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Coal fired Jalapeño & Anaheim verde enchilada’s with grilled chicken breast done on the Kamado. Sent from my iPhone using Tapatalk

Trying to perfect my Detroit style pizza. Used the King Arthur recipe for the dough and did 2.5X so it would fit my giant Lloyd pan. I added garlic powder and Italian seasoning to the dough which I’m sure will make the purists shudder, but it was pretty tasty. My family likes it loaded up so we used mozz and muenster (can’t find brick cheese anywhere), pepperoni, chopped kalamata’s, and thinly sliced onions. Cooked at 450, no stone or steel and the crust was nice. Not as chewy as I wanted but we ate it all. Bottom pic is the finished product, although it’s hard to tell.

1st 31 day ribeye is out of the Steakager!

Tony, that is exactly 60 degrees more that I have. Good for you.

Another direct grill inside out burger Steven Raichlen style. This method is so good! Sent from my iPhone using Tapatalk

@Shuley‘s recent cook reminded me that this has been on my to do list for far too long. In keeping with my current theme of cooks inspired by foreign cultures, tonight I finally got around to Detroit! Yes, it’s in the USA, but Detroit deserves special recognition and qualifies as foreign...to me, at least. Biggest city ever to declare bankruptcy, population 1/3 of what it was in 1950, and one of the highest murder rates in the country. And yet with all of that going for it, they also figured out their very own variant of deep dish pizza. Being a Chicago Deep Dish aficionado, I had to cook this for comparison and to see what all the fuss was all about. I’m using Kenji’s recipe from Serious Eats to the letter. The right pan, brick cheese, and the thick sliced pepperoni he calls for. One of the big differences from Chicago Deep Dish is the use of a cooked sauce with multiple ingredients: The dough for this pizza is very high Hydration, has no oil, and is kneaded a long time. Chicago Dish Dish crust is a biscuit. This will be bread. Assembly: Got the 23 heat soaked at exactly the right temp. Pizza goes on. Admiring my 23 and noting the need to clean the cap whilst I wait. Done! Beautiful! Nailed the blackened edge! This is an excellent pizza that deserves a spot in the rotation. Very different from Chicago style, but that’s not a bad thing. Hats off to Detroit!

Got my 475 ML stainless MSR smoker pot. I think I am going to try pellets as I think they will produce a long run time and I should be able to put a lot of volume into this small pot. I love the size as I think it will provide plenty of smoke for most cooks (I like a light smoke profile) without trying to put the fire out our trap heat in the firebox. Sent from my iPhone using Tapatalk

I LOVE my donabe rice cooker. I rarely make rice in anything else, unless its risotto or paella. @Jon B. you got that right! 💲

This is all of your fault. But damn best rice I’ve ever cooked. Sent from my iPhone using Tapatalk

Pequod, that pizza looks sooooo tasty, perfectly done, I'd say. I have not heard of ground tomatoes and don't expect one can locate them in my area, but I could dehydrate some of my tomatoes when they grow and then grind them.

For that small of a pot, pellets are definitely the way to go.

Unfortunately, my Jamaican source for pimento wood & leaves can't import here any longer. Going to have to hoard my stash like my cocochar! 😢

A few years ago I saw a video by Chef Ming Tsai for a ceramic rice cooker called a Donabe Kamado-San and just had to have one. These have been made in Japan since the early 1800's and are still made by hand by the same company in Iga, Japan Check out some history. How it is Made. Never could cook rice worth a darn but now I cook it about once a week. Have not screwed it up yet. Recently a friend on the Primo forum and a great chef, gracoman, posted a topic on a clay/ceramic dutch oven made in Colombia, called La Chamba. (Video) He recently purchased a few pieces and was very impressed with the appearance, quality and their performance. And of course.......................I just had to have one!!!!! And it just happens to fit perfectly in the 19"KK TT. This past weekend, I smoked a couple chuck roasts on the KK and then use them to make a beef stew in the La Chamba. It was a fun cook and the new pot worked wonderfully. (picture before carrots & mushrooms & other goodies) I have plenty of cast iron but this ceramic cookware is in a class of it's own in appearance and history. If anyone is interested, Ancient Cookware is offering a 10% discount on orders placed before the end of December (I have no affiliation with them). PM me for the discount code.

The caramelized edges are a dead give away for the cooked version.

