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Make sure you have some cold drinks

POSK = piece of shit Kamado. Or something like this. I think Tony has raised this before. Sent from my iPhone using Tapatalk

A source of stories you'd have to get us drunk to tell is the Kamado Fraud Forum. It concerns Richard Johnson's ceramic cooker company. He first put tiles on ceramic cookers; his tiles didn't stay on. Various of us here first owned ceramic cookers from this company; you'll see the acronym POSK for these cookers (no one remembers what this stands for). My tiles all fell off, and the KFF featured a photo of my repair. After seeing the lax supervision and workmanship at Richard's factory in Sacramento, I wondered how anyone's tiles ever stayed on. I gave my POSK to a neighbor when I bought my 2009 23" KK Ultimate. My neighbor now has an impressive collection of barbecues; the POSK is no longer part of the collection. My 2009 23" KK Ultimate has all its tiles. It still looks good as new. Richard abandoned a Kamado factory in Indonesia. Dennis has a thriving wood flooring business. His workers mentioned they had friends who'd lost jobs to an abandoned business making ceramic cookers. Dennis, being a good guy, decided to resurrect the business to help these workers. Dennis, being a tad obsessive, got very interested in improving the product. While there remains a superficial resemblance (tiles on a ceramic cooker), the Richard original is junk, while the Dennis modern incarnation is the best ceramic cooker on the market. Think styrofoam cooler versus a Yeti Tundra cooler, Portland cement versus modern ceramics. I was actually aware of the earliest Dennis KK models when I bought my POSK, but I fell victim to preferring "originals". Both Bob Dylan and Manfred Mann sing versions of "Mighty Quinn (Quinn The Eskimo)". I prefer the original, even though it's close to unlistenable. My bad. I should have realized that Dennis was the real deal; I missed being one of his first KK customers. I made up for this in 2009.

Thanks everyone. The new position at work has really dampened my grilling (get home to late now). That and we've put all our effort in the new truck purchase and a new 5th wheel trailer we're picking up this weekend. Hopefully later this summer life will get back to a normal pace. On another front both me and Mrs skreef got our second vaccine shot yesterday

So, 1st cook with my "cheapo" Trombo King vertical spit. Chicken Shawarma from Trader Joes. I used the double drip pan. Main grate, 325F for an hour before starting to slice. Started slicing off about every 20 minutes. All done. Flour tortillas (purchased!), tzatziki sauce, tomatoes and red onions. Side salad. Crazy Hazy IPA from a local brewery. Close up. Easy, peasy cook. Soaking the vertical spit in PBW. Left the drip pan in the KK to cool off. It will get soaked likewise today. Next up - the Al Pastor tacos!!

Congrats, ckreef on both the new job and the new killer ride. Don't be a stranger, we've missed your posts.

Im currently working my way backwards to forwards through 144 pages of Dennis's posts. Unfortunetly, Im up into 2007 posts and all the pictures so far are no longer available. I keep reading about new features and seeing words and abbreviations like OTB. Putting it all together is kinda hard. Would there be a reference available somewhere that shows visually the evolution of Komodo Kamado? Also, the model names, abbreviations, and years manufactured and sold would be quite helpful. Thanks! P.S. the other Kamado forums aren't nearly as well informed as this one. Learning Lots.

Good evening, I just wanted to drop a quick note and say hello. I am in the EARLIEST stages of the process of getting a KK (I only emailed Dennis yesterday with some basic timeline/availability & shipping quote questions in fact) and while I haven't heard back from him yet.. in the past 48 hours I've gone from "Well maybe I will" to "Yeah I am committed, let's do it!". Even my wife is accepting of the idea so no excuses right? I'll be upgrading from a Large BGE that I've had for 7+ years and I am VERY excited to say the least and I already know that I'll be wanting the 32" BB with just about all the accessories + cover. I know COVID has made stock harder to get but HOPEFULLY I won't have too too long.. I'll keep my fingers crossed for good news from Dennis. I've been reading the forums the past few days and wanted to get my feet wet while I start the process of ownership. Hope everyone is doing well and happy to be here!

Midweek cook with some left over Annatto marinade Turned out pretty good And plated Sent from my iPhone using Tapatalk

Food to cook. Might as well put the charcoal to work. Most of us on the forum will suggest pizza.

So I've got my grill, cover & accessory list to Dennis and in the process of waiting (trying to be patient) I am getting together some smaller items I need before delivery day in couple of months. I'm thinking mostly for the burn in day.. so I have on my list T Pins for venting and also a set of syringes for applying the grout deep into any potential cracks. Anything else I should grab from venting/post venting care? I've got Simple Green ready for any white residue.

