one for my 23 and made one for my old 19.5. i ordered a main grill for the 19.5 and used a reciprocating saw to cut away the bars I did not want. very simple to do, clamp the grate down, cut thru the welds. love them, use them for 90% of my cooking.

Dennis now makes a warming grate for the 23. Here it is on his site although it appears to be sold out in the US at the moment. https://komodokamado.com/products/23-ultimate-main-rear-warming-grate @ThreeDJ16 was ahead of the game with his version. I have one and I find it really useful alongside the fire basket splitter. Here is a post from @Pequod showing how he uses it: P.S. @John T I now see that you are getting the 21. Here is the link for the warming grate for the 21: https://komodokamado.com/products/21-supreme-main-rear-warming-grate

Found a pic of it as the one's on the forum are so old that they're missing now.

Evenly cooked over the flame alimac and well presented. Well done. Sent from my iPhone using Tapatalk

Welcome to the Obsession, boom, boom! You're going to be blown away once it arrives and you see it "up close & personal!" Then, once you cook on it, you'll wonder why you waited so long to replace that offset!

I have a cast iron griddle plate that I got to do them on the KK. I use a solid metal spatula with a large can of something to smash mine down. I have a bacon press, but it's got a pig imprint, so I don't use it on burgers! LOL!

I like your plan and I expect you will be really impressed with your new KK. You will have lots of room for cooking.[emoji4]

Alimac, looks wonderful. I can almost taste the flavours.

I have a bacon press, same idea as the burger press only the bacon one is rectangular in shape. Wait until you taste the improved flavour of the food you cook on the KK.

Welcome to the forum Wilson! If you do get the KK23 you will be a happy man they are not only the best KKs made but are works of art! And believe they are so much more impressive when they arrive. The pictures are great but up close and personal they are awesome!

They work so well, they’re also amazing for cooking bacon, put that on top of the bacon in the pan, and it pushes it down and gets it nice and crispy. Sent from my iPhone using Tapatalk

Bourbon sausages, sweet corn on the cob. I ate an extra corn for my buddy @tony b Served with Stone Mustard

Looks terrific Mac nice potato bake and meatloaf the beetroot tops it off. Sent from my SM-T835 using Tapatalk

Jalapeño chicken wings Tri - tip marinated in Worcester, soy sauce with Montreal steak, garlic powder, paprika & cumin rub. Served with Fred’s Horseradish sauce..... setved with roasted red & gold potatoes with fresh lemon thyme and rosemary from herb garden, tossed in olive oil, salt and black pepper. Cooked in cast iron pot. sweet iowa corn roasted in husk with butter, salt & black pepper appetizer roasted over coco char and post oak wood

Getting there Just finished putting the new table saw onto a cart so it is mobile. In process is a 2hp cyclone, portable.

I was planning on some regular pork chops last night, but my order of Jamaican pimento wood arrived in the afternoon so I changed it up. I used some JCS Boston Dry Jamaican Jerk seasoning (tony's favorite) with a duck fat binder to rub up the pork loin chops, and some pimento wood for smoke. Since I was not planning on a jerk meal, the sides were regular midwestern American. Chops on the 16KK Finished Plated with Kalamata olives, mashed potatoes and gravy, roasted Brussel sprouts with bacon, salad (and a 2013 Davies Pinot Noir) tony, We enjoyed the jerk rub you recommended. It has an appropriate amount of heat and is not sweet like some jerk rubs. Thanks for the tip. Pimento wood smoke was perfect.

Found the perfect potatoe in the garden to make more potatoe scallop. If you are doing that might as well go ahead and wing another meatloaf. This time I added chopped up chorizo sausage to the mix. Ready for the liquid. Scallop done. Meatloaf is ready. Plated with Pickled Beets.

Pizza night. 1 cheese & 2 pepperoni coming up!