It has been a while so I made jerk pork chops with peas (red beans) and rice last night. Monster pork rib chops were rubbed with Carib dry jerk then Walkerswood jerk seasoning, grilled direct on a hot fire. I didn't use any pimento wood or leaves as it was going to be a fast cook. The beans and rice were cooked separately with scallions in coconut milk, then combined at the end. I took a plated photo, but it was really unattractive (just pork and rice on a white plate) so I didn't post it. Flavor was good (spicy) and we had another 2002 cabernet with it, this time a Chappellet Pritchard Hill.

Fair warning......... it's only just beginning! "These" people are expensive 😁!!!

Sounds perfect Tony. You are really showing me the way with some of your riffs on our traditional food.

Looks good @tony b

I've had my eye on that pot for years. Thank you! I don't really mind the flour paste thing. It's actually a bit romantic, like using flour paste to help pots that don't quite fit right in Morocco. For my steamed dumpling experiments, I much prefer a bamboo steamer to metal, it's a live drawing reflecting the hands we have in common with primates. And my earliest, never-reported experiments with alternatives to a cast iron Dutch Oven ended in culinary disaster: They came apart, caught fire, and infused my food with creosote. Still, that pot looked promising. I have other interests and a psychotic number of branches open to explore, and a cast iron smoke pot works. Sometimes I actually find the maturity to leave well enough alone, so I never tried it. Early on, there was a "smoke bomb" branch of this research. People would commission a stainless steel tube, threaded at both ends, and stainless steel caps. Think "pipe bomb". They'd drill the requisite three 1/8" holes in the middle somewhere (I feel like this is some Monty Python movie). These were expensive. I suppose once one had found one and paid for it, it was easier than flour paste. I like rustic. Of course, Dennis reacted by building a professional device. If I were to make any change, it would probably be to buy his smoke generator.

Hi my name is Dave and I'm an addict. From top left, Miso-shiru Nabe Soup & Stew Donabe Iga-Yu Classic-style All-purpose Donabe Kamado-san Double-Lid Donabe Rice Cooker Ibushi Gin Donabe Smoker I too love the rice cooker. On the other coast from my Komodo Kamado, the smoker is surprising fun, if infrequently used. I prefer the soup and stew donabe to the all-purpose donabe for general use; it is rated for more heat abuse. The only donabe that can't be heated "empty" is the all-purpose donabe, but a bit of oil and garlic or whatever counts as "not empty". I also own a donabe tagine (not shown) but I find it impractical. Just use a soup and stew donabe. Next shelf down is a set of La Chamba pots (great value, use all the time for beans), a Wolfgang Mock grain mill for making pasta, bread from home-ground flour, a pasta pot, and an aging single-slot European toaster for which I can't find a replacement. The shelves are stair treads. The hanging baskets are great when citrus is in season, for fresh-squeezed juice. This year the selection has been poor.

Hello, I'm Dennis Linkletter designer and builder of Komodo Kamado, welcome to my forum. It's been a long road but I'm absolutely confidant that from a standpoint of quality of materials, construction and design, I build the best ceramic grill available. From the stainless damper top assembly to the German castors you'll find that every component and feature is the product of thoughtful design and no other grill can match my Komodo feature for feature. I hope that forum users will share ideas and be able to contribute to Komodo's ongoing evolution and development. Unlike the other forums which prohibit discussions about the competition, I want this forum to be truly pro ceramic, to welcome and promotes discussions about all ceramics and cooking on them... If you want to compare my KK cookers with the others, great bring it on...I've even included links to the all other manufacturers to help you do comparisons. I believe that all the ceramic grills fill a certain niche in the marketplace and have the ability to produce great food. I know that I could learn to be happy cooking on any of them.. it just would not be as easy, convenient or enjoyable as on my Komodo. I must admit I'm a bit lazy and I have designed my grills for ease of use and that many of my features are not necessary but a luxury. My cooker could be described as an unique shaped, extravagant, self-opening, extremely well insulated, tiled BGE with a lot of bells and whistles.. But remember food tastes great on them all.. I would like to ask that all posts be polite and please refrain from talking about politics and religion. If you're a diehard from a forum cult here to disturb and slander, please don't. If you like good people, great food, and ceramic cookers, you can and should register as a member of this forum. See above. So once again welcome to my forum, I hope that it becomes a great meeting place for friends as well a great resource. Dennis Linkletter Note: Images posted on the forum of KK cooks may be posted on Social media sites, if this is an issue for you please don't post them on this forum..