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Sunday dinner special Roast Chicken - butter, olive oil, rosemary, thyme, salt, black pepper, lemon juice Roasted Vegetables - sweet onions, carrots & celery cooked in chicken juices Yukon Gold Mashed Potatoes - garlic, butter, sour cream chives & Parmesan cheese Homemade Gravy w/chicken drippings

Typical Sunday at the ranch. I processed two 20 lb boxes of Santa Cruz dry farmed Early Girl tomatoes into Sicilian estrattu (paste) overnight, still working in the dehydrator I built. Shown is what's left of one box after 24 hours, more than it looks on a full sheet pan. This morning I picked up 15 lbs each of chicken bones and vegetables for stock, filling a 22 quart commercial pot to the brim. Oh, dinner, right. A pheasant in the KK.

First crack at a Tomahawk steak here last night... around 1.3kg, quite a lot of fat in it so pushed it through to medium-rare prior to a reverse sear. Delicious!

Nice steak! Envoyé de mon iPad en utilisant Tapatalk

New gadget gifted by friends a couple weeks ago. Today was the good time to try it. Rôti-basket wings with loaded potato and cole slaw. Buffalo and lemon & pepper sauce to dip the wings. Nice way to cook wings. The result was perfect Envoyé de mon iPad en utilisant Tapatalk

Hello all, So I had joined this community in May and then in June purchased a 42 inch Komodo Kamado. I think I see the light at the end of the tunnel as I received the final emails from Dennis that hopefully it is now on the truck making its way to NC. I am really excited for it to get here and have been trolling this site for a long time, even before becoming a member. In addition to purchasing the KK, I also purchased the cold smoking apparatus. Does anyone else use this? Do you use it for other smokes besides cold smoking (like brisket, pork etc)? When I heard that it would p[rovide that clean smoke that all of us want, plus the benefit of cold smoking I added to my list. Was just curious if anyone else uses it for other cooks besides cold smoking. Second question. I see a lot of people using one of the BBQ guru devices or fans. Is it absolutely necessary to get one of these? I have been really impressed with the meater completely wireless thermometers and was thinking of getting that set up. It looks like it would alert me if my temp starts changing. I know it means I would need to wake up during the night of a long cook, but my job is such that I work long days and sometimes nights so that doesn't;t bother me as much. I guess what I am asking is I should be able to hold a temperature without a Guru device pretty well right? I really don't want to buy the guru or the billows device by thermoworks and the meater set up. I think that might be overboard. Anyways, thanks for the opportunity to be a part of the group.

@tony b will do. I picked up 6 bags of total oak at home depot about two months ago when my coffee charcoal ran out and I was in HD picking up liquid chlorine, so I’m still working through that but my next purchase will be JD. you’ve never led me astray with prior recommendations

I was very fortunate to buy a 23" KK used from someone who had used it twice (maybe once). It's less than 4 years old. In Mobile Alabama it's a rainy humid place. The lid lift spring is rusty and the side tables need to be cleaned and or reconditioned - any advice would be great.. The stone inside the grill seems to have been exposed to water? maybe it sat in the rain... but it has pitting/sandy stuff coming loose on one side - Any advise on care of the stone would be nice It was pretty easy setting a proper lift assist load on the spring. Well thought out design. Prior to this lucky KomodoKamado purchase i had been using komodokamado extruded coconut charcoal in my other egg. I like to cook things like prime rib standing roasts or big ol turkeys on my earthenware cookers, so I am hoping to master (Low n Slow) fire start ups on this komodokamado, so I don't chase the temperature all day long - any advise would be helpful. In the pictures below there are a few things I'm not to sure about.... #1 is the rotisserie (i do not have a motor) just the cage seen? Also the smallish parts are somewhat of a mystery to me. Is there a schematic showing when where and how to use them? Thanks again to Dennis! Good dining to all of you.

I've already said this in another comment but I figured I'd reply to the thread that I started. I'm almost beside myself with excitement over this. I ended up getting a cancellation for a 42" in the same color as my original 32" order. So before long, I'll have my 42" SBB in Matte Black Pebble. Accessories: side tables with stainless steel, baking stone, smoke generator. I should have it sometime in the next 2 weeks. I will share unboxing, whatever name I give her, etc.

Please don't shoot the messenger... Your grill is a 23" Ultimate not a 32" Big Bad. You have your side tables reversed.. the square point goes in the rear and mimics the shape of the grill.± Best to use maroon Scotchbrite to remove the stains and oxidation on the teak..

Congrats and welcome to the forum and the “obsession” as @tony b would say!! I’m sure you are going to love your KK. I know I do. It’s much easier to control the temp in the KK and recommend you learn those basics before you invest in a controller. You may decide you don’t need it. I have been contemplating the cold smoker as an addition myself. Have heard a lot of great things about it.

I think you're right. Probably need to wait on the controller until after I learn real well to cook with it. Likely in the future then. That is a pretty sweet set up for a dehydrator.

Hi! You do realize your handle will be an inside joke, when you make your 1000th post as an expert in 10 years? You don't need a controller. I'm always amazed how I can hit a target temperature first time I check, after lots of experience. It can wait, and you'll never learn if you don't try not using one. But you want a controller. If you do something that found the money for a 42, your idea of recreation is probably also doing seven things at once. (Today I have estrattu working from 40 lbs of Santa Cruz dry farmed Early Girl tomatoes (in a dehydrator I build myself), and a 22 quart stock pot filled to the brim with chicken stock, and I should really be lighting a fire for pheasant rather than answering you.) When you're doing seven things at once, a controller is welcome.

Welcome! Agree w the above. Here is a graph from a 42 without a temp control device. Once dialed in they are pretty stable.

I had two little lambs dropped off on Friday evening. These had not been weened and weighed 20kg dry weight- 44lbs. That leg is probably no more than 2- 3kg. Very tender, tasty, moist. Flipped over. Smoked over a handful of green asparagus leaves. Sent from my iPhone using Tapatalk