I remember hearing about/seeing RJ's Kamado's back when I first got my BGE.. seeing it happen in real time was WILD and I remembering people trying to point out the difference between the RJs and Dennis'. Some people just never learned and got burned after.

@tony b looking good! Super easy cooking. Can’t wait to see your al pastor!

OTB = Outside-the-Box for the thinking that went into the grill. I’ve spent way too many hours on this forum for having only had my KK a couple of months [emoji23] Sent from my iPhone using Tapatalk

I'm very excited to join this elite community! @C6Bill - Are there many other KK owners in this part of the country? Maybe we can set up a southern New England KK owners group. @MacKenzie - Yes I do. Also, hard-working and full of surprises. She was outside with me for a couple of hours on Sunday helping to clean the Fire Magic. When I started buying Japanese knives a couple of years ago she embraced the change and now uses nothing but. I'm a lucky guy. 😁

Indeed!

Seriously true!! 🤑

That's dedication - 4 hours to make potatoes!!! Seriously? They'd better be awesome to invest that much time.

I'd like to introduce my new slow cooker, it held the temp perfectly for the 4 hour cook of my Slow Cooker Campfire Potatoes. https://www.themagicalslowcooker.com/slow-cooker-campfire-potatoes/ My first time making these but not my last, Here's my slow cooker just approaching the 300F mark. Campfire potatoes on the grill. 4 hours later and no peeking. Plated. Veggies from last summer's garden.

You needed worry about ruining any of your cook just because you moving to a KK. Yes, we are famous for spending other peoples' money.

Hi Braindoc, I too ended up buying a BB32 that was a cancelled order and not my first color choice, and it is also still on the ship, bobbing around somewhere in the Pacific . I was originally thinking 21 or 23, but most on here along with Dennis thought a 32 would be the best fit. I'm coming from a Kamado Joe, so I'm hoping that will put me ahead of the learning curve a bit and I don't ruin too many cooks. I've already had a lot of questions answered before I bought mine, so everyone here is quite helpful with questions, and they don't have any problems helping you spend your money either.

Started my dough last night and put it in the fridge as usual but when I took it out to make a pizza for supper the dough had hardly risen at all. Guess my yeast is old. Decided to set it in a warm spot for about 5 hours and by then it was looking pretty good. Baked in the oven. It was a late supper but it was tasty. Never say die.:)

I set up to use the rotisserie today. I wanted to use the double drip pan to avoid flare ups but found that it would not fit underneath the cradle rotisserie - handle clash. I swapped for the rod rotisserie but was worried because the last time I used it, it managed to "unwind" the adjustable point on the left hand side and got jammed in the KK because it was too long to get out. On that occasion I cut the chicken off the rod and unscrewed the end of the rod when everything cooled down. Today I made sure the nut was tight and then I watched when it started to rotate. Sometimes the current sends the rod rotating in a clockwise direction and sometimes in an anti clockwise direction. I tried a couple of times until the rod was rotating in the clockwise direction so that it would not be able to unwind the end nut. Perfect. No problems at all getting the rod out this time. Three chooks. One for us, one for the in-laws and one for friends. The double drip pan did an awesome job of allowing me to baste with oil and fat without flare ups. I noticed the difference, with almost instant flare ups, when I took the pan out to get some fire browning at the end. Very tasty and a great trial as I am planning to cook a suckling pig at the end of the week. We once ate the tastiest potatoes ever at a market in France. They were basted by a wall of rotisserie chicken, multi meats and sausages. Not quite the same today but tasty nonetheless.

There’s been a steady influx of pizza pictures lately, so I debated not posting. But Saturday pizza party with the nieces and nephews was a huge success. Still haven’t made my own crust yet...the pizzeria down the street sells a 14 in ball of fresh dough for $2 so it will take some motivation for me to put the effort in. Pizza sauce = stewed tomatoes, roasted garlic, basil and Parmesan in a blender. Whole milk mozzarella. A must in my opinion. Garbage/supreme picture posted. This was a 14 in dough ball but I usually stretch it for a slightly thinner crust. Basically covers 85% of the big bad stone. Sent from my iPhone using Tapatalk

The double bottom drip pan, and a foil lid, would be perfect for this Yucatan dish (cochinita pibil): In a Bay Area underground oven, chefs are making smoky, earthy pork just like it's done in the Yucatán