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Chicken schawarma over Jollof rice. Delicious. We ate way too much. I put a casserole into the KK afterwards, to cook slowly for supper. Now not sure I can eat again before tomorrow. We were out of pineapple so I topped the schawarma with a half red onion and half of a quince. The latter made everything smell like Christmas.

Hello, my name is Will and I am a French chef living in Oakland, California. Today I received my new 32" BB completing my collection of kamado grill. I can't wait to start cooking on this beast 😉

Yummy. Here is the 16 looking pretty. Rapicca gloves were good for taking the hot smoke pot out after the quail reached 64C IT. Took quails off, raised the temp, basted the quail and put back on to finish. Took about five minutes. Maybe I should have used the lower grate to get crisp quicker. Finger lickin' good.

@buzilo, I think you've got the answer on the other part of the thread. I've only had my 32 a couple of weeks, but my first doubts of whether it would be impractical to just cook for two on a regular basis and that it would take a long time to heat up have been completely dismissed. I'm just cooking with a quarter grate at the moment - I would be doing a low slow pork belly today but it's chucking down with rain and I haven't finished the burn in yet and probably need to regrout some tiny tears. Last night it was just above freezing I used a quarter grate and lump wood charcoal., the topmost grate inverted so it was close to the coals and the half grate too. Lit 2 very small areas with a map torch 30 seconds each with about another 30 seconds with the leaf blower. So. a very small start. left vent half open top 1 turn open. 25 minutes later the oven was at 280, seared a couple of steaks and cooked some tomatoes indirectly. If I'd given it a few more minutes with the leaf blower it would no doubt have bee a lot quicker. Best RD

Non KK “cook” but a Valentines Day tradition in our house. Got to use my new Suisin bread knife that @tony b recommended. midnight moon, humbolt fog, OG Krystal, frommage D’affinois w/fig jame and slice honey crisp apples. Served with sopresata rustica & seeded sourdough baguette lunchtime beverage is Laurent-Pierrer Rose. Followed by Joseph Phelps cab

Thanks all. It was a nice and easy cook and yes, the smoke pot, was a good fire shield @MacKenzie. I am in the middle of another chicken schawarma cook, @Troble. Going to mix and match cultures and have it with Nigerian Jollof rice.

I can only guess you stalked those quail outback of the house with a bow and arrow and brought them to the table. Very nice cook Tekebo beautiful color. I didn't expect anything less.

That looks like a wonderful dinner. Looks like the smoke pot worked perfectly.

For those interested, here is my review of the Worksharp ken onion sharpening tool. Given this tool uses a belt that flexes when blade pressure is pushed upon the belt, it creates a convex edge to the blade. Although I understood the theory of honing a convex edge, until I had achieved this, you really can’t appreciate the difference. The edge doesn’t feel as sharp against your skin, but don’t underestimate how sharp it is when slicing. I can get a razor edge on stones that look and felt sharper than what this tool can do, however, my knives now slice equally well, AND, keep the sharp edge for easily twice the amount of cutting. In fact, I haven’t had to resharpen yet. The one downside is yes, the guides can leave a rub line about 20mm from the edge. There is an extension to this tool with larger belts designed to free run the blade without guides to overcome this- I don’t have this extension, maybe later. It’s easy to use, quick, and provides a longer lasting edge. Sent from my iPhone using Tapatalk

I hear you Tekobo. I’ll keep an eye out for growers to source some fresh. Sent from my iPhone using Tapatalk

WOW! That's a small fortune in that bag. What a gift, indeed!

@Tyrusasked, "what's cooking?" on another thread. Not a lot outdoors recently. Toooo cold. Today I am braving the cold and smoking these four quail. Normally I just cook them with salt and pepper but today I am trying out a recipe. This is the first stage with the Pitt Cue Co House Rub. Now then, which KK to use? @MacKenzie had said in the past that the challenge with a 16 is the short distance between the fire box and your food. So I considered the 23. No, I have that set up for pizza cooks and it has a full basket. This cook was better suited to a half basket. Try the 32? It is all set for two zone cooking. Really? A 32 to cook four little quail? Naaaa. So I have got the 16 going with my smoke pot between the birds and the fire. Will report back on how it all turns out.

You jest. Getting hold of the best truffles in season and at the right price involves going into the back of shops or standing at a particular place at a particular time, waiting for your "drop". I write down the price per gram each time and the further you get from the person who dug it up themselves, the higher the price got. Unsurprisingly. The best deal was this bag of free black truffles that a friend passed on to us when he and others had had a full day of truffle related cooks and could not finish the haul that they had somehow wangled from somewhere. Truffles. The real deal.

