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Here been busy but continue to be inspired by y'all. Chicken shawarma inspired by @Troble. Just four thighs made a good meal for two. I used a shop bought ready mix of shawarma spices. Delicious. The chicken went into tortillas made to @PVPAUL's family recipe and method. I cooked them first in a cast iron pan and then passed them directly over the flames. All topped off with a hot pepper mash sauce inspired by @tony b. See? I've been thinking of you.

I haven't posted in a few weeks but not for lack of cooking! Here are several items I've done during the holidays and recently. 1st two pics - Tenderloin stuffed with Fior di latte, parrano, and roasted red bells. Smoked over coffee char (I think - probably also leftovers from other cooks) then final sear on the evo. A tad overcooked but its tenderloin so still very good. 3rd - greek lamb chops, green beans, and (over-cooked) greek potatoes. 4th - pork belly burnt ends and a few thick slices for tacos. Fogo yellow and a chunk of post oak. I pulled the thick slices before done to use for tacos. 5th - Finished pork belly - I also threw some brisket in after the last pic. I'd picked up a brisket point for my wife to use for her Vietnamese soups. 6th - Guajilo salsa cooking! 7th - searing the pork belly and tortillas 8th - Final product of the smoked/seared pork belly - tacos w/guajilo salsa, pickled red onions, Mexican creme, and cojita cheese! Also grilled some corn to make elotes! We prefer to remove from the cob before coving in mayo/mexican crema/cojita/and spice. Hello 2021, goodbye resolutions! Edit: The order wasn't what I expected but put your elementary caps on and draw lines from the picture to the description

Have to admit the wife and I pack up and cover the bases too, with pots and pans and such. Just a friendly rib Basher regarding the cutlery. You know I find unique pieces in Antique and second hand stores, the hunt will always keep you alive. Some look with their fingers and find treasure online, I put my sneakers on and hope for the best. Old habits are hard too break...great site Toney, like them pots.

Here, let me show you to the entrance! LOL! Moroccan Cookware | Treasures of Morocco Bulgarian clay pots | Etsy

No. The split basket is doing the job of the deflector in that configuration. Your approach to the reverse sear is otherwise correct. You should get an email from Dennis with the Owners Manual. Ping him if you don't get it shortly. If you have specific questions about a given cook, just ask here. Folks are always willing to help out with answers/suggestions.

You have been BUSY, cooking up a storm. It is all looking very tasty.

Sadly my little boy didn't get any. At 11 months old, his stomach is a little sensitive to rich foods. AAAsh, if you're using bincho, you may not have used enough coal during your previous attempts. I'm only guessing based on the cost of bincho and what I would do in the same scenario, which is to use as little as possible. As a general rule, larger coal is better suited to low and slow and smaller coals perform better for high heat and grilling. The great part about the K? Even mediocre results are better than "perfect" results on an inferior cooker. Sent from my SM-G973W using Tapatalk

Very nice, all of them! Making me hungry.

Congrats Jamie. I just got my BB32 a few weeks back. It is my first Kamado style grill and only took a few days of playing around with settings to feel reasonably confident. This forum is also a great resource. The key accessories that I use are welding gloves, black nitrile gives, grill floss and a MAPP touch for lighting. I was also given a Smartfire for Christmas. Only used it once but I really liked it. For eggs and stuff I uses a 12' Field Cast Iron pan. I own a ton of other cast iron, but the quality of the Field is amazing.

Ohhhh..... I miss the cheapo snags from Coles or Woolies!!

@Wilsonj - I'm in the same boat as you - figuratively. My oven is anchored in the North Sea and I'm hoping to get the oven at the end of next week. I feel your pain. Some great handholders here ! Best RD

Welcome to the Obsession! You're in for a great experience cooking on your new KK. Best advice on learning how to cook on your KK - fill up the basket with charcoal, light it in one small spot near the middle, set up a chair and a cooler of adult beverages of choice. Set the top vent just barely off the seat (just enough to see smoke exit) and open the bottom vent about a 1/4 on the left dial. Let the KK come up to temperature and get steady while enjoying that adult beverage, make a note of the top vent position and the dome temperature. Next bump open the top vent a little more, like 1/8 of a turn. Let the KK temperature rise to its new steady spot - take note again. Keep doing this process until you get the dome up to about 350F. At about 275F, you might need to bump the bottom vent open a tad more. Making notes along the way. The vent setting are very repeatable. The vast majority of your cooks are going to be less than 350F, which is why I stopped there. You will need to do the burn-in before going up much higher in temperature as well. Save that for another day. Once you hit that 350F mark, toss on something to cook - burgers, sausages, chicken pieces, whatever you're used to grilling on the Weber. Then sit back and enjoy the difference in the quality of the food coming off your new KK. Use the Forum to look for cooking techniques for different proteins and such. Ask questions, it's a friendly bunch here, with lots of experience.

Congrats Jamie. The most used and common tool your going to need is a good grate cleaner and there are many. Wire brushes, 3/8" open end wrench, & grill floss are the most common hand held along with chemical agents in sizeable tubs to soak and then again some just crank up the heat to clean. Don't toss the Weber, I find every grill has it's advantages and disadvantages and the Weber is quick to please the kids with a fast hotdog. If you haven't noticed there are some here and myself included that enjoy BBQ so much we purchase various types of cookers. Sometime toys are expensive but the enjoyment of using them all come with the territory and a passion for using them. So, that being said I know you'll enjoy your KK, it is a great unit and you will soon become quite adept in it's use, good luck. Find a good cover

Welcome Jamie, you are in for such a treat. Whatever you cook on the KK will taste so much better. I'm sure you'll get the hang of it in no time. Fill the firebox up and begin. When you are finished with your cook close the vents and the fire will go out leaving you with lump that will just need to be topped up for the next cook. After the fire is out open the top vent just a tinest bit and put the dome into the position where is is NOT compacting the gaskets. Please remember we love looking at lots and lots of the arrival and unboxing pixs.

Jamie congrats on your decision to invest in a KK. Yes to gloves, yes there is a reasonable manual to show you the basics. You will get the hang of everything else with a bit of practice. Troble and I use a flat gas griddle for eggs, bacon and quick cook ups. Others use Parrella style grills, pans and other methods. You will find once you get the hang of lighting the fire and then temp control within the KK you will use it even for short cooks. BTW sausages in the KK are delish, seriously good... even cheap snags become sooo much better. The KK bakes the skin to a crispy crunch- not oily like a pan fried snag, a dry crunch. There are plenty of tips on line for Kamado cooks. My best advice to you is to dive in and cook as much as you can on your KK. Before long it’ll become second nature to you. What do you usually like to cook? Sent from my iPhone using Tapatalk

Ha! I knew I wasn’t alone, my wife thinks I’m nuts. Tony that’s a great collection..... another rabbit hole for me to climb into. Sent from my iPhone using Tapatalk

Just finished slicing, packaging and vacuum sealing Canadian Bacon. It is now in the freezer.