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Road side chicken, whole java-talapia fish, and prawns. All so moist prawns hot and sweet

Hello folks. Long time admirer of KK and a visitor here on occasion. With all the extra time this year, have been visiting more frequently so it was time to join. Not yet in the market for a KK but will get there I suppose. I am certainly interested in the charcoal buys in bay area so I will be watching for that. Thank you Dennis and gang for a wonderful resource here and a very civil and welcoming forum.

Last night's dinner - Mojo marinated pork tenderloin, rubbed with lemon zest/juice, garlic and smoked paprika. Lower grate, direct, 325F with apple wood chunks. (Not sure where the white streak of light came from? Aliens trying to steal my dinner?? LOL!) Plated with roasted potatoes, mixed peppers and red onion. Chimichurri sauce on the side. Nice Carménère to go with it.

Tekobo, between you and Dennis you have the rotissier system covered. Excellent videos, maybe we'll see you at the Cannes Film Festival or the Sundance Festival.

I am not great with tools and was not looking forward to trying to figure out how to fit the rotisserie. In the end it turned out to be pretty easy. In the video I have tried to illustrate all the details that a novice like me needed to know. Happy for others to add more detail to this post and correct me if there is anything that I missed. Dennis has a video on his Komodo Kamado website illustrating the use of the rotisserie cradle in the 32 Big Bad. It is here: I used this as my reference point when I came to fit my rotisserie. His video includes real food AND illustrates the use of the reducer in the cradle.

Are you kidding? After the multicam Zoom unloading experience, I fully expect Dennis to be going to @tekobofor the next series of cooking videos. Stephen Raich-who? 😀

Welcome. Any thoughts on size? If we're going to ensnare you, we might as well upsell you too.

@IndGrill What size and colour are you not in the market for yet ?

Welcome! The above statement generally starts the countdown clock. The over/under is 4 months.

Welcome to the KK forum. If you ever want to see a BB32 up close and personal just send me a note and I would be happy to show you mine. I live in the Bay. Area.

Finally tried pizza again after a miserable fail a number of years ago. Utilized MacKenzie’s suggestion of Roberta’s dough recipe (really easy to make and would recommend this even with AP only). Heat soaked KK to 500F at dome, added the ceramic baking stone to upper grate for 30min prior to cook. Cooked pizzas for 6-8 mins. Crust had nice crunch and chew. I’ve read about using a pizza steel so may look to pick one up to try. Sent from my iPhone using Tapatalk

Yum. That looks good kiwiIndo. Maybe you can convert a few members here across to seafood? Seems like you have quickly got the hang of using your KK. Sent from my iPhone using Tapatalk

Thank you. Great video @tekobo. Nicely explained, can't wait to put those instructions to good use !

Beware the power of the dark side... Sent from my iPad using Tapatalk

3 months tops. Poor guy is hooked and doesn't realize it yet.

Welcome. The clock is ticking!

Great minds, @Troble I bought a cheap inflatable kiddie pool to soak my grates in PBW. I wanted something that didn't have a big footprint; hence, inflatable. AmazonSmile: Intex Crystal Blue Inflatable Pool, 45 x 10": Toys & Games Was supposed to be a summertime project, but it just never happened.

Where can you buy or how do you make the doohickey that you slap the bread against the wall with?

Thanks for the welcome MacKenzie and Bruce. Bruce, I will take you up on the offer once our covid situation improves.

Thanks for your suggestions @Tyrus and @Troble. Not sure if I have done the right thing but I ended up ordering this relatively shallow platform. It is used for children's play pits and for mixing mortar. Hoping it will work out... Srendi® BLACK Large Plastic Builder Children Kids Play Mixing Tray Spot for Cement Mortar Sand Plastering Toy Fun Game School Play Time Colour MIXING TRAY by EASY SHOPPING 4 HOME LTD Learn more: https://www.amazon.co.uk/dp/B077SJ3216/ref=cm_sw_em_r_mt_dp_GFE6Fb2968KK3?_encoding=UTF8&psc=1

Well done Tekobo- I appreciate your explanation!

Oh please do tell me the results and what happens! What I have read is the dough needs to be firmly pressed against the walls of the oven. I agree the grill needs to be hot but no temperatures cited. Documentation also said it takes 7-8 minutes. Looking forward to your full report!

Finally tried pizza again after a miserable fail a number of years ago. Utilized MacKenzie’s suggestion of Roberta’s dough recipe (really easy to make and would recommend this even with AP only). Heat soaked KK to 500F at dome, added the ceramic baking stone to upper grate for 30min prior to cook. Cooked pizzas for 6-8 mins. Crust had nice crunch and chew. I’ve read about using a pizza steel so may look to pick one up to try. Sent from my iPhone using Tapatalk

This will help with the confusion @tekobo. Good job. I think there are a few fundamentals that once you understand (the fact that mounts are spring loaded and have flex in them for example), it's not that complicated. Rotisserie chicken happening here on Thursday as it happens.

I've made Naan using a contemporary tandoor. Once you know the stickiness that you're aiming for, it's quite easy as the physics of a tandoor are not dissimilar to the KK. That said, I've not actually tried it in my KK but your air temperature has to be quite high - around 450-500 degrees to get them pillowy. My only reservation is that the walls of the KK are not self cleaning and I don't want to drag carbon deposits into the food. I'm making pizza in the next week, I think I might experiment while the KK is that hot and see what I can come up with.

Thanks very much for your post. Took me 5 minutes to do. Much appreciated.

Excellent and thorough video, tekobo!