Thank you Mac, I know what you meant...... I think! Had a couple of hungry boarders over for the weekend. Spit roast pork leg with veges tucked around the edges. Cauliflower, spuds, sweet spuds and pumpkin. The pork was boned out and filled with cumin, onion powder, chillie powder, pepper, butter and purple crack. Initial smoke with some tea tree bark- aka paperbark. Sent from my iPhone using Tapatalk

Upgrading to a 32 so I will be selling my 21 kk. $3000 US. These are sold out so here is your chance. Up For Sale: - 21" SUPREME Metalic Bronze Komodo Kamado $3,680 - 21" Supreme Hi-Cap ~ Charcoal basket splitter $134 - Stainless and Teak Grate Grabbers $40 Total: $3,854 US ... KK is in Canada, buyer responsible for shipping.

Soapstone action baby! \

The Soapstone is one of my all time favorite Kamado accessories. They are amazing as deflectors in a reverse sear, just cook your steak above the soapstone on a grate and then finish with the sear directly on the soapstone. They aren't porous like cast iron, they don't rust, and they provide a superior sear imho. They won't last a lifetime though, more fragile.

I'm sure the grill is made of Carbon steel as mine which adds a bit to the rust protection. IT is best to cover your grill with a product that will stand up to the weather and Amazon simply doesn't provide anything with an answer to size, fit or Quality. I was actually going to order a cover from the grill maker at Hooray for around $525 but on the way to Costco a few towns over I saw along the highway a tarp of some sort blown against the trees. On the way back I circled around and discovered it was a custom cover for someone's water jet and it was of excellent quality being water proof and all. A snip here and there and a belt bungy cord made it a nice attractive functional cover. If you wish for an alternative this company called Covers&all on the web sent me a large sampling of there material swatches in a book that show grade, quality, thickness/gauge, color etc & with warranty for all related specs. If interested PM me and I could send it out to you, as I understood you would have to provide the dimensions. Zippers included and quite a bit cheaper. They would even customize it with your logo.

Hope the KK crew can sort out the BOL differences. Hang in there, man!

Getting close, BOC!

Hasn’t arrived yet. I received the email Thursday that it had shipped, called to schedule delivery but they said it was in consolidations so I couldn’t schedule it yet. Expecting a call to schedule this week. Looks like it left CA and will arrive in Michigan 2/22, then estimated delivery is 2/24, so I’ll get it sometime then or just after once I am able to schedule. I think mine was left on the truckload for a few extra days and it finally unloaded earlier this week. Have a bit of box count discrepancy I’m working through as well. The staff advised 37 boxes and one crate but the BOL daisy one crate and 27 boxes. Dennis’s team is working to sort it so I know exactly what to expect. Sent from my iPhone using Tapatalk

@BOC as a fellow mate waiting for their grill I thought I would share a little more about my grill's journey. After the entire shipping voyage my grill finally got shipped hooray and excitement. Then if you haven't been watching Pacific Northwest weather (I don't blame you if you don't) Mother Nature has had her way. First there was a heavy snow storm over the mountains it has to travel so my grill rested some more in the sunny climes of California extending its journey. I make my appointment for delivery and Mother Nature strikes again! Freezing rain where I live! So many trees are down and there are 250,000 people without power. I had to evacuate to a hotel with heat 90 miles south of my home. I really am hoping that I can take delivery Monday however it would not surprise me if I am going to have to delay another day! Would love to hear if your grill is home and the rest of its journey.

You're right. I usually only light one spot, maybe for 20s, but I keep the leaf blower on for longer (maybe up to a minute) and return to do a follow up blow about ten minutes later. Never fails.

Sorry for the delay, I’m definitely batting for the 32. I just like the versatility. Going from the 21 to 23’s not bad but I’m afraid that I might want to go up the stuff again later Sent from my iPhone using Tapatalk

Welcome Will. That’s quite a collection you have there. What’s your favourite cook up? I’m looking forward to seeing what a French chef can do in a KK. Sent from my iPhone using Tapatalk

Great looking cook @tekobo love the details. Nice work

Pssst, hey man, wanna buy some white truffles - good shit, man, grew them myself!

Hey all! Just been catching up on the thread, there’s some insanely good cooks been happening! There isn’t a single thing that I don’t want to try Cooked a couple of pizzas tonight, it was a really quick dough, so results as expected, but they didn’t look too bad. Sent from my iPhone using Tapatalk

Oh and...color choice? Hopefully you read the posts about the superiority of pebbles for cooking? 🤔