Great looking cooks folks. I’m always amazed at the quality of food you all put out. @tony b great work on the gazebo amigo. Very well deserved to enjoy that 94! its 90 degrees plus here again with high humidity which were not used to and I had one of my best friends over for the first time all summer and he has gout so can’t eat red meat so guess what I cooked.......chicken schawarma turned out great. Best yet. Made a big batch of Tadziki sauce for leftovers and used fresh dill from my newly planted herb garden and then on my Mediterranean salad I used some fresh mint from my new herb garden which gave it a nice summery pop, although my picture of the salad doesn’t show the red onion which I added after

Oh yeah.. Sent from my SM-G965F using Tapatalk

Yum... Sent from my SM-G965F using Tapatalk

Got everything I wanted to get done today. I was able to fill in all the cracks. Got the gasket installed. Gave her a good wipe down and in the process noticed a few cracks that need to be filled and 2 tiles that had cracks in them that I didnt notice the first time around. Just going to leave those there as they are not noticeable. Called Dennis and he was able to walk me thru the adjustments to the front draft door to get it to sit flush. It is almost perfect. May need to tweak it a little more but not much. Here are the before and after shots. Been a long road but happy with the result. Burn in is set for Wed which means the first cook is a brisket next week. Before FINAL!!!

The simple answer.... yes you do! I see this type of post come up all the time on various forums that I am a member on. Over on the BBQ brethren, if you own less than one cooker you seem to be odd. Some people have duplicates of weber kettles, off set smokers etc etc.... but when it comes to the Kamado, it seems like people are hesitant to accept this fact. Why the stigma? I can only assume because of their cost people tend to balk at the notion of owning multiple cookers. Or perhaps because the kamado is sold as the swiss army knife of BBQ, there is a belief that it is the only cooker that you will ever need. Why would you consider another kamado? The kamado is a great cooker and you can in fact live with just one. They do an amazing job on about anything that you cook on. Dennis improves this singular ownership by providing three levels of grilling. But lets face the facts here for a moment. How often do we actually do multi level cooks? I love the lower grate but use it to stick a pan or foil for a low and slow etc. The upper grate only gets action when I am baking. I use the main grate 95% of the time and its because that is what everyone is use to. Single level grilling. When you buy a gas bbq, you get these massive grilling spaces and people have no problem dropping cash on them. Then when you buy a ceramic, people question the cost, they question the grill size etc. The debate of bigger is better doesn't even factor in the gas BBQ world, yet in the ceramic world its the age old debate on any potential buyers list. What size do I need? For me, there are three main reasons to buy a second kamado and I really believe that everyone should own one. 1. Space When I owned only one kamado, I constantly found myself looking for more space. When we cooked for large parties, I would have to time cooks so that all the food came out at the same time. Large family dinners, one turkey on the Q and I was relying on the stove. Once I got a second cooker, I found that one BBQ was like a warming/baking section and the other was cooking the large cuts of meat. The stove was for gravy and thats about it. Large pool parties I could cook on both and have everything finish at the same time so that I could enjoy my meal with my guests. 2. dual heat cooks The most important reason I went into the multi kamado cooking game. With two kamado cookers, I could impress my guests with the traditional combinations of sausages, chicken, ribs, brisket, burgers etc etc. I could do a 250 cook on one while grilling at 375 or preparing pizza at 550 degrees on another. I was able to showcase my cooking to friends and family and make meals for everyone. I could also cook seafood on one grill without it contaminating the burgers for the kids on another... 3. As I mentioned earlier, the bigger is better camp always suggests the larger grill. I started out with an XL kamado and it was massive. More fuel consumption, took long time to heat up and seemed to be a waste to fire for anything like 2 chicken breasts. Suddenly I find myself looking at what I am cooking for dinner and then selecting the appropriate size for that meal. This allows me to cook quickly and cost effectively. They are show stoppers and true conversation pieces when I have company. I have helped sell the kamado to about anyone who walks in my backyard. I would never do without to Kamado cookers and wanted to tell anyone looking at adding a second unit that it is the best idea!